The last round of Daring Bakers I had to pass. Just couldn't find the time to participate. That was a bummer, because the October challenge was to make macarons, which I've never made. But I'll get back to the french cuties one day, this month it was all italian!
The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
As a big fan of cosa nostra movies, I've of course heard Peter Clemenza's classic line on the Godfather. I've also seen another mobster, Tony Soprano, biting into cannoli a few times. However, I've actually never known what kind of pastries cannoli really are. But now I know, since I made them!
For those who are not sure what cannoli are, here is a quote from Lisa Michele:
"Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts. Although not traditional, mascarpone cheese is also widely used, and in fact, makes for an even creamier filling when substituted for part of the ricotta, or by itself. However, cannoli can also be filled with pastry creams, mousses, whipped cream, ice cream etc. You could also add your choice of herbs, zests or spices to the dough, if desired. Marsala is the traditional wine used in cannoli dough, but any red or white wine will work fine, as it’s not only added for flavor or color, but to relax the gluten in the dough since it can be a stiff dough to work with."
The recipe in complete is found on the blog of the month's host here.
I had no cannoli tubes, so I used some canneloni pasta tubes as replacement. To avoid the dough sticking to the pasta, I wrapped the tubes in parchment paper.
As I'm not really into deep frying, and the host gave us other options as well, I first tried to bake few cannoli shells. In the picture below you can see the ones on the right, those are the baked ones. Because the color wasn't that pretty, I ended up frying the other shells. (Still frying, not deep frying.) They got more the look I wanted.
I made two types of filling. The first one was for kids (and me): A creamy mixture of ricotta, mascarpone, confectioner's sugar, cinnamon, vanilla and finely chopped Daim chocolate. Yummy.
The basis with the two cheeses was the same for the other filling as well. The "adult" version got the taste from dark cocoa powder and Lindt's Cherry & Chili chocolate. Yummy too.
Making the cannoli was a true challenge for me. Something I've never tasted, of course never made, never even seen live. Enjoyed the challenge and also the outcome. Grazie DB & the host.
Lokakuun Daring Bakers -haaste jäi väliin, kiirus kun oli. Marraskuussa onneksi ehdin mukaan ja hyvä niin. Haasteena oli nimittäin (amerikan-)italialaisilta mafiosoilta tutuksi tulleet cannolit. Uppopaistettu taikinatöttörö, joka perinteisesti täytetään ricottatäytteellä, ei-perinteisesti millä tahansa muulla täytteellä. Ei ihan kevyimmästä päästä, mutta ehdottomasti mielenkiintoinen tuttavuus. Resepti löytyy marraskuun hostin blogissa täällä.