Jerome’s (now deceased) father, Gino, opened his pastry shop in 1961 after working for several years at DeLillo’s, located farther down 187th Street, in Italian section in the Bronx.–Jerome Reguso
- Quick Glance
- 45 M
- 45 M
- Makes about 20 cannoli
- For the cannoli shells
- Oil, for deep frying
- 2 cups cake flour
- 1 cup all-purpose flour
- 1/4 cup sugar
- 8 tablespoons lard
- 1 tablespoon rum
- 1 tablespoon honey
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1 large egg
- Egg wash (2 eggs whisked with 2 tablespoons water)
- For the Filling
- 1 pound dry ricotta (impastata), or buy good-quality ricotta, line a strainer with cheesecloth, place the cheese in it, and drain overnight or a full day
- 1/2 cup granulated sugar
- 1/4 teaspoon cinnamon oil, or ground cinnamon
- 1/4 cup mini-chocolate chips
- Confectioners’ sugar, for dusting
- Make the cannoli shells
- 1. Heat a deep fryer to 320° F (160°C).
- 2. In a mixer, combine all the cannoli shell ingredients except the egg wash, adding enough water (1 to 2 tablespoons cold water) until it reaches a dough-like consistency. The amount of water will vary according to the outside temperature and humidity. Roll the dough to the thickness of pasta (1/4-inch).
- 3. Using a cannoli cutter (an oval-shaped cookie cutter), cut out the cannoli. Place the cannoli ovals in a row and place a cannoli rod down the center. Flip the cannoli up and over, sealing the opposite edges where they meet with egg wash and pressing down.
- 4. Deep fry them for 3 minutes, until golden brown.
- Assemble the cannoli
- 5. Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli.
- 6. Serve, sprinkled with confectioners’ sugar.
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Cannoli Recipe © 2004 Jerome Reguso. Photo © 2004 Vegar Abelsnes. All rights reserved.