by Jerome Reguso
from The Arthur Avenue Cookbook
by Ann Volkwein
(Regan Books, 2004)
Makes about 20 cannoli
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
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
1. Combine all the filling ingredients. Let the cannoli shells cool, then using a large-tip pastry bag, pipe the ricotta mixture into the cannoli.
2. Serve, sprinkled with confectioners’ sugar.
Recipe ©2004 Ann Volkwein. All rights reserved.