As if the New York Times will allow you to see the recipe without paying even more than the regular subscription. So, someone, be kind and post the quantities here. Thanks.
Dough - 1cup/135 grams all-purpose flour, plus more for kneading 2tablespoons granulated sugar ½teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton coarse kosher salt ½teaspoon ground cinnamon 1ounce lard or refined coconut oil, chilled 1large egg ¼cup dry white wine 8cups neutral oil, such as peanut, for frying Filling is totally subjective but recipe says 16oz ricotta for that many shells.
My sicilian aunt easy recipe for about 10-14 shells is: 125g semolina flour (this is the most important difference I think... this is a south italy recipe and most south italy recipe use semolina durum flour) 13g pork fat A Pinch of Vanilla Half egg (the other half to close the shells) 3g cinnamon 10g marsala or whisky 10g sweetened coffee It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry. Work it a lot or use the pasta machine to make it thin like 2-3mm. Close all the shells but keep them wide compared to the internal mold. Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color. If any shells will open it's not the end of the world, it will still be amazing. Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.
Claire is the absolute best instructor because she makes an effort to really explain. Legend. This could be a 5min video, where somebody just tells you what to do, but then you wouldn't have learned anything.
Ingredients Yield: 8 cannoli For the Shells 1cup/135 grams all-purpose flour, plus more for kneading 2tablespoons granulated sugar ½teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton coarse kosher salt ½teaspoon ground cinnamon 1ounce lard or refined coconut oil, chilled 1large egg ¼cup dry white wine 8cups neutral oil, such as peanut, for frying For Filling and Assembly 16ounces/452 grams best-quality whole-milk ricotta, scraped into a fine-mesh sieve set over a bowl and drained in the refrigerator for at least 8 hours ½cup/55 grams confectioners’ sugar 2teaspoons honey 2teaspoons vanilla extract ½teaspoon finely grated orange zest ½teaspoon finely grated lemon zest plus 1 teaspoon juice Generous pinch of kosher salt Finely chopped pistachios, mini chocolate chips or chocolate shavings, and/or candied citrus peel, for serving
@ainemarlow3709 JUST STOP. No-one wants to hear about your mental illness anymore than we want to hear about your varicose veins or your heartburn! Just so self-centered! Just stop!!!
My Nona never did them in circles..she actually did cut squares from large sheets instead of the circles you did so the rhombus made actual perfect sense to me!
As a Sicilian, I was so nervous to watch this video because I love everything Claire does, but there’s a lot of bad cannolis out there and they are my favourite dessert. I should have known Claire would never let me down! They look beautiful, and don’t stray dramatically away from tradition which i appreciated. Great job as always!
Love this, I am Greek and love, love, love Diplas, and my husband is Italian, so the Cannoli is definitely a must-make recipe, joined Patreon - cannot get enough of your "Claire Creations" Happy Holidays :)
Legit, this is the coolest video I've seen from Claire Saffitz since I started binge-watching all of her content. I cannot bake to save my life but watching her bake has convinced me that I should try again.
I moved from NJ to Georgia many years ago. I've had cannolis a handful of times since I've been here. None have compared to the ones I used to buy from Italian bakeries.
Love this recipe, and I love Claire even more, but I find the "no need to turn on the oven" argument rally funny, as if pushing a few buttons is more work than setting up a frying station 😄
I think it's more about taking up oven space (when you might be cooking a christmas meal, for example) and/or overly heating the kitchen (of course, more of a concern in the summer)
Can one use a finer sieve? I have a professional very fine hoop I purchased at a garage sale so very fine. I was told the chef used it to push mashed potatoes through to create an amazing texture.
Lard in NY is always kept in the refrigerated section , sometimes with the meat, sometimes with the dairy. I've never seen it not refrigerated, I alway keep mine in the refrigerator.
I've yet to have a cannoli myself and have been making to try it. Might be a good excuse after making Claire's Carrot and Pecan cake 3 times in the last few months. The best carrot cake I've ever had.
Those metal cannoli molds make this job so much harder then it needs to be!! My beautiful 1st generation Italian momma would use Bamboo! AND it floats not sinks like these metal rods. Also they're usually larger so you can just wrap them around and avoid the overly gentle wrap process described here.
The difference between homemade cannoli filling and what you will find in a NYC Italian bakery is that the bakeries are able to get Impastata, which is a ricotta which has a much lower moisture content and thus gives a much stiffer filling. It is almost impossible for the home baker to get this type of ricotta as it doesn't seem to be readily available to the general public.
It couldn't be bad to have them with a nice ricotta filling! Obviously won't have the same flavour but I think it sounds like a nice shortcut approximation. Maybe you could sprinkle with some cinnamon or have it with marsala
Ive been using the old container technique for the oil forever. I hate when I see people trying to push products for that when you could just use what you already paid for.
Makes me not hate my small amount of Greys considering I'm a year older and blonde, the transition won't be as noticeable. Kinda like Steve Martin. Nobody remembers him going grey. They just think of him as always grey but the first years of his career, he was blonde with darker roots but he was grey relatively young. And she looks great with the grey. Someone said she had poliosis which is a lack of pigment in a specific spot. But she would have that same grey spot no matter the age and it wouldn't get bigger when gets us obviously getting more and more grey. Either way she's beautiful with a delightful personality.
You want to know something sweetheart I don't think they had those back in the days I'm sure they use other methods to make the shells for the cannolis but it does look good
Ohhh, these look amazing! And delicious! To the person who doesn’t like cannolis…there are very bad cannolis out there! Perhaps that’s all you’ve had (or maybe you have dietary restrictions). 😓 Good ones are marvelous, and Claire’s are out of this world, I’m sure!
I’m pretty sure the wine will cook out but other alternatives are wine vinegar. Maybe water would work ? but I believe it wouldn’t cook out as fast as?
Try ice chips for the liquid. It’s not the same as the alcohol because just using water risks creating more gluten unlike the alcohol, and the flavor from the grape won’t be there. But the filling overwhelms it anyway.
The Perfect Cannoli with Claire??! What gets better than this??! I KNOW. Having Claire come visit us at our Test Bakery and Mill in Lynn, MA. We created One Mighty Mill when we realized there was a systemic issue with how we farm and process wheat in the United States. For too long, industrial flour (and many other industrial foods) has been damaging our health and the planet. Industrial flour is made from wheat that's been grown with harmful farming pesticides and is then roller milled. The roller mill strips OUT the wheat berry's naturally nutrient-rich bran and germ all for sake of cheaper costs and longer shelf life. There’s no wonder so many people avoid gluten and wheat 🙁 That’s why we are on a mission to fix flour by following a time-worn tradition of milling.
Butter Is usualy the best substitite for pork fat, the result differs a bit in texture and taste, but for this recipe It works. Most Sicilian dessert have pork fat in the ingridients, so if you don't likes It or are vegeterian try butter, avoid oil for recipies likes this
Get Claire's cannoli recipe: nyti.ms/3RSe7IK
As if the New York Times will allow you to see the recipe without paying even more than the regular subscription.
So, someone, be kind and post the quantities here. Thanks.
Hi, can I substitute lard with butter in the dough?
Butter won't work properly but Crisco will be almost identical to lard.
Dough -
1cup/135 grams all-purpose flour, plus more for kneading
2tablespoons granulated sugar
½teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton coarse kosher salt
½teaspoon ground cinnamon
1ounce lard or refined coconut oil, chilled
1large egg
¼cup dry white wine
8cups neutral oil, such as peanut, for frying
Filling is totally subjective but recipe says 16oz ricotta for that many shells.
@@PeterMoore-q5k Thx!!
To get The Bear experience, have an enraged uncle throw a fork into the cannoli when you're finished. Thanks for the video Claire and Nyt!
Don't forget to have a shouting match with your mom in the kitchen!
Explain plz
@@Comptonisait’s a reference to an episode of The Bear television series where there is a shot of a cannoli with a fork
Wasn't it the drug addict older brother?
@@foxmcqueen872 you're the first to point out my mistake 😂 yes, I don't know why I pictured odenkirk doing it.
This is the best way to end 2023. Claire is such a pure soul!
My sicilian aunt easy recipe for about 10-14 shells is:
125g semolina flour (this is the most important difference I think... this is a south italy recipe and most south italy recipe use semolina durum flour)
13g pork fat
A Pinch of Vanilla
Half egg (the other half to close the shells)
3g cinnamon
10g marsala or whisky
10g sweetened coffee
It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry. Work it a lot or use the pasta machine to make it thin like 2-3mm.
Close all the shells but keep them wide compared to the internal mold.
Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color.
If any shells will open it's not the end of the world, it will still be amazing. Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.
Thanks!
Thank you
Great trick. Mine was soggy the next day since I prefilled them without the inner chocolate layer. Thank you.
I so enjoy Clare’s teaching of techniques and the way these videos are shot and edited. I don’t like cannoli, still watched the whole thing
Claire is the absolute best instructor because she makes an effort to really explain. Legend.
This could be a 5min video, where somebody just tells you what to do, but then you wouldn't have learned anything.
Ingredients
Yield:
8 cannoli
For the Shells
1cup/135 grams all-purpose flour, plus more for kneading
2tablespoons granulated sugar
½teaspoon Diamond Crystal kosher salt or ¼ teaspoon Morton coarse kosher salt
½teaspoon ground cinnamon
1ounce lard or refined coconut oil, chilled
1large egg
¼cup dry white wine
8cups neutral oil, such as peanut, for frying
For Filling and Assembly
16ounces/452 grams best-quality whole-milk ricotta, scraped into a fine-mesh sieve set over a bowl and drained in the refrigerator for at least 8 hours
½cup/55 grams confectioners’ sugar
2teaspoons honey
2teaspoons vanilla extract
½teaspoon finely grated orange zest
½teaspoon finely grated lemon zest plus 1 teaspoon juice
Generous pinch of kosher salt
Finely chopped pistachios, mini chocolate chips or chocolate shavings, and/or candied citrus peel, for serving
Vaughn coming in SWINGING with the "Fry This At Home" pun 😂
Claire is just…perfect, she calms me down when a day has been hectic ❤
@ainemarlow3709 JUST STOP. No-one wants to hear about your mental illness anymore than we want to hear about your varicose veins or your heartburn! Just so self-centered! Just stop!!!
We love Claire Saffitz and everything she bakes / fries 😋
My Nona never did them in circles..she actually did cut squares from large sheets instead of the circles you did so the rhombus made actual perfect sense to me!
Claire is a great teacher!
As a Sicilian, I was so nervous to watch this video because I love everything Claire does, but there’s a lot of bad cannolis out there and they are my favourite dessert. I should have known Claire would never let me down! They look beautiful, and don’t stray dramatically away from tradition which i appreciated. Great job as always!
If you were Sicilian you wouldn't say cannolis but okay sure.
Please make a video with Vaughn & Claire - it'll be pure gold
Omg yes!
A DIY alternative to cannoli moulds is to make them by wrapping heavy duty aluminum foil several times around a dowel or broom stick.
or wooden spoon!
Is this before you fly away? :)
That's pretty clever
Love this, I am Greek and love, love, love Diplas, and my husband is Italian, so the Cannoli is definitely a must-make recipe, joined Patreon - cannot get enough of your "Claire Creations" Happy Holidays :)
Legit, this is the coolest video I've seen from Claire Saffitz since I started binge-watching all of her content. I cannot bake to save my life but watching her bake has convinced me that I should try again.
So i made this recipe and guess what was my new year present from my wife! Nytimes cooking yearly subscription 😂
Thank you Claire … you’re so good at what you do.
Claire is an educator. Gentle and easygoing. I’ll look at anything she does
I have never made cannolis. However, my Son has asked me for homemade cannolis. So thank you, Claire. I learned so much by just watching this video. 🙏
OMG I love the cannoli chips and dip idea!
I would love to make my friends some cannoli chips and dip. That sounds like a great appetizer!😋
I love cannoli! And you made this look so accessible to actually make at home!
Looks pretty yummy. Thanks for the video
Claire's tip of pushing the ricotta through the sieve for a luxurious texture is genius!
Yes, pretty sure thats how the bakeries do it.
Claire makes it look so easy 🤤🤤
I moved from NJ to Georgia many years ago. I've had cannolis a handful of times since I've been here. None have compared to the ones I used to buy from Italian bakeries.
Try living in the middle of the Fla Panhandle. Nada.
interesting filling, must try. I use vanilla and a 6-7 drops of cinnamon oil. Sometimes i add marscapone ....
Really great vid. Helpful tips for the frying.
Love this recipe, and I love Claire even more, but I find the "no need to turn on the oven" argument rally funny, as if pushing a few buttons is more work than setting up a frying station 😄
I think it's more about taking up oven space (when you might be cooking a christmas meal, for example) and/or overly heating the kitchen (of course, more of a concern in the summer)
Those look yummy. I’ve been in Sicily for a month and worry I could explode. But this is inspiring me to try just one more… :)
Wow, those look amazing!
This seems really do-able and so fun!
Claire getting that flick of ricotta reignites hope in the world for me
Happy Holidays Claire :)
This is so interesting- how do places that make a lot of cannoli suspend them? I’m so curious! Can’t wait to try this at home ❤
Claire - thank you for this. I have the moulds but probably would've done it wrong. They remind me of brandy snaps.
Happy Holidays. Wishing you all the best.
well done. well presented and by the way, the old Italians used broom handle
one of the my favourite cannoli places near me makes cannoli chip and a tub of filling, it's like grown-up Dunkaroos.
QUEEN HAS ARRIVE 😂❤
Woo hoo! Claire is back on NYT!
THAN YOU THANK YOU. I love cannoli and here in Switzerland is very hard to find
Can one use a finer sieve? I have a professional very fine hoop I purchased at a garage sale so very fine. I was told the chef used it to push mashed potatoes through to create an amazing texture.
Can’t beat my Grandma cannoli. Brought family recipe from Sicily. Authentic, delicious!
I LOVE cannolis!
So skillful, so artful. I'll give it a try! Thank you.
yum
Would love a Canele making video!
Claire had to order steel cylinders... Takes me back to the BA Gourmet Makes days; she used those for many reverse-engineered recipes.
Totally. I can't remember the challenge but I remember there were many attempts and cannoli molds were involved!
Is lard not in the baking aisle in NY? It's next to the shortening where I live.
Lard in NY is always kept in the refrigerated section , sometimes with the meat, sometimes with the dairy. I've never seen it not refrigerated, I alway keep mine in the refrigerator.
I wish I was there. The last time I had them was in Italy and in NYC
I need those big cannoli shells!!!
did I say that back those times I did on of those bars
cannoli are the best
I freakin LOVE a good cannoli.
😋
I see Claire, I click.
I've yet to have a cannoli myself and have been making to try it. Might be a good excuse after making Claire's Carrot and Pecan cake 3 times in the last few months. The best carrot cake I've ever had.
Beach-combing replaced wine tasting as his new obsession.
Those metal cannoli molds make this job so much harder then it needs to be!! My beautiful 1st generation Italian momma would use Bamboo! AND it floats not sinks like these metal rods. Also they're usually larger so you can just wrap them around and avoid the overly gentle wrap process described here.
The difference between homemade cannoli filling and what you will find in a NYC Italian bakery is that the bakeries are able to get Impastata, which is a ricotta which has a much lower moisture content and thus gives a much stiffer filling. It is almost impossible for the home baker to get this type of ricotta as it doesn't seem to be readily available to the general public.
if it's claire, i'm watching !!
could you use something like wanton wrappers to make the shells (asking for those of us that might have mobility issues)
It couldn't be bad to have them with a nice ricotta filling! Obviously won't have the same flavour but I think it sounds like a nice shortcut approximation. Maybe you could sprinkle with some cinnamon or have it with marsala
👌 i like it
Queen
seeing Claire here makes me go back after $100 challenge
are gingerbread houses not happening this year??
Oh a tortilla maker would be great for getting a good circle ans eveness
Ive been using the old container technique for the oil forever. I hate when I see people trying to push products for that when you could just use what you already paid for.
basically, i love her recipes and break-down! i enjoy a drinking game to go along with her videos…basically
***How many times can you reuse oil and how should you keep it during uses?***
Makes me not hate my small amount of Greys considering I'm a year older and blonde, the transition won't be as noticeable. Kinda like Steve Martin. Nobody remembers him going grey. They just think of him as always grey but the first years of his career, he was blonde with darker roots but he was grey relatively young. And she looks great with the grey. Someone said she had poliosis which is a lack of pigment in a specific spot. But she would have that same grey spot no matter the age and it wouldn't get bigger when gets us obviously getting more and more grey. Either way she's beautiful with a delightful personality.
I love the way she cleaned up the spilt filling at 9:19 and then she licked her finger right away, I would've done the same exact thing
I’d love to see more of Obi-Dad Kenobi😂
Obi-Dad: “Kenobi”? I changed my last name to “Cannoli”
Did I hear correctly that her and her husband find it hard to finish one bottle of wine? 😃
You want to know something sweetheart I don't think they had those back in the days I'm sure they use other methods to make the shells for the cannolis but it does look good
At the beginning she said she didn't want a cookie like texture, then said that's what she liked about it 🤔
Ohhh, these look amazing! And delicious! To the person who doesn’t like cannolis…there are very bad cannolis out there! Perhaps that’s all you’ve had (or maybe you have dietary restrictions). 😓 Good ones are marvelous, and Claire’s are out of this world, I’m sure!
Honestly these look totally bomb
What can i use instead of wine i dont want alcohol
I’m pretty sure the wine will cook out but other alternatives are wine vinegar. Maybe water would work ? but I believe it wouldn’t cook out as fast as?
the alcohol content cooks out when fried
Try ice chips for the liquid. It’s not the same as the alcohol because just using water risks creating more gluten unlike the alcohol, and the flavor from the grape won’t be there. But the filling overwhelms it anyway.
Coffee or water
Good recipe, but why not make the cannoli dough thinner the first time « rolled » to avoid the duplicate rolling?
The Perfect Cannoli with Claire??! What gets better than this??! I KNOW. Having Claire come visit us at our Test Bakery and Mill in Lynn, MA. We created One Mighty Mill when we realized there was a systemic issue with how we farm and process wheat in the United States. For too long, industrial flour (and many other industrial foods) has been damaging our health and the planet. Industrial flour is made from wheat that's been grown with harmful farming pesticides and is then roller milled. The roller mill strips OUT the wheat berry's naturally nutrient-rich bran and germ all for sake of cheaper costs and longer shelf life. There’s no wonder so many people avoid gluten and wheat 🙁 That’s why we are on a mission to fix flour by following a time-worn tradition of milling.
Do I spy What's For Dessert on the shelf back there??
Maybe a mold coukd be made out of crumbled up tin foil, The basement xhocolate cannoli bakery in Little Ita;y, have long lines ,
Claire is more beautiful every day 💖👑
Is pork section a thing? I've never seen that. Is it special lard she is using and not the kind on the shelf with the cooking oils?
What do you mean? Lard can be made solely of pork fat
If you make friends with a good butcher, you can ask for “leaf lard” from around the kidneys, which is the best cut of fat for this and pie shells.
@@ericpmossdefinitely leaf lard
Has anyone tried this recipe in an air fryer? If so, what were the results?
Thank you in advance!
I’d order so many more packages
May I use another butter instead Lard ?? I'm not a pork eater...
She mentioned refined coconut oil
Butter Is usualy the best substitite for pork fat, the result differs a bit in texture and taste, but for this recipe It works. Most Sicilian dessert have pork fat in the ingridients, so if you don't likes It or are vegeterian try butter, avoid oil for recipies likes this
Sicilians insist on tubes made by of wood. Wonder what differences result from metal ones.
Wood hold mousiter so that might be why
Interesting, I always thought it was a Moscarpone based filling.
don't side I'll go next gen
Just use a large grater to cut the fat in.
The deep frying isn't scary, I just find it wastfull, since I rarely do it.
They look really great but canolli is the plural form. It's one cannolo not one cannoli.
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It’s kinda marquis shaped