A Baker's Odyssey: Cannoli Recipe

[marboeus]

Looks delicious, but seems to be plenty of work as well.

[fozzyfloww]

can I use water instead of masala wine?

[gregpatent]

@fozzyfloww Yes.

[paula51855]

no egg????



[gregpatent]

@paula51855 No egg.

[pinaygemstone]

whats the exact measurements for everything? if you wont mind pls. Thanks!

[gregpatent]

@pinaygemstone I wish I could oblige, but I am following my publisher's guidelines. You'll find the recipe and full directions along with the story of how I learned to make cannoli in my cookbook, "A Baker's Odyssey."

[pinaygemstone]

I only have cooking marsala wine, can i use that instead?

[gregpatent]

@pinaygemstone Yes, you can use it.

[pinaygemstone]

@gregpatent thanks for letting me know :)

[gregpatent]

@pinaygemstone Anytime.

[5tonyvvvv]

@gregpatent "Leave the gun. Take the cannoli..Fugetabout it!

[brandonm1392]

when you let it rest should you put it in the fridge or room temp?

[gregpatent]

@brandonm1392 You should let the dough rest at room temperature. If you want to make it ahead, you can wrap it well and refrigerate it for no more than 1 day, but allow it to come to room temperature before using. Hope this helps.

[brandonm1392]

@gregpatent thanks man also is your book in stores and do you have a dvd?

[gregpatent]

@brandonm1392 My book is in stores and on amazon.com and a dvd is packaged with it. Thanks for asking.

[aguabranca1]

Hey Sir, may you send this "tube of fridge". I could not find it here in Brasil/São Paulo.

Is there any magazine that can sell and send it to me by mail? Thank you, sir. Vanessa from São Paulo/SP.

[gregpatent]

@aguabranca1 Please explain what you mean by "tube of fridge."

[gavelraps]

These look awesome. Can you give the dimensions of the dry ingredients?

[gregpatent]

@gavelraps My recipes are copyrighted, so if you want proportions just get hold of a copy of my book, "A Baker's Odyssey." All will be revealed in there.

[batley1]

talk about making it hard on yourself...i mean a pasta machine? a template? haha come on seriously, get a rolling pin and a wine glass, job done. If you are making ricotta with cows milk then it isnt ricotta...you learnt from 4 american women, enough said. Vanilla? you're a joker.

[gregpatent]

@batley1 Sorry to shatter your method, but I learned from 4 Sicilian-American women. All born in Sicily and all learned how to make cannoli from their Sicilian moms. They swear by vanilla. And they lamented not being able to buy sheep's milk ricotta, but we can't have everything. Ricotta is not defined by the source of the milk but by how the cheese is made.

[g04w4y666]

@batley1 nigga why u hatin

[MsSimixx]

@batley1 everybody has different methods of making them they all have different touches, hes trying to show people his way dont come on to his video and just be a hater. if your so bothered by it make a video response with your way, you act like your way is tthe only way let me tell you something its not. if his method works leave it be.

[pinaygemstone]

can i us dry marsala wine? thats all i have in hand.

[gregpatent]

@pinaygemstone Yes, go ahead and use the dry.

[NickJzlovelygirl]

Hi, I have an assignment to make cannolis, and i was curious if you have a quick and easy way to make cannoli filling ? this is a school assigment... so i need something that would be good to 7th graders... help?

[gregpatent]

@NickJzlovelygirl A good quick filling is this. Use a food processor to process whole milk ricotta cheese for 2 full minutes. Add sugar and vanilla to taste, and that's it. For 1 pound ricotta, add 1/2 cup powdered sugar and 1 teaspoon vanilla. Taste and add more sugar and/or vanilla. Sounds like a fun project.

[marmaid2000]

Thank you Greg for such an informative and step by step presentation. I would definitely try it since I like cannoli very much.

[gregpatent]

@marmaid2000 You're very welcome. And thank YOU for taking the time to write.

[gregpatent]

Thank you very much for your kind words. I wish I could find a source of sheep's milk in the U.S. But alas, I make my own ricotta with cow's milk and enrich it with heavy cream. The cannoli in Sicily are fabulous, and I ate one-a-day, pretending they were vitamins. I learned how to make them from 4 Sicilian-American women who were taught by their mothers. Ciao, Greg

[tommy2stick]

Nice video, but I can't get past 6:17. It hangs there every time. Anyone else have this problem? Also, ever hear of impastata ricotta? Others recommend it as drier, but it appears impossible to purchase in normal, retail quantities. Love the pasta machine. Thinking about adding one to my kitchen arsenal. I did my first ever batch last weekend and the only problems were too thick shells, easily remedied, and too thin filling (didn't drain the ricotta properly). Christmas is deadline.

[tommy2stick]

Forget the 6:17 problem. I changed from Opera browser to Firefox and it resolved itself.

[Amaraxis]

For those of us without a food processor: would you say use a blender or mix by hand?

For those without a pasta machine: roll by hand?

[gregpatent]

Lacking a food processor, mix the dough by hand or with an electric mixer. By all means roll the dough out by hand; just be sure it's thin enough or shells will be too tough. Do let me know how the cannoli turn out.

[korana01]

Nicely explained, I will try it this weekend! Thank You!

[gregpatent]

Do let me know how they turn out!

[korana01]

i had problems finding marsala wine here iz zagreb croatia finally i found something that says marsala (sicilia) on the label. i put some cocoa and marsala in dough mixture. it turned nice and dark brown, interesting scent. when i fried it, it turned really nice. the tunnel shape was perfect and pastry was crispy. i followed directions exactly, filled it with ricotta cheese, vanilla, powdered sugar, pistaccio, preserved cherries. my guests said that canollis are delicous

[gregpatent]

I'm thrilled with your results. The proof is always how happy your food makes people feel. Many thanks for letting me know.

[bubblystrawberrysoda]

Thank you so much for this recipe, but what about the filling :)

[gregpatent]

It's ricotta cheese beaten with sugar and vanilla to taste. Full recipe is in my cookbook "A Baker's Odyssey." Glad you like the shell recipe.

G

[bigtonutz]

nicely done. nice trick at the end with removing of the form and letting it cook longer.I have to give that a try. thankyou for sharing your recipe.

[gregpatent]

You're welcome.

G