Looks like this is the last post I’m doing for the 2017 Great British Bake Off series. Netflix had a couple of surprises this past weekend (for me anyway).
- Looks like they’ve dropped the original title and changed it to the Netflix original, “The Great British Baking Show.”
- They’re releasing what I can only guess is the season just ended in the UK, the 2018 GBBO series.
Rather than attempting the Herculean feat of cramming the rest of the episodes before the new season, I’m just going to restart the bakealong with the premiere on Nov. 9.
So without further ado, here is the inaugural Italian Week signature challenge — cannolis. Bakers were tasked with creating 18 cannolis using three types of fillings. I’ve chosen to make a lemon cheesecake, a raspberry cheesecake filling and a tiramisu filling.
For the shell:
- 250g flour (~2 cups)
- 24g butter-flavored shortening (~2 tbs)
- 1 egg
- 24g sugar (~2 tbs)
- 70ml marsala wine (~1/3 c)
- 2 tsp white vinegar
- 1/8 tsp cinnamon
- 1 – 2 tbs water (as needed)
- egg wash
- 2.5cm diameter cannoli tubes (~1 inch; I used New Starting Point Trading Co.’s tubes.)
- 10cm circle cookie cutter (a little over 3 3/4 inches)
- Pasta roller (Weston has a simple, inexpensive one, which is what I used.)
- Candy thermometer
You can see some other “can’t bake without” tools on My Favorite Things page.
- Make sure you rest your dough at least an hour, up to two hours.
- Don’t cut out the vinegar. That’s what makes the bubbles appear.
- This recipe makes about 40 cannolis using the tube measurement above. You can probably halve this recipe if you use liquid eggs. One egg equals 1/4 cup liquid eggs. That said, I haven’t tried this using liquid eggs. (If you give that a go, I’d love to hear how it turned out. Email me at email@example.com and let me know!)
- Adding the cannolis to the oil will drop the temperature of the oil. Adjust flame as needed to keep temperature even. Do not overcrowd pan.
- Combine all dry ingredients in a large bowl. Add the shortening and work in with your fingers until mixture feels sandy.
- Combine all wet ingredients in a bowl and whisk to combine.
- Make a well in the flour mixture and pour in wet ingredients. Use fingers to combine until it forms a dough. Tip on a floured surface and knead for about 10 minutes, until elastic and smooth. Add water about 1 tbs at a time if the dough feels dry. The dough should feel smooth like Silly Putty but be a lot softer.
- Shape into a disk, wrap in cling film and rest in the fridge for 1 – 2 hours.
- After resting, put about a pint to a quart of oil in a heavy bottomed saucepan. Add candy thermometer and heat the oil to 375 deg. F whilst you make the cannoli tubes.
- Separate dough in half. Wrap leftover dough twice in cling film and put in a ziplock bag. Try to remove as much air as possible and seal. Freeze for up to 3 months.
- Divide working dough into three parts.
- Flatten one as much as possible and run through pasta roller at setting 6. Reduce setting by one after each roll. The lowest setting I used was 3.
- Cut circles out of the sheets of dough and wrap around the cannoli tubes. Seal using egg whites or egg wash. Repeat steps 8 and 9 for the rest of the dough.
- Once the oil is the right temperature, gently put tubes in the pan. I only did three at a time to keep the temperature from fluctuating too much. Fry for about 2 – 3 minutes until golden brown.
- Drain and set aside on cooling rack resting on top of paper towels.
- Let cannolis cool enough where you can touch the metal tubes before attempting the slide the shell off the mold. You may have to wiggle shell a bit.
While the dough is resting make your fillings. The recipes below are enough to fill five cannolis each.
For the cheesecake fillings
- 8 oz cream cheese, softened
- 100g icing sugar (~1/2 c)
- 1 tsp vanilla
- 1/2 large lemon juiced and zested
- 150 ml heavy cream (~1/2 c)
- 1/3 c fresh raspberries (~small handful)
- 1 graham cracker
- Dark chocolate bar or mini chocolate chips
- Use a hand mixer to cream together all ingredients except raspberries. Start on low and work up the settings until well-combined and smooth.
- Move half the filling to another bowl.
- Finely mince raspberries and add to one of the bowls. Stir to combine. Filling should have a swirled effect with bits of raspberries showing.
- Put each in a piping bag with a large star or round tip.
For Tiramisu Filling
- 4 oz ricotta
- 24g icing sugar (~1/4 c)
- 2 tsp marsala wine
- 1 tsp powdered espresso
- cocoa powder
- Dissolve espresso in marsala.
- Combine marsala mixture and the rest of the ingredients in a food processor and pulse until smooth.
- Put into a piping bag with a large star or round tip.
Once the cannolis have cooled, pipe the fillings into each of the cannolis, piping first on one side going from the middle out and repeating for the other side.
- For the lemon cheesecake flavor, sprinkle crushed graham crackers over the filling.
- For the raspberry cheesecake, shave dark chocolate over each end or dip each end in mini chocolate chips.
- For the tiramisu, sift cocoa powder over the cannoli.
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