I have to admit that I just couldnt face trying to get the cannoli moulds, or trying to deep fry in a vat of oil, so I tried making these in muffin pans in the oven. They came out a little on the rock hard side, but it was a fun thanksgiving snack. The dough was quite difficult to work with, it didnt really like to be rolled out thin, and it tore easily, but I managed to roll it out into little shells.I paired them with a little whipped marscapone cream. I whipped some cream to a soft peak, then whisked together marscapone with a little cream, marsala and sugar. Some shaved chocolate on top made for a tasty garnish, plus some delicious persimmons. Marscapone cream was also a delicious accompaniment to our dessert of apple pie!
To read more about the recipe and the daring bakers, please visit the daring kitchen!The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.
3 comments:
yes this time of year it is really hard to get into the mood of oil deep frying and you did a wonderful job on this and the platter of cannoli cups and fruit looks wonderful. Cheers from Audax in Australia.
I love your little cannoli tarts with the whipped marsala mascarpone cream! Very, very cute and delicous looking. Great presentation too! Thanks so much for baking with me last month :)
Oh, your cannoli cups are so cute! I like this form a lot, they're so well contained and elegant. Way to make do with what you have. :)
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