PUFFED, BLISTERED AND DELICATE, A PERFECT ALTERNATIVE FOR THIS TASTY ITALIAN TREAT
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IT’S one of those days.
One of those days when I feel like unleashing a tornado of violence towards all things that come within close proximity, dead or alive. The trees standing stupidly on the pavement. The peasant birds that just took a shit outside my window. The lazy-ass sun that isn’t doing its fucking job. The dead voice of the automatic phone-operator… Hell yes, I think the mailman should get some, too.
And it is quite disturbing that under such foul mood, I’ve made one of the cutest and daintiest pastry yet. If you like cannoli and your world currently sucks, I think it’d be helpful to know that no dough-making or stainless steel molds are needed to make them at home. You can do this instead. Dumpling wrapper is some of the most under-utilized kitchen wonders. Silky, smooth and slightly chewy when boiled. But puffed, blistered and almost lace-like and delicate when deep-fried, a perfect alternative for this tasty Italian treat. This is where the likelihood of my fragile state of mind is standing, on the back of a wooden spoon (a simple kitchen trick) and these wine-brushed dumpling wrapper cannoli, tumbled in cinnamon sugar and filled with maple-sweetened ricotta cheese.
What is it that they say? Leave the gun, take the cannoli?
True wisdom.
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Makes: 20 mini cannoli
First, the wrapper. It’s important to buy fresh dumpling wrappers (NOT wonton wrappers) that are still supple with good amount of moisture in them. That’s what makes them puff and blister into large and small bubbles that creates the most beautiful crunch. The wrapper should feel smooth and silky, soft and stretchable in your hands.
Then, the ricotta. I used a whole milk ricotta that was ultra-thick, which I believe was pressed and drained inside a mold. If you suspect your ricotta to be on the “creamier” or “spreadable” side, you can either wrap it inside a cheesecloth, and press with something heavy to drain off any excess liquid, or you can reduce the amount of maple syrup and use powdered sugar instead.
Then let’s talk frying oil. I found that the wrappers puffed too extremely if the frying oil is too hot (say around 350 F/175 C). I try to keep the oil around 325 F/165 C. But don’t worry if you don’t have a thermometer. Simply adjust the heat as you go, and you’ll be able to find the sweet spot after the first few wrappers.
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Ingredients
- 20 fresh Chinese dumpling wrappers
- 1/4 cup of white wine for brushing
- Canola oil for frying
- 1/4 cup (50 grams) granulated sugar
- 1 tsp ground cinnamon
- Powdered sugar to dust
- 1 1/2 cup (375 grams) thick whole milk ricotta cheese
- 6 tbsp (118 grams) maple syrup
- 1/8 tsp of ground allspice
Instructions
- TO FRY THE CANNOLI SHELL: Lightly dust both sides of the dumpling wrapper with flour to prevent sticking. Rub a little bit of white wine on one edge of the wrapper, then pinch 2 edges together to form a tube. Set aside and repeat with the rest.
- Add enough canola oil to a frying pot until it reaches 2″ deep (the smaller the pot, the less oil you need), then set over medium heat until the oil reaches 325F/165C, and keep it there (if you don’t have heat thermometer, the oil is ready when bubbles slowly forms around the edge of a wooden chopstick). Insert the end of a large wooden spoon in one of the wrapper-tube, brush the outside with white wine, then lower into the frying oil. Keep the wooden spoon inserted until the shell has puffed and is set in shape. Then remove the wooden spoon, and fry the shell until golden browned on all side. Once the wooden spoon is removed, you can use it to fry the next shell as long as it doesn’t crowd the pot.
- Let the shells drain and cool on a cooling-rack. Mix 1/4 cup of granulated sugar and 1 tsp of ground cinnamon, then roll the shells in the cinnamon sugar to coat. Set aside.
- TO MAKE THE MAPLE RICOTTA FILLING: Make sure you are using ricotta that is thick in texture (drained of any excess whey). In a food-processor, blend whole milk ricotta cheese, maple syrup and ground allspice until smooth and silky.
- Don’t fill the cannoli if it won’t be eaten within 2 hours. Transfer the filling to a pastry bag and fill each cannoli shells from both ends. Dust with powdered sugar and serve.
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28 responses to “mini dumpling wrapper maple cannoli”
Your tip for the wooden spoon is genius! I have made real cannoli before and I would never want to make it again for the amount of sticks I needed. Foul moods always need the cannoli cure
I have to make this recipe soon – they look amazing! Yummy. I have all the ingredients at home, except for the pastry bag, but I alredy tried using a plastic lunch-bag, just cut off one the edges. Worked fine for me.
Will the dough stick to the wooden spoon when inserted into the frying oil or can you remove it easily?
As long as you flour the wrapper lightly, it should be fine :)
Thanks, great I will follow your advice ;-)
You are such a genius!! I’ve always been terrified of making cannoli… and then I see this. This is so perfect.
Adorbs! wondering if I could just make chips from the won tons and use them to dip the filling…lol. Having a Monday.
Ooh, look at these! So cute. They looks delicious!
These look absolutely amazing! I can’t wait to try them. Thanks for the recipe!!
I feel like I can handle this. Maybe. I mean, I’m kinda scared of frying shit, but if these are the end product, I can get on board real quick. Lovely!
Love these and I’m pretty sure my Italian man-friend would as well. Curious — why did you use white wine to seal the wrappers? Is it for flavor or does white wine have some magical binding property that I’m unaware of?
Kaite: Cannoli shell-dough is sometimes made with white wine, so this is just a way to add a bit of that flavour back into the dumpling wrapper :)
I love The Godfather in you, Mandy!!!!! And this cannoli would be so perfect before “Go to the mattresses.”
This looks impressive and oh-so delicious!
Wait! Did you watch “you’ve got mail” too? Haha just kidding, even though I just saw snatches of The Godfather, I know the mattress thing came from it…watched snatches of The Godfather, watched “you’ve got mail” a bazillion times. WAAAT.
Mandy you the bomb. Everything you make is amazing. I saved so many recipes from your site!
Reni, one of my favorite romantic comedy!
I want to lick the screen! Unreal idea. I can die of happiness now.
Love an excuse to open a bottle of wine on a bad day, lol…and dessert too. Wow these look easy enough and kinda sexy. And rEally appreciate all your excellent detail tips – they are the keys and so helpful! Mahalo~
I recently traveled to Boston and ate a whole bunch of yummy canolli. Can’t wait to try my own!
This is really quite amazing Mandy – transports me right back to Italy!
Yes, this is good stuff. Thanks for the recipe! Enjoy a restful Sunday, Mandy :)
SO CUTE! I’m in love. :)
Made them this week for Christmas! Here’s a pic:
https://twitter.com/ilonavg_eet/status/548786394190344193 (bottom layer).
I put extract of myrrh in the cream filling, and I combined these with salted caramels with gold leaf and meringues with incense as a tongue-in-cheek nod to the gifts to baby Jesus from the Biblical Magi. :o)
Looks delicious :)
Hi Mandy Im about to make these canolli today can I make shells today and serve tommorow or will they go soft. Thnx Andy
Andy,minds think they may get soft especially after a day. Maybe make them a few hours before instead of the day before?
Hi Mandy,
What do you think about using homemade dumpling wrappers? You know, the kind you make with hot water + flour… Would love to try this.
Minik, using store bought wrapper is for convenience of course. If you want to make the wrappers from scratch, you could try a lot of the cannoli wrapper recipes online, too :)
Ah, now I get it! Stupid question :) but I got my answer! Thanks.