Pineapple Cannoli

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Cannoli dough:

1 cup flour

1/4 tsp. salt

2 tablespoons sugar

2 tablespoons butter, room temperature

1 egg, beaten

1/4 cup sweet Marsala

Corn oil for frying

Filling:

2 cups cubed (1/2 inch) fresh cubed pineapple

1/2 cup maple syrup

1/3 cup sugar

5 tablespoons cornstarch

1/4 tsp. salt

2 1/2 cups whole milk

4 egg yolks

1/4 cup butter

1 tsp. vanilla

Dough:

In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Heat 2 inches of oil to 375 degrees.

Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. This  happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely.

Combine the pineapple and the maple syrup in a heavy bottomed saucepan and bring to a boil. Lower to simmer and simmer until tender, about 10 minutes. Remove from heat and allow to set 30 minutes. After 30 minutes, place the mixture in a bowl of a food processor fitted with a metal blade. Pulse until chopped coarsely; set aside.

In another saucepan combine the cornstarch, sugar, salt and milk. Whisk until combined well. Place over medium heat , whisking constantly; bring to a boil and reduce; cook 2 minutes. In a separate bowl temper the egg yolks with the hot milk mixture; whisking as you add the hot milk mixture to the egg yolks. Pour the temper egg mixture into the saucepan of hot milk and whisk until combined. Place over heat and continue to cook and whisk for 2 more minutes. Stir in the pineapple mixture and heat for a minute longer. Remove from heat and stir in the butter and vanilla. Place in bowl and cover top with plastic wrap to prevent forming a skin on the filling. Refrigerate to cool completely. Place in a piping bag with large plain tip and fill cooled cannoli. Dust with powdered sugar. Only fill when ready to serve or the cannoli will become soggy.

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