Italian

Cake Boss Cannolis is for Dessert.

Cake Boss Cannolis takes several minutes to prepare.

Cake Boss Cannolis takes several minutes to cook.

Cake Boss Cannolis makes 1 servings.

The ingredients for Cake Boss Cannolis are:

? pound impastata cheese
? pound ricotta cheese
2 ounces sugar
1 drop cinnamon oil
1 ounce cocoa drops
1 cup all purpose flour, plus more for dusting dough and work surface
3 tablespoons granulated sugar
2 tablespoons lard plus several cups for frying; may be replaced with vegetable shortening, exact amount will depend on size of your pot
2 tablespoons distilled white vinegar
2 extra-large eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
Powdered (10x) sugar for dusting cannolis

Here is how you make Cake Boss Cannolis:

shells:Put the flour, granulated sugar, 2 tablespoons of the lard, vinegar, 1 egg, cinnamon, and salt into a stand mixer fitted with the hook attachment and mix on low-medium speed until well combined, approximately 10 minutes. (There is no need to stop the motor to scrape the sides because this dough will pull together into a ball when it's ready.)Remove the dough from the bowl, wrap it in plastic wrap and let rest at room temperature for at least 30 minutes or up to 3 hours, to soften the dough and make it less elastic.Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting (usually Number 1). If you do not have a pasta machine, use a rolling pin to roll the dough out as thinly as possible on a lightly floured surface to no more than 1/8-inch thick. Cut 5-inch-long ovals from the dough (see How To). Gather up the excess dough, knead it together, roll it out, and cut ovals again. You should have 10 ovals.Wrap 1 oval lengthwise around a 6-inch-long wooden dowel with a diameter of 3/4-inch to 1-inch. Be very careful to wrap it loosely, leaving a little space between the dowel and the pastry dough so that, when fried, the inside will be cooked as well.Beat the remaining egg in a small bowl and use a pastry brush to paint one end of the shell with the egg. Pull the egg-brushed end over the opposite end, and press them together, sealing the shell around the dowel.Line a large plate or platter with paper towels.Fill a wide, deep, heavy pot two-thirds full with lard and set over medium-high heat. Heat the lard to a temperature of 350?F to 375?F.Carefully lower the dowel into the oil and let fry until golden-brown, turning it as it fries with a slotted spoon, approximately 10 minutes. Use the spoon to very carefully remove the dowel from the lard and transfer to the paper-towel lined plate to cool.When the shell is cool enough to touch, approximately 10 minutes, pull the dowel out.Repeat steps 8 and 9 until all shells have been fried and removed from the dowel. (The shells may be held in an airtight container at room temperature for up to 3 months; I urge you to not fill the cannoli more than 1 hour before serving them or they may become soggy.)When ready to fill and serve the cannoli, put the pastry cream into a pastry bag fitted with the #7 plain tip. Pipe filling into each shell until it is filled and the cream sticks out both ends.Dust the finished cannoli with powdered sugar and serve.Recipe courtesy Buddy Valastro.Cream:Combine impastata, ricotta, sugar, and cinnamon oil in mixer with paddle attachment. Once combined, add cocoa drops. Pipe filling into cannoli shells.Serving Size: 8 cannolisNumber of Servings: 1Recipe submitted by SparkPeople user BRITVAND1129.

The nutritional information for Cake Boss Cannolis is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,606.0

• Total Fat: 130.1 g
• Cholesterol: 745.6 mg
• Sodium: 867.1 mg
• Total Carbs: 262.6 g
• Dietary Fiber: 3.4 g
• Protein: 107.9 g

Cake Boss Cannolis is Italian cuisine.