Author Topic: Wood-fired cannoli  (Read 1077 times)

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Offline dellavecchia

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Wood-fired cannoli
« on: April 28, 2013, 06:02:53 PM »
Last one, I promise. Turns out cannoli tubes go in the oven (the metal ones). I had one dough ball left and cut out some circles. Worked pretty well, and the end result was VERY tasty. I wonder if this has already shown up on a menu somewhere - if not, it should.

Filling: ricotta, icing sugar, cinnamon. Plus an amarena cherry.

John


Offline landras

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Re: Wood-fired cannoli
« Reply #1 on: April 29, 2013, 05:24:37 PM »
Love it!

Offline Serpentelli

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Re: Wood-fired cannoli
« Reply #2 on: April 29, 2013, 06:52:36 PM »
John,

Please don't apologize! Those look great! So you rolled the dough onto the tubes? And did you wet the edges to make it stick onto itself? How long did they bake? and did the tubes slide out easily?

I think you can claim this as your own invention.  :chef:

Bravo!

John K

Offline Jackie Tran

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Re: Wood-fired cannoli
« Reply #3 on: April 29, 2013, 07:57:21 PM »
Those look delicious John!

Offline dellavecchia

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Re: Wood-fired cannoli
« Reply #4 on: April 29, 2013, 08:30:23 PM »
John,

Please don't apologize! Those look great! So you rolled the dough onto the tubes? And did you wet the edges to make it stick onto itself? How long did they bake? and did the tubes slide out easily?

I think you can claim this as your own invention.  :chef:

Bravo!

John K

Thanks all.

In this instance, with a highly hydrated dough, I did not need to wet the seam. The dough just adhered to itself. The bake was around 2 minutes, since I did them in the mouth of the oven. I domed them for a few seconds to get some leoparding. Tubes slid right out as I floured them.

Overall, really fun and just as tasty as the traditional shell.

John

Offline valhalla

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Re: Wood-fired cannoli
« Reply #5 on: April 30, 2013, 01:01:45 PM »
John - you have some serious creative talent and wood-fired inspiration. Does your oven ever cool off?

Offline dellavecchia

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Re: Wood-fired cannoli
« Reply #6 on: April 30, 2013, 01:56:45 PM »
John - you have some serious creative talent and wood-fired inspiration. Does your oven ever cool off?

Thank you. Unfortunately my oven is freezing in the snow all winter!

John

Offline p.elkjaer

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Re: Wood-fired cannoli
« Reply #7 on: April 30, 2013, 02:27:53 PM »
You are killing me here, that I would LOVE to taste !!

Offline csafranek

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Re: Wood-fired cannoli
« Reply #8 on: April 30, 2013, 03:09:30 PM »
Thank you. Unfortunately my oven is freezing in the snow all winter!

John

John you don't cook in the winter? I had to fire mine up at least once a week even with the cold temps and snow. Did you have to mini cure it the first time after winter?

Offline thezaman

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Re: Wood-fired cannoli
« Reply #9 on: April 30, 2013, 03:47:51 PM »
wow john what a great idea.i might have to steal it.just kidding


Offline dellavecchia

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Re: Wood-fired cannoli
« Reply #10 on: April 30, 2013, 05:03:27 PM »
wow john what a great idea.i might have to steal it.just kidding

Steal away! They really do taste great. Use 40% sugar for the filling, and enough cinnamon to really taste it.

John

Offline dellavecchia

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Re: Wood-fired cannoli
« Reply #11 on: April 30, 2013, 05:05:21 PM »
John you don't cook in the winter? I had to fire mine up at least once a week even with the cold temps and snow. Did you have to mini cure it the first time after winter?

Yes, that first firing us dreadful. You need to drive out the moisture and it takes hours.

John