Daring Bakers: Cannoli (sorta)

I'm sorry but getting out the deep fryer and dealing with the oil is too much work for me. And besides which, it's the daring bakers so I baked. OK I'm making excuses, so sue me.

Instead I decided to make cannoli cups. I made them in a mini muffin tin. I rolled the dough out really thin, cut circles and pressed them into the mini muffin pan and baked at 450 until they were brown. They did crisp up although they didn't have the bubbly texture that fried ones normally have.

I used some red wine instead of marsala so mine turned out a not so appetizing shade of purple. Oh well. I tried. And they still tasted good. I used the regular cannoli cream recipe and then i fudged my own pumpkin cream. They ended up a bit mushy when I took the rest to work the next day but that was expected. I ate them while they were fresh and that's all that matters.






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.