Cannacannolis 

The chefs at Guyutes present an Italian dessert with an infused twist and lemon zest for June.

click to enlarge Guyutes Cannolis

Berlin Green

Guyutes Cannolis

Some people make weed brownies, but the chefs at Guyutes — Jarrod Friedel and Matt Pryor — are preparing infused cannolis for a cool summer treat.

The biggest challenge will be making the ricotta cheese behave as you want.

“When you buy it, if it has any kind of wateriness on top, just strain it off before you actually start using it because you don't want that water,” Pryor said. “It'll mess up the actual mixture itself. Be too watery because we're gonna fold in the cream. And it'll just be too loose to where you won't get the proper piping whenever you try to get it in there.”

That part can be done by hand, but he recommends using a machine once you get to the cream stage.

“I would do that if you don't want to sit there and just tear your arm up because making whipped cream is sometimes not fun. Whipped cream, whipping stuff like meringues and stuff, your arms are just going to be dead tired by the time you're done unless you're just used to it,” Pryor said.

With the complicated recipe that is necessary to infuse the filling, there is no shame in buying pre-made cannoli shells.

“They can be very difficult when you make them,” Pryor said.

But going through the egg wash and making them yourself can pay off if you’re not planning on consuming all of the servings at once.

“The great thing about these, if you do it right, they can hold up in the fridge probably for a day if you need to but after that, you will start to get a little sogginess. … If you're in a hurry going to an event, going to, like, a little cookout. Make these and right before you leave, you can just fill them up and go,” he said.

Ingredients

Cannoli shells:

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine

Filling:

2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup infused cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil
1 egg, lightly beaten
Flour
Powdered sugar

Directions

For the shell dough:

  1. In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough.
  2. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later.
  3. Let it rest in the fridge for a few minutes while you make the filling.

For the filling:

  1. In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend.
  2. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta.
  3. Refrigerate for a half hour to an hour.

To roll and fry the shells:

  1. In a medium pot with a heavy bottom, heat the canola oil to 360 degrees Fahrenheit.
  2. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick).
  3. Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles.
  4. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold.
  5. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry.
  6. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one hand with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis:

  1. Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds.
  2. Fill the cannoli shells from both ends so the cream runs through the whole shell.
  3. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home.
  4. Serve immediately.

Infused cream

Ingredients

10 grams decarbed cannabis
1 quart heavy cream
cheesecloth

Directions
1. Add the heavy cream to a pot and apply low heat. After the cream starts to heat up, add the decarbed cannabis. Whisk the mixture constantly for 30-45 minutes and do not let the cream boil.2. Place the cheesecloth over a quart mason jar and strain the cannabis out of the heavy cream. Return the cream to the refrigerator immediately. Use the expiration date on the bottle of heavy cream.

Dosage calculations

10g x 24.48 percent
10g x 244.8 milligrams (converted to decimal)
2448 x .088 (decarbing loss)
2154.24 x .80 (loss in infusion process)
1724.392 divided by 16 tablespoons
107.712 milligrams per tablespoon, divided by 12 servings
8.976 milligrams per serving

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