Friday, November 27, 2009

Nutmeg Cannolipoleon ~

Coming home after Thanksgiving dinner at a friends (it was very nice, thank you) I was taking a peek at Foodgawker and I noticed a Daring Baker's Challenge photo. I realized that this would be my first time to join along after registering in October. Then it hit my disorganized mind that The Daring Kitchen is not my personal secretary...there would be no email reminder that the challenge is posted. Duh me. I went to the site to take a little closer look at the details. I found out with a day's notice that I had until the 27th to do the challenge or say I wouldn't be participating. I didn't want to miss the first opportunity.

Guess what I did today? :) I made a nutmeg cannolipoleon.
Just one. Got the picture. Got the post done in time. Thank goodness for a weekend alone.

Daring Bakers November 2009 challenge hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives

1 c. flour

2 T. sugar
1/4 tsp. salt
1/2 tsp. cocoa powder
2 T. sugar
1/4 c. sweet wine

  • In a mixer, put in dry ingredients.
  • Mix the oil, vinegar and enough wine to make a soft dough.
  • Turn out and kneed lightly until smooth.
  • Chill for two hours or for as long as overnight.

Roll out dough a quarter at time either by rolling pin or pasta machine. 1/16" or less. Cut out desired pieces, keep covered.

Heat at least 3" of oil to 375 degrees. Fry pieces one or two at a time depending on the room in the pan. These will fry up pretty quickly. Drain on paper towels.

The filling isn't traditional as far as I can tell from what I've read online. An Italian in New York might want to slap me, but I really wanted the flavor of some cream cheese.

Filling ~

4 oz. ricotta, whole milk
4 oz. cream cheese
3/4 c. powdered sugar
1 tsp. vanilla
Nutmeg to preference

If you prefer something lighter, whip some heavy cream and fold into the nutmeg cream.


  1. That stack of cannoli looks wonderful well done and the filling looks delicious. And one does count congrats on your first challenge and welcome to the Daring Bakers'. Cheers from Audax in Australia.

  2. Way to get this challengte done and posted in the nick of time, especially with Thanksgiving! I LOVE the idea of a nutmeg cannoli or cannolipoleon, and yours looks phenomenal, especially the perfect blistered shells! Thanks for baking with me this month..or umm..deep frying :)

  3. Thank you very much for taking a peek and the compliment, Lisa. How exciting you were host!

    The frying was the funnest part.