Wine and Cheese Cannoli
The star wine-and-cheese combo can make an appearance on the dessert table in these innovative cannoli. Contributing editor and pastry chef Jason Schreiber mixes up a Marsala wine–infused dough for the shell, but swaps out the traditional ricotta-cheese filling for a mascarpone-based version. To get the two-tone effect, he fills a pastry bag with two-thirds plain mascarpone and one-third tinted pink with a Marsala reduction, then pipes it into the shells.
- Yield: Makes 36
Photography: Paul BARBERA
Source: Martha Stewart Weddings
- 8 ounces cream cheese
- 16 ounces mascarpone
- 2 tablespoons Marsala wine
- 3/4 cup powdered sugar
- Burgundy gel food coloring (optional)
- 2 cups all-purpose flour, plus more for kneading
- 3 tablespoons granulated sugar
- 1/2 teaspoon coarse salt
- 3/4 cup Marsala wine
- 3 tablespoons vegetable oil, plus more for deep-frying and shaping
- 1 large egg white, lightly beaten
- 3 tablespoons sugar
- 1 cup Marsala wine
Filling: Stir together all ingredients until smooth. Cover and refrigerate for up to 1 day.
Shells: Combine flour, granulated sugar, and salt in the bowl of an electric mixer. Add wine and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest at least 30 minutes, or overnight in refrigerator.
Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on floured work surface. Cut out rounds with a 3 1/2-inch cutter; keep covered. Gather scraps into a ball and let rest 30 minutes; reroll. Repeat the process with remaining pieces of dough.
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 375 degrees.
Lightly oil 5 1/2-inch-by-8-inch cannoli forms with vegetable oil. Shape dough rounds around forms, brushing with egg white to seal. Working in batches of 2 or 3, add molded dough forms to oil and fry until golden, about 1 minute. Gently remove form. Return to oil for a few seconds after unmolding if not fully cooked inside. Transfer to a paper-towel-lined baking sheet to drain. Repeat the process with remaining pieces of dough.
Marsala reduction: Bring wine and sugar to a boil in small saucepan over medium-high heat and cook until reduced to a thick syrup, about 15 minutes. Cool completely.
Combine 1/3 of the mascarpone mixture with the Marsala reduction. Color with one or two drops of burgundy gel food coloring (optional).
To fill and serve: Lay a pastry bag fitted with a 1/4-inch plain round tip on its side and carefully fill one side of the bag with the colored Marsala reduction filling. Fill the rest of the bag with the plain mascarpone filling. Pipe filling into cannoli shells. Store in the refrigerator until ready to serve. Best eaten the day they're made.