Cannoli Scomposto Recipe

Make dough

Whisk flour, sugar, and salt in a bowl. Cut cold diced butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs.

Add the egg yolk and wine; mix with a fork until a shaggy dough forms. If the dough is too dry, add up to 1 tablespoon cold milk, 1 teaspoon at a time, until it comes together.

Turn dough onto a lightly floured surface and knead briefly (about 1 minute) until smooth. Form into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (up to 2 hours).

Roll and cut

After chilling, divide dough into 4 pieces. Roll each piece very thin (about 1/16 inch) between sheets of parchment or on a floured surface. Cut into 4-inch rounds using a cutter or rim of a glass.

Shape

Wrap each round around a cannoli form (metal tube) overlapping slightly and brush the overlapping edge with a little water to seal. Press gently so seam holds. Refrigerate formed shells briefly (10 minutes) to firm up.

Fry

Heat oil in a deep pot to 350°F (175°C). Fry shells, working in batches, for 1 to 2 minutes per side until golden brown and crisp. Use tongs to hold forms while frying so seam stays sealed. Remove shells on forms, drain on paper towels for 1 minute, then carefully slide out metal forms while shells are still warm. Cool completely on a rack.

Whip cream

Chill a mixing bowl and whisk (or beaters). Pour cold heavy cream into the bowl and whip to soft peaks.

In a separate bowl, gently fold mascarpone with powdered sugar, vanilla extract, and orange zest until smooth and lump-free. Be careful not to overwork mascarpone to avoid graininess.

Fold the whipped cream into the mascarpone mixture in two additions until homogenous and light. Taste and adjust sweetness if needed. Transfer to a piping bag fitted with a medium round tip or refrigerate until ready to use.

Prepare chocolate

Melt the 3 oz semisweet chocolate using a double boiler or short bursts in the microwave (stirring every 20 seconds) until smooth. Allow to cool slightly so it’s still pourable but not hot.

If using bittersweet for shavings, use a vegetable peeler to create curls and set aside.

Fill shells

Pipe or spoon mascarpone cream into each cooled cannoli shell from both ends, leaving the center slightly hollow for crunch. Fill just before serving to keep shells crisp.

Dip or drizzle each filled end into the melted semisweet chocolate, then immediately press mini chocolate chips or chopped pistachios onto the chocolate to adhere. If you like, shave a small amount of bittersweet chocolate over the top for garnish.

Lightly dust assembled cannoli with powdered sugar and serve immediately so shells remain crisp. Store any leftover cream refrigerated and assemble fresh within 12 hours.