If cookies just aren't your thing, make homemade cannoli instead—creamy filling, crisp shells, and all.
). Once the vanilla pudding is cool, beat it until smooth and creamy , then fold in the ricotta by hand.It should go without saying that the ricotta needs to be of a very high caliber. Anything made with gums, stabilizers, preservatives, or other additives should be rejected out of hand. If you're lucky enough to live near an excellent producer, locally made ricotta is an extraordinary thing .
Like a poorly applied screen protector, this results in tons of little air pockets trapped between the layers. In turn, these pockets help the dough to blister in the hot oil, giving the shells a delicate honeycomb crunch and plenty of surface area to fry up golden brown. Re-roll the dough until it's 1/16-inch-thick once more, then cut as many 3 1/2–inch rounds as possible—the largest cutter in Ateco's graduated set is perfect for the job.
Pastries may crisp when fried in liquid oil, but the oil they absorb will ultimately create a sense of greasiness. Imagine a piece of bread dunked in oil for a few minutes and the way it would squish in your mouth. That's nice if you're talking about a chunk of focaccia dipped in a fine olive oil, but it's not exactly what we look for in a pastry.
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