Make Perfect Cannoli With Claire Saffitz | Try This at Home | NYT Cooking

Get Claire's cannoli recipe: nyti.ms/3RSe7IK

This is the best way to end 2023. Claire is such a pure soul!

I so enjoy Clare’s teaching of techniques and the way these videos are shot and edited. I don’t like cannoli, still watched the whole thing

To get The Bear experience, have an enraged uncle throw a fork into the cannoli when you're finished. Thanks for the video Claire and Nyt!

Claire is the absolute best instructor because she makes an effort to really explain. Legend. This could be a 5min video, where somebody just tells you what to do, but then you wouldn't have learned anything.

My sicilian aunt easy recipe for about 10-14 shells is: 125g semolina flour (this is the most important difference I think... this is a south italy recipe and most south italy recipe use semolina durum flour) 13g pork fat A Pinch of Vanilla Half egg (the other half to close the shells) 3g cinnamon 10g marsala or whisky 10g sweetened coffee It will start as a really dry dough, if needed add a little bit of coffee or marsala but keep in mind that it should stay really dry. Work it a lot or use the pasta machine to make it thin like 2-3mm. Close all the shells but keep them wide compared to the internal mold. Fry in peanut oil or pork fat (traditional). Remove the mold and fry a little bit more for the color. If any shells will open it's not the end of the world, it will still be amazing. Remember to only put ricotta when you want to eat them. A secret that my aunt said to me if you need to fill them before is to cover the internal shells in chocolate, wait until the chocolate is hard again, they will stay crunchy if you do that even if you fill them with ricotta the day before.

We love Claire Saffitz and everything she bakes / fries 😋

Vaughn coming in SWINGING with the "Fry This At Home" pun 😂

Claire is just…perfect, she calms me down when a day has been hectic ❤

So i made this recipe and guess what was my new year present from my wife! Nytimes cooking yearly subscription 😂

A DIY alternative to cannoli moulds is to make them by wrapping heavy duty aluminum foil several times around a dowel or broom stick.

Legit, this is the coolest video I've seen from Claire Saffitz since I started binge-watching all of her content. I cannot bake to save my life but watching her bake has convinced me that I should try again.

Please make a video with Vaughn & Claire - it'll be pure gold

My Nona never did them in circles..she actually did cut squares from large sheets instead of the circles you did so the rhombus made actual perfect sense to me!

Love this, I am Greek and love, love, love Diplas, and my husband is Italian, so the Cannoli is definitely a must-make recipe, joined Patreon - cannot get enough of your "Claire Creations" Happy Holidays :)

Claire's tip of pushing the ricotta through the sieve for a luxurious texture is genius!

Thank you Claire … you’re so good at what you do.

I have never made cannolis. However, my Son has asked me for homemade cannolis. So thank you, Claire. I learned so much by just watching this video. 🙏

So skillful, so artful. I'll give it a try! Thank you.

As a Sicilian, I was so nervous to watch this video because I love everything Claire does, but there’s a lot of bad cannolis out there and they are my favourite dessert. I should have known Claire would never let me down! They look beautiful, and don’t stray dramatically away from tradition which i appreciated. Great job as always!