Plain and simple, I love Boston. I love the cobblestones at Quincy Market and the pretentious row houses along the Charles. I love the historic bronze statues and the benches along the Harbor; the way the ‘Baap Baap Baah’ never fails to erupt through Fenway in the 7th, and the way a random Bruins game feels like Game 7 of the Stanley Cup playoffs. Boston is so much more than a city. Boston is a culture and a feeling. Boston is a state of mind.
During an Easter trip to Boston, my uncle introduced me to one of greatest treasures the city holds: Mike’s Pastry. At first glance, I was deterred by the 3 dozen people crammed into the quaint bakery in downtown Boston. Being the extremely impatient person I am, I took a pass on battling the crowds. My mother, the little powerhouse crowd navigator she is, swiftly found her way to the front counter. Within 10 minutes, she emerged with a white box donning the blue Mike’s Pastry logo tied in the signature white and blue string.
Within that box was a little piece of heaven in the form of deep-fried dough and heavy cream filling, dipped in chocolate: behold my first cannoli experience. Since that trip, every time I return to Boston I sneak away to Mike’s for moments of mascarpone filled bliss.
Alas, when you’re hundreds of miles away from Mike’s on Easter, you make your own Mike’s cannolis. With every bite I’m brought back to the cobblestones at Quincy Market, the deep accents, the state of mind: my Boston.
Chocolate Dipped Cannolis
- 2 1/2 cups all-purpose flour
- 1/4 granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 shortening
- 2 eggs, beaten
- 1/4 cup water
- 2 tbsp vinegar
- 1 egg white, beaten
- 4 cups canola oil, for deep frying
- 1 cup dark chocolate chips
- 1/2 cup Mini-eggs, chopped (optional)
- 1 1/2 cups ricotta, extra smooth
- 2 cups mascarpone
- 2 cups whipped cream, whipped
- 2 packets vanilla sugar
- 1/2 icing sugar
Assembling the cannolis
- In a bowl, combine flour, sugar, cinnamon and salt. Cut shortening into mixture.
- In a separate bowl, add whole eggs, water, and vinegar. Add to flour mixture and stir until dough forms.
- On a floured surface roll dough until 1/8 inch. Cut dough into 4 inch-wide circles and place on parchment paper.
- Wrap dough lightly around cannoli tubes and seal just the ends with egg whites.
- Put oil in pot and using an oil thermometer bring oil to 380*. Place cannoli dough with tubes into oil for 2-3 minutes until golden. Do not put in more than 2 into the oil at a time.
- Once golden remove from oil and place on paper towel. Once cool enough,typically 1-2 minutes after being removed from the oil, remove the cannoli tube and place shell on wire rack to finish cooking.
- Once all the shells are made, melt chocolate and dip ends. Sprinkle Mini-eggs over chocolate dipped ends. Let chocolate set.
- To prepare the filling, in a bowl combine ricotta and mascarpone until smooth. Add vanilla sugar and icing sugar. Fold in whipped cream until combines.
- Pipe filling into cooled shells.
Tip: Only fill cannoli shells that will be eaten within 6 hours. Store all remaining shells in an airtight container.