Buzz
While the cheese should undoubtedly take center stage on a cheese board, the choice of crackers is equally crucial. Whether it’s the nostalgic Club crackers from your childhood, crispy baguette slices, or a heap of Pretzel Crisps, why not elevate your cheese and dip pairings with something unique? Introduce cannoli shell crackers for a delightful twist.
Cannoli shells, the crispy, slightly bubbly tubes of deep-fried pastry, encase a lightly sweetened cheese filling, creating the iconic Italian dessert known as cannoli. While the cannoli is perfection on its own, breaking it down reveals a crunchy vessel perfect for carrying flavorful cheeses.
Cannoli shells serve as an exceptional hybrid between a cracker and pie crust. Slightly thicker than most crackers, they incorporate butter and egg yolk for richness and a bubbly texture. Sturdier than traditional pie crust, these shells gain extra flavor and texture from being deep-fried, with a hint of wine adding a unique, savory note. They’re ideal for pairing with bold, funky cheeses. (If making them at home, water can replace wine, but the wine adds an enjoyable twist.)
Cannoli shells aren’t commonly found in grocery store freezers, but some in-store bakery sections offer individual, unfilled shells. Alternatively, you can visit a local Italian bakery to purchase them. Once home, break the shells into large pieces and arrange them alongside your cheeses. Their slightly curved shape makes them perfect for scooping dips. If pre-made shells are unavailable, consider making your own.
Traditional cannoli shells are crafted by cutting pastry into circles, wrapping them around small metal tubes, and deep-frying them. You can follow any cannoli shell recipe and skip the metal tube step. While shaping can be tricky due to potential sticking or breaking, it’s unnecessary for this purpose. Simply roll out the dough, cut it into your preferred shapes (I recommend irregular rectangles), and fry them in a skillet with ¼ to ½-inch of oil. This method requires no special tools, less oil, and minimal frying time.
Here’s a straightforward recipe for cannoli crackers to elevate your cheese board. This recipe is simpler than most, as all ingredients are combined in a small food processor. Pulse the mixture about 12 times until it forms a cohesive dough. Roll it out to approximately ⅛-inch thickness and dock the entire pastry deeply with a fork. Cut into cracker-like shapes and fry in a pan with about ½-inch of neutral-flavored oil. Let them cool on a wire rack for 10 minutes before serving. These crackers stay fresh in an airtight container for up to three days, though they’re at their best on the first day.
Simple cannoli crackers
Ingredients:
1 cup flour
1 teaspoon of sugar
⅛ teaspoon salt
1 tablespoon of cold butter
1 egg yolk
¼ cup wine (Marsala is common, but you could substitute another, or use water)
Neutral flavored oil for frying
Heat about half an inch of frying oil in a skillet over medium-low heat, aiming for a temperature range of 350°F to 360°F.
Combine all the ingredients in a food processor and pulse until the mixture forms a cohesive dough. Lightly flour a work surface and roll the dough to a thickness of ⅛-inch. Use a fork to dock the entire pastry, preventing excessive bubbling. Cut the dough into your desired cracker shapes.
Fry the dough pieces in the oil for approximately 30 seconds on each side, or until they turn a rich golden brown. Allow them to cool on a wire rack for at least 10 minutes before serving alongside cheeses and dips.
