Cannoli Recipe
Homemade Pastry Shell, Filled With Ricotta Cheese Cream, Sprinkled With Powdered Sugar
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Ingredients
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Pastry Shell
Ricotta Filling
Method
Pastry Shell
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk and white wine (or vinegar), then add this to the flour mixture. Mix until a dough forms.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
- 3
Roll and Cut the Dough
On a floured surface, roll out the dough to about 1/8-inch thickness. Cut into circles of about 4 inches in diameter.
- 4
Shape the Shells
Wrap each circle around a cannoli tube, sealing the edges with a bit of water. Ensure they are tightly wrapped.
- 5
Fry the Shells
Heat the oil in a deep frying pan over medium-high heat. Fry the dough-wrapped tubes in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Carefully remove the cannoli shells from the tubes once cool enough to handle.
Ricotta Filling
- 6
Make the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, chocolate chips, and cinnamon. Mix until smooth and creamy.
- 7
Fill the Cannoli
Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling until generously filled.
- 8
Garnish
Dust the filled cannoli with additional powdered sugar before serving.