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Ingredients
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For the Cannoli Shells
For the Ricotta Filling
Method
For the Cannoli Shells
Make the Dough
In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt. Whisk until well mixed.
Incorporate the Butter
Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
Add Wet Ingredients
Stir in the egg yolk, vinegar, and enough water to form a stiff dough. Knead the dough on a floured surface for about 5 minutes until smooth.
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
Roll and Cut the Dough
Roll out the dough to about 1/8 inch thick and cut into circles using a 4-inch round cutter.
Form the Shells
Wrap each circle around a cannoli tube and seal the edges with a little water.
Fry the Shells
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the shells until golden brown, about 2-3 minutes. Remove and let cool on paper towels.
For the Ricotta Filling
Prepare the Ricotta
In a mixing bowl, combine the ricotta cheese and powdered sugar. Mix until smooth and creamy.
Flavor the Filling
Add vanilla extract, cinnamon, and chocolate chips to the ricotta mixture. Stir gently to combine.
Chill the Filling
Cover the filling and refrigerate for at least 1 hour to allow the flavors to meld.
Fill the Cannoli
Once the shells are cool, use a piping bag or spoon to fill each shell with the ricotta filling.
Garnish and Serve
Sprinkle the filled cannoli with chopped pistachios and powdered sugar before serving.
