Homemade Cannolo Recipe
A light, flaky pastry- similar to croissant dough-wrapped around a creamy vanilla filling. Buttery, crisp, and gently sweet, it's a modern take on the traditional Italian treat.
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Ingredients
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Dough
Filling
Garnish
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well to combine.
- 2
Incorporate Butter
Cut the unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
In a separate small bowl, whisk the egg yolks, white wine (or vinegar), and cold water. Gradually add this mixture to the flour mixture, stirring until the dough starts to come together.
- 4
Knead the Dough
Turn the dough out onto a lightly floured surface and knead it gently for about 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
Filling Preparation
- 5
Combine Ingredients
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 6
Whip Cream
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
- 7
Add Chocolate Chips
Fold in the chocolate chips, ensuring they are evenly distributed throughout the filling.
Assembling Cannoli
- 8
Roll Out Dough
After the dough has chilled, roll it out on a lightly floured surface to about 1/8 inch thick. Use a round cutter to cut out circles, approximately 5 inches in diameter.
- 9
Wrap Around Forms
Wrap each dough circle around a cannoli form, sealing the edges with a little water.
- 10
Fry Cannoli
In a deep frying pan, heat oil to 350°F (175°C). Fry the cannoli shells until golden brown and crisp, about 2-3 minutes per side. Remove and drain on paper towels.
- 11
Fill Cannoli
Once the shells are cool, carefully remove them from the forms and fill each shell with the ricotta filling using a piping bag.
- 12
Garnish
Sprinkle the ends of each filled cannolo with chopped pistachios and dust with powdered sugar before serving.
