Cannoli Recipe
Flaky pastry filled with a delightful creamy filling, perfect for satisfying your sweet tooth.
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Ingredients
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For the Cannoli Shells
For the Ricotta Filling
Method
For the Cannoli Shells
- 1
Make the Dough
In a large bowl, combine the flour, sugar, cocoa powder, and salt.
- 2
Blend in Butter
Add the cold, cubed butter to the flour mixture and blend until it resembles coarse crumbs.
- 3
Add Egg and Wine
Stir in the egg white and the wine until the dough comes together. Knead lightly for a few minutes and then wrap in plastic wrap and refrigerate for at least 1 hour.
- 4
Roll Out the Dough
Roll the chilled dough out to about 1/8 inch thick on a lightly floured surface.
- 5
Cut and Shape Shells
Cut the dough into rectangles (about 3” x 5”) and wrap them around cannoli tubes, sealing the edges with a bit of egg white.
- 6
Fry the Shells
Heat oil in a deep fryer or large saucepan to 350°F (175°C). Fry the wrapped tubes in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
For the Ricotta Filling
- 7
Prepare Ricotta
In a mixing bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, chocolate chips, and cinnamon. Mix until well combined and smooth.
- 8
Fill the Shells
Once the cannoli shells have cooled, carefully remove them from the tubes and fill each shell with the ricotta mixture using a piping bag or a spoon.
- 9
Garnish
Optional: Dust the filled cannoli with additional powdered sugar and sprinkle with extra chocolate chips, if desired.