Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese.
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Ingredients
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For the Cannoli Shell
For the Ricotta Filling
For Garnish
Method
Preparing the Cannoli Shell
- 1
Making the Dough
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, and salt. Mix well.
- 2
Incorporating the Butter
Add the unsalted butter to the flour mixture and blend with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- 3
Adding Wet Ingredients
Make a well in the center and add the egg yolks, white wine (or vinegar), and water. Mix until a dough forms.
- 4
Kneading the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for 1 hour.
- 5
Rolling and Cutting
After resting, roll out the dough to about 1/8 inch thickness. Cut into circles about 4 inches in diameter.
- 6
Shaping the Shells
Wrap each circle of dough around a cannoli tube, sealing the edges with a little water.
- 7
Frying the Shells
In a deep pot, heat the oil to 375°F (190°C). Fry the wrapped cannoli shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Preparing the Ricotta Filling
- 8
Mixing the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 9
Adding Chocolate Chips
Fold in the mini chocolate chips until evenly distributed.
- 10
Chilling the Filling
Cover and refrigerate the filling for at least 30 minutes to firm up.
Assembling the Cannoli
- 11
Filling the Cannoli
Using a piping bag or a zip-top bag with a corner cut off, fill each cooled cannoli shell with the ricotta filling.
- 12
Garnishing
Sprinkle the chopped pistachios on the ends of the filled cannoli, if using. Dust with powdered sugar and cocoa powder before serving.