Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese.
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Ingredients
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Pastry Shell
Ricotta Filling
Garnish
Method
Pastry Shell
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.
- 2
Incorporate Butter
Add the unsalted butter to the flour mixture and mix until the mixture resembles coarse crumbs.
- 3
Add Egg Yolk and Liquids
Stir in the egg yolk, white wine (or vinegar), and water until the dough comes together. Knead the dough on a lightly floured surface until smooth, about 5 minutes.
- 4
Rest the Dough
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
- 5
Roll and Cut
On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles using a round cutter (about 4 inches in diameter).
- 6
Shape the Shells
Wrap each circle around a metal cannoli tube, sealing the edges with a bit of water to stick.
- 7
Fry the Shells
Heat oil in a deep fryer or a heavy pot to 350°F (175°C). Fry the wrapped tubes until golden brown, about 2-3 minutes. Remove from oil and let cool slightly before removing the shells from the tubes.
Ricotta Filling
- 8
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 9
Add Chocolate Chips
Fold in the chocolate chips and chopped pistachios (if using) into the ricotta mixture.
- 10
Fill the Shells
Using a piping bag or a spoon, fill each cannoli shell with the ricotta filling from both ends.
Garnish
- 11
Dust with Powdered Sugar
Before serving, dust the filled cannoli with powdered sugar for a sweet finish.
