Cannoli Recipe
Two Shells Filled with Sweet Cream Ricotta, Pistachio Kissed, and Drizzled with Chocolate and Caramel.
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Ingredients
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Cannoli Shells
Ricotta Filling
Method
Cannoli Shells Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.
- 2
Add Wet Ingredients
Add the softened butter and egg yolks to the dry ingredients. Pour in the white wine (or vinegar) and mix until a dough forms.
- 3
Knead 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 at least 1 hour.
- 4
Roll and Cut the Dough
After resting, divide the dough into small portions. Roll out each portion to about 1/8 inch thickness. Cut into 4-inch circles.
- 5
Fry the Shells
Heat vegetable oil in a deep pan over medium heat. Wrap each dough circle around a cannoli tube and secure the edges with a bit of water. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Ricotta Filling Preparation
- 6
Prepare the Filling
In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- 7
Add Pistachios
Fold in the chopped pistachios until evenly distributed in the ricotta mixture.
- 8
Fill the Shells
Once the cannoli shells are completely cooled, use a pastry bag to fill each shell with the ricotta mixture.
- 9
Drizzle with Chocolate and Caramel
Melt the chocolate chips in a microwave or double boiler. Drizzle melted chocolate and caramel sauce over the filled cannoli.