Cannoli Recipe
Two crunchy shells filled with sweet ricotta cream, topped with shaved chocolate.
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Ingredients
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Cannoli Shells
Ricotta Cream Filling
Method
Cannoli Shells
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well. In another bowl, whisk together the egg, white wine (or vinegar), and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll and Cut the Dough
After resting, divide the dough into quarters. Roll out each quarter very thin (about 1/8 inch thick) using a pasta machine or rolling pin. Cut into circles, approximately 4 inches in diameter.
- 4
Shape the Shells
Wrap each circle around a cannoli form, sealing the edges with a little water. Repeat with remaining dough.
- 5
Fry the Shells
Heat the oil in a deep pan to 350°F (175°C). Fry the shells in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels. Let them cool slightly before removing them from the forms.
Ricotta Cream Filling
- 6
Prepare the Filling
In a large bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 7
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the ricotta mixture until well incorporated.
- 8
Add Chocolate
Fold in the chocolate chips or shaved chocolate into the ricotta cream mixture.
- 9
Fill the Shells
Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta cream filling, ensuring they are well packed.
- 10
Serve
Dust the filled cannoli with powdered sugar and sprinkle with additional shaved chocolate before serving.