Cannoli Recipe
flaky pastry wrap filled with flavored ricotta
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Ingredients
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For the Cannoli Shells
For the Ricotta Filling
Method
Making the Cannoli Shells
- 1
Prepare the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well. In a separate bowl, whisk together the egg yolks, white wine (or vinegar), and melted butter. Gradually add this wet mixture to the dry ingredients, mixing until a dough forms.
- 2
Knead the Dough
Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. 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 piece into a thin sheet (about 1/8 inch thick) using a pasta maker or rolling pin. Cut the dough into circles (about 4-5 inches in diameter).
- 4
Shape and Fry the Shells
Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Heat the vegetable oil in a deep pot to 350°F (175°C). Fry the wrapped tubes until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 5
Cool the Shells
Once cooled, carefully remove the cannoli shells from the tubes and set them aside.
Making the Ricotta Filling
- 6
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips. Mix until smooth and well combined.
- 7
Fill the Cannoli Shells
Using a piping bag or a spoon, fill each cannoli shell with the ricotta filling. Be generous but avoid overfilling.
- 8
Garnish
If desired, dip the ends of each filled cannoli in chopped pistachios for added flavor and decoration.
