Cannoli Recipe
Crisp pastry filled with ricotta cream & chopped chocolate, drizzled with chocolate sauce
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Ingredients
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Cannoli Shells
Ricotta Filling
Chocolate Sauce
Method
Cannoli Shells
- 1
Make the Dough
In a large bowl, whisk together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and white wine until dough forms. Knead on a floured surface until smooth, about 5 minutes.
- 2
Roll and Cut Shells
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out the dough to 1/8 inch thick. Cut into circles using a round cutter.
- 3
Fry the Shells
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Wrap each dough circle around a metal cannoli form and secure with a bit of water. Fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Ricotta Filling
- 4
Prepare the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in mini chocolate chips.
- 5
Fill the Shells
Once the shells are cool, carefully remove them from the forms. Using a pastry bag or spoon, fill each shell with the ricotta mixture.
Chocolate Sauce
- 6
Make the Chocolate Sauce
In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat and stir in chocolate chips until melted and smooth.
- 7
Drizzle and Serve
Drizzle the warm chocolate sauce over the filled cannoli just before serving.