Cannolis Recipe
2 cannolis filled with ricotta cream and chocolate chips.
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Ingredients
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Cannoli Shells
Ricotta Cream Filling
Method
Cannoli Shells Preparation
- 1
Make the Dough
In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt. Mix well. Add the melted butter, egg white, and white wine or vinegar. Knead the dough until it is smooth and elastic, about 5-7 minutes.
- 2
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
- 3
Roll Out the Dough
On a floured surface, roll out the dough as thinly as possible (about 1/8 inch thick). Use a round cutter (about 4 inches in diameter) to cut out circles.
- 4
Shape the Shells
Wrap each dough circle around a cannoli form, sealing the edges with a little water. Repeat until all dough is used.
- 5
Fry the Shells
Heat the vegetable oil in a deep frying pan to 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
- 6
Cool the Shells
Allow the shells to cool completely before removing them from the forms.
Ricotta Cream Filling Preparation
- 7
Prepare the Filling
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 8
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture.
- 9
Add Chocolate Chips
Fold in the chocolate chips gently until evenly distributed.
- 10
Fill the Cannoli
Using a piping bag or a spoon, fill each cannoli shell with the ricotta cream filling. Be generous!