Cannoli Recipe
Pastry shell filled with ricotta cheese & chocolate chip
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Ingredients
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Pastry Shell
Filling
Method
Pastry Shell Preparation
- 1
Mix Dry Ingredients
In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, and salt.
- 2
Add Wet Ingredients
Cut in the unsalted butter until the mixture resembles coarse crumbs. Beat the egg and add it along with the white wine or vinegar to the dry ingredients. Mix until a dough forms.
- 3
Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
- 4
Roll Out and Cut
On a floured surface, roll out the dough to about 1/8 inch thickness. Use a round cutter (about 4-5 inches in diameter) to cut out circles.
- 5
Form Cannoli Shells
Wrap each circle around a metal cannoli tube, sealing the edge with a bit of water. Heat oil in a deep fryer or heavy pot to 350°F (175°C).
- 6
Fry the Shells
Carefully lower the tubes into the hot oil and fry until golden brown, about 2-3 minutes. Remove from oil and let cool on paper towels.
Filling Preparation
- 7
Prep the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and well combined.
- 8
Add Chocolate Chips
Fold in the mini chocolate chips until evenly distributed.
- 9
Fill the Cannoli
Once the shells are completely cooled, carefully remove them from the tubes. Use a piping bag to fill each shell with the ricotta mixture.
- 10
Garnish (Optional)
If desired, dip the ends of each filled cannoli into chopped pistachios for added flavor and crunch.
