Romano’s Cannoli Recipe
crispy pastry shells, rich ricotta filling with cinnamon + chocolate chips
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Ingredients
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Pastry Shells
Ricotta Filling
Toppings (optional)
Method
Pastry Shells Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, and salt. Whisk until well combined.
- 2
Add Wet Ingredients
Cut the unsalted butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Add the egg, white wine (or vinegar), and water, mixing until a dough forms.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- 4
Roll and Cut
On a floured surface, roll out the dough to about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
- 5
Shape the Shells
Wrap each circle around a cannoli tube, sealing the edges with a bit of water. Repeat with remaining dough.
- 6
Fry the Shells
Heat oil in a deep frying pan over medium heat. Fry the cannoli shells until they are golden brown, about 2-3 minutes per side. Remove from oil and let cool on paper towels.
Ricotta Filling Preparation
- 7
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
- 8
Add Chocolate Chips
Fold in the mini chocolate chips until evenly distributed throughout the filling.
Assembly
- 9
Fill the Shells
Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling from both ends.
- 10
Add Toppings
Dust with powdered sugar and drizzle with chocolate sauce if desired.
