Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese.
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Ingredients
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Pastry Shells
Ricotta Filling
Method
Preparing the Pastry Shells
- 1
Mixing the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and cocoa powder. Whisk together until well combined.
- 2
Incorporating Wet Ingredients
Add the egg, white wine (or vinegar), and melted unsalted butter to the dry mixture. Stir until the mixture forms a shaggy dough.
- 3
Kneading the Dough
On a floured surface, knead the dough for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- 4
Rolling Out the Dough
After resting, roll out the dough to about 1/8 inch thick. Cut into circles that are about 5 inches in diameter.
- 5
Shaping the Pastry
Wrap each circle around a cannoli tube, sealing the edges with a little water to help them stick.
- 6
Frying the Pastry Shells
In a deep fryer or a heavy pot, heat vegetable oil to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Making the Ricotta Filling
- 7
Preparing the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 8
Adding Extras
Fold in mini chocolate chips and candied orange peel into the ricotta mixture until evenly distributed.
Filling and Serving
- 9
Filling the Cannoli
Using a pastry bag or a spoon, fill the cooled cannoli shells with the ricotta filling.
- 10
Garnishing
Dust the filled cannoli with powdered sugar and serve immediately for best texture.