Cannoli Duo Recipe
TWO CANNOLI SHELLS FILLED TO ORDER WITH RICOTTA FILLING.
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Ingredients
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Cannoli Shells
Ricotta Filling
Method
Cannoli Shells
- 1
Make the Dough
In a large mixing bowl, combine all-purpose flour, granulated sugar, and salt. Mix well.
- 2
Add Wet Ingredients
Add the unsalted butter, egg yolk, and white wine to the dry ingredients. Mix until a dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 4
Roll and Cut the Dough
After resting, roll out the dough thinly (about 1/8 inch thick) using a pasta maker or rolling pin. Cut into circles (about 4 inches in diameter).
- 5
Form the Shells
Wrap each circle around a cannoli tube and seal the edges with a bit of water. Make sure they are tightly sealed.
- 6
Fry the Shells
Heat oil in a deep fryer or heavy pot over medium heat. Fry the shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Ricotta Filling
- 7
Prepare the Filling
In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 8
Add Mix-ins
Fold in mini chocolate chips and chopped pistachios to the ricotta mixture until evenly distributed.
- 9
Fill the Cannoli
Using a piping bag or a small spoon, fill each cannoli shell with the ricotta filling. Be generous!
- 10
Serve
Dust the filled cannoli with additional powdered sugar if desired. Serve immediately for the best texture.
