Cannoli Recipe
House-made cannoli with ricotta cream, pistachios, almonds, and dried fruit.
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Ingredients
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Cannoli Shells
Ricotta Cream Filling
Method
Cannoli Shells
Prepare the Dough
In a large bowl, mix together the flour, sugar, cocoa powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
Combine Ingredients
Add the egg and white wine or vinegar to the flour mixture. Mix until a dough forms.
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 rest for 30 minutes.
Roll Out the Dough
After resting, divide the dough into quarters. Roll out one piece at a time to about 1/8 inch thick. Cut into 4-inch circles.
Fry the Shells
Heat the oil in a deep frying pan over medium heat. Wrap each dough circle around a cannoli tube and secure with a bit of water. Fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Ricotta Cream Filling
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, confectioners' sugar, and vanilla extract. Mix until smooth and creamy.
Fold in Nuts and Dried Fruit
Gently fold in the chopped pistachios, almonds, and dried fruit until evenly distributed.
Fill the Cannoli
Using a piping bag or a spoon, fill each cannoli shell with the ricotta cream mixture. Be generous but avoid overfilling.