Sicilian Cannoli Recipe
crisp cannoli shell + sweet cream + candied fruit
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Ingredients
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Cannoli Shells
Filling
Method
Cannoli Shells
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, and salt. Mix well.
- 2
Cut in Butter
Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 3
Form Dough
Add the egg yolks and white wine or vinegar. Mix until a dough forms. If too dry, add a little water, one teaspoon at a time.
- 4
Chill Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- 5
Roll Dough
After chilling, roll out the dough on a floured surface to about 1/8 inch thickness.
- 6
Shape Shells
Cut the dough into 4-inch circles. Wrap each circle around a cannoli tube and seal the edges with water.
- 7
Fry Shells
Heat oil in a deep frying pan to 350°F (175°C). Fry the shells until golden brown, about 2-3 minutes, then drain on paper towels.
Filling
- 8
Prepare Filling
In a medium bowl, combine the ricotta cheese and powdered sugar. Mix until smooth and creamy.
- 9
Flavor Filling
Add vanilla extract and candied orange peel to the mixture. Stir until well combined.
- 10
Add Chocolate Chips
Fold in mini chocolate chips gently to avoid breaking them.
- 11
Fill Shells
Using a piping bag or a ziplock bag with the corner cut off, fill each cannoli shell with the ricotta mixture.
- 12
Serve
Dust the filled cannoli with additional powdered sugar before serving.