Cannoli Platter (18) Recipe
Make Cannoli Platter (18) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cannoli Shells
Ricotta Filling
Toppings
Method
Cannoli Shells Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, and salt until well combined.
- 2
Add Wet Ingredients
In the same bowl, add the egg yolks, white wine (or vinegar), and melted butter. Mix until the dough starts to come together.
- 3
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 4
Roll and Cut
After resting, roll out the dough to about 1/8 inch thick. Cut into circles (about 4 inches in diameter).
- 5
Fry the Shells
Heat vegetable oil in a deep pot over medium heat. Carefully fry the dough circles until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
Ricotta Filling Preparation
- 6
Combine Ingredients
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, mini chocolate chips, and cinnamon (if using). Mix until smooth and well incorporated.
- 7
Chill the Filling
Cover the filling and refrigerate for at least 30 minutes to allow the flavors to meld.
Assembly and Serving
- 8
Fill the Shells
Using a piping bag or a spoon, fill each cannoli shell with the ricotta filling.
- 9
Add Toppings
Dip the ends of the filled cannoli in chopped pistachios and dust with powdered sugar. Optionally, top each cannoli with a maraschino cherry.
- 10
Serve
Arrange the cannoli on a platter and serve immediately for the best texture.
