Cannoli

AllDessert
Written By Nonna Materna

Cannoli

Yield: 18
Author:
Prep time: 35 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 45 M
Enjoy crispy golden cannoli shells filled with a creamy ricotta! This recipe is your guide to crafting this delightful Italian pastry at home.Imagine delicate fried shells, formed around cannoli molds and brushed with egg white for a perfect seal. Inside, a smooth ricotta filling awaits, flavored with sweet chocolate chips, warm cinnamon, and a touch of vanilla.
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Ingredients

Cannoli Shells
  • 2 cups all-purpose flour
  • 2 Tbs. granulated sugar
  • 1/4 tsp. salt
  • 2 Tbs. unsalted butter, softened
  • 1/2 cup marsala wine
  • 2 large eggs, yolks and whites separated
  • 2 quarts vegetable oil
Filling
  • 32 oz. ricotta
  • 1 cup powdered sugar
  • 1/3 cup mini chocolate chips
  • 1 tsp. vanilla
  • 1/4 tsp. cinnamon

Instructions

Cannoli Shells
  1. In a food processor, combine flour, sugar, and salt. Pulse until mixed. Add butter and pulse. Add egg yolks and marsala, pulsing until the dough begins to clump. Add more marsala by tablespoon if needed to form a dough. Knead the dough on a floured surface for 3-4 minutes until smooth and elastic. Cover and let rest at room temperature for 1 hour.
  2. Meanwhile, make the filling (if assembling on the same day).
  3. Roll out the rested dough to ⅛-inch thickness and cut into 4-inch circles. Use a pasta roller for thin sheets if desired (start on setting 1 and decrease thickness gradually). Re-roll scraps after resting 10-15 minutes.
  4. Heat oil in a large pot to 360°F. Wrap dough circles around cannoli forms, brush overlap with reserved egg white, and press to seal. Fry shells in batches for 2 minutes until golden brown. Transfer shells to a wire rack lined with paper towels using tongs. Carefully remove forms immediately: wear an oven mitt, hold the shell vertically, and gently push the form end onto the rack to release it. Let shells cool completely before filling.
Filling
  1. In a large bowl, combine ricotta, powdered sugar, chocolate chips, vanilla, and cinnamon. Stir until well combined. Cover and chill the filling for up to 1 day if not using immediately.
  2. To assemble, transfer the filling to a piping bag, snip the tip, and pipe into the cannoli shells. Press additional chocolate chips onto the ends and dust lightly with powdered sugar.

Recommended Products

Ninja BN601 Professional Plus Food Processor
Nordic Ware 3 Piece Baker's Delight Se
Umite Chef Mixing Bowls with Airtight Lids

Nutrition Facts

Calories

572.21

Fat

57.2 g

Sat. Fat

10.86 g

Carbs

11.71 g

Fiber

0.25 g

Net carbs

11.48 g

Sugar

5.34 g

Protein

3.81 g

Sodium

39.52 mg

Cholesterol

25 mg
Nonna Materna
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