Description
Classic Italian cannoli featuring crispy, fried pastry shells filled with a smooth, sweet ricotta cheese mixture, enhanced with chocolate chips, vanilla, cinnamon, and optional candied orange peel. Perfect for an authentic dessert with a delightful crunch and creamy texture.
Ingredients
Scale
Pastry Shells
- 1 ¾ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and cut into cubes
- 1 egg yolk
- ½ cup sweet Marsala wine, plus more as needed
- Vegetable oil for frying
Ricotta Filling
- 2 cups whole milk ricotta cheese, drained
- 1 cup powdered sugar, sifted
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- â…“ cup mini chocolate chips
- 2 tbsp chopped candied orange peel (optional)
For Serving
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and Marsala wine gradually, mixing until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Make the Filling: In another bowl, blend the drained ricotta cheese, sifted powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips until smooth. Stir in candied orange peel if using. Refrigerate the filling until ready to use.
- Roll and Shape the Shells: On a floured surface, roll out the rested dough very thin. Cut the dough into 4-inch circles or ovals. Wrap each dough piece tightly around a metal cannoli tube and seal the edge with a bit of beaten egg white to keep it secure during frying.
- Fry the Shells: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the wrapped shells for 2-3 minutes or until golden brown and crisp. Remove the shells and drain on paper towels. Once cooled slightly, carefully slide the shells off the metal forms.
- Fill and Serve: When the shells are completely cool, use a piping bag to fill each shell on both sides with the ricotta filling. Dust the filled cannoli with powdered sugar before serving for a beautifully finished dessert.
Notes
- Drain the ricotta cheese thoroughly to avoid a watery filling.
- Prepare the shells in advance and store them in an airtight container for up to 3 days before filling.
- Be cautious while frying to maintain oil temperature for even cooking and crispness.
