Description
This classic Italian dessert recipe for Cannoli features crisp, golden-fried shells filled with a smooth, sweetened ricotta cheese mixture enhanced with mini chocolate chips and optional cinnamon. Perfect for a delicious homemade treat or a festive occasion, these cannoli balance creamy filling with a crunchy shell, garnished with chopped pistachios or extra chocolate chips for a delightful texture contrast.
Ingredients
Scale
For the shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup sweet white wine (such as Marsala)
- 1 teaspoon white vinegar
- Oil for frying
For the filling:
- 1 1/2 cups whole milk ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1/3 cup mini chocolate chips
- Chopped pistachios or extra chocolate chips for garnish
Instructions
- Prepare the dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg, sweet white wine, and white vinegar, mixing until a dough forms. Knead briefly on a floured surface until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to chill.
- Shape the shells: Roll the chilled dough thinly to about 1/8 inch thickness. Use a 4-inch round cutter to cut circles. Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water to keep it secure during frying.
- Fry the shells: Heat oil in a deep pan to 350°F (175°C). Fry the dough-wrapped cannoli tubes in batches for 2 to 3 minutes until the shells turn golden and crisp. Remove carefully with tongs and drain on paper towels. Allow the shells to cool enough, then carefully slide them off the metal tubes.
- Make the filling: In a bowl, mix together the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using) until smooth and creamy. Gently fold in the mini chocolate chips.
- Assemble the cannoli: Transfer the filling to a piping bag and fill each cooled shell just before serving to maintain crispness. Dip the ends into chopped pistachios or additional chocolate chips for garnish, if desired.
Notes
- Ensure the ricotta is well-drained to prevent a watery filling—straining overnight is recommended.
- Fill the cannoli shells just before serving to keep them crisp and avoid sogginess.
- Store unused empty shells in an airtight container for up to 3 days to maintain freshness.
