Homemade Cannoli
A recipe for Homemade Cannoli! Crisp, cinnamon-scented shells are filled with a creamy ricotta mixture for a wonderful contrast in textures.
Servings 25 Cannoli
Ingredients
Cannoli Shells:
- 2 cups (250 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup (45 grams) vegetable shortening
- 1 tablespoon (15 milliliters) white wine vinegar or red wine vinegar
- 1 large egg
- 1/3 cup (80 milliliters) Marsala wine
- Vegetable oil for deep-frying
- melted chocolate for dipping, optional
Ricotta Filling:
- 16 ounces (454 grams) whole milk ricotta drained
- 1/2 cup (60 grams) powdered sugar sifted
- 1/4 teaspoon ground cinnamon
- 1/4-1/3 cup (40-53 grams) mini chocolate chips optional
For serving:
- mini chocolate chips
- finely chopped pistachios
- powdered sugar for dusting
Instructions
To Make the Cannoli Shells:
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, cinnamon, and salt.
- Mix in the vegetable shortening until the texture becomes crumbly.
- Add the vinegar, egg, and marsala wine and mix just until a smooth dough comes together.
- Cover with plastic wrap and allow the dough to rest at room temperature for 1 hour.
- Line a baking sheet with paper towels and set aside.
- Pour 2 inches (5 centimeters) of oil into a large saucepan and heat to 375˚F (190˚C).
- Divide the rested dough in half and place one piece on a lightly floured work surface. Cover the other with plastic or a towel.
- Using a rolling pin or a pasta machine, roll the dough into a thin sheet, flouring just as needed to prevent sticking.
- Use a 4 inch (10 centimeter) round cutter or top of a glass/bowl to cut out circles from the dough as close together as possible (the scraps will be difficult to roll out again). Cover the circles with a towel and repeat with remaining dough.
- Wrap one circle around a standard cannoli tube/form, brushing the edges with water and pressing together completely to seal. Repeat with remaining tubes.
- Gently add the tubes, 3-4 at a time, to the hot oil and fry until lightly golden.
- Carefully remove the tubes from the fried dough using tongs and return the shells to the oil for a few more seconds to fry the interior briefly. Set the tubes aside to cool. Remove the golden shells to the towel-lined baking sheet.
- Once the tubes are cool enough to handle, repeat with remaining rounds of dough. Allow the shells to cool to room temperature.
- If desired, dip each edge of the cooled cannoli shell in melted chocolate for a variation and allow to set before filling.
To Make the Ricotta Filling:
- In a large bowl, beat together the ricotta, powdered sugar, and cinnamon until light and creamy. Fold in the chocolate chips.
- Cover and refrigerate until the cannoli shells are cooled and ready to be filled.
To Assemble and Serve:
- Place mini chocolate chips into a small bowl. Place the finely chopped pistachios into another small bowl.
- Transfer the filling to a large piping bag or plastic bag with a 1/2 inch (1.25 centimeter) corner snipped off.
- Pipe the filling into each side of a cooled cannoli shell to fill completely to the edge.
- Dip each side into either the mini chocolate chips or chopped pistachios.
- Dust with powdered sugar and serve immediately.