Cannoli
User Reviews
5
Cannoli
Description
The Cannoli recipe involves making a dough from all-purpose flour, sugar, salt, butter, marsala wine, and egg. The dough rests at room temperature before being rolled very thin and cut into circles. Each circle is wrapped around a cannoli form, adhered with egg white, and deep-fried until golden and crisp. The shells are removed from the forms once cooled.
The filling is prepared by combining strained whole milk ricotta cheese with powdered sugar, ground cinnamon, and mini chocolate chips, adding texture and spice. Optionally, chopped pistachios can be mixed in or used as garnish. The sweet, creamy filling contrasts the crunchy pastry, offering a classic Italian dessert texture combination.
Cannoli can be served as a festive dessert or special treat. Variations in filling spices and add-ins like orange zest or vanilla extract allow customization. The pastry should be filled just before serving to keep shells crisp. The recipe also notes alternative liquids for marsala wine and recommends properly straining ricotta to avoid excess moisture.
Ingredients
Shells
- 1 3/4 cups (250g) all-purpose flour scoop and level to measure, unbleached
- 1 1/2 Tbsp (18g) granulated sugar
- 1/4 tsp salt
- 3 Tbsp (43g) unsalted butter diced into small pieces
- 1/3 cup marsala wine then more as needed
- 1 large egg
- 1 egg white
- vegetable oil for frying (about 8 cups, or shortening
Filling
- 32 oz. ricotta cheese strained, whole milk
- 1 1/2 cups (180g) powdered sugar
- 3/4 cup (126g) mini chocolate chips
- 1/4 tsp ground cinnamon
- pistachios optional, chopped, unsalted
Instructions
For the Cannoli Shells
- To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
- Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn't need more than a few Tbsp extra wine).
- Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
- Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).
- Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.
- Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. You can fry up to 6 at a time).
- Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.
- Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.
- Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).
For the Cannoli Filling
- In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.
Notes
- Both dry and sweet marsala wine can be used; alternatively, substitute grape juice and vinegar mixture to mimic flavor.
- Strain ricotta well to remove excess moisture for a firmer, less runny filling.
- Powdered sugar is recommended for smoother filling; granulated sugar can substitute if thoroughly dissolved.
- Cinnamon amount can be adjusted or omitted; additional flavorings like orange zest or vanilla extract can be added to the filling.
- Roll dough very thin for crisp shells; oil temperature should be maintained between 345-355°F for even frying.
User Reviews
Overall Rating
5
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