Cannoli
User Reviews
5
Cannoli
Description
The Cannoli recipe combines a lightly sweetened, buttery dough with marsala wine to create thin, crisp shells that are deep fried at a controlled temperature. The filling is prepared by straining ricotta cheese thoroughly to remove excess moisture, then mixing it with powdered sugar, vanilla, cinnamon, and mini chocolate chips for a creamy, subtly spiced sweetness. The dough resting and rolling steps ensure elasticity and thinness, resulting in delicate shells. Assembly involves piping the filling into cooled shells just before serving to preserve crunch.
These cannoli deliver a satisfying texture contrast between their crisp shells and smooth fillings, with the cocoa chips adding bursts of chocolate flavor. The use of fresh marsala wine and cinnamon gives distinctive aromatic notes. They can be enjoyed on their own or with a dusting of powdered sugar, making them suitable for dessert plates or elegant gatherings.
Careful temperature control during frying is essential to achieve crisp shells without greasiness. Re-rolling dough scraps requires resting to maintain tenderness. Variations include adding orange zest for citrus brightness or coating ends with chopped pistachios or candied fruit for added texture and flavor.
Ingredients
For the Shells:
- 2 cups all-purpose flour (240g)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons butter cut into small pieces, unsalted
- ½ cup marsala wine (120mL)
- 2 large egg reserve white for brushing, yolk
- 2 quarts vegetable oil for frying
For the Filling:
- 32 ounces ricotta cheese strained, (see notes) (900g, whole milk
- 1 cup powdered sugar (120g)
- ⅓ cup mini chocolate chips (60g)
- 1 teaspoon vanilla
- ¼ teaspoon cinnamon
Instructions
For the Dough:
- Add the flour, sugar and salt to the bowl of a processor and pulse to combine. Add the cold butter cubes and pulse until broken up into small pieces, about 8 pulses. Add the egg yolks and marsala and pulse until the mixture starts to clump together, you can add more wine a tablespoon at a time if needed to bring the dough together.
- Turn the dough out onto a lightly floured counter and knead for 3-4 minutes or until it forms a smooth and elastic dough. Cover and allow to rest at room temperature for an hour. (You can make the filling while the dough is resting if assembling in the same day.)
- Roll the rested tough to about ⅛-inch thick then cut into 4-inch circles. You can do this by hand or even use a pasta roller to create thin sheets. (If using a pasta maker start on 1 then keep rolling it through as you decrease the thickness until you get to the thinnest setting.) You can re-roll scraps if desired, but let them rest for 10 to 15 minutes before rolling out again.
- Heat the oil in a larger pot over medium heat and place a deep-fry thermometer in the oil. The oil should be 360°F when you fry so keep an eye on the temperature and adjust heat as needed.
- As the oil heats up, wrap the circles around your metal cannoli forms and use your finger to wipe some pf the reserved egg white where the ends will overlap, then press the ends together. (If you don't seal the cannoli well they will open up in the deep fryer.)
- Fry the shells in batches for about two minutes or until deep golden brown. Use a spider or tongs to transfer to a wire rack lined with paper towels and let the shells drain. Immediately and carefully remove the metal forms. I like to wear an oven mitt then grab the shell with a paper towel, hold it vertically so the tube is pointing down, and gently press the end of the form onto the wire rack to free it from the shell. Continue wrapping the forms with dough and frying. Let the shells cool completely on the wire rack before filling.
For the Filling:
- Add the drained ricotta, powdered sugar, chocolate chips, vanilla, and cinnamon to a large bowl then stir together. Cover and chill filling for up to 1 day if not using immediately.
- When ready to use, transfer to a piping bag, snip the tip off and fill the shells, then press more chocolate chips onto the ends and dust lightly with powdered sugar.
Notes
- Drain ricotta thoroughly before mixing to ensure a smooth, non-soggy filling.
- Roll the dough thin (about 1/8 inch) for crisp shells; use a pasta machine if available.
- Allow dough scraps to rest 10-15 minutes before re-rolling to avoid tough pastry.
- Maintain frying oil at 360°F (182°C) for optimal crispness and color; monitor with a thermometer.
- Enhance filling with 1 teaspoon fresh orange zest or dip filled cannoli ends in chopped pistachios or candied fruits for texture variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cannoli
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Calories | 255kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 79mg | 3% |
| Potassium | 77mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 114mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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