Cannoli Recipe
User Reviews
4.8
10 reviews
Excellent
Cannoli Recipe
Report
This cannoli recipe is easier than it looks! I'll teach you how to make cannoli shells and filling from scratch!
Share:
Ingredients
For the Filling
- 2 cups ricotta cheese whole milk
- 1 cup powdered sugar
- 1 teaspoon orange zest optional, finely grated
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips plus more for garnish
- pistachio for garnish (optional, chopped
For the Shells
- 1½ cups all-purpose flour plus more for dusting
- 1½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons butter cut into small pieces (¼ stick, unsalted
- ¼ cup white wine chilled, or marsala wine
- 1 egg lightly beaten, large
- 1 egg large, white
- vegetable oil for frying
Instructions
- Line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Pour the ricotta into the strainer, refrigerate, and let drain for at least 1 hour or overnight.
- Place the flour, sugar, cinnamon, and salt in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles small pebbles. Add the wine and egg and pulse until you achieve a shaggy dough, adding more wine, 1 tablespoon at a time, if necessary.
- Transfer the dough to a floured surface and knead until smooth, then form into a ball. Place the dough in an oiled bowl and cover, allowing it to rest for 1-2 hours.
- Meanwhile, make the cannoli filling. Place the drained ricotta, powdered sugar, orange zest (if using), and cinnamon in a large bowl and gently mix with a rubber spatula until well combined. Add the mini chocolate chips and mix to evenly distribute. Refrigerate until ready to use.
- Place the vegetable oil in a large, heavy pot and heat over medium-high heat until 350°F. Meanwhile, place the egg white in a small bowl and lightly beat with a fork. Line a baking sheet with paper towels and fit a cooling rack over it. Roll out the cannoli dough.
- Divide the dough into 2 pieces. Roll and cut 1 piece at a time, keeping the remaining dough covered so that it doesn't dry out. Dust a work surface with flour, then use a rolling pin to roll the dough out until ⅛-inch thick. (Alternatively, you can use a pasta roller to roll the dough into a thin, even sheet, working from 1 to 5 on the machine’s dial.)
- Cut and dock the dough rounds. Use a 4 to 5-inch round cutter to cut rounds from the sheet of dough. Use a fork to “dock” and poke holes in each round on both sides (this prevents large bubbles that will slip the dough off the cannoli molds).
- Wrap the dough around the molds. Wrap one round of dough loosely around a cannoli mold. Brush one end of the dough with egg white, pull the other end around the mold until it overlaps slightly, and press down to seal. Repeat rolling, cutting, and wrapping the remaining dough, gathering the scraps of dough and re-rolling as needed, until you have 16 shells.
- Fry the cannoli shells. Fry in batches of 4-5, adjusting the heat as needed to maintain an oil temperature of about 350°F. Using tongs, carefully lower the cannoli shells on their molds into the oil. Fry, turning as needed, until evenly golden brown, 2-3 minutes. Remove the shells to the cooling rack.
- Cool the shells completely before filling. When the shells are cool enough to handle (about 10 minutes), remove the molds: Gently squeeze a mold together to release the shell, then slip the shell off. Cooled shells can be stored in an airtight container at room temperature for a few weeks.
- Fill the cannoli shells just before serving. When ready to fill and serve the cannolis, transfer the filling into a pastry bag or Ziplcok bag and cut a ½-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the filling in, filling it halfway, then pipe the rest in from the other end. Dip the ends with the filling into more mini chocolate chips, if desired, and dust the filled cannolis with powdered sugar before serving.
Notes
- Storage: Store cannolis in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Nutritional information does not include optional garnishes.
Nutrition Information
Show Details
Serving
1cannoli
Calories
212kcal
(11%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Sodium
74mg
(3%)
Potassium
57mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
209IU
(4%)
Vitamin C
1mg
(1%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16cannolis
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1cannoli | |
| Calories | 212kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 74mg | 3% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
10 reviews
Excellent
Other Recipes
You'll Also Love
