Homemade Cannoli
User Reviews
4.7
Homemade Cannoli
Description
The Homemade Cannoli recipe involves making a dough for the shells from cake flour, sugar, shortening, egg yolks, and white wine to achieve a pliable yet crisp shell after frying. Resting the dough before rolling and shaping aids in texture. The ricotta filling is smoothed by beating and thickened with a cooked mixture of sugar, milk, and cornstarch to provide a creamy consistency. Frying the filled shells just before serving keeps them crisp and prevents sogginess. Variations include using red or white wine, substituting with buttermilk, or baking the shells instead of frying to suit dietary preferences.
The shells can be prepared ahead of time, stored in an airtight container for up to seven days or frozen for a month, allowing for flexibility in preparation. The filling can be refrigerated for up to five days, but freezing is not advised to avoid watery texture upon thawing. Filling the cannoli right before serving ensures the shells remain crisp. This dessert is suitable for indulgent occasions where a contrast of crisp pastry and smooth cheese filling is enjoyed.
Ingredients
For the Ricotta Filling
- 32 ounces ricotta cheese
- 2 cups milk whole
- 2 cups granulated sugar
- ½ cup cornstarch
For the Shells
- 16 ounces cake flour
- ¼ cup granulated sugar
- 2 ounces vegetable shortening 5 tablespoons
- 2 egg yolk
- ¾ - 1 cup white wine
- vegetable oil for frying
Special Equipment
- cannoli forms
Instructions
- Make the Dough for the Shells: In a large bowl, whisk together the cake flour and the sugar. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles coarse meal. Add the egg yolks and stir with a wooden spoon until mostly combined (the dough will look shaggy). Add 2/3 cup of the wine and stir and fold using a rubber spatula. You want the dough to come together like pie dough, so if it is still dry and shaggy, add more wine, 1 tablespoon at a time, until the dough holds together when pinched between your fingers. Cover the bowl with plastic wrap and allow to rest at room temperature for at least 4 hours.
- Make the Filling: Place the ricotta in a large mixing bowl and beat on medium speed until completely smooth, about 1 to 2 minutes; set aside. In a medium saucepan, whisk together the sugar, milk and cornstarch. Place over medium heat and cook, stirring occasionally, until the mixture is smooth and the sugar is totally dissolved. Gently stir the heated sugar mixture into the ricotta until combined. Return the entire mixture to the saucepan and continue to cook over medium-low heat, stirring constantly, until the mixture thickens (a few large bubbles should pop at the surface when it has thickened), about 20 minutes. Cool to room temperature and then refrigerate for at least 2 hours before using. The filling should be completely chilled when used to fill the cannoli shells.
- Make the Cannoli Shells: Using a small cookie scoop, tear off about 1 tablespoon of dough at at time. Roll to 1/8-inch thickness, about 4 to 5 inches in diameter. Wrap the dough around a cannoli form, overlapping the dough and press to seal together. Repeat with the rest of the dough.
- Line baking sheets with a double layer of paper towels.
- Fry the Cannoli Shells: Add vegetable oil to whatever you are going to use for frying (a Dutch oven or deep cast iron skillet work great), ensuring you have at least 1 to 2 inches of oil. Heat the oil to 375°F and, a few at a time (or however many fit in your frying vessel without crowding), place the prepared forms into the oil. Fry until light golden brown, about 3 to 4 minutes, using tongs to move them around as necessary, especially if using a skillet, so they don't settle in one spot. Remove the forms from the oil (being careful to drain out any oil inside the form) and set the shells on paper towels to drain. Once they are cooled enough to handle, slide the shell off of the form.
- Assemble the Cannoli: When you are ready to serve the cannoli, fit a large piping bag with a large round or star tip, and fill it with the ricotta filling. (If you don't have piping bags and tips, you can put the filling in a large ziploc bag and simply snip off one corner.) Squeeze the bag to pipe filling into each end of the cannoli shell, making sure it is completely filled inside. Dip the ends into mini chocolate chips or chopped nuts and dust with powdered sugar, if desired.
Notes
- Use white or red wine in the dough; red wine will tint the shells without changing flavor.
- Shells can be baked at 350°F for 15 minutes as an alternative to frying.
- Fill cannoli just before serving to maintain crisp shells and prevent sogginess.
- Fried shells can be stored airtight for up to 7 days or frozen up to 1 month before filling.
- The filling keeps refrigerated for up to 5 days; avoid freezing to prevent watery texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cannoli
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 28mg | 1% |
| Potassium | 61mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 150IU | 3% |
| Calcium | 71mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
