Cream Filled Cannoli Recipe

Crispy, fried pastry shells filled with a sweet, creamy ricotta filling.

Ingredients:

For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1/4 cup dry Marsala wine (or dry white wine)
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

For the Ricotta Filling:

  • 15 ounces (about 2 cups) whole milk ricotta cheese, drained well
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons mini chocolate chips (optional)
  • Candied fruit, chocolate shavings, or pistachios for garnish (optional)

Instructions:

Making the Cannoli Shells:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
  2. Cut in Butter: Add the cold butter pieces and use your fingertips or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add Wet Ingredients: In a separate small bowl, whisk together the egg yolk and Marsala wine. Add this mixture to the flour mixture and mix until a dough forms.
  4. Knead and Rest: Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  5. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-4 inch round cookie cutter to cut out circles.
  6. Shape the Shells: Wrap each dough circle around a cannoli tube, overlapping the edges slightly. Press the edges together firmly to seal.
  7. Fry the Shells: Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Carefully place a few cannoli shells at a time into the hot oil and fry until golden brown, about 2-3 minutes per side.
  8. Cool and Remove: Remove the fried shells from the oil and place them on a wire rack to cool completely. Once cooled, carefully slide the cannoli tubes out of the shells.
  9. Dust: Dust the cooled shells with powdered sugar.

Making the Ricotta Filling:

  1. Drain Ricotta: If your ricotta is very wet, place it in a cheesecloth-lined sieve over a bowl and let it drain in the refrigerator for at least 1 hour, or preferably overnight.
  2. Combine Ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
  3. Add Chocolate Chips (Optional): If desired, fold in the mini chocolate chips.
  4. Fill the Cannoli: Just before serving, spoon or pipe the ricotta filling into each cannoli shell from both ends.
  5. Garnish (Optional): Garnish the ends of the filled cannoli with candied fruit, chocolate shavings, or chopped pistachios.
  6. Serve Immediately: Cannoli are best served immediately after filling to prevent the shells from becoming soggy.

Tips and Notes:

  • Draining the ricotta is crucial for a thick, creamy filling.
  • Fry the shells in batches to maintain the oil temperature.
  • Fill the cannoli just before serving for the best texture.
  • For extra flavor, orange zest can be added to the filling.

Enjoy your homemade cannoli!

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