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:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, and salt.
- 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.
- 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.
- 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.
- 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.
- Shape the Shells: Wrap each dough circle around a cannoli tube, overlapping the edges slightly. Press the edges together firmly to seal.
- 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.
- 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.
- Dust: Dust the cooled shells with powdered sugar.
Making the Ricotta Filling:
- 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.
- Combine Ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
- Add Chocolate Chips (Optional): If desired, fold in the mini chocolate chips.
- Fill the Cannoli: Just before serving, spoon or pipe the ricotta filling into each cannoli shell from both ends.
- Garnish (Optional): Garnish the ends of the filled cannoli with candied fruit, chocolate shavings, or chopped pistachios.
- 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!