Description
A recipe for making classic Italian cannoli with a sweet ricotta filling.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup dry white wine
- 1 tablespoon unsalted butter, melted
- 1 teaspoon white vinegar
- Vegetable oil, for frying
- 15 ounces whole milk ricotta cheese, drained overnight
- 1/2 cup powdered sugar, sifted
- 1/4 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- Powdered sugar, for dusting
Instructions
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Make a well in the center and add the egg, white wine, melted butter, and vinegar.
- Mix until a shaggy dough forms, then turn out onto a floured surface and knead for 5 to 7 minutes until smooth.
- Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
- While the dough rests, prepare the filling: In a bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth. Stir in chocolate chips if using. Cover and refrigerate for at least 2 hours.
- Roll the dough out very thin, either by hand or using a pasta machine. Cut the dough into 4-inch circles.
- Wrap each dough circle around metal cannoli tubes, overlapping the edges slightly. Seal the edges with a dab of egg white.
- Heat about 2 inches of vegetable oil in a deep pot to 375°F (190°C).
- Carefully fry the cannoli shells, a few at a time, until golden brown and bubbly, about 2 minutes per side.
- Remove the shells with tongs and immediately slide them off the tubes onto a paper towel-lined plate to drain excess oil. Let them cool completely.
- Once cool, remove the tubes. Just before serving, fill the cooled shells with the ricotta mixture using a pastry bag or spoon.
- Dust the filled cannoli with powdered sugar.
Notes
- Drain the ricotta cheese in a fine-mesh sieve lined with cheesecloth in the refrigerator overnight for the best texture.
- If you do not have cannoli tubes, you can use dowels wrapped tightly in aluminum foil as a substitute.
- Fry the shells in small batches to keep the oil temperature stable.
- Prep Time: 45 min
- Cook Time: 15 min
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 shell
- Calories: 280
- Sugar: 18
- Sodium: 65
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 8
- Cholesterol: 45
Keywords: cannoli, Italian pastry, ricotta filling, fried shells, sweet dessert