Description
Irresistible Cannoli Recipe That Takes You to Italy
Ingredients
Scale
- 1.75 cups all-purpose flour
- 2 tbsp sugar
- 0.5 tsp ground cinnamon
- 0.25 tsp salt
- 2 tbsp unsalted butter
- 1 large egg
- 0.25 cups sweet Marsala wine
- 1 tbsp water
- 0.5 tbsp distilled white vinegar
- 8 cups vegetable oil
- 2 cups ricotta cheese
- 2 cups mascarpone cheese
- 2 cups powdered sugar
- 4 ounces semi-sweet chocolate (optional)
- 0.75 cups mini chocolate chips (optional)
Instructions
- In a medium-sized bowl, mix the flour, sugar, cinnamon, and salt. Add the cold, cubed butter, and cut it into the flour mixture until the pieces are pea-sized.
- In a small bowl, beat the egg. Create a well in the flour mixture, adding the egg, wine, water, and vinegar. Stir with a fork until a cohesive dough forms, then use your hands to knead gently.
- Transfer the dough onto a lightly floured countertop. Knead until it becomes cohesive, elastic, and soft, which should take about 5 minutes. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
- In another medium bowl, combine the strained ricotta and mascarpone cheese with powdered sugar. Gently fold until mixed, then cover and chill in the fridge for 2-3 hours.
- Grease your cannoli mold and set aside. Remove the dough from the fridge and divide it in half. Roll one half out on a floured surface to about 1/8-inch thick and cut out circles with a 4 or 4 ½ inch round cutter. Cover with clear wrap to keep them fresh.
- Roll out the second half of the dough and cut additional circles, ensuring to cover them as you go. Combine any dough scraps and roll out until you have about 25 shells. Allow them to rest for 10 minutes.
- Re-roll each circle one at a time, shaping them around the cannoli mold. Brush the edges with the beaten egg white to seal and set aside while you repeat with the remaining circles.
- In a deep skillet or Dutch oven, heat the vegetable oil to 375°F. Prepare a baking sheet lined with paper towels to drain the cannoli shells after frying.
- Using tongs, carefully add the shells into the hot oil. Fry until they turn golden brown, about 1-2 minutes. Once done, remove them and place them on the paper towels to cool completely.
- If you’d like, melt the semi-sweet chocolate and dip the ends of the cooled shells in chocolate, shaking off any excess. Allow them to cool on parchment paper.
- Fill a piping bag with the chilled creamy filling. Pipe it into the cooled cannoli shells from both ends. Dust with powdered sugar before serving.
Notes
- Prep Time: 120 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 300
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Cannoli