Cannoli

This classic Italian dessert features a crisp, fried pastry shell filled with a creamy, sweet ricotta filling. Cannoli are a delightful treat that can be enjoyed on special occasions or as a decadent dessert. This recipe provides step-by-step instructions to create these iconic pastries at home.

Appliances and Special Utensils

• Deep fryer or large pot
• Mixing bowls
• Rolling pin
• Cannoli forms (metal tubes)
• Piping bag or plastic ziplock bag

Ingredients

For the Shells:

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 3 tbsp unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup Marsala wine (or red wine)
• 1 egg white (for sealing the shells)
• Vegetable oil (for frying)

For the Filling:

• 2 cups ricotta cheese (drained)
• 3/4 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 cup mini chocolate chips
• Candied orange peel (optional, for garnish)
• Powdered sugar (for dusting)

Instructions

1. Make the Dough:
   • In a mixing bowl, combine the flour, sugar, and salt.
   • Add the butter and mix until the mixture resembles coarse crumbs.
   • Add the egg yolk and Marsala wine, mixing until a dough forms.
   • Knead the dough on a floured surface until smooth, about 5 minutes.
   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a bowl, combine the drained ricotta, powdered sugar, vanilla extract, and cinnamon. Mix until smooth.
   • Fold in the mini chocolate chips.
   • Cover and refrigerate the filling until ready to use.
3. Roll and Cut the Dough:
   • On a floured surface, roll out the dough to about 1/8-inch thickness.
   • Use a round cookie cutter (about 4 inches in diameter) to cut circles from the dough.
4. Form the Shells:
   • Wrap each dough circle around a cannoli form, sealing the edges with a bit of egg white.
   • Press the edges to secure.
5. Fry the Shells:
   • Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
   • Fry the dough-wrapped forms in batches until golden brown, about 2-3 minutes per batch.
   • Use tongs to remove the shells from the oil and place them on paper towels to drain.
   • Carefully remove the shells from the forms while still warm.
6. Fill the Cannoli:
   • Once the shells are completely cooled, fill a piping bag with the ricotta mixture.
   • Pipe the filling into both ends of each shell, ensuring they are generously filled.
7. Garnish and Serve:
   • If desired, garnish the ends of the cannoli with candied orange peel.
   • Lightly dust the filled cannoli with powdered sugar before serving.

Enjoy your homemade cannoli, a delightful Italian treat that combines crispy pastry with a rich, creamy filling!