Transport yourself to Italy with these decadent homemade cannoli! Crisp pastry shells filled with creamy ricotta filling, these delightful treats are a beloved Italian dessert perfect for any occasion. Whether you’re celebrating a special event or simply indulging your sweet tooth, making cannoli at home is sure to impress your family and friends.
Ingredients:
- 1 cup of all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup of Marsala wine (or white wine)
- 1 egg white, lightly beaten (for sealing)
- Vegetable oil, for frying
- 1 1/2 cups of ricotta cheese, drained
- 1/2 cup of powdered sugar, plus extra for dusting
- 1/2 teaspoon vanilla extract
- 1/4 cup of mini chocolate chips
- Chopped pistachios, for garnish (optional)
Instructions:
- In a large mixing bowl, whisk together the flour, granulated sugar, ground cinnamon, and salt. Add the cold butter pieces and rub them into the flour mixture with your fingertips until it resembles coarse crumbs. Gradually add the Marsala wine to the flour mixture, stirring with a fork until a dough forms. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- While the dough is resting, prepare the ricotta filling. In a separate bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Stir in the mini chocolate chips until evenly distributed. Cover and refrigerate the filling until ready to use.
- After the dough has rested, divide it into two portions. Roll out each portion on a lightly floured surface until very thin, about 1/16 inch thick. Using a round cutter or glass, cut out circles from the dough. Wrap each dough circle around a cannoli tube, overlapping the edges slightly, and press to seal with a dab of beaten egg white.
- In a large, deep pot, heat vegetable oil to 350°F (175°C). Fry the cannoli shells in batches until golden brown and crisp, about 2-3 minutes. Use a slotted spoon to transfer the shells to a paper towel-lined plate to drain and cool completely.
- Once the shells are cooled, carefully remove the cannoli tubes. Fill a piping bag fitted with a large star tip (or simply use a spoon) with the prepared ricotta filling. Pipe the filling into both ends of each cannoli shell, filling them completely. Optionally, dip the ends of each filled cannoli into chopped pistachios for garnish. Dust the filled cannoli with powdered sugar just before serving. Enjoy the delightful combination of crispy shells and creamy ricotta filling!
