Description
These authentic Italian cannoli offer a unique blend of crispy pastry and rich, creamy filling that transports you straight to the heart of Sicily with every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, chilled and diced
- 1/2 cup Marsala wine
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup chopped pistachios (for garnish)
Instructions
- Start by mixing the dry ingredients in a large bowl: combine the flour, sugar, salt, and cinnamon. Incorporate the cold, diced butter into the mixture using your fingers or a pastry cutter until it resembles coarse crumbs. This step is crucial as it adds a rich flavor to your dough. Slowly stir in the Marsala wine until a dough forms. Knead the mixture gently on a floured surface until it becomes smooth. Once done, wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
- After resting, roll out your dough on a floured surface until it’s about 1/8 inch thick. Using a sharp round cutter, cut circles about 4 inches in diameter from the rolled dough. Take the cannoli tubes and carefully wrap each dough circle around the tube, overlapping the edges slightly. Seal with the beaten egg to ensure they stay closed during frying.
- Heat a pot of vegetable oil to 350°F (175°C). Once the oil is hot, carefully drop the cannoli shells into the oil, a few at a time. Fry them until they are golden and crisp, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes. Once done, use a slotted spoon to remove them from the oil and place them on a cooling rack lined with paper towels.
- While your shells are cooling, it’s time to prepare the filling. In another bowl, beat the ricotta cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the mini chocolate chips and finely chopped candied orange peel.
- Once the shells have cooled completely and the filling is chilled, it’s time for assembly. Use a piping bag or a zip-top bag with one corner cut off to pipe the ricotta filling into each shell. Make sure to fill them generously but don’t overdo it, as you want your cannoli to hold shape without spilling.
Notes
Ensure that your ricotta cheese is well-drained; excess moisture can lead to a runny filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 100 mg
- Protein: 6 g