Cannoli

“An east coast Italian favorite. You will find these at every corner bakery or authentic Italian restaurant. Crispy, delicious and a perfect ending to a delicious meal”

Cannoli

Servings: 6

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Ingredients:

Shells

• 4 cups sifted flour

• 3 tablespoons butter

• 2 egg yolks

• 3 tablespoons sugar

• 1/2 teaspoon sea salt

• 1/4 cup dry white wine

• canola or your favorite vegetable oil for frying

Filling

• 4 cups ricotta

• 1 tablespoon vanilla extract

• 1/2 cups powdered sugar

• 1/4 cup mini semi-sweet chocolate chips or chopped chocolate

• 1/4 cup chopped pistachios, optional

• 1/4 cup finely chopped candied orange peel or lemon peel or candied citron

Instructions:

Shells

Mix the flour, sugar and sea salt in a bowl. Cut in the butter.

Add the yolks. Stir in the wine a little at a time until a dough forms. (Use more wine or water if the dough is too dry.)

Knead the dough briefly on a well-floured board.

Roll out the dough to 1/8-inch thickness or run it through a pasta machine.

Cut the dough in 4-inch circles. Wrap the circles around cannoli forms.

Wet the overlapping edge and pinch the ends together. Flare out the ends.

Heat the oil in a pot to 350°F. Use a candy thermometer to make sure the oil stays at this temperature. Fry the shells in the oil until lightly brown all over, drain the shells on paper towel.

Filling

With a wire whisk blend the ricotta with the powdered sugar until very smooth.

Add the vanilla, candied fruit and chocolate and mix well into the ricotta and chill.

Assembly

Fill the cannoli shells with the filling just before serving so the shells stay crispy. Piping the filling with a pastry bag works well or use a spoon to fill the cannoli from both ends.

Dip ends in mini chocolate chips and or nuts.

Dust with powdered sugar.

"Cannolis need to be refrigerated. Don’t leave them at room temperature for more than two to three hours at a time. Store them in an airtight container lined with paper towels in the refrigerator for up to one week."

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.