Description
A classic Italian dessert featuring crispy fried pastry shells filled with a rich, creamy ricotta filling. These traditional Sicilian cannoli are lightly sweetened, flavored with vanilla and citrus, and often garnished with chocolate chips, pistachios, or candied fruit.
Ingredients
**For the Shells:**
– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 1 tsp cocoa powder
– 1 tbsp unsalted butter, softened
– 1 large egg yolk
– 1/2 cup Marsala wine (or dry white wine)
– Vegetable oil, for frying
**For the Filling:**
– 2 cups whole milk ricotta cheese, drained
– 3/4 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 2 tbsp mini chocolate chips (optional)
– 2 tbsp finely chopped pistachios (optional)
– Zest of 1 orange (optional)
**For Garnishing (Optional):**
– Powdered sugar for dusting
– Additional chocolate chips or pistachios
Instructions
1. **Prepare the Shells:**
– In a bowl, whisk together flour, sugar, salt, and cocoa powder.
– Add butter and egg yolk, mixing until crumbly.
– Gradually add Marsala wine, kneading until a smooth dough forms.
– Wrap the dough in plastic wrap and let it rest for 30 minutes.
– Roll out the dough thinly and cut into 4-inch circles.
– Wrap each circle around a metal cannoli tube, sealing the edges with a little beaten egg white.
2. **Fry the Shells:**
– Heat vegetable oil in a deep pan to 375°F (190°C).
– Fry the cannoli shells in batches until golden brown and crisp, about 2 minutes.
– Remove and drain on paper towels. Let them cool before removing from the tubes.
3. **Prepare the Filling:**
– In a bowl, mix ricotta, powdered sugar, vanilla extract, cinnamon, and orange zest.
– Fold in mini chocolate chips and chopped pistachios, if using.
– Transfer the filling to a piping bag and refrigerate for 30 minutes.
4. **Assemble the Cannoli:**
– Pipe the ricotta filling into both ends of each cooled shell.
– Garnish with additional chocolate chips, pistachios, or candied fruit.
– Dust with powdered sugar before serving.
5. **Serve immediately for the best texture.**
Notes
– To prevent soggy shells, fill the cannoli just before serving.
– If ricotta is too watery, drain it using a cheesecloth overnight.
– Marsala wine enhances the shell’s flavor, but dry white wine can be substituted.
– Store unfilled shells in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cannoli
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg