Cannoli
These delicious little treats are always a hit at the end of an Italian-themed meal. You can buy them fresh from your favorite Italian bakery or if you feel ambitious you can make your own. Or have a happy compromise and buy empty shells from the bakery (or from many supermarkets these days) and make your own filling.
Ingredients
Shells
- 2 cups Flour
- 1 tbsp Sugar
- ¼ tsp Kosher Salt
- ½ tsp Cinnamon
- 3 tbsp Cold Butter (cut into tiny pieces)
- 1 Egg Yolk
- ½ cup Dry White Wine
Cannoli Filling
- 2½ lbs Ricotta Cheese
- ¾ cup Confectioners' Sugar
- ¼ cup Heavy Cream
- ½ cup Chocolate Chips
- 1 tsp Cinnamon
- Zest of One Lemon (or Orange)
- ½ tsp Vanilla Extract
- Additional Confectioners' Sugar (to dust)
Instructions
Shells
- Sift together Flour, Sugar, Kosher Salt and Cinnamon.
- Add Cold Butter cut into tiny pieces. Work butter into flour.
- Add Egg Yolk and Dry White Wine. Knead to make a smooth dough.
- Wrap in plastic and flatten before refrigerating for 30 minutes to rest.
- Roll dough out on a floured surface to about ⅛-inch thick. Cut into 4-inch circles. Wrap a circle of dough around a cannoli mold or a 1-inch round metal tube.
- Place in hot oil and fry until golden. Carefully remove shell from mold and continue until all dough is used.
Cannoli Filling
- In a mixing bowl place Ricotta Cheese, Confectioners' Sugar, Heavy Cream, Chocolate Chips, Cinnamon, Lemon Zest and Vanilla Extract. Keep refrigerated until ready to pipe into shells.
- Pipe into shells and dust with Additional Confectioners' Sugar.
