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Cannoli

Cannoli

Posted on July 10, 2024

Table of Contents

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  • Preparation Time:
  • Intensity:
  • Ingredients:
    • Cannoli Shells:
    • Cannoli Filling:
  • Instructions:
  • Nutritional Information (per cannoli, based on 12 cannoli):
  • Notes:

Preparation Time:

  • Preparation: 45 minutes
  • Cooking: 30 minutes
  • Total Time: 1 hour 15 minutes (plus chilling time)

Intensity:

  • Preparation: Medium
  • Cooking: Medium

Ingredients:

Cannoli Shells:

  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (3g) salt
  • 3 tbsp (45g) unsalted butter, cut into small pieces
  • 1 egg yolk
  • 1/2 cup (120ml) Marsala wine (or white wine)
  • Vegetable oil, for frying

Cannoli Filling:

  • 2 cups (475g) ricotta cheese, drained
  • 1 cup (120g) powdered sugar
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (90g) mini chocolate chips
  • 1 tsp (5g) orange zest (optional)
  • Powdered sugar, for dusting

Instructions:

  1. Prepare the Shell Dough:
    • In a medium bowl, combine the flour, sugar, and salt.
    • Cut in the butter until the mixture resembles coarse crumbs.
    • Add the egg yolk and Marsala wine, mixing until a dough forms.
    • Knead the dough on a lightly floured surface until smooth, about 5 minutes.
    • Wrap in plastic wrap and let rest for at least 30 minutes.
  2. Roll and Cut the Dough:
    • Roll out the dough on a lightly floured surface to about 1/8-inch thickness.
    • Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
    • Wrap each circle around a metal cannoli tube, sealing the edges with a little beaten egg white.
  3. Fry the Shells:
    • In a deep saucepan, heat vegetable oil to 350°F (175°C).
    • Carefully lower the wrapped cannoli tubes into the hot oil and fry until golden brown, about 2-3 minutes.
    • Remove with tongs and drain on paper towels. Allow to cool slightly before removing the tubes.
  4. Prepare the Filling:
    • In a large bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
    • In a separate bowl, whip the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the ricotta mixture.
    • Stir in the mini chocolate chips and orange zest (if using).
  5. Assemble the Cannoli:
    • Using a pastry bag fitted with a large star tip, pipe the filling into both ends of each shell.
    • Dust the filled cannoli with powdered sugar before serving.

Nutritional Information (per cannoli, based on 12 cannoli):

  • Calories: 250
  • Total Fat: 15g
    • Saturated Fat: 8g
  • Cholesterol: 50mg
  • Sodium: 100mg
  • Total Carbohydrates: 22g
    • Dietary Fiber: 1g
    • Sugars: 12g
  • Protein: 5g

Notes:

  • Ensure the ricotta is well-drained to avoid a runny filling. You can use a cheesecloth or a fine-mesh sieve to drain it.
  • Cannoli shells can be made ahead of time and stored in an airtight container for up to 2 days.
  • Fill the shells just before serving to prevent them from becoming soggy.
  • You can also dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or crushed candy for extra flavor and texture.

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