ADVERTISEMENT

Cannoli

Cannoli
YIELDS
16 servings
ADVERTISEMENT

Ingredients

Shells

3
cup all purpose flour
½
Tbsp sugar
dash salt
½
cup unsalted butter, cool but not cold
2
eggs
½
cup Marsala wine
vegetable oil, for frying

Filling

1
cup dry ricotta
cup icing sugar
½
tsp cinnamon
1
tsp lemon zest
1
cup whipping cream
5
Tbsp semisweet chocolate, grated
ADVERTISEMENT

Directions

Step 1

Combine flour, sugar and salt. Cut in the butter until evenly blended. Whisk together egg and wine and blend into flour mixture until it forms dough. Turn out onto a lightly floured surface and knead to bring together. Wrap and let rest at room temperature for 20 minutes.

Step 2

Roll out dough as thinly as possible, about 1/8–inch thick. Dock with a fork and cut into 3-inch circles. Scrap dough can be re-rolled to cut more discs. Keep discs covered when not using.

Step 3

Heat oil to 350° F (it should spit when a drop of water is added). Wrap disc around cannoli tube, and press where edges overlap. Immerse in oil and fry until golden brown. Place on a paper towel or cooling rack to drain for a moment, and before completely cooled, remove tube. Repeat with remaining discs, frying a few at a time. Cool completely before filling.

Step 4

For filling, pulse ricotta with icing sugar, cinnamon and lemon zest in food processor until smooth. Whip cream to medium peak and fold into ricotta. Fold in 5 Tbsp of grated chocolate.

Step 5

To assemble, fill a piping bag fitted with a star tip with cannoli filling. Pipe into shells, started at middle and working out to each end. Cannoli can be topped with a little cream for garnish.

Step 6

Yield: 16 to 18 servings.

Rate Recipe

My rating for Cannoli
ADVERTISEMENT