Homemade Cannoli (Print Version)
# Ingredients:
01 -
12 ounces whole milk ricotta cheese.
02 -
2 ounces dark chocolate, finely grated, plus more for dusting.
03 -
3/4 cup confectioners’ sugar, plus more for dusting.
04 -
1/2 teaspoon ground cinnamon.
05 -
3 ounces candied fruit, finely chopped (optional).
06 -
2 cups (256 grams) all-purpose flour, plus more as needed.
07 -
Pinch salt.
08 -
3 tablespoons sugar.
09 -
4 tablespoons unsalted butter, diced.
10 -
2 eggs, beaten.
11 -
3 tablespoons Marsala wine.
12 -
1 egg white, lightly beaten mixed with 1 tbsp of water to make egg wash.
13 -
Oil for frying.
# Instructions:
01 -
Place a fine mesh sieve over a bowl, line with cheesecloth, and add ricotta. Smooth cheese with the back of a spoon and allow to drain overnight in the refrigerator.
02 -
Sift together flour, salt, and sugar in a large bowl. Rub in butter until mixture resembles coarse crumbs. Mix in eggs and Marsala wine, then knead the dough until smooth. Chill in refrigerator for an hour.
03 -
On a floured surface, roll dough to 1/16-inch thickness. Cut into 3-inch rounds. If dough resists, refrigerate briefly then continue.
04 -
Wrap each dough round around a cannoli mold, sealing with egg wash.
05 -
Heat oil to 350°F. Fry shells until golden. Cool on paper towels. Once cool, remove molds.
06 -
Combine strained ricotta, grated chocolate, sugar, cinnamon, and candied fruit in a bowl. Mix well and transfer to a piping bag. Chill until used.
07 -
Pipe or spoon filling into shells just before serving. Finish with a dusting of confectioners’ sugar and chocolate.
# Notes:
01 -
Once filled, cannoli softens quickly; fill right before serving!.
02 -
Store fried, unfilled shells in an airtight container for up to a week.
03 -
Filled cannoli filling can be refrigerated up to 5 days.
04 -
Cannoli shells can be frozen for about two weeks, though they may lose some crispness if stored longer.
05 -
For freezing filling, use freezer-safe containers and re-mix if separation occurs.