Cannoli Recipe
Cannoli, a beloved Italian dessert originating from Sicily, embodies the essence of Italian pastry craftsmanship. These delightful treats consist of crisp, fried pastry shells filled with a creamy, sweetened ricotta filling, often adorned with chocolate chips, candied fruits, or nuts. Perfect for celebrations or a sweet indulgence, cannoli are a delightful addition to any dessert spread.
Ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup Marsala wine (or dry white wine)
- 1 large egg white, lightly beaten
- Vegetable oil (for frying)
For the Ricotta Filling:
- 2 cups whole milk ricotta cheese, drained
- 1/2 cup powdered sugar (confectioner’s sugar)
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped dark chocolate or mini chocolate chips
- Optional: Candied orange peel, chopped pistachios, or other toppings
Instructions:
Making the Cannoli Shells:
- Prepare the Dough:
- In a large bowl, sift together the flour, sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs.
- Gradually add the Marsala wine, mixing until the dough comes together. Knead briefly until smooth.
- Shape and Fry the Shells:
- Divide the dough into two portions. On a lightly floured surface, roll out each portion of dough very thinly (about 1/8 inch thick).
- Using a round cutter or a glass, cut out circles of dough (approximately 4-5 inches in diameter).
- Wrap each circle of dough around a metal cannoli tube, sealing the edges with the beaten egg white.
- Heat vegetable oil in a deep saucepan to 350°F (175°C). Fry the cannoli shells in batches until golden brown and crisp, about 2-3 minutes per batch.
- Carefully remove the shells from the oil using tongs and drain on paper towels. Once cool enough to handle, carefully slide the shells off the tubes. Allow to cool completely.
Making the Ricotta Filling:
- Prepare the Ricotta Filling:
- In a medium bowl, mix together the drained ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the chopped chocolate or chocolate chips.
- Fill the Cannoli:
- Using a piping bag fitted with a plain tip (or a zip-top bag with a corner snipped off), pipe the ricotta filling into both ends of each cannoli shell.
- Optionally, sprinkle chopped pistachios, candied orange peel, or additional chocolate chips on the ends of the filled cannoli for decoration.
Serving:
Arrange the filled cannoli on a platter and dust lightly with powdered sugar just before serving. Cannoli are best enjoyed fresh, maintaining their delightful contrast of crispy shell and creamy filling.
Conclusion:
Indulging in homemade cannoli is not just a culinary experience but a journey into the heart of Sicilian tradition. With their crunchy shells and rich, sweet ricotta filling, these iconic Italian desserts are sure to impress at any gathering or simply as a special treat. Enjoy the process of crafting these delicacies and savor the authentic flavors of Italy in every bite. Buon appetito!