📝 About This Recipe
Transport your senses to the sun-drenched streets of Sicily with this quintessential Italian pastry. Featuring a shatteringly crisp, wine-scented shell and a velvety, cloud-like sheep's milk ricotta filling, these cannoli offer a perfect balance of textures and flavors. Hand-rolled and fried to golden perfection, they are a testament to the art of traditional Italian pastry making.
🥗 Ingredients
For the Pastry Shells
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Granulated sugar
- 1 teaspoon Unsweetened cocoa powder (for color and depth)
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Unsalted butter (cold and cubed)
- 1/2 cup Marsala wine (dry or sweet)
- 1 Large egg (lightly beaten)
- 1/4 teaspoon Salt
- 1 quart Vegetable oil (for frying)
For the Ricotta Filling
- 32 ounces Whole milk ricotta cheese (strained overnight in cheesecloth)
- 1 1/2 cups Powdered sugar (sifted)
- 1 teaspoon Vanilla extract (pure extract)
- 1/2 cup Mini semi-sweet chocolate chips
- 1 teaspoon Orange zest (finely grated)
For Garnish
- 1/4 cup Roasted pistachios (finely chopped)
- 2 tablespoons Candied orange peel (diced)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt. Rub the cold butter into the dry ingredients using your fingertips until the mixture resembles coarse sand.
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2
Create a well in the center and add the beaten egg and Marsala wine. Gradually incorporate the flour into the liquid until a dough forms. Knead on a lightly floured surface for 5-8 minutes until smooth and elastic.
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3
Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to 1 hour; this relaxes the gluten for easier rolling.
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4
While the dough rests, prepare the filling. Push the strained ricotta through a fine-mesh sieve into a bowl to ensure a perfectly smooth texture.
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5
Fold the powdered sugar, vanilla, and orange zest into the ricotta until combined. Gently fold in the mini chocolate chips. Transfer to a piping bag and refrigerate until ready to use.
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6
On a lightly floured surface, roll the dough out very thin (about 1/16th of an inch). Use a 4-inch round cutter to cut out circles. Stretch each circle slightly into an oval shape.
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7
Lightly grease your cannoli tubes. Wrap a dough oval around each tube, brushing a tiny bit of egg white on the edge where the dough overlaps to seal it. Press firmly to ensure it doesn't open while frying.
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8
Heat the vegetable oil in a deep pot to 350-360°F (175-180°C). Fry the shells in batches of 2 or 3 for about 1-2 minutes, turning occasionally until golden brown and bubbly.
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9
Using tongs, carefully remove the tubes from the oil and drain on paper towels. Let them cool for a minute, then gently slide the shell off the tube while still warm.
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10
Allow the shells to cool completely before filling. They should be crisp and brittle.
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11
Just before serving, pipe the chilled ricotta filling into the shells from both ends so the center is full.
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12
Dip one end of the cannoli into the chopped pistachios and the other into the candied orange peel or extra chocolate chips.
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13
Dust generously with powdered sugar and serve immediately to maintain the crunch of the shell.
💡 Chef's Tips
The secret to a non-soggy cannoli is to strain your ricotta for at least 12 hours; if it's watery, the filling will run. Never fill the shells in advance; the moisture from the cheese will soften the pastry within 30 minutes. If you don't have a pasta roller, use a heavy rolling pin and ensure the dough is translucent when held up to light. Adding a touch of vinegar or more Marsala helps create the signature bubbles on the shell's surface during frying. Use a thermometer to monitor your oil; if it's too cool, the shells will be greasy; if too hot, they will burn before cooking through.
🍽️ Serving Suggestions
Serve with a small glass of chilled Vin Santo or a sweet Marsala wine. Pair with a hot, bitter espresso to balance the sweetness of the ricotta cream. Arrange on a platter with fresh berries and extra chocolate shavings. For a summer twist, serve alongside a scoop of blood orange granita. A glass of sparkling Prosecco makes for a festive and refreshing accompaniment.