Classic cannoli filled with ricotta cream and topped with chocolate chips.
Ingredients:
For the Cannoli Shells:
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/4 cup white wine (or Marsala wine)
1 large egg
1 teaspoon vanilla extract
Vegetable oil, for frying
For the Ricotta Filling:
2 cups ricotta cheese (drained)
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional)
1/4 cup mini chocolate chips (for the filling)
1/4 cup mini chocolate chips (for garnish)
Instructions:
1. Make the Cannoli Shells:
In a large bowl, combine the flour, sugar, cinnamon, and salt.
Add the softened butter and mix until it resembles coarse crumbs.
In a separate small bowl, whisk the egg, vanilla extract, and wine together.
Slowly add the wet mixture to the dry ingredients and mix until a dough forms. If the dough is too dry, add a little more wine (a teaspoon at a time).
Knead the dough on a lightly floured surface until smooth, about 5 minutes.
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
2. Roll and Shape the Shells:
Roll the dough out to about 1/8-inch thickness using a rolling pin.
Cut the dough into circles, about 3-4 inches in diameter (you can use a cup or a cookie cutter).
Wrap each dough circle around a cannoli tube, sealing the edges with a little water to prevent them from opening while frying.
Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
Carefully fry the cannoli shells in batches for 2-3 minutes, or until golden brown and crispy.
Remove the shells from the oil and drain them on a paper towel-lined plate.
Let the shells cool completely before removing them from the tubes.
3. Make the Ricotta Filling:
In a large bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
If you like, add cinnamon to the mixture for extra flavor.
Gently fold in 1/4 cup of mini chocolate chips into the filling.
Transfer the filling to a piping bag or a plastic sandwich bag with the tip cut off.
4. Assemble the Cannoli:
Once the cannoli shells are cooled, pipe the ricotta filling into the center of each shell, being generous with the filling.
Dip the ends of the cannoli in mini chocolate chips for garnish.
Serve immediately for the best texture, as the shells can get soggy over time.
Tips:
Make sure to drain the ricotta cheese well to prevent excess moisture in the filling.
You can store the cannoli shells separately in an airtight container and fill them just before serving to keep them crispy.
For a fun twist, you can also add candied orange peel or pistachios to the filling.
Enjoy your homemade cannoli with that irresistible combination of crispy shells and creamy filling!