Cannoli

Takes 180 minutes | Serves 28 | Rating: 5 / 5

Ingredients

250 g all-purpose flour
1.5 tps granulated sugar
0.25 tsp salt
3 tps unsalted butter
80 ml marsala wine
1 large egg
1 large egg white
1.5 liter vegetable oil
900 g ricotta
180 g powdered sugar
120 g mini chocolate chips
0.25 tsp ground cinnamon
some optional chopped unsalted pistachios

Steps

Cannoli Shells

• Combine flour, sugar, and salt in a food processor. Pulse with butter until crumbly. Mix in marsala wine and egg to form a soft shaggy dough.
• Shape dough into a round, rest in an oiled bowl covered for 30-120 minutes.
• Roll out half the dough thinly, cut into rounds, and wrap around cannoli forms. Seal with egg white.
• Fry in heated oil at 180°C until golden, about 1-2 minutes. Cool on paper towels, then remove from forms.
• Reuse dough scraps by re-kneading, resting, and repeating the process.
• Cool shells on a wire rack, then fill with cannoli filling and decorate as desired.

Cannoli Filling

• Fold strained ricotta with powdered sugar, chocolate chips, and cinnamon.
• Pipe filling into cooled shells using a piping bag with a large round tip.