Delicious Cannolis Recipe: Crispy Shells, Creamy Goodness
This canolis recipe features heavenly crispy shells filled with creamy ricotta, perfect for gatherings or a cozy afternoon treat.
Equipment
- - Food processor
- frying pot
- cannoli forms
- - Piping bag
- instant thermometer
Ingredients
Dough Ingredients
- 2 cups All-Purpose Flour Essential for structure; measure accurately.
- 2 tablespoons Granulated Sugar Provides sweetness; can be reduced.
- 2 tablespoons Unsalted Butter Adds richness; can substitute with vegetable shortening.
- 1 teaspoon Kosher Salt Enhances flavor; reduce if using table salt.
- 1 cup Marsala Wine Provides flavor; substitute with dry white wine.
- 1 large Egg Acts as a binding agent.
- 1 large Egg Yolk Ensures dough holds together.
Filling Ingredients
- 15 ounces Whole Milk Ricotta Cheese Strain well to avoid sogginess.
- 1 cup Powdered Sugar Sweetens filling; confectioners' sugar is ideal.
- 1 teaspoon Vanilla Extract Optional but recommended for flavor.
Optional Add-ins
- 1 cup Chocolate Chips Adds chocolatey flavor.
- 1 tablespoon Zest (Lemon or Orange) Introduces a refreshing twist.
- 1/2 cup Chopped Nuts Such as crushed pistachios or almonds.
Instructions
Dough Preparation
- In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until crumbled. Incorporate the whole egg, yolk, and Marsala wine until a shaggy dough forms. Knead for 2-4 minutes until smooth. Rest in a lightly oiled bowl for 1 hour.
Frying the Shells
- Heat vegetable oil to 350°F in a pot. Roll the rested dough as thin as possible (1/8 to 1/16 inch) and cut into 4-inch rounds. Brush cannoli forms with oil, wrap dough around, and seal with egg white. Fry until golden brown, about 1 minute per side, then let cool completely.
Filling Preparation
- Strain ricotta overnight. When ready, whip it with powdered sugar and vanilla until smooth. Optional: fold in chocolate chips or nuts for added flavor. Fill cooled shells with the ricotta mixture using a piping bag, making sure not to overfill.
Serving
- Dust with powdered sugar just before serving for a beautiful presentation.
Notes
Strain the ricotta overnight to avoid a soggy filling and maintain a crispy texture in your cannolis.