Crispy Cannolis with Ricotta Filling
Crispy Cannolis with Ricotta Filling
Ingredients
For the Cannoli Dough
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, cold
- 1 egg
- 1 egg yolk
- 1/3 cup Marsala wine
For the Ricotta Filling
- 16 ounces ricotta cheese, well-drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon orange zest, optional
For Frying and Garnish
- 4 cups vegetable oil, for frying, or as needed
- 1/2 cup mini chocolate chips, for dipping, or as needed
Instructions
- 1
To prepare the cannoli dough, combine the all-purpose flour, salt, granulated sugar, and cold unsalted butter in a food processor. Pulse the ingredients until the butter is incorporated and the mixture resembles coarse crumbs.
⏱️ 5 min
- 2
Add the whole egg, egg yolk, and Marsala wine to the food processor. Continue to pulse until a cohesive dough forms. Do not overmix.
⏱️ 3 min
- 3
Remove the dough from the food processor, flatten it slightly, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 1 hour to allow it to firm up and flavors to meld.
⏱️ 60 min
- 4
Once the dough is chilled, lightly flour a clean work surface. Roll out the dough as thinly as possible, aiming for a thickness of approximately 1/16 inch. The thinner the dough, the crispier the cannoli shells will be.
⏱️ 10 min
- 5
Using a 4-inch circular cutter, cut out circles from the rolled dough. Gather any scraps, re-roll them, and cut out additional circles until all dough is used.
⏱️ 5 min
- 6
Lightly grease your cannoli molds. Take one dough circle and place it over a greased cannoli mold. Lightly moisten one edge of the dough circle with a small amount of water.
⏱️ 5 min
- 7
Fold the dough over the mold, bringing the dry edge to meet the moistened edge. Press the edges together firmly to seal the dough around the mold, ensuring it is secure so it doesn't open during frying.
⏱️ 5 min
- 8
In a deep pot or Dutch oven, heat the vegetable oil to 350°F. Carefully place 2-3 dough-wrapped cannoli molds into the hot oil, ensuring not to overcrowd the pot. Fry until the shells are golden brown and blistered, which should take approximately 2-3 minutes, flipping occasionally for even cooking.
⏱️ 10 min•🌡️ 350
- 9
Using tongs, carefully remove the fried cannoli shells from the oil and place them on a wire rack lined with paper towels to drain excess oil and cool completely. Once cool enough to handle, carefully slide the molds out of the shells. Repeat with the remaining dough circles.
⏱️ 5 min
- 10
While the shells cool, prepare the ricotta filling. In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. If desired, add the orange zest. Mix until all ingredients are well combined and the filling is smooth.
⏱️ 5 min
- 11
Transfer the ricotta filling into a piping bag fitted with a large round tip (or simply snip off the corner of a sturdy Ziploc bag).
⏱️ 2 min
- 12
Once the cannoli shells are completely cooled, pipe the ricotta filling into each shell, filling from both ends towards the middle for an even distribution.
⏱️ 5 min
- 13
Dip or gently press mini chocolate chips onto the ends of the filled cannolis for garnish.
⏱️ 2 min
- 14
Serve the cannolis immediately for the best crispness. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cannolis with Ricotta Filling
For the Cannoli Dough
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, cold
- 1 egg
- 1 egg yolk
- 1/3 cup Marsala wine
For the Ricotta Filling
- 16 ounces ricotta cheese, well-drained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon orange zest, optional
For Frying and Garnish
- 4 cups vegetable oil, for frying, or as needed
- 1/2 cup mini chocolate chips, for dipping, or as needed
Instructions
- 1
To prepare the cannoli dough, combine the all-purpose flour, salt, granulated sugar, and cold unsalted butter in a food processor. Pulse the ingredients until the butter is incorporated and the mixture resembles coarse crumbs.
⏱️ 5 min - 2
Add the whole egg, egg yolk, and Marsala wine to the food processor. Continue to pulse until a cohesive dough forms. Do not overmix.
⏱️ 3 min - 3
Remove the dough from the food processor, flatten it slightly, and wrap it tightly in plastic wrap. Chill the dough in the refrigerator for at least 1 hour to allow it to firm up and flavors to meld.
⏱️ 60 min - 4
Once the dough is chilled, lightly flour a clean work surface. Roll out the dough as thinly as possible, aiming for a thickness of approximately 1/16 inch. The thinner the dough, the crispier the cannoli shells will be.
⏱️ 10 min - 5
Using a 4-inch circular cutter, cut out circles from the rolled dough. Gather any scraps, re-roll them, and cut out additional circles until all dough is used.
⏱️ 5 min - 6
Lightly grease your cannoli molds. Take one dough circle and place it over a greased cannoli mold. Lightly moisten one edge of the dough circle with a small amount of water.
⏱️ 5 min - 7
Fold the dough over the mold, bringing the dry edge to meet the moistened edge. Press the edges together firmly to seal the dough around the mold, ensuring it is secure so it doesn't open during frying.
⏱️ 5 min - 8
In a deep pot or Dutch oven, heat the vegetable oil to 350°F. Carefully place 2-3 dough-wrapped cannoli molds into the hot oil, ensuring not to overcrowd the pot. Fry until the shells are golden brown and blistered, which should take approximately 2-3 minutes, flipping occasionally for even cooking.
⏱️ 10 min•🌡️ 350 - 9
Using tongs, carefully remove the fried cannoli shells from the oil and place them on a wire rack lined with paper towels to drain excess oil and cool completely. Once cool enough to handle, carefully slide the molds out of the shells. Repeat with the remaining dough circles.
⏱️ 5 min - 10
While the shells cool, prepare the ricotta filling. In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. If desired, add the orange zest. Mix until all ingredients are well combined and the filling is smooth.
⏱️ 5 min - 11
Transfer the ricotta filling into a piping bag fitted with a large round tip (or simply snip off the corner of a sturdy Ziploc bag).
⏱️ 2 min - 12
Once the cannoli shells are completely cooled, pipe the ricotta filling into each shell, filling from both ends towards the middle for an even distribution.
⏱️ 5 min - 13
Dip or gently press mini chocolate chips onto the ends of the filled cannolis for garnish.
⏱️ 2 min - 14
Serve the cannolis immediately for the best crispness. Enjoy!
⏱️ 1 min