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Cannolis
Crispy and creamy, this ricotta-filled dessert is as decadent as it gets! Cannolis are the traditional Italian treats you’ll want to make again and again.
👥 18 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 1h🔥 Cook: 15 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●pot
- ●strainer
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
Shells
2
Add the flour, sugar, and salt to a food processor and pulse for about ⏱️ 10-15 seconds until thoroughly combined. Add in the butter and pulse again until you have a finely crumbly dough.
3
Add in the wine and egg and pulse until the dough comes together. Turn out onto a clean surface and knead together until smooth, about ⏱️ 5-6 minutes, although it could be a little longer. Wrap the dough tightly in plastic wrap and rest in the fridge for at least an hour.
large Egg1Egg white (for egg wash)1
4
When the hour is just about up, get a large heavy-bottomed pot and add the oil. Heat the oil over medium heat until it reaches 360°.
5
Cut the dough ball into 4 pieces and roll out one at a time, leaving the remaining pieces covered in the fridge until ready to roll out. Roll the dough on a well-floured surface as thin as you can. 1/4 inch is going to be too thick, so try rolling it even thinner. The thinner the dough, the better it will crisp up when you fry it. Cut into 4-inch circles using a cookie cutter.
6
Lightly spray the cannoli forms with cooking oil, or brush them with vegetable oil. Wrap the dough circles around the cannoli forms and brush the edge with the egg wash and press the opposite side of the dough to it. Take the time to really press the edge together to make sure they come together as one. If you don't seal it well enough it could come apart in the oil.
large Egg1Egg white (for egg wash)1
7
Use tongs or a spider to immerse shells in the hot oil (about 3-4 at a time, depending on the size of your pot. Don’t overcrowd them!) and fry until golden brown all around, about ⏱️ 1-2 minutes. Turn the shells as needed and try to keep the oil temp between 360° and 380° while frying.
8
Carefully remove the shells from the oil using tongs and transfer them to a plate lined with paper towels to drain. Let cool slightly before using the tongs to pull the form free from the shell. Let cool completely.
9
Repeat with remaining dough until all the dough has been used. When using scrap dough, press together and let rest for at least ⏱️ 10 minutes before rolling it out again.
10
Filling
11
Be sure to strain the liquid from the ricotta using cheesecloth otherwise, the dip can be runny. Place several layers of cheesecloth in a strainer and add the ricotta. Let drain for at least ⏱️ 20 minutes before squeezing by hand to remove the excess liquid. This can take a bit of time, but it's worth it to get a better consistency!
12
Add the strained ricotta and powdered sugar to a mixing bowl. Beat with a paddle until just combined.
Powdered Sugar1 Cup
13
Pipe filling into fully cooled cannoli shells and dip the ends in mini chocolate chips or chopped pistachios if desired. Dust with powdered sugar and serve immediately.
Mini Chocolate Chips (optional)Chopped Pistachios (Optional)Powdered Sugar1 Cup
Nutrition Facts
calories
103 kcal
fat Content
2 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
40 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
15 mg
carbohydrate Content
19 g
saturated Fat Content
1 g
unsaturated Fat Content
2 g
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