ADVERTISEMENT
Directions
Make the Dough:
In a large bowl, combine flour, sugar, and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add the egg and Marsala wine, mixing until the dough forms.
Knead the dough on a lightly floured surface until smooth, about 5 minutes.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Prepare the Filling:
In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract.
Fold in the mini chocolate chips and candied citrus peel, if using.
Cover and refrigerate until ready to use.
Shape and Fry the Cannoli Shells:
Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
Roll out the dough on a floured surface to about 1/8-inch thickness.
Cut the dough into 4-inch circles.
Wrap each circle around a cannoli form, sealing the edge with a bit of water.
Fry the shells in batches until golden brown and crispy, about 2-3 minutes per batch.
Remove the shells with a slotted spoon and drain on paper towels. Let cool completely.
Fill the Cannoli:
Once the shells are completely cool, fill them with the ricotta mixture using a pastry bag.
Dust the filled cannoli with powdered sugar before serving.
Kitchen Equipment Needed
Large mixing bowl
Medium mixing bowl
Pastry cutter or fork
Rolling pin
Cannoli forms
Deep fryer or large pot
Slotted spoon
Pastry bag
Tips and Variations
Dough Resting: Allowing the dough to rest in the refrigerator helps to relax the gluten, making it easier to roll out.
Filling Texture: Make sure the ricotta cheese is well-drained to avoid a runny filling. You can do this by placing the ricotta in a fine-mesh sieve over a bowl and refrigerating for a few hours.
Flavor Variations: Experiment with different fillings such as pistachio, hazelnut, or even a chocolate-flavored ricotta.
Shell Variations: Add cocoa powder to the dough for a chocolate cannoli shell or dip the ends of the shells in melted chocolate before filling.
Storing Leftovers
Cannoli are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. To keep the shells from getting soggy, store the shells and filling separately and fill them just before serving.
