Classic Italian Cannoli
Ingredients:
For the cannoli shells:
– 1 cup all-purpose flour, flour for dusting
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter , softened
– 1/4 cup Marsala wine
– 1 egg white, lightly beaten
– Vegetable oil for frying
For the cannoli filling:
– 2 cups drained ricotta
– 1/2 cup powdered sugar
– Vanilla extract 1 teaspoon
– 1/4 cup mini chocolate chips
– 1/4 cup chopped pistachios
Classic Italian Cannoli
Directions:
1. In a mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and salt.
2. Add the softened unsalted butter and Marsala wine to the dry ingredients and mix until a dough forms.
3. Place the dough on a floured surface and knead until smooth and elastic.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. Once rested, roll out the dough very thinly on a floured surface until it is about 3 mm thick.
6. Using a round cutter or glass, cut out circles from the dough.
7. Wrap each circle of dough around a cannoli tube and seal the edges with beaten egg white.
8. Heat vegetable oil in a deep fryer or large pot to 190°C.
9. Fry cannoli shells in batches until golden brown and crispy, about 3 to 4 minutes.
10. Remove skin from oil and drain on paper towels. Allow the tube to cool completely before removing it.
11． In a mixing bowl, combine drained ricotta cheese, powdered sugar, and vanilla extract until smooth.
12. Mix in the mini chocolate chips and chopped pistachios until evenly distributed.
13. Fill a piping bag fitted with a small tip with the ricotta filling.
14. Pipe the filling into both ends of the cannoli shells, filling completely.
15. Serve the cannoli immediately or store in the refrigerator until ready to serve.
Prep time: 60 minutes | Cook time: 20 minutes | Total time: 80 minutes | Yield: Approximately 12 cannolis