For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1/2 cup Marsala wine or white wine
  • 1 egg white (for sealing)
  • Vegetable oil, for frying

For the Cannoli Filling:

  • 1 1/2 cups ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chocolate chips (mini or chopped)
  • 1 tablespoon candied orange peel (optional)
  • Additional powdered sugar, for dusting

Preparation Time: Approximately 1 hour (including dough resting time)

Cooking Time: About 2-3 minutes per batch for frying the cannoli shells

For the Cannoli Shells:

  • Preparation Time: 15-20 minutes (mixing and kneading the dough)
  • Resting Time: At least 30 minutes
  • Cooking Time: Approximately 2-3 minutes per batch for frying the cannoli shells

For the Cannoli Filling:

  • Preparation Time: 10 minutes
  • Assembling the Cannoli:
  • Assembling Time: 15-20 minutes (including filling the cannoli shells and optional garnishing)

These time estimates are approximate and may vary depending on your experience in the kitchen. Enjoy creating your homemade Ricotta Cannoli!

Indulge in the sweet, irresistible charm of Ricotta Cannoli. This beloved Italian dessert will transport your taste buds to the heart of Italy. Crisp, golden-brown pastry shells, lovingly made from scratch, embrace a luscious filling of creamy ricotta cheese delicately sweetened and flavoured with vanilla. Miniature chocolate chips add a delightful crunch, while optional candied orange peel imparts a citrusy zing. As each bite combines the contrasting textures of the crispy shell and velvety filling, you'll savour the time-honoured tradition of this delectable treat. Dusted with a final touch of powdered sugar, Ricotta Cannoli offers a truly authentic and unforgettable dessert experience.

 

Patrizia's Ricotta Cannoli

 

Method:

For the Cannoli Shells:

  1. In a bowl, mix the flour, granulated sugar, and salt. Add the softened butter and Marsala wine. Knead the dough until it's smooth and not sticky. If needed, add more flour or wine in small amounts.
  2. Form the dough into a disk, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature.
  3. Roll out the dough on a lightly floured surface until it's very thin (about 1/16 inch thick).
  4. Use a 4-inch round cutter to cut circles from the dough. Wrap each circle around a cannoli mold, sealing the edge with a little beaten egg white.
  5. Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry the cannoli shells until they are golden brown, about 2-3 minutes. Remove with tongs and place them on paper towels to drain. Allow them to cool before removing the molds.

    For the Cannoli Filling:

    1. In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
    2. Fold in the chocolate chips and candied orange peel (if using).

      Assembling the Cannoli:

      1. Using a piping bag or a spoon, fill each cannoli shell with the ricotta mixture. You can also dip the ends of the filled cannoli in extra chocolate chips or chopped pistachios for added flavor and texture.
      2. Dust the finished cannoli with powdered sugar.
      3. Serve your homemade ricotta cannoli immediately and enjoy this classic Italian dessert!

        This recipe will make about 10-12 delicious ricotta cannoli, perfect for satisfying your sweet cravings.

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