Who doesn’t love Cannoli? I mean really! They’re a sweet fried dough filled with a luscious creamy sweetened ricotta filling. *swoon* You all know my weakness for sweets and this is no exception. I literally had to stop myself from eating ALL of them when I made them this week.
Now to make these you will have to have Cannoli Forms . But fear not, luckily they’re fairly inexpensive, and I know you wouldn’t let a little thing like ordering some stop you from making Cannoli ; ) I only have four so I have to make mine in batches. But hey, I’m willing to do a few batches to make these babies.
You’ll be happy to know that the fried Cannoli will keep for about a week in an airtight container. I myself have never had any last quite that long, but hey, maybe you have more willpower than me ; ) I recommend filling them right before you’re going to serve them. This way your shells will stay nice and crisp! Ah bliss!
Now the filling, that can be whatever you like. If you like whip cream, put that in. If you don’t like it as sweet cut back on the powdered sugar. It’s your filling! Do your thing! I decided to grate my chocolate this time instead of putting in chocolate chunks or mini chocolate chips. Again, it’s YOUR Cannoli, do what you like. If you don’t like zest leave it out. It’s going to be delicious either way.
I know you may have heard in the past that Cannoli are hard but they’re not really. I mean it! You’re going to make a dough, your mixer does all the work, you’re going to put it in the fridge to chill. You make a filling, put it in the fridge to chill. And then if you don’t want to make them until the next day, so be it! When YOU’RE ready, roll it out, fry it & fill it! Easy peasy right?
Now what are you going to fill yours with?
What you’ll need:
150g of all purpose Flour
25g of unsalted butter – room temp
7 tbsp sugar
1 tsp pure vanilla extract
3.5 tbsp (dry) white wine
1/2 tsp salt
2 eggs – 1 whole, 1 beaten
Vegetable Oil (enough to fry)
4 cups (2 small containers) Ricotta Cheese
1 1/2 cups of powdered sugar
1/4 cup shaved chocolate
zest of 1 lime
zest of 1 orange
What to do:
Into your stand mixer, with your paddle attachment cream your butter & sugar together until light in color & creamy. Add in ONE egg, mix together. Add in vanilla extract, wine until well combined. Add the salt & GRADUALLY add in the flour until a dough ball forms. Switch to your dough hook attachment & knead until it’s smooth (tacky but not sticky) approx 6-8 mins. Cover & place in the refrigerator for approx 2 hours. WHILE dough is chilling, make your filling.
Into your stand mixer with the paddle attachment mix your ricotta cheese until nice & smooth. Add in your powdered sugar & mix well. Add in chocolate shavings & mix well. Add in your zest and mix together. Place in the refrigerator to chill until you are ready to fill your cannoli shells.
Take your Cannoli dough from refrigerator and place it onto a lightly floured surface. Into a large enough pan to fry, place your oil over med-high heat until it reaches 350 degrees. WHILE the oil is heating, roll out your dough. It needs to be fairly thin about 1/16 thickness. Your dough circles will depend upon the size of your forms so use your judgement. Using a large circular cookie cutter cut your dough into circles. Place the circles around your Cannoli Forms. Seal the edge by brushing on a little of your beaten egg wash. Continue assembling. When the oil is at 350 degrees, place Cannoli Forms into the oil and fry until golden (only 1-2 mins) CAREFULLY remove Cannoli with a skimmer and place onto a plate lined with paper towels. Allow forms to cool COMPLETELY before trying to remove them.
Once shells are cooled… Place your chilled filling into a pastry bag & pipe into the shells. Garnish with a dusting of powdered sugar!