Irresistible Cannolis Recipe with Custom Creamy Fillings
This cannolis recipe features crispy shells filled with a creamy, delicious filling, offering a delightful dessert experience.
Equipment
- food processor
- deep pot
- cannoli forms
- Piping bag
- - Hand mixer
- - Thermometer
Ingredients
For the Shells
- 2 cups All-Purpose Flour Provides structure; ensure it's fresh for best texture.
- 2 tablespoons Granulated Sugar Adds sweetness to the dough; can substitute with powdered sugar for a finer texture.
- 4 tablespoons Unsalted Butter Adds richness and flavor; use salted butter if unsalted is unavailable, but reduce other salt in recipe.
- 1/4 teaspoon Kosher Salt Enhances flavor; for finer salts, use half the amount as a substitute.
- 1/2 cup Marsala Wine Key flavor component for dough; substitute with a dry white wine such as sherry if needed.
- 1 large Egg Binds ingredients and adds richness; no substitutions recommended, but egg replacers can be used for vegan versions with adjusted results.
- 1 large Egg Yolk Enhances the richness of the dough; for a vegan version, consider using a flax egg but results might vary.
For the Filling
- 1 cup Whole Milk Ricotta Cheese Primary filling ingredient providing creaminess; strain for best texture or substitute with mascarpone cheese.
- 1/2 cup Powdered Sugar Sweetens the filling; granulated sugar can be used if powdered is unavailable, though texture will differ.
- 1 teaspoon Vanilla Extract Adds flavor depth; can replace with almond extract for a different flavor profile.
Optional Add-Ins
- 1/4 cup Chopped Nuts Adds a delightful crunch and extra flavor; consider pistachios or almonds for a unique twist.
- 1/2 cup Chocolate Chips Infuses sweetness into the filling; great for chocolate lovers looking to elevate their cannoli experience.
Instructions
How to Make Cannoli
- Prepare the Dough: In a food processor, combine all-purpose flour, granulated sugar, and kosher salt; pulse together. Add unsalted butter until the mixture resembles coarse crumbs. Mix in the egg, egg yolk, and marsala wine, pulsing until a shaggy dough forms. Knead the dough for 2-4 minutes until smooth, then cover and let it rest for 1 hour.
- Fry the Shells: Heat vegetable oil in a deep pot to 350°F. Roll out the dough to about ⅛”-1/16” thickness and cut into circles. Wrap each circle around oiled cannoli forms and seal with a bit of egg white. Fry the shells for about 1 minute per side or until golden brown, then drain on paper towels and cool before filling.
- Make the Filling: Strain the ricotta cheese overnight to achieve a thicker texture. In a bowl, combine the strained ricotta, powdered sugar, and vanilla extract using a hand mixer until smooth. If desired, gently fold in any chopped nuts or chocolate chips for added flavor.
- Assemble the Cannoli: Using a piping bag, fill each cooled shell with the ricotta mixture. Add any toppings like chopped nuts or a dusting of powdered sugar, as desired.
Notes
This cannoli recipe is just the beginning—get ready to customize your flavors and toppings! Strain ricotta overnight, monitor oil temperature, fry in small batches, and fill just before serving for best results.