This episode we give you a taste of Italy, with our homemade cannoli recipe!
These little pastries will be a hit with everyone in the family. If you’ve ever wondered how to make cannoli for yourself, without buying pre-made shells, then here it is. We’ve laid it out step by step so you can get fresh crispy cannoli every time.
For an extra treat, try dipping the ends of the shells in melted chocolate before filling them. You can also substitute mascarpone cheese for 2 cups of the ricotta cheese.
Cannoli___
Shells:
2 cups flour
1 Tbsp sugar
¼ tsp salt
2 Tbsp butter, cut into small pieces
1 egg yolk
½ cup dry white wine
1 egg lightly beaten
Filling:
4 cups ricotta cheese
1½ cup powdered sugar
½ cup heavy cream
½ cup mini chocolate chips
zest of 1 lemon
chopped pistachios (optional)
• Whisk together the flour, sugar and salt. In a food processor, cut the butter into the flour mixture until coarse and sandy. Dump it out into another bowl. Add the egg yolk and wine and mix until you get a dough. Flatten into a disk and wrap in plastic. Refrigerate while you make the filling.
• Whisk the ricotta until smooth. Add powdered sugar and cinnamon.
• In another bowl, beat the heavy cream with a whisk attachment until stiff. Gently fold into the ricotta mixture. Then add the chocolate chips and lemon zest. Refrigerate for an hour.
• Heat oil to 360°.
• Working with small batches, roll the dough out on a floured surface until it is ⅛” thick. Cut 4” circles out of the dough. You should get about 20 or so.
• Wrap each circle around a cannoli tube, using the egg wash to seal the ends.
• Using a pair of tongs, fry the shells in the oil until golden brown and crispy, about 2-3 minutes.
• Remove the shell from the tube and let it dry on paper towels.
• Repeat until all shells are done.
• Use a pastry bag to fill the cannoli just before serving. If desired, dip the ends in chopped pistachios. Dust with powdered sugar.
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