Italian Cannoli Shells with Ricotta Filling: #shorts #recipe #food #cooking

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Italian Cannoli Shells with Ricotta Filling
“Crisp fried shells filled with sweet, creamy ricotta studded with chocolate chips and pistachios—this Sicilian treat brings authentic Italian pastry-shop flavor to your kitchen and has surged in popularity as a fun, shareable dessert.”
A beloved classic frequently featured in Italian dessert roundups for its satisfying crunch and creamy contrast.
Ingredients (makes 12-16 cannoli):
Shells: 1 cup all-purpose flour, 2 Tbsp granulated sugar, ¼ tsp salt, 2 Tbsp unsalted butter (cold, cubed), 1 large egg, 2-3 Tbsp marsala wine or white wine, oil for frying
Filling: 2 cups (16 oz) whole-milk ricotta (drained overnight in cheesecloth), 1 cup powdered sugar, 1 tsp vanilla extract, ½ cup mini chocolate chips, ¼ cup chopped pistachios (optional)
Optional: powdered sugar for dusting, candied orange peel
Instructions:
For shells: Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg and marsala; knead into a smooth dough. Wrap and chill 30-60 minutes.
Roll dough thin (⅛-inch) on a floured surface. Cut into 4-inch circles or ovals. Wrap around metal cannoli tubes, sealing edges with egg wash.
Heat 2 inches oil to 375°F. Fry shells (in batches) 1-2 minutes until golden. Drain on paper towels; cool completely before removing tubes.
For filling: Beat drained ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips and pistachios. Chill 30 minutes.
Pipe filling into cooled shells just before serving. Dust with powdered sugar.
Tips: Drain ricotta thoroughly (or buy impastata) to avoid soggy shells. Fry shells up to 2 days ahead; fill right before serving. Use a piping bag with a large tip for easy filling. Store unfilled shells airtight.
Yield: 12-16 cannoli. Great for parties or as an after-dinner treat.