Homemade Cannoli Recipe

 

Today, I’ve got something special for you ladies! A recipe for one of my favorite desserts! A homemade Cannoli. I love Cannoli’s because they are the perfect ending to any meal. Here’s a recipe I found that will make you the happiest girl in the world. Let’s start with the ingredients. It’s a process that will take about 1 hour and 30 minutes. 45 minutes to prep, 30 minutes of inactive time, and 15 minutes to bake.

Ingredients

Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine

Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Directions

The Filling

In a medium bowl, whisk the ricotta until it smooths out. Throw in the powdered sugar, cinnamon, and allspice. Mic it real good to blend it properly. In a separate bowl, whip the heavy cream until it’s fairly stiff. Gently fold the cream into the ricotta mixture. This works best when you have a rubber spatula. After that, stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

The Shell

Heat the canola oil to 360 degrees Fahrenheit in a medium sized pot with a heavy bottom. Meanwhile, sift an even layer of flour on a flat surface. Roll the dough until it is very thin. Cut the dough into fourths and work in small batches. Use any glass or small bowl. Cut rounds, tracing around each one to assure the dough has been fully cut.

You should have somewhere between 20-25 circles. Wrap each circle around a cannoli mold. Put a little bit of egg wash on the edge of each mold to seal it shut and to assure it won’t slide. Flare the edges out slightly from the mold. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

Filling the Cannoli

Use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends. Dust with powdered sugar. Powdered sugar adds a little extra for those with a sweet tooth. It also adds that professional bakery touch in your own home. Make and fry the shells and the filling. Don’t fill the shells with the cream until you are ready to eat them.

 

It’s a pretty straightforward recipe that I know you ladies will love. I’ve tried it out, and I know I do! In fact, I like it so much that I should probably join the gym. Well, thanks for joining me again Ladies. I hope to see you again next time!