Are you craving something sweet and satisfying? Look no further than the irresistible Italian cannoli! With a crispy, flaky shell and a creamy, sweet ricotta filling, this classic dessert is the perfect indulgence. Whether you're entertaining guests or simply treating yourself, this recipe is sure to be a crowd-pleaser.
Make Delicious Cannoli with Kitchen Pal
Ingredients:
For the shell:
1 1/2 cups of all-purpose flour
1 tablespoon of granulated sugar
1/4 teaspoon of salt
2 tablespoons of unsalted butter, chilled and cut into small pieces
1 egg yolk
1/4 cup of dry white wine
Vegetable oil, for frying
For the filling:
2 cups of ricotta cheese, drained
1/2 cup of powdered sugar
1 teaspoon of vanilla extract
1/4 cup of mini chocolate chips
2 tablespoons of candied orange peel
Nutrition Information:
Calories: 210
Fat: 10g
Carbohydrates: 25g
Protein: 6g
Sodium: 60mg
Allergy Information:
This recipe contains dairy and wheat. Please avoid it if you have allergies.
Time of Preparing:
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Instructions:
In a large mixing bowl, whisk together the flour, sugar, and salt.
Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
Add the egg yolk and white wine, and mix until the dough comes together.
Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, chocolate chips, and candied orange peel. Mix well.
Heat the vegetable oil in a deep frying pan or fryer to 375°F.
On a lightly floured surface, roll out the dough to 1/8 inch thickness. Using a cookie cutter or a glass, cut out 4-inch circles.
Wrap each circle of dough around a cannoli form, pressing the edges together to seal.
Fry the cannoli shells in the hot oil for 2-3 minutes until golden brown.
Use tongs to remove the shells from the oil and drain on a paper towel-lined plate.
Once the shells are cool enough to handle, carefully remove them from the forms.
Fill a pastry bag fitted with a star tip with the ricotta filling.
Pipe the filling into both ends of the cannoli shells.
Dust with powdered sugar and serve immediately.
Bon Appétit!
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