Cannoli (Shell and Filling Recipes) Recipes

Who doesn’t love an authentic, made with love, cannoli? They may require a little more effort than some other desserts but they are well worth it! That flaky, crisp shell enclosing this decadently creamy, sweet ricotta filling which is dotted with dark chocolate chips is pure bliss! They are dessert done right.

Some of you may look at this recipe of cannoli filling, and say, “no that’s not how it’s done. Cannoli filling is made with an all ricotta filling, no mascarpone, some orange zest and plenty of marsala.”

Well, when was the last time I stuck exactly to the way things are done? If that’s how you like them though, by all means do it, I just made them how I prefer! This is also how to make cannoli according to the ingredients I have. 🙂 I don’t keep wine on hand, and I didn’t want to make a special trip to a liquor store for just 1/2 cup for these cannoli, so I improvised and no one would notice the difference. These cannoli taste just like the ones I’ve gotten at Italian bakeries.

Ingredients
Shells

• 2 cups (10 oz) all-purpose flour
• 1 Tbsp granulated sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 2 Tbsp (1 oz) unsalted butter, diced into tiny pieces
• 1/2 cup (4 oz) white grape juice*
• 1 1/2 Tbsp red wine vinegar*
• 2 large egg yolks
• 1 egg white
• Vegetable oil , for frying

Filling

• 15 oz . whole milk ricotta , strained**
• 8 oz Mascarpone (I recommend BelGioioso)
• 2/3 cup (3 oz) powdered sugar
• 1/2 cup mini chocolate chips
• Melted chocolate , chopped pistachios, mini chocolate chips, powdered sugar, for garnish (optional)

Instructions
For the filling:

• In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Fold in chocolate chips. Cover and chill 30 minutes, or until ready to use. Pour into a piping bag fitted with a large round tip to fill shells.

For the shells:

• In a mixing bowl whisk together flour, sugar, cinnamon and salt. Add butter and using your fingertips work butter into mixture until it starts to become sandy. Add grape juice, vinegar, and egg yolks and stir with a wooden spoon until it starts to come together. Then mix and knead by hand to make a nearly smooth ball. Divide into two equal portions, flatten into disks then cover with plastic wrap and refrigerate 45 minutes to 1 hour.
• Heat a large pot with 1 1/2-inches vegetable oil to 360 degrees. Working with one disk at a time, roll dough out very thinly onto a well floured surface (nearly 1/16-inch). Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap dough circles around cannoli forms, while brushing 3/4-inch of the end lightly with egg white to seal shell shut.
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