Cannoli
Submitted by DEBRAIRENE
Homemade cannoli from scratch with Marsala wine shells and sweet ricotta filling studded with chocolate chips and candied citron. Crispy, creamy, and worth every minute of effort.
YIELD
10 servingsPREP
45COOK
10READY
Leave the gun, take the cannoli. And if you’re going to take the cannoli, you might as well make them yourself.
These are the real deal: Marsala-spiked dough rolled thin, wrapped around tubes, and deep-fried until they shatter at first bite. The shells get a subtle citrus perfume from orange or lemon zest that most bakery versions skip entirely.
The filling is classic ricotta sweetened with sugar and dotted with mini chocolate chips and candied citron, then piped into those golden tubes right before serving.
Yes, it takes about 3 hours start to finish, including a 2-hour chill for the dough. But this is the kind of project that makes you feel like a Sicilian nonna who knows things.
Pro Tips
- Chill the dough a full 2 hours. It needs to be stiff and cold for rolling thin enough to get that signature shatter.
- No cannoli tubes? Roll heavy-duty aluminum foil into 2-inch diameter tubes. Works like a charm.
- Fill the shells right before serving. Fill them too early and they go soft. Nobody wants a soft cannoli.
Ingredients
Directions
PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well.
Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours. Roll dough on a lightly-floured board into a large rectangle. Cut into 4 inch squares. Wrap squares around cannoli tubes so that two corners fold over and two corners point outward. Brush the touching corners with egg white so that they will stick together. Deep fry in hot oil until golden. Cool and remove from tubes. FILLING: Combine all ingredients Fill cannolil If you don’t have cannoli tubes, make 2” diameter tubes out of heavy-duty aluminum foil and fold dough accordingly.
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