Cannolis

This Italian classic combines soft sweet ricotta cheese with a crispy and light shell. Sure to be a crowd-pleaser 😊

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Cannolis

Yield 12-14 cannolis

Author Kirsten Deneka

Prep time

1 Hour

Cook time

25 Min

Total time

1 H & 25 M

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Ingredients

For dough:

• 2 cups all-purpose flour, more as needed
• pinch salt
• 3 Tbsp sugar
• 4-5 Tbsp salted butter, cut into small pieces
• 2 eggs, beaten
• 3 Tbsp Marsala wine
• Oil for frying
• Confectioners' sugar for dusting

Ricotta filling:

• 12 ounces whole milk ricotta cheese
• ¾ cup confectioners' sugar
• ½ teaspoon cinnamon
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (more for dipping)

Instructions

1. Sift the flour, salt, and sugar into a large mixing bowl. Use a pastry cutter or fork to work the butter into the mixture. Mix in the egg and Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. Wrap in plastic wrap and transfer to the fridge for 30 minutes.
2. For the filling, combine ricotta cheese, confectioners' sugar, cinnamon and vanilla in a food processor. Blitz until smooth. Transfer to a piping bag.
3. On a clean, lightly floured work surface, roll the pastry dough out until very thin. Cut into large circles. Flour the cannoli moulds and wrap the dough around the moulds. Use a little egg wash to glue the overlap.
4. Fry the cannolis at 350F for 1-2 minutes or until golden brown. Remove the cannolis and transfer to a wire rack. Wait 3-5 minutes before removing the cannolis from the moulds to begin wrapping again.
5. When all cannolis are fried, pipe with filling and dip in additional chocolate chips. Dust with powdered sugar and enjoy :)

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Crispy, Creamy

Dessert

Italian

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