Golden Crisp Cannoli presents a tantalizing fusion of Sicilian tradition and culinary finesse. Its golden-brown, crispy pastry shells cradle a luxurious filling of velvety ricotta, creating an irresistible symphony of textures and flavors. With each indulgent bite, experience the essence of Sicilian bliss, elevated to new heights of culinary delight
Golden Crisp Cannoli
Rated 5.0 stars by 1 users
Category
Italian
Servings
12
Prep Time
30 minutes
Cook Time
30 minutes
Calories
250
Author:
Angie M.
Golden Crisp Cannoli presents a tantalizing fusion of Sicilian tradition and culinary finesse. Its golden-brown, crispy pastry shells cradle a luxurious filling of velvety ricotta, creating an irresistible symphony of textures and flavors. With each indulgent bite, experience the essence of Sicilian bliss, elevated to new heights of culinary delight.
Ingredients
2 cups all-purpose flour
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2 tablespoons granulated sugar
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1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup Marsala wine
1 egg white, lightly beaten (for sealing)
Vegetable oil, for frying
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2 cups ricotta cheese, drained
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1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
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1/4 cup candied orange peel, finely chopped (optional)
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Powdered sugar, for dusting
Additional chocolate chips and candied orange peel (optional)
Cannoli Shells
For the Filling
For Garnish
Directions
Making the Cannoli Shells
In a large mixing bowl, combine the flour, granulated sugar, and salt.
Cut in the softened butter until the mixture resembles coarse crumbs.
Gradually add the Marsala wine, mixing until a dough forms. You may need slightly more or less wine, so add it gradually.
Knead the dough on a lightly floured surface until smooth, then wrap it in plastic wrap and let it rest for at least 30 minutes.
After resting, roll out the dough thinly (about 1/8 inch thick) and cut it into circles using a round cutter or glass.
Wrap each dough circle around a metal cannoli tube, sealing the edge with the beaten egg white.
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Carefully fry the cannoli shells in batches until golden brown, about 2-3 minutes per batch.Remove the shells from the oil using tongs and place them on paper towels to drain and cool.
Making the Filling
In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract.
Mix until smooth and creamy.
Fold in the mini chocolate chips and candied orange peel, if using.
Assembling the Cannoli
Once the cannoli shells have cooled completely, carefully remove the metal tubes.
Fill a piping bag fitted with a large star tip with the ricotta filling.
Pipe the filling into each cannoli shell, filling from both ends until evenly filled.
Dust the filled cannoli with powdered sugar and garnish with additional chocolate chips and candied orange peel, if desired.
Serve immediately or refrigerate until ready to serve.