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Homemade Cannoli
Created by: Howcan Team
Ingredients
- 1 3/4 cups of all-purpose flour
- 2 tablespoons of granulated sugar
- 1/4 teaspoon of cinnamon
- 2 tablespoons of unsalted butter, softened
- 1/2 cup of Marsala wine
- 1 egg, lightly beaten
- 1/4 cup of white vinegar
- 1/4 cup of water
- 2 cups of ricotta cheese
- 3/4 cup of powdered sugar
- 1/2 teaspoon of vanilla extract
- 1/3 cup of mini chocolate chips
- Vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- In a large bowl, combine 1 3/4 cups of flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of cinnamon.
- Cut in the 2 tablespoons of softened butter until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the 1/2 cup of Marsala wine and the lightly beaten egg.
- Gradually add the wine mixture to the flour mixture, tossing with a fork until a dough forms. Add more wine if necessary.
- Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- In another bowl, mix together the 2 cups of ricotta cheese, 3/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Stir in the 1/3 cup of mini chocolate chips. Refrigerate the filling until ready to use.
- Divide the dough into 4 equal parts. On a floured surface, roll each part into a 1/8-inch thick circle.
- Cut each circle into 3-inch rounds. Wrap each round around a metal cannoli tube, sealing the edges with a little water.
- In a deep saucepan, heat 2 inches of vegetable oil to 375°F.
- Fry the cannoli shells, a few at a time, for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
- Carefully slide the shells off the tubes when cool enough to handle.
- Fill a pastry bag fitted with a large star tip with the ricotta mixture. Pipe the filling into both ends of the cannoli shells.
- Dust the filled cannoli with powdered sugar and serve immediately. Enjoy!
Cannoli, a beloved Italian dessert, has a rich history dating back to the 9th century in Sicily. These iconic pastries consist of crispy fried dough tubes filled with sweet, creamy ricotta cheese and often studded with chocolate chips or candied fruit. The origins of cannoli are tied to the Arab influence in Sicily, with the dessert evolving over centuries to become a staple of Sicilian cuisine. Today, the best cannoli can still be found in Sicily, particularly in Palermo and Catania. Chefs and bakeries in these regions take pride in perfecting the delicate balance of crunchy shell and luscious filling, making for an unforgettable treat.
60 min
12
250 calories
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