Cannoli
Quick answer
- Total time
- 50 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Cannoli are only worth eating while the fried shells are crisp, so the ricotta filling is piped in from both ends just before serving.
Read more
Draining the ricotta in a sieve beforehand gives a richer filling, and the ends get a press of dark chocolate chips.
Ingredients
Instructions
- 1
Separately prepare an egg white for sealing, extra flour for dusting, and oil for deep-frying.
Combine 180g flour, 40g sugar, 25g unsalted butter, and 1 egg, then knead until smooth. Wrap in plastic and rest in the refrigerator for 30 minutes.
- 2
Roll the dough out on a floured surface to about 2mm thickness.
Cut into 8cm rounds, wrap each diagonally around a cannoli tube, and seal the overlapping edge with egg white.
- 3
Prepare a deep, heavy pot with oil about 5cm deep.
Heat the oil to 175°C and fry the dough on the tubes for 2 to 3 minutes until golden and crisp. Drain on kitchen paper, cool completely, then carefully twist and slide out the metal tubes.
- 4
Mix 250g ricotta with 50g powdered sugar until smooth and creamy.
The filling must be lump-free so the piping bag does not clog.
- 5
Fill a piping bag with the ricotta filling and pipe from both ends of each shell toward the center.
Fill just before serving to prevent the shell from absorbing moisture and going soft.
- 6
Press each end lightly into 40g dark chocolate chips to coat the edges.
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