Meal Prep · Italian
Cannoli
Crispy fried pastry shells filled with a sweet, creamy ricotta filling – a classic Sicilian delight.
Ingredients
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Step-by-step- **Prepare the Shells Dough:** In a large bowl, whisk together flour, granulated sugar, cocoa (if using), cinnamon (if using), and salt. Create a well in the center and add melted butter, egg yolk, and wine/Marsala. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
- **Prepare the Filling:** While the dough chills, combine the well-drained ricotta cheese, sifted powdered sugar, vanilla extract, and cinnamon in a bowl. Mix until smooth and creamy. Fold in mini chocolate chips or candied fruit, if desired. Cover and refrigerate until ready to use.
- **Roll and Cut Dough:** Divide the chilled dough into two portions. Working with one portion at a time, roll it out very thinly (about 1/16-inch thick) on a lightly floured surface or using a pasta machine. Use a 3-4 inch round cutter to cut out circles.
- **Form and Fry Shells:** Lightly grease cannoli forms/tubes. Stretch each dough circle into an oval shape. Wrap a dough oval around a cannoli form, overlapping the ends slightly. Moisten one end with a little egg white or water and press firmly to seal.
- Heat 2-3 inches of vegetable oil in a deep pot to 350-375°F (175-190°C). Fry 2-3 cannoli at a time, turning occasionally, for 1-2 minutes until golden brown and blistered. Remove with tongs and place on paper towels to drain. Carefully slide the shells off the forms while still warm.
- **Fill and Serve:** Once the shells are completely cooled, transfer the ricotta filling to a piping bag fitted with a star tip (or a Ziploc bag with a corner snipped off). Pipe the filling into each cannoli shell from both ends until full. Dust with powdered sugar and garnish with chopped pistachios, candied cherries, or orange zest, if desired. Serve immediately.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12 g |
| Fat | 20 g |
| Carbohydrates | 30 g |
Storage & Freezer Guide
Make it last Refrigerator (Unfilled Shells) Up to 1 week
Store cooled, unfilled shells in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Refrigerator (Ricotta Filling) 3-4 days
Store the prepared ricotta filling in an airtight container in the refrigerator for up to 3-4 days.
Refrigerator (Filled Cannoli) 1-2 hours
Filled cannoli are best consumed immediately to prevent sogginess. If storing, refrigerate for no more than 1-2 hours.
Chef’s Corner
- **Drain Ricotta Thoroughly:** This is crucial for a thick, non-watery filling. Place ricotta in a cheesecloth-lined sieve over a bowl and refrigerate overnight to remove excess moisture.
- **Roll Dough Super Thin:** Thin dough results in light, crispy shells. If using a pasta machine, aim for the second-to-last setting for optimal thinness.
- **Fry at the Right Temperature:** Use a thermometer to maintain oil temperature between 350-375°F (175-190°C). Too low, and shells will be greasy; too high, and they’ll burn before cooking through.
- **Fill Just Before Serving:** To prevent the shells from becoming soggy, always fill the cannoli right before you plan to eat them.
- **Experiment with Flavors:** Add a touch of orange zest or a splash of orange liqueur to the ricotta filling for an extra citrusy kick.
