Prep Time 60 Min
Cook Time 30 Min
Servings4 servings People
Calories320 kcal
Cannoli are a delightful Italian treat that my family looks forward to, especially during festive gatherings. I love making them because they can use simple ingredients that I usually have at home. The crispy shells contrast beautifully with the creamy filling, making each bite satisfying. I remember the first time I attempted these; I was surprised at how the dough came together. Just keep in mind that the shells should be filled right before serving to maintain their crunchiness.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 4 tablespoons powdered sugar
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 teaspoon instant coffee
- 1 large egg
- 1 egg white
- 4 tablespoons white wine vinegar
- 3 cups ricotta cheese
- ½ cup dark chocolate chips (optional)
- 1½ cups granulated sugar
- Additional powdered sugar for dusting
Instructions
- Place ricotta in a strainer to drain off excess water and refrigerate.
- Mix flour, salt, cinnamon, coffee, cocoa, and sugar in a bowl. Gradually add egg and vinegar, knead into a smooth dough for 5 minutes. Wrap and let rest for an hour.
- Combine drained ricotta and sugar in a bowl, mix gently, and cover. Refrigerate for an hour.
- Push the ricotta mixture through a strainer for a smooth consistency, fold in chocolate chips, if using, and return to the fridge.
- Roll out the dough to 1/16 inch thick and cut into at least 24 rounds.
- Wrap each circle around metal forms, brushing edges with egg white to seal.
- Heat oil to 340°F and fry the cannoli until golden. Drain on paper towels and cool completely before removing forms.
- Fill with ricotta mixture using a piping bag. Dust with powdered sugar before serving.
Why You’ll Love This Recipe
- The shells stay crisp when filled last minute.
- The subtle cocoa in the dough enhances the overall flavor.
- They can be a fun project to do with family, especially kids, who enjoy filling the shells.
Chef’s Tips for Perfection
- Make sure the ricotta is well-drained to avoid a watery filling.
- Fry the shells in small batches to keep the oil temperature steady.
- You can mix in chopped pistachios for added texture and flavor in the filling.
Storage and Reheating
Store the filled cannoli in the refrigerator for up to a few hours. If you wish to keep them longer, store the shells and filling separately to maintain the crispness of the shells.
Nutritional Notes
Each cannoli is approximately 320 calories, depending on the filling and whether chocolate chips or nuts are added.
