Cannoli Recipe

40 standard portions

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Ingredients

• 2 ⅓ cups all purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• 3 tablespoons unsalted butter (cold and diced)
• 1 large egg
• ¼ cup Marsala wine (or Apple Cider Vinegar/Grape Juice for non-alcoholic version)
• 1 egg ( or egg white, for sealing)
• 2 pounds ricotta cheese (strained)
• 2 tablespoons heavy cream
• 1 cup powdered sugar
• ¾ cup mini chocolate chips
• ½ teaspoon ground cinnamon
• ¼ cup pistachios (chopped, optional)

Method

1. Strain the ricotta by placing it in a cheesecloth-lined colander over a bowl and refrigerate overnight to strain.
2. In a food processor, combine flour, sugar, and salt. Add butter and pulse just a few times or until the mixture resembles coarse sand. Add egg and wine, blending to form a dough. If too loose, add a tablespoon of flour.
3. Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour. This step is crucial for the gluten to relax.
4. On a lightly floured surface, using a rolling pin, roll dough thin and use a cookie cutter and cut into 3-3 ½ inch circles.
5. Wrap each circle around a cannoli form/mold and seal with egg white.
6. Heat 2 inches of oil in a saucepan or dutch oven to 325°F (160°C) and fry shells for about 1 minute or until golden. Cool on a rack and carefully remove from forms while warm.
7. To make the filling, in a large bowl mix ricotta, heavy cream, powdered sugar, and cinnamon. Fold in chocolate chips and/or pistachios (if using both, divide the mixture into two bowls).
8. Fill the cooled shells with ricotta mixture. Optionally, dip ends in crushed pistachios or mini chocolate chips.