Cannoli
Classic Sicilian cannoli with a crispy fried pastry shell filled with sweetened ricotta, cinnamon, and candied orange peel.
ItalianVegetarianIntermediate45 minBy Northstar
Ingredients
Servings
12
- 1 0.8 cup flour
- 1 tbsp sugar
- 0.3 tsp salt
- 1 tsp cinnamon
- 3 tbsp wine vinegar
- 1 whole egg
- 1 tbsp butter or margarine, room temperature
- 1 lb ricotta cheese
- 0.5 cup confectioner's sugar
- 0.3 tsp vanilla extract
- 2 tbsp candied orange peel, finely minced
- 3 tbsp mini chocolate chips
- 0.5 tsp cinnamon (for filling)
- 1 cup oil for deep frying
- 0.3 cup chopped pistachios or nuts for garnish
Instructions
- 1
Make dough: blend flour, sugar, salt, cinnamon. Add vinegar, egg, and butter; mix. Knead 5 minutes until smooth and elastic. Refrigerate at least 1 hour.
- 2
Roll dough thin and cut into 4-inch circles. Wrap around cannoli tubes, brushing edges with egg white to seal. Deep-fry at 375°F until golden and crisp. Drain and cool, then remove tubes.
- 3
Make filling: combine ricotta, confectioner's sugar, vanilla, candied orange peel, chocolate chips, and cinnamon. Mix until smooth.
- 4
Fill each shell with ricotta mixture using a pastry bag. Garnish ends with chopped pistachios. Dust with confectioner's sugar and serve immediately.
Tags
italianvegetarianfriedricottadessertsiciliancannoli