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Cannoli Recipe
Indulge in crispy cannoli shells filled with creamy ricotta, chocolate, and zesty lemon—an irresistible Italian delight!
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Calories: 402kcal
Servings: 30
Equipment
- Fork
- Pasta machine
- Cutter or large glass
- Deep fryer or deep skillet
- Cannoli tubes
- Tongs
- Cooling Rack
- Paper Towels
- Pastry bag
Ingredients
- 3 cups all-purpose flour
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons shortening
- ½ cup sweet Marsala wine
- 2 tablespoons water
- 1 tablespoon distilled white vinegar
- 1 large egg
- 1 egg yolk
- 1 egg white
- 1 quart oil for frying or as needed
Filling:
- 1 32 ounce container ricotta cheese, drained
- ½ cup confectioners' sugar
- 4 ounces semisweet chocolate chopped (Optional)
- 1 teaspoon lemon zest or to taste
Instructions
- Mix flour, sugar, and cinnamon in a bowl. Cut in shortening until crumbly.
- Add Marsala wine, water, vinegar, egg, and egg yolk. Mix with a fork, then knead by hand for about 10 minutes. Chill for 1 to 2 hours.
- Divide dough into three balls; flatten and roll through a pasta machine to the thinnest setting. Cut into 4 to 5-inch circles.
- Heat oil to 375°F (190°C). Fry dough on cannoli tubes until golden, 2 to 3 minutes. Remove shells and cool on a rack.
- Mix ricotta and confectioners' sugar in a bowl. Fold in chocolate and lemon zest.
- Pipe filling into cooled shells with a pastry bag, from center to each end.
- Dust with confectioners' sugar if desired, and serve immediately or within 1 hour.
Nutrition
Calories: 402kcal | Carbohydrates: 18g | Protein: 5g | Fat: 35g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 43mg | Potassium: 59mg | Fiber: 1g | Sugar: 6g | Calcium: 86mg | Iron: 1mg