Monday, August 13, 2018

Classic Homemade Cannoli


For the shells:

  • 2 cups all-purpose flour, plus additional, for rolling
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons vegetable shortening
  • 2 eggs, divided
  • ½ cup dry white wine

For the filling:

  • 2 cups whole milk ricotta, drained
  • 1 cup mascarpone
  • 1 cup powdered sugar, plus additional for dusting
  • ¼ teaspoon ground cinnamon
  • ¾ cup mini semi-sweet chocolate chips

Canola oil, as needed, for frying

  • 4 metal cannoli molds, or 4 wooden dowels cut to 6-inch long, 1-inch-diameter


For the shells:

  1. Add the flour, granulated sugar, salt, cinnamon, shortening, one egg and wine to the bowl of a stand mixer fitted with the hook attachment. Mix on medium-low speed until well-combined and a smooth dough forms, about 8 minutes.
  2. Wrap the dough in plastic wrap and let sit at room temperature for at least 30 minutes.
  3. Turn the dough out onto a lightly floured work surface and roll out so that it is 1/8-inch thick. The dough can also be rolled out thinly and evenly by putting the dough through a pasta machine set to the thickest setting (usually setting number 1). Using a 4-inch cookie cutter cut circles out of the dough. Gently pull the dough into an oval 5-inches long. Repeat with the remaining dough, you may have to re-roll out the dough with the scraps. You should end up with about 12 ovals. In a small bowl whisk the remaining egg.
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