Bolig Family Recipes

Homemade Cannoli

Name: Homemade Cannoli
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 12 servings
Ingredients: 10 oz. ricotta impastata (or strained whole milk ricotta); 10 oz. whole milk ricotta; 1/2 c. (100 g.) granulated sugar; 1/2 tsp. pure vanilla extract; 1/4 tsp. ground cinnamon; 1/8 tsp. kosher salt; 1 tsp. finely grated orange zest (optional); 2 c. (240 g.) all-purpose flour, plus more for surface; 3 tbsp. granulated sugar; 3/4 tsp. ground cinnamon; 3/4 tsp. kosher salt; 6 tbsp. cold unsalted butter, cut into cubes; 1 large egg white; 1/3 c. dry white wine; 2 qt. vegetable oil; Mini chocolate chips, crushed pistachios, and confectioners’ sugar, for serving; Cannoli molds and a large piping bag with a large round tip

12 servings

servings

15 minutes

active time

2 hours

total time

Start Cooking

Ingredients

10 oz. ricotta impastata (or strained whole milk ricotta)

10 oz. whole milk ricotta

1/2 c. (100 g.) granulated sugar

1/2 tsp. pure vanilla extract

1/4 tsp. ground cinnamon

1/8 tsp. kosher salt

1 tsp. finely grated orange zest (optional)

2 c. (240 g.) all-purpose flour, plus more for surface

3 tbsp. granulated sugar

3/4 tsp. ground cinnamon

3/4 tsp. kosher salt

6 tbsp. cold unsalted butter, cut into cubes

1 large egg white

1/3 c. dry white wine

2 qt. vegetable oil

Mini chocolate chips, crushed pistachios, and confectioners’ sugar, for serving

Cannoli molds and a large piping bag with a large round tip

Directions

Cannoli Cream

In the large bowl of a stand mixer fitted with the paddle attachment, beat ricotta impastata, whole milk ricotta, sugar, vanilla, cinnamon, salt, and orange zest (if using) on low speed until sugar dissolves and texture starts to smooth out, 1 to 2 minutes.

Cover bowl and refrigerate bowl until ready to use.

Shells & Assembly

In a medium bowl, whisk flour, sugar, cinnamon, and salt. Using your fingers, work in butter until pea-size pieces form. Add egg white and wine and stir with a wooden spoon until no specks of flour remain. Gather dough into a ball and transfer to a work surface; do not overwork.

Form dough into a disk, wrap in plastic, and refrigerate at least 45 minutes or up to overnight.

On work surface, roll dough to 1/8" thick and cut into about 12 (5") rounds. Wrap a round around a cannoli mold, brush top with egg white, then press other side over to cover mold. Repeat for a total of 12 shells.

In a large pot fitted with a deep-fry or instant-red thermometer, heat oil over medium-high heat until thermometer registers 350°. Fry cannoli until golden brown and bubbly, 4 to 6 minutes. Using tongs, carefully transfer shells to a wire rack set in a baking sheet. Let cool completely.

Transfer cream to large piping bag fitted with large round tip. Pipe cream into both sides of cannoli. Sprinkle with chips or pistachios. Dust with confectioners’ sugar.

Nutrition

Serving Size

Calories

18816

Total Fat

1921 g

Saturated Fat

196 g

Unsaturated Fat

Trans Fat

16 g

Cholesterol

461 mg

Sodium

2346 mg

Total Carbohydrate

362 g

Dietary Fiber

8 g

Total Sugars

144 g

Protein

72 g