Mrs Cecchini's Cannoli Shells with Ricotta Filling
Delight your taste buds with Mrs. Cecchini's Cannoli Shells with Ricotta Filling, a classic Italian dessert that brings Old World charm right to your kitchen. This recipe features golden, crispy cannoli shells made from a fragrant dough infused with a touch of marsala wine and ground cinnamon. The creamy, luscious filling combines velvety whole milk ricotta, a hint of vanilla, and a touch of sweetness, with optional mini chocolate chips for a decadent finish. Each bite is a perfect balance of texture and flavor, making it a show-stopping treat for any occasion. Garnish these delicacies with powdered sugar and candied orange peel or cherries for a professional touch. With a little effort and the right technique, you can master the art of crafting homemade cannoli that rival those from a Sicilian bakery!
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Ingredients
- 240 grams All-purpose flour
- 40 grams Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 30 grams Unsalted butter (cold, diced)
- 60 milliliters Marsala wine (or dry white wine)
- 1 large Egg (beaten, for sealing)
- 750 milliliters Vegetable oil (for frying)
- 450 grams Whole milk ricotta
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 100 grams Mini chocolate chips (optional, for filling)
- 20 grams Powdered sugar (for garnish)
- 50 grams Candied orange peel or maraschino cherries (optional, for decoration)
Directions
Step 1
In a large mixing bowl, combine the flour, granulated sugar, cinnamon, and salt.
Step 2
Cut in the cold, diced butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
Step 3
Slowly add the Marsala wine to the mixture and knead until a smooth, elastic dough forms. If necessary, add a tiny bit more wine to bring the dough together.
Step 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 5
While the dough chills, prepare the filling by mixing the ricotta, powdered sugar, and vanilla extract in a medium bowl until smooth. Fold in mini chocolate chips, if using. Cover and refrigerate until ready to use.
Step 6
On a floured surface, roll the chilled dough out to a thin sheet, approximately 1-2 mm thick.
Step 7
Using a round cookie cutter (about 4 inches in diameter), cut circles from the dough. Reroll scraps and repeat until all dough is used.
Step 8
Wrap each circle loosely around a metal cannoli tube, overlapping the edges slightly. Use the beaten egg to seal the edges by brushing a small amount where the dough overlaps.
Step 9
In a large, heavy-bottomed pot, heat the vegetable oil to 180°C (350°F). Use a thermometer if possible to maintain the temperature.
Step 10
Fry the dough-wrapped cannoli tubes in small batches for 1-2 minutes, or until golden brown and crisp. Carefully remove from the oil and drain on a paper towel-lined tray.
Step 11
Once cooled slightly, gently slide the shells off the metal tubes and allow them to cool completely.
Step 12
When ready to serve, fill each shell with the ricotta mixture using a piping bag or spoon. Fill only shortly before serving to prevent the shells from becoming soggy.
Step 13
Dust the filled cannoli with powdered sugar and, if desired, garnish with candied orange peel or maraschino cherries.
Step 14
Serve immediately and enjoy your homemade cannoli!
Nutrition Facts
| Serving size | (1659.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8817.5 |
| Total Fat 858.9g | 0% |
| Saturated Fat 174.8g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 467.7mg | 0% |
| Sodium 1879.0mg | 0% |
| Total Carbohydrate 285.2g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 261.1g | |
| Protein 50.0g | 0% |
| Vitamin D 59.3IU | 0% |
| Calcium 1606.1mg | 0% |
| Iron 4.9mg | 0% |
| Potassium 464.3mg | 0% |
Source of Calories