Cannoli with Sweet Ricotta Filling

Name: Cannoli with Sweet Ricotta Filling
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp unsweetened cocoa powder; 1/2 tsp ground cinnamon; 1/2 tsp salt; 2 tbsp unsalted butter, cold, cubed; 2 large egg, beaten; 6 tbsp dry Marsala wine (or dry sherry); 6 cups vegetable oil, for frying; 2 lbs whole-milk ricotta cheese, well drained; 1 cup powdered sugar, sifted; 1 tsp vanilla extract; 1 tsp orange zest; 1/2 cup mini chocolate chips; 1/4 cup shelled pistachios, finely chopped

Crispy fried pastry shells filled with a sweet, creamy ricotta filling studded with chocolate chips and a hint of orange zest. Plan ahead: the dough must rest 1 hour before rolling and shells are best filled just before serving.

90 minHardServes 12350 cal/serving

ItalianDessertStovetopVegetarianHigh FiberHigh ProteinLow-SodiumPork-FreeNightshade-Free

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp salt
2 tbsp unsalted butter, cold, cubed
2 large egg, beaten
6 tbsp dry Marsala wine (or dry sherry)
6 cups vegetable oil, for frying
2 lbs whole-milk ricotta cheese, well drained
1 cup powdered sugar, sifted
1 tsp vanilla extract
1 tsp orange zest
1/2 cup mini chocolate chips
1/4 cup shelled pistachios, finely chopped

Instructions

1

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, and 1/2 tsp salt. Cut in 2 tbsp cold, cubed unsalted butter until the mixture resembles coarse crumbs.
2

Add 2 beaten large egg and 6 tbsp dry Marsala wine (or dry sherry) and mix until a smooth dough forms. Knead briefly until supple. Wrap and rest 1 hour at room temperature.
3

Prepare the filling: beat 2 lbs well drained whole-milk ricotta cheese with 1 cup sifted powdered sugar, 1 tsp vanilla extract, and 1 tsp orange zest until smooth. Fold in 1/2 cup mini chocolate chips. Refrigerate until ready.
4

Divide dough into quarters. Roll each quarter to about 1/8-inch thick. Cut into 4-inch circles. Wrap each around a metal cannoli tube, overlapping the edge; brush the seam with beaten egg to seal.
5

Heat 6 cups for frying vegetable oil in a heavy saucepan to 360 degrees F (182 degrees C). Fry shells with tubes until deep golden and crisp, 2 to 3 minutes per batch. Transfer to paper towels.
6

Cool on tubes 1 minute, then slide off. Let shells cool completely before filling.
7

Just before serving, pipe filling into both ends of each shell. Dip ends in 1/4 cup finely chopped shelled pistachios and dust with extra powdered sugar. Serve immediately.

Questions

Can I make Cannoli with Sweet Ricotta Filling dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, cold, cubed, 2 lbs whole-milk ricotta cheese, well drained. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Cannoli with Sweet Ricotta Filling gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Cannoli with Sweet Ricotta Filling keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Cannoli with Sweet Ricotta Filling?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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