Cannoli with Sweet Ricotta Filling
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.
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
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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.
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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.
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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.
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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.
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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.
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6
Cool on tubes 1 minute, then slide off. Let shells cool completely before filling.
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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.