Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell bubbly crisp and that cream sturdy and sweet. It looks daunting, but I’m sure you’ll master the process the first time. The picture is from my students first try, I’d say that’s pretty good!
Cannoli Shell: Combine flour, sugar, cocoa powdered, cinnamon and, salt in mixer or processor. Add marsala and oil. Beat until dough comes together. Knead dough on lightly floured surface until smooth and elastic. Wrap in plastic wrap for 30 minutes. Divide dough into 4 pieces. Roll ball out the thickness of a dime ( a pasta rolling machine works great here), cut out circles in 3 1/2 “size of english muffin cutter or other cutter with that diameter.Cannoli form should be 3/4” inches in diameter. Wrap each round sealing with a dab of egg white (try not to use too much egg white or they will stick to the form and not cook right).Heat oil to 350 degrees and fry for 1 minute or until they are bubbly and golden brown. Cool completely before filling.
Cannoli filling: In a bowl of a stand mixer fitted with the whisk attachment, whip the ricotta until smooth, about 30 seconds. Add the cream cheese, and whip again to combine. Add the powdered sugar, salt and the cinnamon, and continue beating until smooth and combined. Transfer the mixture to a piping bag fitted with a 1/2”-inch starred piping tip. Fill the cannoli just before serving, not before or they will get soggy. Carefully pipe the ricotta mixture into each end. Gently dust the ends into more chocolate chips, or pistachios, cherries to garnish. Dust lightly with powdered sugar and serve immediately.
Keyword Cannoli, desserts, Italian cannoli, Italian desserts