From the EFK recipe collection
- Prep
- 45 min
- Cook
- 20 min
- Total
- 185 min
- Yield
- 16 cannoli
Let’s get cooking
Ingredients
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Directions
- Mix the flour, granulated sugar, cocoa and salt. Work in the softened butter, then add the Marsala. Add only enough white wine to form a firm, smooth dough. Wrap and refrigerate for 2 hours.
- While the dough rests, press the drained ricotta through a fine sieve or beat it until smooth. Mix in the powdered sugar, then fold in the chocolate chips and candied orange peel. Cover and refrigerate.
- Roll the rested dough very thin on a lightly floured surface. Cut sixteen approximately 4-inch rounds or ovals. Wrap each around a lightly greased cannoli form, overlap the edges and seal with egg white.
- Heat frying oil to 340°F. Fry the shells in small batches until crisp and deep golden, about 1 to 2 minutes. Drain, cool briefly, then carefully slide out the forms. Cool completely.
- Pipe or spoon the cold ricotta filling into the shells only shortly before serving. Dip the ends in pistachios and dust lightly with powdered sugar.
Equipment
Mixing bowls; rolling pin; 16 cannoli forms or reusable forms in batches; Dutch oven or deep heavy pot; deep-fry thermometer; spider or slotted spoon; cooling rack; piping bag
Food safety & storage
Keep ricotta filling refrigerated at 40°F or below. Fill shells shortly before serving so they remain crisp. Maintain frying oil near 340°F, never add wet utensils or water to hot oil, and allow used oil to cool completely before handling.
View this recipe on the original EFK website ↗