3 cups of fresh ricotta
1 1/2 cups sugar
1 tsp of candied orange/fruit or orange peel
1 tsp mini chocolate chips
Candied cherries
1. Blend the fresh ricotta and sugar together with a hand-mixer until creamy.
2. Stir in the chocolate chips and orange peel.
3. Store in refrigerator until ready to use. 1-2 days.
Ingredients for shell:
2 cups of flour
2 tbsp white wine vinegar
2 tbsp of marsala wine
1/4 cup of powdered sugar
1 tsp of cinnamon
1 tsp of coffee powder
1 tsp salt
1 tbsp of unsweetended cocoa powder
1/4 cup of butter
1 medium egg
Oil for frying
Egg wash for sealing the cannoli shell
Egg wash for sealing the cannoli shell
I didn't have the metal cannoli shell molds, so I made mine.
Instructions for shell:
5. After 1 hour, take the ball of dough out of the fridge. Cut into 4 equal pieces, and work with one at a time.
6. Using a rolling pin, roll out your first wedge of dough on a lightly floured surface. For thinner cannoli shells roll them out 1/10 an inch thick. I rolled mine thicker, about 1/8 inch thick.
7. Using the lip of a cup or bowl, cut out a circle. Pull it into an oval shape and wrap around your dowel or mold.
8. Dab with a bit of egg white to form a seal with the overlapping piece of dough.
9. Heat up your oil to 340 degrees.
10. Fry only 1 or 2 at a time. Any more will crowd and the shell will not fry correctly.
11. When cool slip the mold out of the shell. It will come out smoothly. If you only have a few molds, you will have to work quickly to wrap more dough before the oil cools.
1. In a large mixing bowl, mix your flour and butter well with your hands or food processor until all the butter is dispersed.
2. Add your sugar, cinnamon, coffee powder, cocoa powder, salt, egg, vinegar, and marsala wine.
3. Knead the dough. A ball should form, a little tougher than bread dough.
4. Cover with plastic wrap and place in refrigerator for an hour.
2. Add your sugar, cinnamon, coffee powder, cocoa powder, salt, egg, vinegar, and marsala wine.
3. Knead the dough. A ball should form, a little tougher than bread dough.
4. Cover with plastic wrap and place in refrigerator for an hour.
6. Using a rolling pin, roll out your first wedge of dough on a lightly floured surface. For thinner cannoli shells roll them out 1/10 an inch thick. I rolled mine thicker, about 1/8 inch thick.
8. Dab with a bit of egg white to form a seal with the overlapping piece of dough.
9. Heat up your oil to 340 degrees.
10. Fry only 1 or 2 at a time. Any more will crowd and the shell will not fry correctly.
11. When cool slip the mold out of the shell. It will come out smoothly. If you only have a few molds, you will have to work quickly to wrap more dough before the oil cools.
The cannoli shells can be made 1-2 days before, and stored in a sealed container at room temperature. Best made and served immediately.
Filling the cannoli:
1. Put your cannoli cream filling into a plastic zip block bag.
2. Cut off one corner, and pipe into the cannoli shell. Pipe from one side, starting in the middle and working your way to one end. Repeat on the other side.
3. Place a candied cherry on either end of the cannoli, and sprinkle with powdered sugar. Serve immediately.
1. Put your cannoli cream filling into a plastic zip block bag.
2. Cut off one corner, and pipe into the cannoli shell. Pipe from one side, starting in the middle and working your way to one end. Repeat on the other side.
3. Place a candied cherry on either end of the cannoli, and sprinkle with powdered sugar. Serve immediately.
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