Recipe Index

Ingredients

• 2 Cups All Purpose Flour
• 2 Tablespoons Granulated Sugar
• ¼ Teaspoon Salt
• 3 Tablespoons Unsalted Butter
• 1/3 Cup Marsala or Red Wine
• 1 large Egg
• 1 Egg white (for egg wash)
• 2 Quarts Vegetable Oil (for frying)
• 32 Oz Whole Milk Ricotta (Strained)
• 1 Cup Powdered Sugar
• Mini Chocolate Chips (optional)
• Chopped Pistachios (Optional)

Method

1. Pulse the flour, granulated sugar and salt in a food processor, add the butter, and pulse again into fine crumbs.
2. Add the Marsala or red wine and the whole egg and pulse until a dough forms, then knead it smooth for 5 to 6 minutes, wrap it, and rest it in the refrigerator for at least 1 hour.
3. Heat the vegetable oil in a large heavy-bottomed pot to 360°F while the dough is rolled.
4. Roll a quarter of the dough at a time on a floured surface, thinner than 1/4 inch, and cut out 4-inch circles.
5. Wrap each circle around a cannoli form, seal the overlap with the egg white wash pressed firmly, and fry 3 to 4 shells at a time for 1 to 2 minutes, holding the oil between 360°F and 380°F, until golden all over.
6. Drain the shells on paper towels, slip the forms out once they are cool enough to handle, and repeat with the remaining dough, resting any scraps for 10 minutes before rerolling.
7. Strain the ricotta in cheesecloth for at least 20 minutes and squeeze it dry, then beat it with the powdered sugar until just combined.
8. Pipe the sweet ricotta into the completely cooled shells, dip the ends in mini chocolate chips or chopped pistachios if liked, and dust the cannoli with extra powdered sugar.

Prep: 60 min · Cook: 15 min · Total: 135 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data