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RECIPE
14 INGREDIENTS11 STEPS4HR

Homemade Cannoli

4.5
2 Ratings
Homemade Cannoli Recipe | SideChef
Homemade Cannoli Recipe | SideChef

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Vodka & Biscuits

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Creamy, crunchy, chocolaty, cannoli make people smile!
4HR
Total Time

Vodka & Biscuits

Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Shells

1 tsp
Ground Cinnamon
2 Tbsp
Vegetable Shortening
1/2 tsp
3/4 cup
Marsala Wine
1
Egg , separated
egg white only, to seal edges
as needed
Canola Oil
for frying

Filling

1 tub
(15 oz)
Whole Milk Ricotta Cheese
1 tub
(8 oz)
Mascarpone Cheese
1 1/4 cups
Powdered Confectioners Sugar
1/2 Tbsp
Ground Cinnamon
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Nutrition Per Serving

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CALORIES
346
FAT
17.1 g
PROTEIN
7.5 g
CARBS
34.5 g

Cooking Instructions

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Step 1
Add the All-Purpose Flour (2 cups) , Ground Cinnamon (1 tsp) , Granulated Sugar (1 Tbsp) , Salt (1/2 tsp) , and Vegetable Shortening (2 Tbsp) to the bowl of a food processor. Pulse a few times until the shortening is well incorporated.
Step 2
With the processor running, slowly pour the Marsala Wine (3/4 cup) into the tube of the processor until the dough forms into the shape of a ball. The ball will spin around the bowl and the processor will make all sorts of crazy noises.
Step 3
Transfer the dough to a bowl, cover with plastic wrap, and rest at room temperature for 1-2 hours.
Step 4
While the dough is resting, transfer the Whole Milk Ricotta Cheese (1 tub) to a strainer lined with a paper towel. Set over a bowl, cover with plastic wrap, and allow to strain in the fridge for 1-2 hours.
Step 5
Turn the dough out onto a floured surface and cut in half. Cover one half with plastic wrap. Use a rolling pin to roll the other half out very thin, rotating and flipping the dough to ensure it does not stick to the surface.
Step 6
Use a 3 or 4-inch cookie cutter or bottom of a glass to cut out circles. Form a circle over a cannoli mold, using the Egg (1) to seal the edge. If the dough is pulling away from the mold, give it a gentle roll with the rolling pin to make it bigger to shape over the mold.
Step 7
Once you have a few molds ready, add Canola Oil (as needed) to a skillet or heavy bottom pot. Heat to medium-high heat, about 350 degrees F (180 degrees C). Once hot, use a tong to transfer the cannoli to the oil seal-side down. You want this part to crisp first to maintain its shape.
Step 8
Fry 1-2 minutes on each side, rotating with a tong, until golden brown. Bubbles will start to form on the shells, which is what you want. Transfer to a paper-towel lined baking sheet and repeat with the remaining dough.
Step 9
Once the shells are cooked and cooled, make the filling. Add the ricotta to a large bowl and whisk a few times to break up any lumps. Add the Mascarpone Cheese (1 tub) , Vanilla Extract (1/2 Tbsp) , Powdered Confectioners Sugar (1 1/4 cups) , and Ground Cinnamon (1/2 Tbsp) . Mix with a spatula until combined. Fold in Mini Chocolate Chips (1/2 cup) or any other desired flavoring.
Step 10
Once ready to serve, add the cream to a pastry bag or ziplock bag. Snip off the end and fill shells.
Step 11
Drizzle with melted chocolate if desired and sprinkle with extra powdered sugar. Enjoy!
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Nutrition Per Serving
Calories
346
% Daily Value*
Fat
17.1 g
22%
Saturated Fat
10.6 g
53%
Trans Fat
1.0 g
--
Cholesterol
59.8 mg
20%
Carbohydrates
34.5 g
13%
Fiber
1.0 g
4%
Sugars
18.7 g
--
Protein
7.5 g
15%
Sodium
301.8 mg
13%
Vitamin D
0.1 µg
0%
Calcium
103.3 mg
8%
Iron
1.1 mg
6%
Potassium
29.4 mg
1%
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