Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe:- The most well-known dessert to come from Sicily is called cannoli, and it is made out of a shell made of crisp pastry that is filled with ricotta cheese that has been sweetened. Cannoli is a type of sweet delicacy that was first created in Italy and has since garnered popularity all over the various countries of the world.
Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe
If you are able to create cannoli at home, you will have the option to indulge in the most vibrant flavours and to customise the filling to suit your preferences. Not only do these homemade cannoli feature shells that are crisp, but they also have a filling that is delectable and silky smooth. A perfect combination.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup Marsala wine (or substitute white wine)
- 1 egg white (for sealing the shells)
- Vegetable oil, for frying
For the Cannoli Filling:
- 2 cups whole milk ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips (optional)
Also see : ITALIAN PASTRY CREAM (CREMA PASTICCERA) – Learn with Experts
Instructions
Prepare the Cannoli Dough: Combine the flour, sugar, and salt in a bowl that is suitable for mixing. Be sure to incorporate the butter that has been softened until the mixture resembles coarse crumbs.
Add the Marsala wine in increments while continuing to mix until a dough is formed. Flour a surface and knead the dough until it is completely smooth. Wrap it in plastic wrap and let it to sit undisturbed for half an hour.
Shape and Fry the Cannoli Shells: On a surface that has been dusted with flour, roll out the dough until it is about 1/8 inch thick. You can use a cookie cutter or a glass to cut the dough into circles. Each circle of dough should be wrapped around a cannoli tube, and the edges should be sealed with egg white.
In a heavy-bottomed saucepan or deep fryer, bring the vegetable oil to a temperature of 175 degrees Celsius (350 degrees Fahrenheit). Fry the cannoli shells in batches until they reach a golden brown colour, which should take around two to three minutes. On paper towels, drain, and then allow to cool.
Make the Cannoli Filling: Ricotta cheese, powdered sugar, vanilla essence, and ground cinnamon should be mixed together in a bowl before being added to the mixture. The mixture should be smooth and creamy. Incorporate the micro chocolate chips, if you are using them.
Fill the Cannoli Shells: After the shells have cooled, remove the cannoli tubes taking care not to damage them. When filling each shell with the ricotta filling, you can either use a piping bag or a spoon. For a more uniform distribution, fill from both ends of the container.
Serve and Enjoy: Immediately prior to serving, either sprinkle the filled cannoli with powdered sugar or drizzle them with melted chocolate syrup. The shells will be crispier and the filling will be creamier if you have them right away.
Nutrition
- Calories: 200
- Total Fat: 8 g
- Saturated Fat: 4 g
- Cholesterol: 20 mg
- Sodium: 80 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 1 g
- Sugars: 10 g
- Protein: 6 g
Tips
To avoid a filling that is too thin, make sure the ricotta cheese is completely drained. Add more orange zest or a dash of rum to the filling for more flavour.
To guarantee even cooking and to maintain the oil temperature, fry the cannoli shells in small batches. To preserve crispness, store empty cannoli shells at room temperature in an airtight container.
FAQ
Q.1) Can I make the cannoli shells ahead of time?
It is possible to prepare the shells a day ahead of time. Keep them refrigerated at room temperature in an airtight container. To preserve crunch, stuff them full with the ricotta mixture right before serving.
Q.2) Can I use a different type of cheese for the filling?
Ricotta cheese is the conventional filling for cannoli, while mascarpone or cream cheese have a distinct flavour and texture.
Q.3) How do I prevent the cannoli shells from becoming soggy?
Just before serving, fill the cannoli to avoid soggy shells. Should you prepare them in advance, keep the empty shells apart from the filling and fill them just before serving.
