Cannolo is an Italian pastry dessert of the Sicily region. The singular is Cannolo, meaning “little tube” -Wiki
Have you tried Italian Cannoli yet? They are absolutely delicious with a delight of crisp and creamy sweet filling. They come in so many variations like the ricotta cheese filling, nutella, Dulce de leche, and cream cheese!
Optional: you can add hints of orange zest and orange peelings for garnish as an additional flavor if you like.
Italian Cannoli Recipe
- For the Shells:
- 4 cups sifted all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 2 egg yolks
- 3/4 cup white wine
- shortening, for frying
- For the Filling:
- 4 cups whole milk ricotta cheese
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1/3 cup finely chopped maraschino cherry
- 1/4 cup semisweet mini chocolate chips
- 1 cup heavy whipping cream, optional
- To make shells: mix flour, sugar and salt in a bowl. Cut in butter. Add egg yolks; stir with a fork. Stir in wine, 1 tablespoon at a time, with a fork until dough clings together.
- Form a ball with the dough and let stand for 30 minutes. Roll dough almost paper thin, on a well-floured surface.
- Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
- Using a paring knife, make sure circles are cut all the way through. Roll each circle of dough around a metal Cannoli tube, overlapping the ends and press to seal, flaring out the edges slightly.
- Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
- Remove from hot grease and drain on paper towels, seam side down. Let cool a minute or two before trying to remove metal tube.
- To remove the tube hold Cannoli shell down on the paper towel and carefully slide the tube out one end.
- Leave Cannoli shells on paper towel, seam side down to cool completely.
- Shells can be stored in airtight containers and made several days prior to filling.
- For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
- Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
- Squeeze Maraschino cherries with paper towels to remove all liquid.
(If you don’t squeeze them good, you will have a pink water filling!).
- Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
- For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
- Chill the filling for about 30 minutes before piping into cooled cannoli shells.
- You may garnish the cannoli by sprinkling powdered sugar on top.
- Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
- Keep refrigerated until time of serving.
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