Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe

Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe:-A pastry shell is shaped into a tube and then fried until it is golden brown and crispy. Cannoli is a type of dessert that is traditionally made in Italy. Once the shells have cooled, they are filled with chocolate and ricotta that has been sweetened, creating a treat that is both beautiful and delicious.

Cannoli Recipe (How To Make Cannoli Filling & Shells) Recipe

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The perfect recipe for cannoli, including the shells and the filling! Cannoli are incredibly enticing desserts that consist of crisp shells that are filled with a mixture of ricotta and chocolate. This dessert is perfect for serving as a dessert that is both eye-catching and impressive at an elegant dinner party. Check out all of my advice and suggestions for making cannoli shells that are perfectly crisp.

Ingredients

For The Pastry

• 2 cups all-purpose flour, more as needed
• pinch salt
• 3 tablespoons sugar
• 4-5 tablespoons unsalted butter, cut into small pieces
• 2 eggs, beaten
• 3 tablespoons Marsala wine
• 1 egg white, lightly beaten mixed with 1 tablespoon of water to make egg wash
• Oil for frying
• Confectioners’ sugar for dusting

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For The Filling

• 2 ounces dark chocolate, grated, more for dusting
• 12 ounces whole milk ricotta cheese
• ¾ cup confectioners’ sugar
• ½ teaspoon cinnamon
• 3 ounces chopped candied fruit, I used candied orange slices

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Instructions

• In order to make the pastry: A large mixing bowl should be used to sift the flour, salt, and sugar together.
• You should use your hand to rub the butter into the mixture until you have a coarse consistency.
• Add the egg and Marsala wine to the mixture.
• Turn the dough out onto a work surface that has been lightly dusted with flour, and knead it by hand until you have a perfectly smooth dough.
• While you are preparing the filling, place the dough back into the bowl and place it in the refrigerator.

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• Regarding the filling: Grated chocolate, ricotta cheese, confectioners’ sugar, and candied fruit should all be mixed together in a bowl before being added to the mixture.
• Utilise a hand mixer or a fork to thoroughly combine all of the ingredients. Save for the time being.

• The pastry dough should be removed from the refrigerator. A clean and lightly floured work surface should be used to roll out the pastry dough until it is extremely thin, approximately ⅛ of an inch.
• Cut the dough into rounds by using a drinking glass or a round cookie cutter measuring three inches in diameter. It is recommended that you have between 18 and 24 rounds.

• Cannoli moulds should be dusted with flour, and each pastry circle should be wrapped around a cannoli mould in a loose manner.
• It is important to make sure that you press the dough firmly enough while using a small amount of the egg wash so that it does not open up when it is fried.
• The edges of the dough should be dampened with the egg wash and then pressed to seal the edges shut in the middle.

• In a small cooking pot, approximately half of the way, fill it with oil. Bring the oil to a temperature of 350 degrees Fahrenheit.
• Fry the cannoli pastry shells in a deep fryer until they become golden and crisp (this will take place very quickly).
• You can remove the food from the oil by using tongs or a large slotted spoon, and then place it on a plate that has been lined with paper towel.
• Twist the cannoli forms to release the shells once the pastry shells have reached a temperature where they are safe to handle.

• Repeat the process until you have fried all of the cannoli using the moulds that were provided for the cannoli.

• After the cannoli shells have been allowed to cool, the filling should be piped or spooned into them.
• A generous amount of confectioner’s sugar and a small amount of the grated dark chocolate should be sprinkled evenly over the top. Have fun!

Notes

• A rolling pin, a round cookie cutter measuring three inches in diameter, cannoli moulds, and a piping bag are required.

• Cannoli can be dressed up in the following ways: In order to make a star out of creamy ricotta, I prefer to keep mine quite simple.
• However, you have the option of dipping the shells that have been cooled into melted chocolate or dipping the filled shells into chopped unsalted pistachios.

• Guidelines for storing leftovers: Cannoli shells that have not been filled should be kept in an airtight container at room temperature for approximately one week.
• For up to five days, the filling can be stored in the refrigerator.
• It is possible to refrigerate filled shells; however, they will quickly become soaked.
• So make an effort to consume them as quickly as you can.

Nutrition

• Calories: 119.6kcal
• Carbohydrates: 18.1g
• Protein: 3.5g
• Fat: 5.2g
• Saturated Fat: 3.1g
• Polyunsaturated Fat: 0.3g
• Monounsaturated Fat: 1.5g
• Trans Fat: 0.1g
• Cholesterol: 26mg
• Sodium: 23.8mg
• Potassium: 54.5mg
• Fiber: 0.6g
• Sugar: 5.2g
• Vitamin A: 142.9IU
• Vitamin C: 0.002mg
• Calcium: 36.5mg
• Iron: 0.9mg

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