Cannoli | Cooksmith AI | Cooksmith AICannoli
Tags: #Italian #Pastry #Sicilian #FriedDessert #Ricotta
Serving: 12 pieces
Total time: 13 hours
Crisp, blistered Sicilian pastry shells filled with sweet, citrus-scented ricotta cream.
Ingredients
Shells
- 250 g all-purpose flour
- 30 g granulated sugar
- 2 g fine sea salt
- 5 g unsweetened cocoa powder
- 2 g ground cinnamon
- 30 g lard
- 60 ml dry Marsala wine
- 15 ml white wine vinegar
- 18 g egg yolk
- 30 g egg white
- 1500 ml neutral frying oil
Filling
- 500 g whole-milk ricotta, well-drained
- 120 g powdered sugar, sifted
- 5 ml vanilla extract
- 2 g ground cinnamon
- 5 g finely grated orange zest
- 80 g mini dark chocolate chips
- 60 g candied orange peel, finely diced
Finishing
- 80 g pistachios, finely chopped
- 50 g powdered sugar
Steps
- Line a fine-mesh sieve with cheesecloth.
- Spoon ricotta into the lined sieve.
- Refrigerate the ricotta for 8 to 12 hours to drain.
- Discard any collected whey.
- Sift flour and cocoa powder into a large bowl.
- Whisk in sugar, salt, and cinnamon.
- Rub lard into the flour mixture with fingertips until sandy.
- Whisk together Marsala, vinegar, and egg yolk in a small bowl.
- Pour the liquid mixture into the flour mixture.
- Mix with a fork until a shaggy dough forms.
- Knead the dough on a counter for 5 minutes until smooth and elastic.
- Wrap the dough tightly in plastic wrap.
- Rest the dough at room temperature for 60 minutes.
- Divide the dough into two equal pieces.
- Lightly flour the work surface.
- Roll the first piece to 1 mm thickness.
- Cut 6 ovals measuring about 10 cm by 12 cm.
- Stack the ovals between sheets of parchment.
- Roll the second piece to 1 mm thickness.
- Cut 6 more ovals and stack them between parchment.
- Pour the frying oil into a deep, wide pot.
- Heat the oil to 180°C.
- Wrap one dough oval around a metal cannoli tube.
Brush the overlapping seam with egg white.Press the seam gently to seal.Lower the wrapped tube into the hot oil.Fry for 60 to 90 seconds until deep golden and blistered.Lift the shell from the oil with a spider or tongs.Drain the shell on a wire rack set over a sheet pan.Wait 1 minute.Slide the tube out using tongs.Repeat wrapping, sealing, frying, and draining with the remaining ovals.Cool all shells completely for 30 minutes.Beat the drained ricotta with powdered sugar in a bowl until smooth.Stir in vanilla extract.Stir in ground cinnamon.Stir in orange zest.Fold in chocolate chips and candied orange peel.Transfer the filling to a piping bag fitted with a 12 mm plain or star tip.Pipe filling into one end of a shell to the center.Pipe filling into the opposite end of the shell to meet in the middle.Dip both filled ends into chopped pistachios.Dust the shells lightly with powdered sugar.Repeat piping, dipping, and dusting with remaining shells.Notes
- Use sheep’s milk ricotta for the most traditional flavor; drain thoroughly to avoid a wet filling.
- Resting the dough relaxes gluten and promotes blistering; the vinegar helps tenderness and bubbles.
- Fry at 180°C for crisp shells; adjust heat to maintain temperature between batches.
- Fill just before serving to preserve crunch; filled cannoli soften within a few hours.
- Store cooled shells airtight for up to 3 days; refrigerate filling for up to 2 days.
- Variation: omit cocoa for lighter shells, or substitute 30 g finely chopped candied citron for the orange peel.
- Related: Try Zeppole (Italian fried choux) or Sfogliatelle for more classic Italian pastries.
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•Nov 1, 2025(Edited)
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