Description
Crunchy Italian Cannoli Cookies filled with a sweet, creamy ricotta filling enhanced with chocolate chips and optional candied orange peel. These traditional fried cannoli shells are delicately spiced with cocoa and cinnamon, offering an authentic and delightful Italian dessert experience perfect for any occasion.
Ingredients
Scale
Cannoli Shells:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, chilled and diced
- 1 large egg
- ¼ cup Marsala wine (or dry sherry)
- Vegetable oil for frying
Sweet Ricotta Filling:
- 1 ½ cups whole milk ricotta cheese, drained well
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- 2 tablespoons candied orange peel, finely diced (optional)
Instructions
- Prepare the Cannoli Shells: In a medium bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, ground cinnamon, and salt. Add the chilled, diced unsalted butter and mix with a pastry blender or fingers until the mixture resembles coarse crumbs.
- Form the Dough: In a small bowl, whisk together the egg and Marsala wine (or dry sherry). Gradually add this liquid to the flour mixture, stirring continuously until the dough forms a cohesive ball.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to relax the gluten and make it easier to roll out.
- Roll and Cut: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a cookie cutter or the rim of a glass to cut 4-inch circles.
- Shape the Shells: Wrap each dough circle around a cannoli metal tube, securing the edge with a touch of water to seal the shell.
- Fry the Cannoli Shells: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the wrapped shells in batches for 2-3 minutes or until they turn golden brown and crispy. Remove shells carefully and slide the cannoli tubes out once cool enough to handle.
- Drain and Cool: Place the fried cannoli shells on paper towels to absorb excess oil and to cool completely before filling.
- Prepare the Sweet Ricotta Filling: In a mixing bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until the filling is smooth and creamy.
- Add Mix-ins: Gently fold in mini chocolate chips and finely diced candied orange peel if desired.
- Pipe the Filling: Transfer the ricotta filling into a piping bag fitted with a large tip.
- Assemble the Cannoli Cookies: Pipe the ricotta filling generously into each end of the cooled cannoli shells, ensuring an even and appealing distribution of filling.
- Finish and Serve: Optionally dust the filled cannoli with powdered sugar before serving for an elegant look and extra sweetness.
Notes
- Ensure the ricotta cheese is well-drained to avoid watery filling; strain overnight if possible.
- Frying temperature is critical; too low oil temperature will result in greasy shells, too high may burn them.
- If cannoli tubes are unavailable, homemade metal or even tightly rolled parchment tubes can be used carefully.
- The dough can be made in advance and refrigerated for up to 24 hours before frying.
- Fill the shells just before serving to maintain their crispiness.
- Prep Time: 1 hour 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: Cannoli, Italian Dessert, Ricotta Filling, Fried Pastry, Chocolate Chips, Traditional Cannoli, Sweet Ricotta, Homemade Cannoli
