Description
This Cannoli recipe features crispy shells filled with creamy ricotta, mini chocolate chips, and a hint of orange zest. Perfect for making at home, it’s simple and a great treat for any occasion!
Ingredients
Scale
- 2 ⅓ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons unsalted butter, cold, diced
- 2 eggs, separated
- ¼ cup marsala wine
- 2 tablespoons water
- vegetable oil, or canola oil, for frying, enough for 2 to 3 inches depth
- 2 pounds whole milk ricotta cheese, 32 ounces, dried by cheesecloth or ricotta bag
- 2 tablespoons heavy whipping cream
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup mini chocolate chips
- ¼ teaspoon orange zest, optional
- ¼ cup pistachios, chopped
- powdered sugar
Instructions
- Place flour, sugar, and salt in a food processor; pulse until combined.
- Add the cold butter and pulse until the mixture resembles coarse sand.
- Incorporate the egg, marsala wine, and 1 tablespoon of water; pulse until the dough forms, about 1-2 minutes.
- Transfer the dough to a floured mat and knead until smooth; divide into 2 rounds and flatten to 1-inch thick.
- Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Notes
Ensure the ricotta is well-dried for the best filling consistency.
Use a thermometer to check oil temperature for frying the shells.
Garnish with powdered sugar before serving.
Nutrition
- Serving Size: 1 Cannoli
- Calories: 250
- Sugar: 12g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg