Cannoli
183kcal2.3g protein9.6g fat21.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · sometimes contains peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelpeanut (chocolate, orange zest) · tree nut (chocolate, orange zest) · sesame (chocolate, orange zest) · soy (chocolate, orange zest) · shellfish (chocolate, orange zest) · fish (chocolate, orange zest)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Vegetarian · checkPescatarian · checkNo pork · checkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup | all-purpose flour |
| 2 tbsp | sugar |
| 2 tbsp | butter |
| 1 unit | egg |
| ⅓ cup | Marsala wine |
| 2 lb | ricotta, drained overnight |
| ¾ cup | confectioners sugar |
| ½ cup | mini chocolate chips |
| 1 tbsp | orange zest |
| 4 cup | frying oil |
Steps
- mix8 minshell dough cohesive and firm rather than stickyMix flour, sugar, butter, egg and Marsala into a firm dough. The dough should be dry enough to roll paper-thin without clinging to the work surface.
- rest30 mindough relaxed and easy to rollRest the dough covered so the gluten relaxes. Fighting tight dough leads to shells that stay too thick and hard rather than blistered and crisp.
- prep15 mindough rolled very thin and wrapped snugly around cannoli tubesRoll the dough thin, cut rounds or ovals and wrap around metal tubes, sealing the overlap securely so the shells do not open in the oil.
- fry12 minshells blistered, crisp and deep golden at about 350°FFry in small batches, maintaining oil temperature near 350°F. Cool briefly before sliding out the metal tubes, then cool completely on a rack.
- mix5 minricotta filling smooth, thick and pipeableMix the well-drained ricotta with confectioners sugar, chocolate and orange zest. If the filling slumps, the ricotta still holds too much water.
- rest5 minshells filled immediately before service and still crispPipe filling into both ends of each completely cooled shell shortly before serving. Delayed filling is the defining moisture-control step: hours of contact soften the pastry.