Cannoli-Cream-Rolls_1

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Servings: 18 Difficulty: Advanced
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Crispy fried pastry tubes filled with sweet, creamy ricotta cheese and candied fruit
Cannoli (Cream Rolls recipe image
Cannoli (Cream Rolls recipe image
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Cannoli-Cream-Rolls_1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 610.7

Description

These authentic Sicilian cannoli feature golden, crisp shells that provide a perfect crunch against the soft, luscious ricotta filling. The cream is sweetened just enough to balance the tang of the cheese, enhanced with vanilla extract and bits of candied citron for a burst of citrusy flavor. Served as a delightful dessert or festive treat, they are best enjoyed fresh to maintain their signature texture. This recipe captures the essence of Italian pastry tradition, offering a rich, indulgent experience that is both elegant and comforting. Perfect for celebrations or a special afternoon snack, these cannoli bring a taste of Italy to your kitchen.

Ingredients

Directions

  1. In a large bowl, combine the ricotta cheese, sugar, and vanilla extract.
  2. Beat the mixture with an electric mixer on medium speed until smooth and creamy, about 10 minutes.
  3. Fold in the finely chopped candied citron and any optional chocolate chips or pistachios.
  4. Cover the filling and refrigerate until ready to use, allowing flavors to meld.
  5. For the shells, sift together flour, sugar, cinnamon, and salt into a separate bowl.
  6. Cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
  7. In a small bowl, whisk together the well-beaten eggs, white vinegar, and cold water.
  8. Add the wet ingredients to the dry ingredients and mix until a soft dough forms.
  9. Divide the dough into small balls and roll each one out very thinly on a floured surface.
  10. Wrap each rolled dough circle around an aluminum cannoli tube, pressing the edges firmly to seal.
  11. Heat oil in a deep fryer or heavy pot to 375&# 194;°F (190ðC).
  12. Carefully lower the tubes into the hot oil, frying only as many as will float uncrowded in a single layer.
  13. Fry for 2 to 3 minutes, turning occasionally, until the shells are golden brown and crisp.
  14. Remove the tubes from the oil and let them drain on paper towels.
  15. Wait a few seconds, then slide the hot shells off the tubes while they are still pliable but cooling.
  16. Let the shells cool completely on a wire rack to ensure crispness.
  17. Just before serving, fill each shell with the chilled ricotta mixture using a piping bag or spoon.
  18. Sprinkle the ends with crushed pistachios or chocolate shavings if desired.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 610.7kcal
% Daily Value *
Total Fat 23.4g36%
Saturated Fat 15.5g78%
Cholesterol 102.6mg35%
Sodium 152.7mg7%
Total Carbohydrate 80.7g27%
Dietary Fiber 0.0g0%
Sugars 80.4g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cannoli, italian dessert, ricotta filling, pastry shells, fried dough, sweet treat, candied fruit, vanilla cream, crispy shells, traditional recipe, sicilian pastry, dessert recipe, homemade cannoli, cheese filling, pistachios, chocolate chips, party food, italian cuisine, pastry tubes, sweet pastry
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