Cannoli -1

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Servings: 1 Difficulty: Advanced
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Crispy, golden pastry shells filled with sweet, creamy ricotta and candied fruits
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These classic Italian cannoli feature crisp, flaky shells made with Marsala wine, encasing a luscious filling of sweetened ricotta, candied fruits, and chocolate chips. The contrast between the crunchy exterior and the creamy, rich interior creates a delightful textural experience. Perfect for festive gatherings, holiday celebrations, or as a sophisticated dessert to share with friends and family. This traditional treat captures the authentic flavors of Sicily, offering a balance of sweetness and subtle wine notes in every bite.

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Cannoli -1

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 513.3

Description

These classic Italian cannoli feature crisp, flaky shells made with Marsala wine, encasing a luscious filling of sweetened ricotta, candied fruits, and chocolate chips. The contrast between the crunchy exterior and the creamy, rich interior creates a delightful textural experience. Perfect for festive gatherings, holiday celebrations, or as a sophisticated dessert to share with friends and family. This traditional treat captures the authentic flavors of Sicily, offering a balance of sweetness and subtle wine notes in every bite.

Ingredients

Directions

  1. In a bowl, sift together flour and sugar.
  2. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add the beaten egg and Marsala wine gradually, mixing until a soft dough forms.
  4. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
  5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to rest.
  6. For the filling, press 1 lb ricotta cheese through a sieve into a mixing bowl to remove lumps.
  7. Stir in 2 cups confectioner's sugar, reserving 2 tablespoons for dusting later.
  8. Fold in 1/3 cup chopped candied fruit and 2 oz bittersweet chocolate chips.
  9. Stir in 2 tablespoons Amaretto or maraschino liqueur for added flavor.
  10. Chill the filling in the refrigerator until ready to use.
  11. On a floured surface, roll the dough into paper-thin rounds approximately 4 inches in diameter.
  12. Wrap each round around an oiled cannoli tube, brushing the flap with egg white to seal.
  13. Heat oil to 380&# 194;°F (193ðC) in a deep fryer or heavy pot.
  14. Fry the dough-wrapped tubes until golden brown and crisp, turning occasionally.
  15. Drain on several layers of paper towels to remove excess oil.
  16. Allow shells to cool slightly, then carefully slide out the metal tubes.
  17. Just before serving, pipe the ricotta filling into the shells using a pastry bag with a large nozzle.
  18. Place a few chocolate chips at each end of the filling for decoration.
  19. Dust lightly with the reserved confectioner's sugar and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 513.3kcal
% Daily Value *
Total Fat 9.2g15%
Saturated Fat 5.3g27%
Cholesterol 21.5mg8%
Sodium 67.6mg3%
Total Carbohydrate 89.3g30%
Dietary Fiber 3.0g12%
Sugars 5.5g
Protein 11.1g23%

* 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, pastry, fried, marsala, chocolate, candied fruit, sweet, crispy, cream, traditional, sicilian, pastry shell
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