CookPal AI
Cannoli

Cannoli

Cost $15, save $20

Source: Recommended by CookPal

  • 60 Min
  • 30 Servings
  • $15

INGREDIENTS

  • Dough

    • 3 cups all-purpose flour
    • 1/4 cup white sugar
    • 1/4 teaspoon ground cinnamon
    • 3 tablespoons shortening
    • 1/2 cup sweet Marsala wine
    • 2 tablespoons water
    • 1 tablespoon distilled white vinegar
    • 🥚 1 large egg
    • 🥚 1 egg yolk
    • 🥚 1 egg white

  • For frying

    • 1 quart oil for frying

  • Filling

    • 1 (32 ounce) container ricotta cheese, drained
    • 1/2 cup confectioners' sugar
    • 4 ounces semisweet chocolate, chopped
    • 1 teaspoon lemon zest

STEPS

1

Mix flour, sugar, and cinnamon together in a medium bowl. Cut in shortening until crumbly.

2

Make a well in the center and add Marsala wine, water, vinegar, egg, and egg yolk. Mix with a fork until the dough becomes stiff.

3

Knead the dough by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.

4

Divide cannoli dough into three balls and pass each through progressively thinner settings of a pasta machine until the thinnest setting is achieved.

5

Cut out 4 to 5-inch circles from the dough. Roll circles around cannoli tubes, sealing edges with egg white.

6

Heat oil to 375°F (190°C). Fry cannoli shells until golden, around 2 to 3 minutes. Place on cooling racks over paper towels.

7

Twist tubes to remove cooled shells. Refrigerate unfilled shells or store in airtight containers for up to 2 months.

8

Mix ricotta cheese and confectioners' sugar together in a bowl. Fold in chocolate and lemon zest.

9

Transfer filling into a pastry bag and pipe into shells. Dust with more confectioners' sugar to serve.

NUTRIENTS

Per 1 serving

🔥

402

Calories

  • 5
    Protein
  • 18
    Carbs
  • 35
    Fats

💡 Make sure to twist tubes carefully to avoid breaking the shells.Fill shells only just before serving to keep them crisp.Sweet Marsala wine adds depth to the dough; substitute with dry sherry if unavailable.Store unfilled shells in airtight containers to maintain their crunch.