Published: by Absolutely Recipes, in the recipes category.

Cannoli Recipe.

Ingredients:

For the cannoli shells:

2 cups (250g) all-purpose flour
2 tablespoons (25g) granulated sugar
¼ teaspoon salt
2 tablespoons (30g) unsalted butter, cold and cut into small pieces
1 large egg yolk
½ cup (120ml) sweet Marsala wine
Vegetable oil, for frying

For the cannoli filling:

2 cups (480g) ricotta cheese
½ cup (60g) powdered sugar
1 teaspoon vanilla extract
⅓ cup (40g) mini chocolate chips
Powdered sugar, for dusting

Recipe Instructions:

For the cannoli shells:

In a large bowl, whisk together the flour, granulated sugar, and salt.
Add the cold butter to the flour mixture and use your fingertips to rub it in until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg yolk and Marsala wine. Pour the mixture into the flour mixture.
Stir with a fork until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 3-4 minutes until smooth.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll out the dough to a thickness of about 1/8 inch.
Cut out circles from the dough using a round cookie cutter or a glass, about 4-5 inches in diameter.
Wrap each circle of dough around a cannoli tube, overlapping the edges, and press them together to seal.
Fill a deep pot with vegetable oil, about 2 inches deep, and heat it over medium heat until it reaches 360°F (180°C).
Carefully place the cannoli tubes with the dough into the hot oil, a few at a time. Fry until golden brown, about 2-3 minutes per side.
Using tongs, remove the cannoli shells from the oil and transfer them to a wire rack or paper towels to cool. Let them cool completely before removing the tubes.

For the cannoli filling:

In a bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
Fold in the mini chocolate chips.
Fill a pastry bag fitted with a plain or star tip with the cannoli filling.
Carefully pipe the filling into both ends of each cannoli shell, starting from one end and filling until it reaches the other end.
Dust the filled cannoli with powdered sugar.
Serve the cannoli immediately or refrigerate until ready to serve.

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