Cannoli Recipe

Did you know that the largest cannolo recorded weighed approximately 262.5 lbs?

Ingredients Kneaded For Shells

  • 1 pouch of our mix

  • 3 tbsp Granulated Sugar

  • 3/8 tsp Cinnamon

  • 3 tbsp Unsalted Butter

  • 4 tbsp White Wine

  • 1 Whole Egg

  • Egg White from 1 Egg

  • Vegetable Oil

Tools Kneaded

  • cannoli shell molds
  • an egg brush
  • a fine mesh strainer
  • two large bowls
  • a spatula
  • a hand mixer or stand mixer
  • a 4" circle cookie cutter or similar tool
  • a pastry or Ziploc bag fitted with a star tip
  • a whisk
  • a knife
  • a large pot
  • plastic wrap

Ingredients Needed For Filling

  • 16 oz Ricotta Cheese

  • 1/2 cup Mascarpone Cheese

  • 1/2 cup Powdered Sugar

  • 1 cup Heavy Cream

  • 1 tsp Vanilla Extract

  • 1/4 tsp Kosher Salt

  • 1/2 cup Mini Chocolate Chips 

Filling Instructions

1. Drain ricotta by placing it in a fine mesh strainer set over a large bowl.

 

2. Let it drain in the refrigerator for at least an hour.

3. In a large bowl, using a hand mixer or stand mixer, beat heavy cream and 1/2 of your measured powdered sugar until stiff peaks form.

4. In another large bowl, combine ricotta, mascarpone, remaining powdered sugar, vanilla, orange zest, & salt.

5. Fold in your newly-made whipped cream using a spatula.

6. Cover using plastic wrap and refrigerate for at least an hour before using.

Shell Instructions

1. In a large bowl, whisk together our our mix, sugar, and cinnamon.

2. Cut butter into flour mixture until pea-sized (massaging the cubes of butter into the mixture with your hands).

3. Add wine and whole egg and mix until a dough forms.

4. Knead a few times to help the dough come together.

5. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour.

6. On a lightly floured surface (using some of the leftover flour mix), divide dough in half.

7. Roll one half out to 1/8" thick. Use 4" circle cookie cutter or similar tool to cut out the dough & repeat.

8. Wrap dough around cannoli molds and brush egg white (using your egg brush) where the dough meets to seal together.

Frying Instructions

Deep Fry

1.In a large pot over medium heat, heat about 2" of oil to 360°F. Working in batches, add cannoli molds with dough on them to oil and fry, turning occasionally, for about 2 minutes or until golden. Remove from oil and place on a paper towel-lined plate. Let cool slightly.

2. When cool enough to handle, gently twist the shells off of their molds.

3. Place filling in a pastry bag fitted with an open star tip (ziploc bags may be used similarly). Pipe filling into shells, then dip ends in mini chocolate chips.

Air Fry

1.Working in batches, place molds with dough on them the in basket of your air fryer and cook at 350°F for 12 minutes.

2. When cool enough to handle, gently twist the shells off of their molds.

 

3. Place filling in a pastry bag fitted with an open star tip (ziploc bags may be used similarly). Pipe filling into shells, then dip ends in mini chocolate chips.

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