Cannoli III6 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.” - by Lesa Caruso
Original recipe yields 12 cannnoli
- In a medium bowl, stir together the flour, sugar, salt, cinnamon and nutmeg. Blend in the shortening and egg white. Add the red wine one tablespoon at a time until the mixture forms a ball. Knead the dough enough to bring it together. Cover and let rest for half an hour.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C). Divide dough into 2 parts. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 4 inch long ovals. Place a cannoli tube onto the oval lengthwise and roll up with edges overlapping; seal with a dab of egg white.
- Fry cannoli shells 2 or 3 at a time in the hot oil. When golden brown, remove from the oil to drain on paper towels. Remove tubes.
- To make the filling: In a medium bowl, mix together the ricotta cheese and confectioners' sugar. Fold in the vanilla, chocolate chips and candied orange peel. Chill for at least half an hour before filling shells. Drain off any excess liquid. Fill cooled shells and smooth off the filling at the edges. Keep refrigerated until serving.
Amount Per Serving (12 total)
- 372 cal
- 21.1 g
- 34.8 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"Well, I didn't drain the ricotta nor did i refrigerate the filling, so I am rating the taste and ease of making it. I did not make the shells (bought at an italian deli. We froze a bunch. worth maki..." See moreng!"
"I loved the shells I made. I wouldn't change them at all. However, I found that even after draining the ricotta, the texture was a little off for my taste. I think next time, I might use mascarpone an..." See mored maybe some crystallized lemon and a little ginger. Still a very good recipe the way it is."
"This was a great recipe. I added a little more confectioners sugar to the filling (about a cup.) It came out great! I did have to drain the ricotta. I didn't at first and it was really watery and ..." See moredidn't taste very good. So I put the ricotta in a colander and put it on top of a big mixing bowl and let it sit over night in the fridge. Woke up the next morning and it was the perfect texture! I bought the shells because I was feeling lazy, but this recipe is similar to the one we used at the bakery I worked at a long time ago so I will just assume it will be good haha"
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