Print

Decadent Cannoncini: A Sweet Italian Pastry

Decadent Cannoncini: A Sweet Italian Pastry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

 

The Cannoli is a classic Italian pastry originating from Sicily, featuring a crisp, fried shell filled with a sweetened ricotta cheese mixture. Its delightful combination of textures and flavors has made it a beloved dessert worldwide.

Ingredients

Units Scale

For the Shells:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, chilled and cubed
  • 1 large egg
  • 1/2 cup sweet Marsala wine (or dry white wine)
  • 1 tablespoon distilled white vinegar
  • Vegetable oil, for frying

For the Filling:

  • 2 cups whole milk ricotta cheese, well-drained
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Prepare the Shells:
    1. In a medium bowl, combine the flour, granulated sugar, and ground cinnamon.
    2. Cut in the chilled butter until the mixture resembles coarse crumbs.
    3. Add the egg, Marsala wine, and vinegar. Mix until a dough forms.
    4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
    5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  2. Prepare the Filling:
    1. In a bowl, mix the drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
    2. Fold in mini chocolate chips if desired.
    3. Transfer the filling to a piping bag and refrigerate until ready to use.
  3. Form and Fry the Shells:
    1. Roll out the dough on a floured surface to about 1/8-inch thickness.
    2. Using a 4-inch round cutter, cut out circles.
    3. Wrap each circle around a cannoli form, sealing the edge with a bit of egg white.
    4. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
    5. Fry the shells until golden brown, about 2-3 minutes.
    6. Remove and drain on paper towels. Once cooled, carefully remove the forms.
  4. Assemble the Cannoli:
    1. Fill each shell with the ricotta mixture just before serving to maintain crispness.
    2. Optionally, dip the ends in mini chocolate chips or chopped pistachios.
    3. Dust with powdered sugar and serve immediately.

Notes

  • Ensure the ricotta is well-drained to prevent a watery filling.
  • Cannoli shells can be made in advance and stored in an airtight container.
  • For a traditional touch, dip the ends in chopped pistachios or chocolate chips.

Nutrition

Find it online: https://cookedbyandy.com/decadent-cannoncini-a-sweet-italian-pastry/