Mouthwatering Canolis Recipe: Craft Your Sweet Italian Delight
This canolis recipe is a delightful classic that brings the taste of Italy to your home.
Equipment
- Food processor
- deep pot
- - Thermometer
- Rolling Pin
- pastry cutter
- - Piping bag
Ingredients
For the Dough
- 2 cups all-purpose flour Provides structure and body for a sturdy shell.
- 2 tablespoons granulated sugar Adds a touch of sweetness to balance flavors.
- 3 tablespoons unsalted butter Ensures flakiness and richness; always use cold for best results.
- 1/2 teaspoon kosher salt Enhances and balances overall flavor.
- 1/4 cup marsala wine A traditional Italian flavoring that gives the dough a unique taste.
- 1 large egg Act as a binding agent in the dough.
- 1 larger egg yolk Don’t forget to reserve the egg white for sealing!
For the Filling
- 16 ounces ricotta cheese The star of the filling, providing a creamy texture.
- 1/2 cup powdered sugar Sweetens the ricotta filling to perfection.
- 1 teaspoon vanilla extract Adds depth and flavor to the creamy filling.
Optional Variations
- 1 cup chocolate chips Mix in for a delightful surprise in every bite.
- 1/2 cup chopped nuts Add a bit of crunch to elevate the filling experience.
- 1 teaspoon flavored extracts Like almond, a simple twist that can completely change the flavor profile.
Instructions
How to Make Cannoli
- Combine Ingredients: Begin by placing all-purpose flour, granulated sugar, and kosher salt in a food processor. Add cold, cubed unsalted butter and pulse until it resembles coarse crumbs.
- Mix the Dough: Add the egg, egg yolk, and marsala wine to the crumb mixture. Process until a shaggy dough forms.
- Knead and Rest: Transfer the dough to a floured surface and knead it gently for about 5 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 1 hour.
- Heat Oil: While the dough is resting, pour vegetable oil into a deep pot to a depth of about 3 inches. Heat the oil to 350°F.
- Roll and Cut Dough: Once the dough is rested, roll it out on a floured surface to a thickness of about 1/8 to 1/16 inch. Cut out 4-inch rounds using a pastry cutter.
- Shape the Cannoli: Lightly brush the cannoli forms with oil. Wrap each dough round around the forms, overlapping slightly, and seal the edges with the reserved egg white.
- Cool and Prepare Filling: Once cool, whip together strained ricotta, powdered sugar, and vanilla extract until creamy and smooth.
- Fill and Serve: Using a piping bag, carefully fill each cannoli shell with the ricotta mixture. Dust with powdered sugar just before serving for an elegant touch.
Notes
Optional: Try decorating with crushed pistachios or chocolate shavings for an extra flair! Fill the shells right before serving for optimum crispiness.