This cannoli recipe brings a little slice of Italy straight to your kitchen. With a crisp shell and a creamy, sweet filling, it's a dessert that never fails to impress. Perfect for special occasions or whenever you need a delightful treat!
All-purpose flour is your base, giving the shell structure and stability. Granulated sugar adds just the right touch of sweetness to the dough, while a pinch of salt balances the flavors. A bit of cocoa powder gives the shells a subtle richness that complements the filling. Unsalted butter is incorporated for tenderness. The star of the show, sweet Marsala wine, lends a unique flavor and helps bind the dough. For the filling, ricotta cheese provides a creamy, fresh base, sweetened with confectioners' sugar and infused with vanilla extract. Mini chocolate chips add texture, and candied orange peel gives a zesty contrast. Finally, a dusting of powdered sugar for an elegant finish.
These cannolis are delightful on their own, but if you're feeling adventurous, pair them with a scoop of vanilla gelato. For a touch of elegance, serve with a glass of sweet dessert wine like Vin Santo.
Start by mixing the flour, sugar, salt, and cocoa powder in a large bowl. Using your fingers, cut in the butter until the mixture looks like coarse crumbs. Stir in the Marsala wine and work the mixture into a dough. Knead it on a lightly floured surface until smooth, then wrap it in plastic wrap and let it rest for about 30 minutes to relax the gluten, making it easier to roll out.
Once rested, roll the dough to about 1/8 inch thick. Use a 4-inch cookie cutter or cup to cut circles. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of the beaten egg to ensure they stay together when frying.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Carefully place the wrapped tubes in the oil and fry until they turn golden brown, usually 1-2 minutes. Remove them with tongs and let them drain on paper towels. Once cooled, gently slide the shells off the tubes.
For the filling, combine ricotta, confectioners' sugar, and vanilla extract in a bowl. Mix until smooth, then fold in the mini chocolate chips and candied orange peel. Spoon the mixture into a pastry bag and pipe into the cooled cannoli shells. Give them a final dusting of powdered sugar just before serving.
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