| Level: | Intermediate |
| Total: | 12 hr 25 min |
| Prep: | 10 min |
| Inactive: | 12 hr |
| Cook: | 15 min |
| Yield: | 50 |
Ingredients
- 2 1/2 pounds all-purpose flour
- 2 1/2 whole eggs
- 2 ounces sugar
- 2 ounces vegetable shortening (recommended: Crisco)
- Pinch salt
- Pinch ground cinnamon
- Marsala wine, as needed
- Soybean oil, for deep-frying
- 60 ounces ricotta impastata
- 20 ounces sugar
- Liquid cream, as needed
- 1 teaspoon vanilla extract
- 1 to 2 drops cinnamon oil
- 1 ounce diced candied citron
- 1 ounce chocolate chips (4000 count)
Instructions
- For the dough: Mix together all the ingredients except the marsala. Add the marsala, as needed, to form a stiff dough. Run the dough through a dough sheeter. Cut the dough into ovals, roughly 3 by 5 inches. Wrap the dough around a wooden stick. Seal well with egg sealer. Let rest overnight.
- Preheat the deep fryer filled with soybean oil to 375 degrees F.
- Fry the shells until golden brown, 10 to 15 minutes, and cool down on paper towel-lined sheet pan. Once cool, remove the metal or wooden sticks and store in an airtight container until ready for use.
- For the ricotta cream: Mix the ricotta cheese with the sugar. Add the cream as needed. Add the vanilla extract, cinnamon oil, citron, and chocolate chips. Refrigerate until needed.
- Fill each cannoli with the ricotta cream with a pastry bag or spoon.
Nutrition Facts
| Serving Size | 1 of 50 servings |
| Calories | 224 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 7 g |
| Cholesterol | 28 mg |
| Sodium | 37 mg |
Reviews
So I made the cannoli dough and put it in the fridge to bake tomorrow. As I was reading the frying part it states to bake it for 10-15 minutes. This seems like a really long timeI researched other recipes, and all of them stated 2-3 minutes. So I’m using my better judgement and if they look done I will remove them.
Perfect just like I had them in New York
I like cannoli but these are something else entirely – beyond wonderful. Whenever I can get to Manhattan my first stop is Bruno’s for cannoli. For sake of time, I used purchased cannoli shells. None of my guests were any the wiser. (At Bruno’s they don’t fill the shells until you order the cannoli. It keeps them from getting soggy.)
Can anyone tell me what kind of liquid cream this recipe calls for? Can I use heavy cream? Thanks!
AMAZING. The best cannoli I ever had, period.
I know these cannoli very well living in Staten Island and Sicilian. I HATE cannoli unless I can get them from Biaggios bakery (Pasticceria Bruno on Hylan Blvd). The problem with all other cannoli is they are too dry and/or too sweet. The bianocmangarie is a basic vanilla pudding infused with cinnamon and candied citron. It makes for an amazing cannoli. I highly recommend these cannoli. Buon appetito!!!
My family is from Sicily and we have always used cream filling for cannoli. It is almost identical to the biacomangarie, but we omit the ricotta. I think I will try Biagio’s recipe. On a side note, several years ago, I was lucky to obtain Biagio’s recipe for sicilian biscotti. It is the best and the only one I ever use.
I have made homemade cannoli, shells and all, many times. Be sure NOT to have wet ricotta; if unsure, drain whatever ricotta you can find in a sieve for sev’l hours for any excess liquid to be removed. Then add confectioner’s sugar and mini-chocolate chips and orange blossom water–sold in Italian specialty food stores–if you have it, or grate orange peel into it for that backnote of citrus fresh flavor. Pipe mixture thru a pastry bag with a star tip–thus mini chips so they can pass thru–into bought or homemade shells. The ridges from the star tip make it look awesome and professional. It’s really very easy to tweak this recipe. I’ve even made cannoli ice cream, recipes are online, delish.
I am giving the 5 star rating because I know the cannoli will be fantastic. I have made cannoli for family and friends at Christmas for 30 years, and I was excited to find out that Bobby Flay was doing a throw-down with a master cannoli-maker. I would like to know the kind of Ricotta cheese that Biagio used in his recipe. My filling is not as creamy as his appears to be.
its called bianco mangiare aka “poor mans pudding” its basically cornstarch, milk, sugar, cinnamon and sometimes citrus like orange peel is added to it and yes it is a Sicilian dessert.