I purchase my cannoli shells from an Italian Deli when I’m in a rush. To ensure that the filling lasts longer, I drain my ricotta in a colander that is lined with cheese cloth. Very wonderful, and you may adjust the amount of chocolate chips to suit your tastes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 cannnoli |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons shortening
- 1 egg white
- ¾ cup red wine
- 1 ½ quarts oil for deep frying
- 1 ½ pounds ricotta cheese
- ½ cup sifted confectioners’ sugar
- 2 teaspoons vanilla extract
- ¾ cup miniature semisweet chocolate chips
- 3 tablespoons chopped candied orange peel
Instructions
- 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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 272 mg |
| Sugars | 12 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I added everything exactly as she specified and it’s delicious. I made it a 4 times. Very good.
This was a perfect recipe with the exception of the lack of drain-the-ricotta instruction. I drained Sorrento brand ricotta (starts off drier) for 3 days in a sac I made of cheesecloth. It was the perfect consistency for piping through a pastry bag. Tasted wonderful! I skipped the mini chips and orange peel, but on a few of them I dipped the ends of the shell in chocolate. My taste testers loved these plain or with chocolate!
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 didn’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
I liked it..it wasnt watery at all for me..almost as good as my fav. bakery!! Worth making and making it again!
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 and maybe some crystallized lemon and a little ginger. Still a very good recipe the way it is.
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 making!
Sounds GOOD!!!! I’m makin it!