Cannolis with Ricotta Filling

Roopa

Cannolis!! I feel like cannolis are a quintessential Italian dessert. That said, I’ve eaten maybe one in my entire life. After too much build up, I was thoroughly underwhelmed by it and never went back. It was exciting to make these because they were VASTLY superior to the one I had eaten. Also, it was my first attempt ever deep frying something. My parents deep fry a number of Indian desserts, but it’s always been kind of intimidating for me. I also live in a small apartment and don’t need everything I own to smell like oil. 

Either way, these were amazing, and if I ever make them again I’m definitely using the full ricotta filling! 

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CANNOLIS

INGREDIENTS

  • 25 g butter
  • 175 cake flour
  • 2 g baking powder
  • 35 g sugar
  • 1 egg
  • 25 g white wine

DIRECTIONS

  1. Rub the butter into the flour + baking powder.
  2. Mix in the sugar, egg, and wine until smooth. Don’t over work the dough. 
  3. Flatten out the dough, wrap it in plastic wrap, and refrigerate until firm (up to 3 days). 
  4. Using a floured surface, roll out the dough. 
  5. Cut circles and fold them over cannoli tubes, using water to seal the edges together. 
  6. Deep fry (350 – 375 F) until golden brown. 

Notes: 

  • More sugar = lower frying temperature
  • If you fry them properly, the oil shouldn’t penetrate too much. 
  • If you don’t have white wine, water also works. 

RICOTTA FILLING

INGREDIENTS

  • 220 g ricotta cheese
  • 25 g sugar
  • 15 g dark chocolate chunks
  • 15 candied orange peel
  • 15 g candied lemon peel
  • 15 g cranberries

DIRECTIONS

  1. Chop up the dry fruits/nuts/candied peels/chocolate.
  2. Combine everything together. 
  3. Pipe inside the cannoli shells and and dust with icing sugar. 

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