The iconic pastry of Sicily. Crispy, fried pastry shells are filled with a luscious, sweet creamy ricotta filling. The addition of Marsala wine to the dough gives the shells their signature blistered texture and subtle flavor. Traditional garnishes include crushed pistachios, chocolate chips, or candied orange peel on the ends.
0 of 12 ingredients checked
12 items
Mix all_purpose_flour, 2 tbsp granulated_sugar, and salt in a food processor; add softened unsalted_butter and pulse until it looks like coarse crumbs.
Add the egg yolk, Marsala wine, and white_vinegar, pulsing until the dough comes together into a ball (add drops of water if too dry).
the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for at least 30 minutes.
While dough rests, beat the strained ricotta_cheese with powdered_sugar and vanilla_extract until smooth and creamy. mini_chocolate_chips and heavy_cream (if using) and refrigerate.
Roll out the dough very thinly (about 1/8 inch) on a floured surface.
Cut 4-inch circles using a cutter or glass rim.
Wrap each dough circle around a cannoli tube, brushing a little egg white on the edge where it overlaps to seal it.
Heat vegetable_oil in a deep pot to 350°F-375°F.
Fry the shells (with tubes inside) in batches for 2-3 minutes until golden brown and blistered.
Remove from oil, drain on paper towels, and gently slide the shells off the tubes while they are still warm but safe to handle. Let cool completely.
Just before serving, spoon the ricotta filling into a piping bag and pipe into the cooled shells from both ends.
Dust with powdered sugar and serve immediately.
