If you're in need of a weekend project, let this cannoli recipe take center stage. Yes, it’s a labor of love, but the light, crispy, pleasantly sweet shell bursting with creamy ricotta is simply irresistible—and worth every step. Mini chocolate chips and pistachios add texture to each bite. Splurge on a nicer batch of ricotta to avoid a runny filling and achieve a luscious result. And here's another tip: be sure to roll the dough tightly around the mold before you fry it holds its shape. The light dusting of powdered sugar is the only finishing touch you need.
1 cup all-purpose flour, plus more for work surface
2 tablespoons vegetable shortening
2 tablespoons white vinegar
½ teaspoon kosher salt
2 large eggs
½ cup plus 2 Tbsp. granulated sugar, divided
Vegetable oil, for frying
1 16-oz. container whole-milk ricotta
¼ cup miniature semisweet chocolate chips
¼ finely chopped roasted, salted pistachios
Powdered sugar, for serving
Special equipment: 10 cannoli molds or 10 (5½- to 6- x ¾- to 1-inch) wooden dowels
How to Make It
Place flour, shortening, vinegar, salt, 1 egg, and 2 tablespoons of the granulated sugar in bowl of a heavy-duty electric stand mixer. Beat on medium-low speed until dough begins to pull away from sides of bowl slightly and is very smooth, about 10 minutes.
Remove dough from bowl, and wrap in plastic wrap. Let dough stand at room temperature for at least 1 hour or up to 3 hours.
Pour oil to a depth of 3 inches in a Dutch oven and fit with a deep-fry thermometer; heat to 360°F over medium-high.
Turn dough out onto on a lightly floured surface, and lightly knead. Roll dough to 1/8-inch-thickness; let stand at room temperature 10 minutes. Using a 4-inch round cutter, cut dough into 5 circles. Reroll dough once, and cut out five more 4-inch circles.
Whisk remaining egg in a small bowl until well beaten. Working a few at a time, gently pull each dough circle into a 5-inch-long oval shape. Brush edges with egg wash, and wrap tightly around a lightly greased cannoli mold or dowel. Press to seal.
Carefully lower 3 to 4 wrapped molds into hot oil (do not crowd them), and fry, turning often, until golden brown, 6 to 8 minutes. Remove molds to a paper towel-lined baking sheet, and let stand until cool enough to handle, 8 to 10 minutes. Gently remove shells from molds, and let cool completely, about 10 minutes. Repeat with remaining dough.
Beat ricotta and remaining ½ cup granulated sugar in a medium bowl with an electric mixer on medium-high speed until thoroughly combined. (Don’t overbeat mixture or it will become too soft.)
Transfer ricotta mixture to a piping bag fitted with a large star tip. (Or place mixture in a large ziplock plastic freezer bag, and snip one corner to make about a 1-inch hole.) Just before serving, pipe mixture into shells, starting from about the middle of shell and filling all the way to one open end. Repeat with other side of shell, filling entire shell. Dip one end of filled shells in chocolate chips and the others in pistachios. Dust shells with powdered sugar and serve.
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