Homemade Cannoli – Page 2

Ingredients for Homemade Cannoli

Make the dough: In a large mixing bowl, combine the flour, sugar, cinnamon, and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Add the wet ingredients: In a separate bowl, whisk together the egg, wine, and vinegar. Gradually add this mixture to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for a few minutes until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Roll out the dough: On a lightly floured surface, roll the dough out as thin as possible, about 1/8 inch thick. Use a round cutter (about 4 inches in diameter) to cut out circles.
Shape the shells: Wrap each dough circle around a metal cannoli form (available at most kitchen stores or online), sealing the edge with a dab of water.
Fry the shells: Heat oil in a deep pot to about 350°F (175°C). Fry the cannoli shells in batches until golden brown and crispy, about 2-3 minutes per shell. Remove with tongs and drain on paper towels. Once cooled, gently slide the shells off the metal forms.

Drain the ricotta: To avoid a runny filling, drain the ricotta by placing it in a cheesecloth-lined strainer over a bowl for at least an hour (or overnight in the refrigerator).
Mix the filling: In a bowl, whisk together the drained ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in the mini chocolate chips.
Fill the cannoli: Using a piping bag or a spoon, carefully fill the cooled cannoli shells with the ricotta mixture. Be sure to fill both ends of the shell.
Garnish and serve: Dust the filled cannoli with powdered sugar and, if desired, dip the ends in crushed pistachios or candied orange peel. Serve immediately.

Chill the dough: Resting the dough in the refrigerator helps relax the gluten, making it easier to roll out thinly.
Don’t overfill the shells: Cannoli shells are delicate, so handle them with care and avoid overfilling, which can cause them to break.
Use whole milk ricotta: For the creamiest, richest filling, use whole milk ricotta and ensure it’s well-drained.
Serve immediately: Cannoli are best enjoyed fresh, as the shells will start to soften once filled. If you need to prepare them in advance, keep the filling and shells separate and fill them just before serving.

Cannoli are best eaten fresh, but you can store the components separately for later:

Unfilled shells: Store in an airtight container at room temperature for up to 2 days.
Ricotta filling: Store the filling in an airtight container in the refrigerator for up to 3 days.
Pre-filled cannoli: If you have leftovers, they can be stored in the refrigerator for a day, but the shells will lose some of their crispness.

Homemade cannoli pairs beautifully with:

Espresso or coffee: The rich, creamy filling is complemented by a strong espresso or cup of coffee.
Sweet dessert wine: A glass of Vin Santo or Moscato d’Asti enhances the sweetness of the cannoli.
Fresh berries: Serve cannoli with a side of fresh raspberries or strawberries to balance out the richness with a tart fruit flavor.