Cannolis are a traditional Italian dessert originating from the island of Sicily, celebrated for their rich flavor and delightful texture. These decadent pastries consist of a tube-shaped shell made from a crisp, fried dough,
which is traditionally prepared with a mixture of all-purpose flour, sugar, salt, butter or lard, and a touch of sweet Marsala wine or vinegar for added flavor and structure. The shells are rolled out thin, wrapped around metal or wooden tubes,
and deep-fried until golden brown, creating a light and crunchy exterior that contrasts beautifully with the creamy filling inside.
The classic filling for cannolis is a luscious mixture of ricotta cheese, which is often strained to remove excess moisture, combined with powdered sugar for sweetness. Some variations also include mascarpone cheese to enhance the creaminess.
Vanilla extract, citrus zest (usually orange or lemon), and a pinch of cinnamon are commonly added to infuse the filling with an aromatic and slightly tangy flavor. For extra indulgence, ingredients like chocolate chips, candied fruits, or
Ingredients:
- 8 cannoli shells, homemade or store bought will work
- 2 cups ricotta cheese
- 1 cup confectioners' sugar, plus extra for dusting
- 3/4 cup mini chocolate chips, divided 1 and
- 1/2 teaspoons pure vanilla extract
Optional:
- 2 teaspoons fresh orange zest
Instructions:
Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.
When you're ready to make the filling:
In a large bowl combine the drained ricotta cheese, confectioners' sugar, 1/4 cup of the mini chocolate chips, vanilla extract, and orange zest (if using); mix well. Using a spatula, carefully scrape the mixture into a pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; Filling can be made up to 24 hours in advance. When ready to serve, pipe the filling into one end of the cannoli shell, filling the shell halfway, then pipe into the other end. If you don't have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells. Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner's sugar. Serve at once. z