Italian Golden Crunch: Classic Crispy Cannoli Recipe

Classic Crispy Cannoli Recipe

Ingredients:

For the Cannoli Shells:

• 2 cups (250g) all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, cut into small pieces
• 1/2 cup (120ml) sweet Marsala wine (or red wine, or white wine)
• 1 egg, lightly beaten (for egg wash)
• Vegetable oil, for frying

For the Ricotta Filling:

• 2 cups (480g) ricotta cheese, drained
• 3/4 cup (90g) powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/2 cup (90g) mini chocolate chips or chopped dark chocolate (optional)
• 1/4 cup (35g) candied orange peel, finely chopped (optional)

For Decoration:

• Powdered sugar, for dusting
• Chopped pistachios, for garnish (optional)

Instructions:

1. Prepare the Cannoli Shells:

   • In a large bowl, whisk together the flour, sugar, and salt.
   • Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
   • Gradually add the wine and mix until the dough comes together. It should be firm but smooth. If it's too dry, add a bit more wine.
   • Knead the dough on a lightly floured surface for about 5 minutes until smooth.
   • Wrap the dough in plastic wrap and let it rest at room temperature for about 1 hour.

2. Roll and Cut the Dough:

   • On a lightly floured surface, roll out the dough to about 1/8 inch (3mm) thickness.
   • Using a round cutter (about 4 inches/10cm in diameter), cut out circles from the dough.
   • Wrap each dough circle around a metal cannoli form, overlapping the edges and sealing with a bit of egg wash.

3. Fry the Cannoli Shells:

   • Heat the oil in a deep fryer or large, heavy pot to 350°F (175°C).
   • Carefully fry the dough-wrapped forms in batches until golden brown and crispy, about 2-3 minutes.
   • Remove the cannoli shells from the oil and drain on paper towels. Let them cool slightly before carefully removing the metal forms. Repeat with remaining dough circles.

4. Prepare the Ricotta Filling:

   • In a bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth.
   • Fold in the mini chocolate chips and candied orange peel, if using.
   • Transfer the filling to a piping bag fitted with a plain tip.

5. Assemble the Cannoli:

   • Once the shells are completely cool, pipe the ricotta filling into each end of the cannoli shells.
   • Dust the filled cannoli with powdered sugar and garnish the ends with chopped pistachios if desired.

6. Serve:

   • Serve the cannoli immediately for the best texture. Store any leftovers in the refrigerator, but note that the shells may soften over time.

Enjoy your homemade crispy cannoli!