Cannoli
Cannoli were my favorite Italian bakery dessert in Chicago during the Lenten season. Cannoli are cheese stuffed pastries.
PrintCannoli
Cannoli were my favorite Italian bakery dessert in Chicago during the Lenten season. Cannoli are cheese stuffed pastries.
- Prep Time: 40 minutes
- Cook Time: 1 minute
- Total Time: 41 minutes
- Yield: varies
- Category: Dessert
- Method: Deep Fryer
- Cuisine: Italian
Ingredients
Units
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- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup butter
- 1 egg, slightly beaten
- 1/4 cup white wine
- Vegetable oil
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 3/4 cup sifted confectioners’ sugar
- 1 tablespoon amaretto (optional)
- 3 (1 ounce) squares semisweet chocolate, grated and divided
- 1/4 cup sifted confectioners’ sugar
Instructions
- Combine first 3 ingredients in a medium bowl. Cut in butter until mixture resembles coarse meal; stir in beaten egg. Gradually stir in wine, mixing well. Shape dough into a ball; cover and refrigerate 30 minutes.
- Turn dough out onto a lightly floured surface; roll dough to 1/16 inch thickness. Cut into 3 1/2-inch circles; roll circles into 5-inch ovals with a rolling pin. Place a cannoli form down the lengthwise center of oval, and roll dough around form. Moisten seam with water to seal.
- Pour oil to a depth of 3 inches into a Dutch oven; heat to 350 degrees F. Fry cannoli shells 1 minute or until golden brown. drain on paper towels, and cool about 5 seconds. Carefully remove cannoli form. Cool shells completely.
- Thoroughly drain ricotta cheese in a strainer, discarding liquid. Place ricotta cheese in container of an electric blender or food processor, and process until smooth.
- Combine ricotta, mascarpone cheese, 3/4 cup confectioners’ sugar, and, if desired, amaretto in a medium mixing bowl; beat at medium speed of an electric mixer until light and fluffy. Fold in 2 grated squares of chocolate; chill 4 hours.
- Pipe or spoon filling into shells. Sprinkle shells with 1/4 cup confectioners’ sugar and exposed filling with remaining grated chocolate.
- Serve immediately.
Notes
As a substitute for mascarpone cheese, combine 2 (8 ounce) packages cream cheese, 1/3 cup sour cream, and 1/4 cup whipping cream; beat well. Use 1 cup mixture for, reserving remainder for other uses.
Other than grated chocolate can be used to decorate the ends if you wish.
