Categories: Desserts
Ingredients
- For the Shells:
- 2 cups flour
- 1 tbsp. granulated sugar
- 1/4 tsp kosher salt
- 1 tbsp. + 2 tsp cold unsalted butter, cut into small pieces
- 1 large egg yolk, plus 1 beaten egg for brushing
- 1/2 cup dry white wine
- Canola oil, for frying
- For the Filling:
- 2 cups whole-milk ricotta, drained in a sieve for 30 minutes
- 3/4 cup confectioners' sugar, plus more for dusting
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup cold heavy cream
- 1/4 cup mini semisweet chocolate chips
- 1 lemon
- Metal cannoli tubes
Directions
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Make the dough: Sift together the flour, granulated sugar and salt into a medium bowl. Work in the butter with your fingers until the mixture becomes coarse and sandy.
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Add the egg yolk and wine and mix with a wooden spoon to make a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough into a disk. Let rest in fridge while you make the filling.
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Make the filling: Whisk the ricotta in a medium bowl until smooth. Stir in the confectioners’ sugar, cinnamon and allspice. Whisk to blend.
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In a separate bowl, beat the heavy cream with a whisk until fairly stiff, then gently fold into the ricotta mixture using a rubber spatula.
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Fold in the mini chocolate chips. Zest the lemon and fold it into the ricotta. Refrigerate for 30 minutes to an hour while you make the shells.
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Make the shells: Fill a large Dutch oven with 2 inches of canola oil; heat to 360. Meanwhile, sift an even layer of flour onto a flat surface. Dust the dough with flour and roll out slightly. Cut the dough into 4 pieces.
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Working with 1 piece of dough at a time, roll out until about 1/4-inch thick. With a paring knife, cut out 3-4-inch rounds using a small bowl as a guide. You should have about 24 rounds total.
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Wrap each round of dough around a cannoli mold, brushing with a little beaten egg to seal the seam and ensure the dough won’t slide off the mold. Flare out the edges of the dough slightly.
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Working in small batches, hold on end of each mold and carefully add to the hot oil. Fry the shells until crispy, 2-3 minutes.
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. Remove the shells from the oil using tongs and transfer to a baking sheet lined with paper towels. Let cool slightly.
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. Using a kitchen towel, grip the milk in one hand and hold the shell in the other. Twist the shell slightly to pull it off the mold; set aside to cool. Repeat to make more shells.
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. Fill the cannoli: Using a spatula, transfer the refrigerated filling to a pastry bag and snip the corner. Just before serving, pipe the filling into the shells from both sides so it runs through the whole shell. Dust the cannoli with confectioners’ sugar.