Description
Ana and Lydia’s cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners’ sugar, and then add more to taste.
Ingredients
- 3 cups all-purpose flour
- ¼ cup white sugar
- ¼ teaspoon ground cinnamon
- 3 tablespoons shortening
- 1 egg
- 1 egg yolk
- ½ cup sweet Marsala wine
- 1 tablespoon distilled white vinegar
- 2 tablespoons water
- 1 egg white
- 1 quart oil for frying, or as needed
- 1 (32 ounce) container ricotta cheese
- ½ cup confectioners’ sugar
- 1 teaspoon lemon zest, or to taste
- 4 ounces semisweet chocolate, chopped (Optional)
Instructions
- Make shells: Mix flour
- sugar
- and cinnamon together in a medium bowl. Cut in shortening until crumbly. Make a well in the center and add Marsala wine
- water
- vinegar
- egg
- and egg yolk. Mix with a fork until the dough becomes stiff
- then finish kneading it by hand on a clean surface
- adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll a ball of dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a cutter or large glass
- cut out 4 to 5-inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes
- sealing the edge with a bit of egg white. Repeat with remaining dough balls.
- Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).
- Fry shells on the tubes in hot oil
- a few at a time
- until golden
- about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs
- and place them on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes
- then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes
- and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.
- Make filling: Mix ricotta cheese and confectioners’ sugar together in a large bowl until well combined. Fold in chocolate and lemon zest. Transfer mixture into a pastry bag and pipe into shells
- filling from the center to one end
- then doing the same from the other side. Dust with additional confectioners’ sugar to serve
- if you like.
Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 3 hrs 45 mins
Servings: 30