Sicilian Cannoli Recipe

Cannoli Recipe with Chocolate Chip Filling

Recipe by Paggi Pazzo

Cannoli Recipe
Published: January 1st, 2018

Prep time: 30 min
Cook time: 4 hr
Total time: 4 hr 30 min
Yield: 20 servings
Calories per serving: 250
Fat per serving: 13g

Ingredients

• 2 pounds fresh ricotta cheese
• 3 tablespoons sugar
• 2 eggs
• 1 cup granulated sugar
• 4 cups Antico Caputo 00 flour
• 2 tablespoons unsalted butter
• 2 tablespoons vanilla abstract
• 1/3 cup Mini dark chocolate chips (Hershey’s)
• 1 teaspoon salt
• 2 tablespoons Marsala wine
• 1/4 cup olive oil or vegetable oil

Cooking Directions

1. For shell, add flower, 2 tablespoons of granulate flower to mixing bowl and stir (if using a mixing machine mix at low), then add marsala, continue to mix
2. Once mixture becomes a dough consistency, remove and kneed for several minutes then cover with a bowl and let rest for 30 minutes
3. Flatten out dough using flour to prevent sticking until dough is very thin, then use a round instrument to make 4-5 inch circles
4. Heat up olive or vegetable oil in a pot at 350 degrees – roll circle of dough and wrap onto a thin metal/steel roller lightly oiled (dab cannoli dough edges with olive oil or egg to stick together) and dip using tongs into pot for one minute turning so each shell is browned for 45 seconds. Remove then the shell from the metal instrument and put back into pot for 1 minute. Repeat for all shells
5. For the cannoli filling, drain fresh ricotta to remove all excess water and add to a bowl with remaining granulated sugar, and vanilla extract
6. Using a mixer whip the bowl at medium speed for several minutes until ricotta becomes slightly less thick, once complete add chocolate chips and mix with a spoon, then let chill for 2 hours
7. Once ricotta filling mixture is chilled, place in a pastry bag or plastic sandwich bag with a slight opening to the corner of the bag and fill cannoli shells
8. Sprinkle lightly with granulated sugar and serve