Cannoli

Cannoli are crisp, tube-shaped pastries filled with a sweet ricotta filling. Originating from Sicily, they’re made with a simple dough flavoured with Marsala wine, then fried until golden. The creamy ricotta filling is often sweetened with icing sugar and vanilla, and the ends are sometimes dipped in pistachios or chocolate chips. A timeless Italian treat, cannoli offer the perfect balance of crunchy and creamy, making them a delicious dessert for any occasion.

Ingredients:

For the Dough:

• 1 large egg

• ⅓ cup (80 g) Marsala wine

• 2 cups (240 g) all-purpose flour

• 2 tbsp (25 g) granulated sugar

• ¼ tsp salt

• 3 tbsp (42 g) unsalted butter
  

For the Filling:

• 16 oz (450 g) fresh ricotta cheese (strained)

• ½ cup (60 g) powdered sugar

• 1 tsp vanilla extract
  

For Frying:

• Avocado oil
  

Instructions:

1. Make the Dough: In a small bowl, whisk together the egg and Marsala wine. In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until crumbly. Add the egg mixture and pulse until the dough comes together into a shaggy ball.
   

2. Knead and Rest: Turn the dough out onto a clean surface and knead for 2-4 minutes until smooth. Place the dough in a lightly oiled bowl, cover, and let rest for 1 hour.
   

3. Prepare Oil for Frying: Heat avocado oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F.
   

4. Roll and Cut Dough: Roll the dough as thin as possible (⅛ to 1/16 inch thick) and use a 4-inch cookie cutter to cut into rounds. For mini cannoli, use a 2-inch cutter.
   

5. Wrap the Cannoli Forms: Lightly oil the cannoli forms. Wrap the dough around each form and brush the edges with egg white to seal.
   

6. Fry the Shells: Fry the shells for about 1 minute per side, until golden brown. Carefully transfer to paper towels and remove the forms once safe to handle.
   

7. Cool the Shells: Let the shells cool completely before filling.
   

8. Make the Filling:I n a bowl, whip the strained ricotta, powdered sugar, and vanilla until smooth and creamy.
   

9. Fill the Shells: Transfer the filling to a piping bag and pipe it into the cooled shells. Optionally, dip the ends in toppings like chopped pistachios, mini chocolate chips, or candied orange peels.