Homemade Cannoli

Cannolihave a wonderfully thin and crispy shell containing a filling rich in flavor.

Prep Time 45

Cook Time 1

Total Time 1 45

Servings 12 Cannoli

In a medium bowl, mix the flour, sugar, and salt.
Add in diced butter pieces and work with hands until the mixture becomes fine and has a crumb like texture.
Add the egg yolk and white wine. Mix until the ingredients come together to form a smooth dough.
Pressed the dough into a thick oval, wrap, and chill for a few minutes while making the filling. For the fillings see below. To use only one filling, triple the ingredients required for the recipe.
In a medium pot, heat the sunflower oil to 360 degrees Fahrenheit.
Roll out the dough onto a prepared surface until about 1/8 of an inch thick. Cut the dough into fourths and work in small batches.
Punch out circles in a 3-to-4-inchdiameter, this can be done using a glass or bowl as well.
Wrap each circle around a cannoli mold. Use a little of the egg wash to seal the dough shut and assure it will stay on the mold while cooking.
Flare the edges of the dough slightly away from the dough.
Using a pair of tongs, submerge and fry the shell in oil until crispy – about two to three minutes.
Carefully slide the shell off the mold and set aside to cool. Repeat for all of the sough circles.
Dip Shell edges into the melted chocolate for the desired flavor. Sprinkle nuts onto the chocolate before the chocolate hardens
Place fillings in a pastry bag and fill each shell from both sides so the cream runs through the entire cannoli. Dust with powdered sugar if desired.
Enjoy!!

In a medium bowl, whisk the ricotta until smooth.
Add in the powdered sugar and vanilla extract. Mix to blend. Warm in the microwave.
In a pan, add sugar and 2 tbsp water, and place on medium to low heat. Allow the mixture to caramelize.
Add ricotta to the pan and cook until combined. Remove from the heat and allow to cool.
In a separate bowl, whisk the heavy cream until it reaches a stiff consistency. Because of the amount required, the cream was divided evenly among the three fillings.
Gently fold 1/3 of the cream into the ricotta mixture.
Refrigerator for half an hour to an hour.

In a medium bowl, whisk the ricotta until smooth.
Add in the powdered sugar and juice from 1 lemon. Mix to blend.
In a separate bowl, whisk the heavy cream until it reaches a stiff consistency. Because of the amount required, the cream was divided evenly among the three fillings.
Gently fold 1/3 of the cream into the ricotta mixture.
Stir in the lemon zest of one lemon into the mixture.
Refrigerator for half an hour to an hour.

In a medium bowl, whisk the ricotta until smooth.
Add in the powdered sugar and vanilla extract. Mix to blend
In a separate bowl, whisk the heavy cream until it reaches a stiff consistency. Because of the amount required, the cream was divided evenly among the three fillings.
Gently fold 1/3 of the cream into the ricotta mixture.
Stir in the lemon zest of one lemon into the mixture.
Refrigerator for half an hour to an hour.

I would recommend filling the shells right before serving. The cream will sit in the shell and will cause it to soften if left out too long!