Cannoli

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, chilled and cubed
• 3 tablespoons vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups ricotta cheese
• 1/2 cup confectioners' sugar
• 1 teaspoon orange zest
• 1/2 teaspoon cinnamon
• 1/2 cup mini chocolate chips
• Vegetable oil for frying
• Powdered sugar for dusting

Steps

1. 1 In a food processor, pulse flour, sugar, and salt. Add butter and oil, pulsing until mixture resembles coarse crumbs.
2. 2 Whisk together egg and vanilla, then drizzle into processor while pulsing until dough forms a ball.
3. 3 Wrap dough in plastic and chill for 30 minutes.
4. 4 For the filling, mix ricotta, confectioners' sugar, orange zest, and cinnamon. Fold in chocolate chips.
5. 5 Roll out dough thinly, cut into rounds, and drape over cannoli forms. Press edges to seal.
6. 6 Heat oil in a deep skillet to 350°F. Fry shells until golden, about 2 minutes per side.
7. 7 Drain on paper towels and let cool.
8. 8 Carefully remove shells from forms and fill with ricotta mixture using a piping bag.
9. 9 Dust with powdered sugar before serving.

Equipment

• Food processor
• Cannoli forms
• Piping bag

Variations

• Add chopped pistachios or candied fruit to the filling for extra texture and flavor.

Substitutions

• If ricotta isn't available, use a mix of cream cheese and Greek yogurt for a tangy alternative.

Pairings

• Fresh berries or a citrus salad make a refreshing contrast.

Nutrition

Tips

• Keep shells and filling separate until ready to serve for best texture.
• Use mini chocolate chips to avoid clogging the piping bag.

Storage

Store filled cannoli in an airtight container in the fridge for up to 24 hours. Do not refreeze.

Freezing: Unfilled shells can be frozen for up to 1 month. Thaw at room temperature before filling.

Serving Suggestions

• Serve with a side of espresso or a glass of dessert wine.

FAQ