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Classic Cannoli
Credit:
Susie Cushner
Recipe Summary
Yield: Makes 3 dozen
Ingredients
For the Filling
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners’ sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
For the Shells
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 cup sweet Marsala wine
3 tablespoons vegetable oil
Vegetable oil, for frying
1 large egg white, lightly beaten
4 ounces semisweet chocolate (preferably 61 percent cacao)
1/2 cup shelled unsalted pistachios, finely chopped
Cook's Notes
We flattened our dough with a pasta machine, but you can also reach for a rolling pin. Either way, be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli. You will need three or four cannoli forms to make this recipe. Remember to drain the ricotta the night before.
Gallery
Classic Cannoli
Credit:
Susie Cushner
Recipe Summary
Yield: Makes 3 dozen
Gallery
Classic Cannoli
Credit:
Susie Cushner
Classic Cannoli
Credit:
Susie Cushner
Classic Cannoli
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners’ sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 cup sweet Marsala wine
3 tablespoons vegetable oil
Vegetable oil, for frying
1 large egg white, lightly beaten
4 ounces semisweet chocolate (preferably 61 percent cacao)
1/2 cup shelled unsalted pistachios, finely chopped
Directions
Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
With an electric mixer on medium speed, beat ricotta and confectioners’ sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
Make the shells: Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and then into pistachios. Let set 15 minutes on parchment paper.
Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners’ sugar, and serve immediately.
Cook's Notes
We flattened our dough with a pasta machine, but you can also reach for a rolling pin. Either way, be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli. You will need three or four cannoli forms to make this recipe. Remember to drain the ricotta the night before.
Cook’s Notes
We flattened our dough with a pasta machine, but you can also reach for a rolling pin. Either way, be sure to roll out the dough very thinly to give the fried shells the blistered texture of true cannoli. You will need three or four cannoli forms to make this recipe. Remember to drain the ricotta the night before.
Reviews (3)
Add Rating & Review
315 Ratings
5 star values:
42
4 star values:
46
3 star values:
142
2 star values:
68
1 star values:
17
Reviews (3)
Add Rating & Review
315 Ratings
5 star values:
42
4 star values:
46
3 star values:
142
2 star values:
68
1 star values:
17
Add Rating & Review
315 Ratings
5 star values:
42
4 star values:
46
3 star values:
142
2 star values:
68
1 star values:
17
315 Ratings
5 star values:
42
4 star values:
46
3 star values:
142
2 star values:
68
1 star values:
17
315 Ratings
5 star values:
42
4 star values:
46
3 star values:
142
2 star values:
68
1 star values:
17
- 5 star values:
- 42
- 4 star values:
- 46
- 3 star values:
- 142
- 2 star values:
- 68
- 1 star values:
- 17
Martha Stewart Member
Rating: Unrated
08/12/2008
Add 1/2 teaspoon cinnamon, missing from recipe, as per Martha Stewart Living Magazine.
Martha Stewart Member
Rating: Unrated
08/12/2008
Recipe missing the amount for cinnamon. Add 1/2 teaspoon of cinnamon, as per Martha Stewart Magazine "Dessert of the month." From what I can see the amount of flour is there, must of been corrected.
Martha Stewart Member
Rating: Unrated
02/01/2008
THE RECIPE FORGOT TO INCLUDE AMONG THE INGREDIENTS THE AMOUNT OF FLOUR ... SOS!!! I WANT TO MAKE THESE TODAY!!!!
Martha Stewart Member
Rating: Unrated
08/12/2008
Add 1/2 teaspoon cinnamon, missing from recipe, as per Martha Stewart Living Magazine.
Rating: Unrated
Recipe missing the amount for cinnamon. Add 1/2 teaspoon of cinnamon, as per Martha Stewart Magazine "Dessert of the month." From what I can see the amount of flour is there, must of been corrected.
Rating: Unrated
02/01/2008
THE RECIPE FORGOT TO INCLUDE AMONG THE INGREDIENTS THE AMOUNT OF FLOUR ... SOS!!! I WANT TO MAKE THESE TODAY!!!!
All Reviews for Classic Cannoli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Classic Cannoli
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
