Sicilian Cannoli with Ricotta Filling

Updated at: Fri, 08 Sep 2023 17:59:56 GMT

Step 1

If using a brand of ricotta that has a lot of moisture, place the ricotta in a fine mesh sieve lined with cheese cloth over a bowl. Refrigerate and let drain for at least 2 hours.

Step 2

Place the strained ricotta in a bowl, add powdered sugar, cinnamon and whisk until smooth.

Step 3

Please note that ricotta is known for it's grainy texture and therefore it is normal that the mixture will not be smooth as mascarpone cheese, for example, or whipped cream.

Step 4

Taste the filling and add additional sugar, if necessary, according to taste. Refrigerate while you prepare the cannoli shells.

Step 5

Place flour and sugar in a large bowl. Make a well in the centre and add the egg, oil, red wine and milk.

Step 6

Use a fork to beat the wet ingredients and gradually incorporate the flour in order to form a dough.

Step 7

Knead on a lightly floured surface until smooth, about 5 minutes.

Step 8

This dough does not require a resting period and can be rolled immediately.

Step 9

Divide the dough into 4 pieces. Work with one piece of dough at a time and keep the remaining pieces covered to prevent from drying out.

Step 10

Use a pasta roller or a rolling pin to roll out the dough as thin as possible, until second to last setting if using a pasta roller. Sprinkle the dough with flour, as needed, to prevent from sticking.

Step 11

Roll all the pieces of dough and cover them with a kitchen towel in order to prevent the sheets from drying out.

Step 12

Cut 4-inch dough circles with a cookie cutter. Alternately, use anything you have on hand with a similar sized opening.

Step 13

Reroll scraps of dough and continue until all the dough is used up. Wrap the circles around the cannoli molds and use a beaten egg white to seal the ends.

Step 14

Fill a deep heavy bottomed pot (or use a deep fryer if you have one) with about 2 inches of oil.

Step 15

When the oil is hot, fry 3 or 4 cannoli shells at a time until golden and bubbly. You may have to hold them down to ensure that all sides are evenly fried. Transfer to a paper towel lined plate or tray.

Step 16

Use 2 paper towels to carefully separate the cannoli molds from the shell (be careful, they will be extremely hot!) and continue frying the remaining rounds of dough.

Step 17

Fill the cannoli shells with the ricotta cream once they are completely cooled.

Step 18

Fill a pastry bag, fitted with a star or round tip attachment, with the ricotta cream. Alternately, use a freezer bag with the tip cut off.

Step 19

Pipe the cream at both ends of each cannoli shell making sure that the cream reaches the center of the shell.

Step 20

Top the ends with chopped pistachios and chocolate chips (optional). Dust with powdered sugar before serving.

Step 21

Fill up to 2 hours before serving. Refrigerate filled cannoli.

Step 22

If you follow this recipe exactly as is, you should have perfect crisp cannoli shells. However, if after storing them you feel they have not kept their crisp texture simply warm them in a 300 degrees F preheated oven for 5 minutes. Let cool completely before filling with cream.

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