Cannoli is a traditional Italian dessert that has its origins in the region of Sicily. This delicious preparation consists of crispy fried pastry shells filled with a sweet and creamy ricotta filling, which is often mixed with other ingredients to give it a unique flavor. Over the years, the cannoli has transcended Italian borders and has become popular in various Latin American countries, where it sometimes receives different names but maintains its original essence. In Mexico, for example, it is simply known as "cannoli," while in other countries like Argentina and Chile, they also preserve the Italian name or adapt it with slight variations in the recipe, adjusting it to the local taste. Without a doubt, this dessert is a symbol of the rich Italian culinary tradition that continues to win over palates around the world.
Cannoli
How to Prepare Cannoli
Ingredients: Flour, Salt, Sugar, Butter, Egg, White Wine, Ricotta Cheese, Mascarpone, Powdered Sugar, Amaretto, Semi-Sweet Chocolate.
To prepare the shells, combine flour, salt, and sugar in a medium bowl.
Incorporate the butter until the mixture resembles coarse flour.
Add the beaten egg.
Gradually add the wine, mixing well.
Form the dough into a ball, cover, and refrigerate for 30 minutes.
Turn the dough out onto a lightly floured surface and roll out to 1/16 inch thickness.
Cut into 3 1/2 inch circles and stretch the circles into 5 inch ovals.
Place a cannoli mold lengthwise in the center of each oval and roll the dough around the mold.
Moisten the seam with water to seal.
Pour oil to a depth of 3 inches in a Dutch oven and heat to 350 degrees F.
Fry the cannoli shells for one minute or until golden brown.
Drain on paper towels and cool for about 5 seconds.
Remove the mold and let the cannoli shells cool completely.
For the filling, drain the ricotta well in a colander, discarding the liquid.
Place the ricotta in a processor and process until smooth.
Combine ricotta, mascarpone, powdered sugar, and amaretto if using in a medium bowl and beat at medium speed with an electric mixer until light and fluffy.
Incorporate two grated squares of chocolate.
Place in the refrigerator and chill for 4 hours.
Fill the shells using a pastry bag or a spoon.
Sprinkle the shells with the remaining powdered sugar and the exposed filling with the remaining chocolate.
Ingredients (11)
- Flour
- Salt
- Sugar
- Butter
- Egg
- White Wine
- Ricotta Cheese
- Mascarpone
- Powdered Sugar
- Amaretto
- Semi-Sweet Chocolate
Instructions (30 steps)
- 1 Conchas: Combine flour
- 2 salt
- 3 and sugar in a medium bowl
- 4 Incorporate the butter until the mixture resembles coarse meal
- 5 Add the beaten egg
- 6 Gradually add the wine
- 7 mixing well
- 8 Form the dough into a ball
- 9 cover
- 10 and refrigerate for 30 minutes
- 11 Turn the dough out onto a lightly floured surface and roll out to 1/16 inch thickness
- 12 Cut into 3 1/2 inch circles and stretch the circles into 5 inch ovals
- 13 Place a cannoli form lengthwise in the center of each oval and roll the dough around the form
- 14 Moisten the seam with water to seal
- 15 Pour oil to a depth of 3 inches in a Dutch oven and heat to 350 degrees F
- 16 Fry the cannoli shells for one minute or until golden
- 17 Drain on paper towels and cool for about 5 seconds
- 18 Remove the form and let the cannoli shells cool completely
- 19 Filling: Drain the ricotta well in a colander
- 20 discarding the liquid
- 21 Place the ricotta in a processor and process until smooth
- 22 Combine ricotta
- 23 mascarpone
- 24 powdered sugar
- 25 and amaretto if using in a medium bowl and beat at medium speed with an electric mixer until light and fluffy
- 26 Incorporate two grated squares of chocolate
- 27 Place in the refrigerator and chill for 4 hours
- 28 Fill with a pastry bag or with a spoon
- 29 Fill the shells
- 30 Dust the shells with the remaining powdered sugar and the exposed filling with the remaining chocolate