Cannoli with Ricotta Filling

Introduction

Allow your taste buds to embark on an Italian sojourn with the classic Cannoli, enriched with a luscious ricotta filling. A quintessential delight from the heart of Sicily, Cannoli has wandered into kitchens across the world, each time leaving behind delighted sighs and a nostalgic aftertaste. This recipe is perfect for when you want to indulge in a sweet escape by crafting something intricately beautiful yet soulfully comforting. Let your culinary prowess unfurl as you recreate these gloriously crunchy tubes filled with creamy dreams. Journey on to our meticulous recipe and experience the joy of flawless Cannoli creation in the comfort of your home.

Kitchen Equipment Required

• Mixing Bowls
• Electric Mixer
• Rolling Pin
• Cannoli Tubes (metal)
• Deep Fryer or Heavy-bottomed Pan
• Piping Bag
• Large Pot or Dutch Oven
• Measuring Cups and Spoons

Cooking Time

Total estimated time: 1 hour 45 minutes

Recipe: Cannoli with Ricotta Fillings

Ingredients

• 250g (2 cups) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 60ml (1/4 cup) Marsala wine or dry white wine
• 1 egg yolk
• 30ml (2 tbsp) unsalted butter, melted
• 1/4 tsp salt
• 15g (1 tbsp) cocoa powder (optional, for color)
• 1 liter (4 cups) vegetable oil, for frying
• 500g (2 cups) ricotta cheese, drained
• 120g (1 cup) powdered sugar
• 5g (1 tsp) vanilla extract
• 60g (1/2 cup) mini chocolate chips
• 30g (1/4 cup) candied orange peel, chopped (optional)
• Powdered sugar, for garnishing

Instructions

Step 1: Prepare the Cannoli Shells

In a mixing bowl, combine the flour, sugar, and salt. Add in the melted butter and egg yolk, mixing until the mixture resembles coarse crumbs. Gradually add the Marsala wine, continuing to mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Step 2: Shape the Shells

Roll out the chilled dough on a floured surface to about 1/8 inch (3mm) thickness. Use a circular cutter to cut rounds of about 4 inches (10cm) in diameter. Carefully wrap each round around a cannoli tube, sealing the edges with a bit of water.

Step 3: Fry the Shells

Heat the vegetable oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). Fry the cannoli shells in batches, turning occasionally, until golden brown. Carefully remove and drain on paper towels. Allow to cool before removing the metal tubes.

Step 4: Prepare the Ricotta Filling

In a large bowl, beat the drained ricotta until smooth. Add the powdered sugar and vanilla extract, mixing well. Stir in the mini chocolate chips and candied orange peel. Transfer the filling to a piping bag.

Step 5: Fill the Cannoli

Once the shells are completely cool, pipe the ricotta filling into each end of the shells until filled. Be gentle to prevent shells from breaking.

Step 6: Serve

Dust the filled cannoli with powdered sugar before serving. Enjoy your freshly made Cannoli with Ricotta Fillings alongside a cup of espresso or an afternoon tea.

Conclusion

Bravo! You’ve successfully embraced the traditional indulgence of crafting exquisite Cannoli with ricotta fillings. Each bite encapsulates the authentic essence of an Italian bakery, bringing a tender culinary symphony to your home. Perfectly crispy yet lovably creamy, these cannoli are not merely desserts but a testament to your kitchen artistry. Enjoy sharing these heavenly treats with loved ones, or savor each bite privately — a genuine revel in the finesse acquired through devoted preparation. Buon Appetito!

Wyatt Travis Creator of AI MultiPrompter

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