Cannoli

There is one more gadget you absolutely have to add to your collection, cannoli tubes. If you have never tried cannoli before, you need to give these fresh home-made cannoli a try.

Cannoli
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This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Cannoli
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe creates a perfectly crunchy airy shell, filled with a simple ricotta cheese filling. Not too sweet, not too rich, and oh so much fun to make
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Servings Prep Time
3 dozen 1 hour
Cook Time
20 min
Ingredients
Needed for cooking
Filling
Servings: dozen
Units:
Instructions
Cannoli shells
  1. In a large mixing bowl add the flour, sugar, cinnamon, port wine, and egg
  2. Using the dough hook attachment mix for about 10 minutes
  3. Wrap the dough up with plastic wrap and refrigerator for two hours
  4. Separate the dough into three equal parts
  5. Take 1/3 of the dough and using a rolling pin, roll onto a lightly floured surface
  6. Dough should be about an 1/8" thick
  7. Use a 4” round cookie cutter to cut out your cannoli
  8. Take the cannoli dough and wrap it around the cannoli tubes, sealing the over lapping edge with egg yolk
  9. In a large heavy bottomed saucepan, fill with 1" of oil. Heat to 375°F
  10. Cook each cannoli until golden brown. Drain your finished cannolis on a paper bag with paper towel. Remove cannoli tubes shortly after removing from the heat. Be careful when removing the tubes
  11. Let cannolis cool completely before filling
Filling
  1. In a medium bowl, add ricotta cheese and powdered sugar
  2. Mix together for one minute
  3. Using a spatula, fill a pastry bag with filling
Finishing
  1. On a cookie sheet lined with parchment paper, place the cooled canolli shells
  2. Dip the ends in chocolate, and add sprinkles
  3. Fill both ends of each cannoli shell with the filling
  4. Dust with powdered sugar
  5. Consume within 24 hours after making. If you store in an airtight container  they will taste great, only they will not remain crunch for more than a day
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