Homemade cannoli with ricotta cheese

Votes: 2

Photo of the dish: David Malosh

Time: 1 hour 30 min.
Complexity: average
Quantity: 24 cannoli

Homemade cannoli with ricotta cheese - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the tubes:

2 cups of premium flour, plus a little extra for dusting
1 tbsp. granulated sugar
1/4 teaspoon salt
1 tbsp and 2 tsp chilled finely chopped butter
1 large egg yolk and 1 beaten egg for brushing
0.5 cups dry white wine
Canola oil for frying
Special equipment: Metal cannoli molds (cannoli molds are available at specialty stores or online)

For the filling:

2 cups ricotta cheese (place in a sieve and let drain for 30 minutes)
3/4 cup powdered sugar, plus more for garnish
1 teaspoon ground cinnamon
1/4 tsp ground allspice
1/4 cup chilled heavy cream
1/4 cup semi-dark chocolate chips
1 lemon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, premium flour, eggs, ricotta cheese, cream, chocolate chips (granules), white wine, powdered sugar, allspice, cinnamon, lemon

Cooking the dish according to the recipe:

Prepare shortcrust pastry: In a medium bowl, combine the flour, granulated sugar, and salt. Mix in the butter with your hand until it forms crumbs. Add the egg yolk and wine, and stir with a wooden spoon until the dough forms a smooth batter.

Lay out plastic wrap on a flat surface and transfer the dough to the center of the wrap. Wrap the dough loosely in the wrap and press it down, forming it into a disk. Refrigerate while you prepare the filling.
Prepare the filling: In a medium bowl, whisk the ricotta until smooth. Add the powdered sugar, cinnamon, and allspice and whisk to combine.

In a separate bowl, whisk the heavy cream until stiff, then carefully fold it into the crumble mixture with a rubber spatula. Stir in the chocolate chips. Zest the lemon and add it to the ricotta. Refrigerate for 30 minutes to an hour while you prepare the rolls.

Prepare the tubes: Pour canola oil into a large Dutch oven to a depth of 2 inches (5 cm); heat the oil to 350°F (180°C). Meanwhile, coat a flat surface evenly with flour. Dust the dough with flour and lightly roll it out.

Divide the dough into 4 pieces. Roll each piece out one at a time to a thickness of about 1/3 cm. Using an upside-down small bowl and a paring knife, cut out circles 7.5-10 cm in diameter. You should end up with about 24 circles from the dough.
Wrap each circle of dough around a separate cannoli pan and brush with a lightly beaten egg to help the dough adhere better to the pan. The edges of the dough should be slightly loose to allow the oil to penetrate the tubes of dough during frying.

Carefully lower each roll into the hot oil in small batches, holding it by the edge of the pan. Fry the rolls until crispy, 2-3 minutes. Remove the rolls with tongs and place them on a baking sheet lined with paper towels. Let cool slightly.

Using a kitchen towel, hold the edge of the pan with one hand and hold the dough tube with the other. Gently twist the tube to separate it from the metal; set aside to cool. Repeat for the remaining tubes.
Let's get started cannoli: Using a spatula, spoon the cooled filling into a pastry bag and snip off the corner. Just before serving, fill the cannoli tubes with filling from both ends, ensuring there are no empty spaces. Dust the homemade cannoli with powdered sugar.