Cannoli

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
30 min

Yield:
12 to 15 cannoli
Level:
Intermediate

Ingredients
Directions
For the shells:

Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.

In a deep saute pan, heat the oil to 350 degrees F.

Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)

For the filling:

In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.

Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.


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    I made the shells and found them to be very chewy; they didn't have any nice crunch to them at all. My brother actually described it as chewing on a leather shoe..... However, I found the filling to be quite tasty, slightly runny but good overall. I would use the filling recipe again with maybe some small changes to make it thicker but I wouldn't make these shells again.
    Bought the shells as well - But the filling was FANTASTIC! I was so surprised to read some of the negative reviews. (And I'm a Jersey girl, so I know my cannoli!) There's so many variations to this recipe, so I think experimenting with what you like is worth it. I used regular riccotta and the heavy cream, and used choc chips on the ends instead of dipping. Guests - both kids and adults went nuts over these! I've been asked to bring them to partys!
    NO cannoli should EVER have heavy cream... ricotta only.
    can you use a dry white wine instead of marsala?
    the filling was runny, the taste was horrid and I am most disappointed with this recipe.
    Now, I am no novice baker/cook. But, this cannoli shell recipe is awful. I used a different filling than this recipe, so this 2 stars is only for the shells - no comment on the filling, although, YES, DRAIN
    I am used to dense rich creamy NYC style cannoli's--this recipe didn't work the first time I tried it, the filling was bumpy and awful. I tossed the recipe in the recycling bin and then discussed it with a chef I know and re-read the reviews of this and other cannoli's. The cheese clothe solution doesn't work, mostly makes it worse. Finally, I stumbled upon a "silky smooth" style ricotta and that made all the difference. So, be very sure to locate a smooth ricotta designed for desserts because the usual ricotta you pick up at the grocer for stuffed shells and other italian dishes doesn't cut it. Once, I found a "silky" ricotta I pulled the recipe from the recycling bin and tried again-very good, although still not as dense and rich as the ones I used to get when I lived outside NYC.
    That's what you'll get with this delicious filling recipe! I used goat milk ricotta (it's creamier than cow's milk), and substituted a little shaved milk chocolate to the mix in place of the dates. I dipped one end of the cannoli in shaved semi-sweet chocolate and the other in the chopped pistachios. It was a light and fluffy filling - very good and not too sweet.
    This recipe is GREAT, but I must admit I did purchase the cannoli shells. I followed the recipe for the filling and my family has requested them several times. This is a keeper and I may even try to make the shells.
    These are just like the ones I remember eating when I was a kid.
    Easy recipe to follow, and wonderful flavor. Better then any my family has had since we left New York!! Flavor Just like we used to get in Little Italy only better. I am Italian, now Thanks to Emeril I can eat like one, once again. Adele M.
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