Homemade Cannoli Recipe

🧂 Ingredients

• 800 g sheep’s milk ricotta or 3 cups
• 300 g sugar or 1 ½ cups
• 250 g mini semi-sweet chocolate chips or ½ cup
• 250 g 00 flour or 1 ½ cups
• 20 g sugar or 1 ½ tablespoon
• 3 g salt 3 or 1/2 teaspoon
• 2 g cocoa powder or 1 teaspoon
• 25 g lard or 1 tablespoon
• 45 g eggs or 1 egg

  whisked + 1 more separate
• 50 g marsala wine or ¼ cup
• 8 g white wine vinegar or 1 teaspoon

Instructions

• 1 Filling: Add the ricotta cheese to a chinois or a strainer lined with
  cheesecloth and place it over a bowl and in the refrigerator to drain excess
  liquid for at least 2 hours or overnight.
• 2 Remove the ricotta and place it in a stand mixer with the paddle attachment and
  whip on low speed while slowly adding in the sugar.
• 3 Mix until the cheese is smooth and then fold in the chocolate chips until they
  are completely mixed in. Refrigerate until ready to use.
• 4 Shells: Sift together the flour, sugar, salt, and cocoa powder into a large
  bowl.
• 5 Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2
  minutes.
• 6 Transfer to a clean surface dusted with flour and knead the dough for 10-15
  minutes.
• 7 Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
• 8 Remove the dough and place on a clean surface dusted with flour and roll it out
  until it is about a ¼” to 1/3” thick.
• 9 Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of
  the dough as possible, which will make about 20-25.
• 10 Roll each round out until they are about 5” to 6” in diameter, be sure to dust
  with flour wherhe needed to avoid any sticking.
• 11 Whisk 1 egg together in a bowl and set aside.
• 12 Wrap each rolled out dough round around a metal cannoli cylinder and rub a
  little whisked egg onto the end of the cannoli dough and wrap the other end over
  top and gently press to secure. Repeat until all of the cannoli shells are
  prepped.
• 13 Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on
  paper towels or a rack on a sheet tray.
• 14 Once they are cool, remove the shells from the metal cannoli cylinders.
• 15 To Stuff: Take the filling out of the refrigerator and add it to a piping back
  with no tip.
• 16 Once the filling is in there use scissors to cut off the end of the piping bag,
  which is about a ½” up from the tip of the bag.
• 17 Generously stuff each cannoli shell using the filling in the piping bag. You
  will have to pipe in one side then turn it to pipe in the other side.
• 18 Generously sprinkle on powdered sugar and serve!

Nutrition Info