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Prep time
2 hours 30 minutes
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Cook time
30 minutes
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Serves
8, depending on size
Author Notes
This recipe was passed down to me from my grandfather who was born in Sicily. We would make these together every Christmas and I always felt so special to get to be the one to pipe the filling into the shells and to dip the ends in chocolate chips!
For best results, fill the cannoli shells right before serving rather than filling and refrigerating, although they will still taste amazing, you risk the crispy shell being less that crispy! —Holly James
Ingredients
- Pastry Shell
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1 3/4 cups
Flour
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1 tablespoon
Sugar
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1 pinch
Salt
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2 tablespoons
Butter, melted
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3/4 cup
Marsala Wine
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Unflavored Oil, for Frying
- Filling
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2 pounds
Ricotta
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1 cup
Powdered Sugar
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2 teaspoons
Vanilla
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1/2 cup
Mini Chocolate Chips
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1/4 cup
Candied Citron
Directions
- Pastry Shell
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Combine flour, sugar, and salt. Add melted butter and marsala wine. Turn out dough onto lightly floured surface. Knead until well mixed. Wrap dough in plastic and refrigerate for 2-3 hours.
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Roll out dough until very thin. Cut into 4" rounds or squares. After cutting, roll each piece again until very thin. Then wrap around greased cannoli form/tube and seal with egg white.
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Fry in hot oil until golden brown. Remove from oil and drain on paper towel. Cool and gently twist tube to remove shell.
- Filling
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Mix all filling ingredients until smooth (with a hand mixture).
Stir in chips and citron.
Stuff shells and dip ends in chips or chopped pistachios
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