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Authentic Italian Cannoli Treat

Authentic Italian Cannoli Treat – A Sicilian Delight!
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A delightful and traditional Italian dessert featuring crispy pastry shells filled with a creamy ricotta mixture, perfect for any occasion.

Ingredients

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  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 1/2 cup sweet Marsala wine
  • 2 tablespoons water
  • 1 tablespoon distilled white vinegar
  • 1 large egg
  • 1 egg yolk
  • 1 egg white
  • 1 quart oil for frying, or as needed
  • 32 ounces ricotta cheese, drained
  • 1/2 cup confectioners’ sugar
  • 4 ounces semisweet chocolate, chopped (optional)
  • 1 teaspoon lemon zest, or to taste

Instructions

  1. Mix flour, sugar, and cinnamon together in a medium bowl. Cut in shortening until crumbly.
  2. Make a well in the center and add Marsala wine, water, vinegar, egg, and egg yolk. Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed, for about 10 minutes.
  3. Cover with plastic wrap and refrigerate for 1 to 2 hours.
  4. Divide cannoli dough into three balls. Flatten each one just enough to fit through a pasta machine.
  5. Roll a ball of dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary.
  6. Place the sheet of dough on a lightly floured surface. Using a cutter or large glass, cut out 4 to 5-inch circles.
  7. Dust the circles with a light coating of flour. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
  8. Heat oil in a deep fryer or deep skillet to 375°F (190°C). Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes.
  9. Use tongs to turn as needed. Remove shells carefully using tongs, and place them on a cooling rack set over paper towels. Cool slightly and twist the tube to remove the shell.
  10. Mix ricotta cheese and confectioners’ sugar together in a large bowl until well combined. Fold in chocolate and lemon zest.
  11. Transfer the ricotta mixture to a pastry bag and pipe into the shells, filling from the center to one end, then repeating from the other side.
  12. Dust with additional confectioners’ sugar to serve, if desired.

Notes

  • Make sure to drain the ricotta cheese well to avoid a watery filling.
  • For a dairy-free version, use a plant-based ricotta alternative.
  • The shells can be made in advance and stored in an airtight container.

Nutrition

Find it online: https://www.spiritsdrink.com/authentic-italian-cannoli-treat-recipe/