A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.
Ingredients
Shells
1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
1 1/2 Tbsp (18g) granulated sugar
1/4 tsp salt
3 Tbsp (43g) unsalted butter, diced into small pieces
1/3 cup marsala wine*, then more as needed
1 large egg
1 egg white
Vegetable oil or shortening, for frying (about 8 cups)
Filling
32 oz. whole milk ricotta, strained**
1 1/2 cups (180g) powdered sugar***
3/4 cup (126g) mini chocolate chips
1/4 tsp ground cinnamon****
Chopped unsalted pistachios, optional
Instructions
Continue Reading in next page
ADVERTISEMENT
