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Italian Cannolis with Chocolate Chip-Ricotta Filling recipe

To make this recipe, you will need 2 to3 aluminum cannoli tubes. The unfilled shells and the basic fillingcan each be stored separately in airtight containers for up to3 days. Once the shells are filled, they should be served immediatelyto retain crispness.

Recipe: Italian Cannoliswith Chocolate Chip-Ricotta Filling

Cannoli Shells:1 1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg, slightly beaten
1/4 cup dry white wine
2 tablespoons firm butter, cut into small pieces
1 large egg white, slightly beaten
Vegetable oil for deep frying

  • Blend flour with salt and sugar in a bowl.Make a well in center, place whole egg and butter in well. Stirwith fork; add wine, 1 tablespoon at a time, until dough beginsto cling together.
  • Use hands to form into a ball; cover andlet stand 15 minutes.
  • Roll dough out on floured surface to about1/16-inch thick. Cut into three 1/2-inch circles. With rollingpin, roll circles into ovals. Wrap each oval around aluminumcannoli tube. Seal the edge with egg white. Turn back the endsto flare slightly.
  • Heat 2-inches of oil in a deep saucepanto 350°F (175°F). Fry 2 to 3 shells at a time for 1 minute,or until lightly golden. Remove cannoli with tongs to drain andlet cool about 10 to 15 seconds, then slip out of the tube, handlingshells carefully.

    Basic Chocolate Chip/Ricotta Filling:

    2 pounds ricotta cheese, well drained
    1 1/2 cups unsifted powdered sugar
    4 teaspoons vanilla extract
    1 1/4 cups milk chocolate chips

  • Beat cheese until smooth. Add vanillaand beat in sugar. Mix in chocolate chips. Cover; chill severalhours.

    Fluffy Chocolate Chip/Ricotta Filling:

    1 pound ricotta cheese
    3/4 cup unsifted powdered sugar
    2 teaspoons vanilla extract
    3/4 cup milk chocolate chips
    1 cup heavy cream

  • Follow directions above for basic chocolatechip filling. Beat the cream until stiff and fold into the chocolateand cheese mixture.
  • To serve, use a plain large pastry tubeto force Ricotta filling into cannoli shells. Remember fill onlythe number of cannoli you plan to serve at once.

    Note: This filling is lighter, but richer.

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