How to Cook Homemade Cannoli

"Cannoli filling is always made with ricotta and generally powdered sugar to sweeten it. Fillings generally include mascarpone and whipped cream."

How to Cook Homemade Cannoli

Ingredients Cook Homemade Cannoli:

FOR FILL:

• 1 (16-oz.) container of ricotta
• 1/2 c. mascarpone cheese
• 1/2 c. powdered sugar, divided
• 3/4c. heavy cream
• 1 teaspoon. pure vanilla extract
• 1 teaspoon. Orange peel
• 1/4 tsp. halal salt
• 1/2 c. mini chocolate chips, for decoration

FOR THE SHELL:

• 2c. all-purpose flour, plus more for the surface
• 1/4 c. sugar
• 1 teaspoon. halal salt
• 1/2 tsp. cinnamon
• 4 tbsp. cold butter, diced
• 6 tbsp. white wine
• 1 large egg
• 1 egg white, for greasing
• Vegetable oil, for frying

How to Make Homemade Cannoli:

Create Fill:

1. Dry the ricotta by placing it in a soft mesh sieve over a large bowl. Let dry in the refrigerator for at least an hour and up to overnight.
2. In a large bowl using a hand mixer beat the heavy cream and 1/4 cup powdered sugar until stiff peaks form.
3. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.

MAKING SHELLS:

1. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut the butter into the flour mixture with your hands or a cookie-cutter until the size of a pea. Add the wine and eggs and mix until a dough forms. Knead often in a bowl to help the dough stick together. Pat into a flat circle, then wrap in a plastic wrap and refrigerate for at least 1 hour and up to overnight.
2. On a lightly floured surface, make the dough in half. Roll one 1/2" thick. Use a 4" circle cookie cutter to cut out the dough. Repeat with remaining dough. Roll over the notes to cut out some extra circles.
3. Wrap the dough around the cannoli mold and spread the egg white where the dough will meet to seal together.

TO FRY:

1. In a large saucepan over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on paper towels. - grounded plate. Let it cool enough.
2. When it is cool enough to grip or use a kitchen towel to grip, gently twist the shell from the mold to remove it.
3. Place the filling in a pastry bag fitted with an open star tip. Dip the filling into the shell, then dip the ends in the mini chocolate chips.

FOR AIR FRYING:

1. Working in rows, place the molds into an air frying basket and cook at 350° for 12 minutes, or until golden.
2. When it is cool enough to grip or use a kitchen towel to grip, gently free the twisted skin from the mold.
3. Place the filling in a pastry bag fitted with an open star tip. Dip the filling into the shell, then dip the ends in the mini chocolate chips.