The Pioneer Woman Tasty Kitchen
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Cannoli

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Level: Intermediate

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Description

Cannoli filled with ricotta, chocolate shavings, lime and orange zests.

Ingredients

  • FOR THE DOUGH:
  • 1 ounces, weight Unsalted Butter
  • 7 Tablespoons Sugar
  • 2 whole Eggs, Divided
  • 1 teaspoon Pure Vanilla Extract
  • 3-½ Tablespoons Dry White Wine
  • ½ teaspoons Salt
  • 5-⅓ ounces, weight All-purpose Flour
  • _____
  • FOR THE FILLING:
  • 4 cups Ricotta Cheese
  • 1-½ cup Powdered Sugar
  • ¼ cups Shaved Chocolate
  • 1 whole Lime, Zested
  • 1 whole Orange, Zested
  • Vegetable Oil, For Frying
  • Powdered Sugar (for Sprinkling)

Preparation

Into your stand mixer, with your paddle attachment cream your butter and sugar together until light in color and creamy. Add in one egg, and mix to combine. Add in vanilla extract and wine until well combined. Add the salt and gradually add in the flour until a dough ball forms. Switch to your dough hook attachment and knead until it’s smooth (tacky but not sticky), approximately 6-8 minutes. Cover and place in the refrigerator for approximately 2 hours.

While the dough is chilling, make your filling.

Into your stand mixer with the paddle attachment mix your ricotta cheese until nice and smooth. Add in your powdered sugar and mix well. Add in the chocolate shavings and mix well. Add in your zests and mix together. Place in the refrigerator to chill until you are ready to fill your cannoli shells.

Take your cannoli dough from the refrigerator and place it onto a lightly floured surface. Into a decent-sized frying pan, place your oil over medium-high heat until it reaches 350 degrees. While the oil is heating, roll out your dough. It needs to be fairly thin, about 1/16-inch thickness. Your dough circles will depend upon the size of your forms, so use your judgement. Using a large circular cookie cutter, cut your dough into circles. Place the circles around your cannoli forms. Beat the one remaining egg to use as your egg wash. Seal the edge of the shell by brushing on a little of the egg wash. Continue assembling.

When the oil is at 350 degrees, place cannoli forms into the oil and fry until golden (only 1-2 minutes). Carefully remove the cannoli shells with a skimmer and place onto a plate lined with paper towels. Allow forms to cool completely before trying to remove them.

Once shells are cooled, place your chilled filling into a pastry bag and pipe into the shells. Garnish with a dusting of powdered sugar!

5 Comments

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on 5.6.2011

Oh my….I am soo hooked on these. I’ll just pretend they’re diet cannoli’s :)
Thank you.

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Theresa DePaepe aka Mama on 6.7.2010

Fresh or homemade cannolis are fabulous. My dear husband made forms for me by purchasing an aluminum shower rod from our local hardware store, cutting to length, and smoothing the edges. Works perfectly!

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bakerluvr on 3.11.2010

I adore these – my fav dessert ever!!!
Thanks for the recipe. ic

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shellsonvancouverisland on 3.11.2010

I ate the most wonderful cannoli in Palermo, Sicily …… I may try this just to bring back those wonderful memories!

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doreenre on 3.11.2010

When do you add the chocolate? I’ve been looking for a simple cannoli filling, I’ll definitely try this.

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