Posted By Mary Freeland on December 9, 2010

This week’s recipe is one that really says it’s holiday season for us. Growing up, cannoli was a seasonal treat. We’re sure that has something to do with how involved the process is because frankly we could eat these things year round. Breakfast cannoli anyone?

Sadly we can’t claim the recipe is a tried and true family secret or a prized treasure passed down from generation to generation. However, we can tell you that we’ve used this one ourselves and the results are outstanding! Our thanks to the brilliant bakers over at The Italian Chef for this one. Visit them often for everything from amazing recipes like this one to tips on travel, cookbooks and wonderful blog content.

Cannoli (for Christmas or any day!)

Shells:
1 3/4 cups flour
1 tablespoon sugar
pinch of salt
2 tablespoons of butter, melted
3/4 cup Marsala wine
egg white
2 quarts vegetable oil for frying

Filling:
1 15oz container of Ricotta cheese
1/2 cup of sugar
1 teaspoon of vanilla
1/4 cup of mini chocolate chips
confectioners sugar for dusting

1. In a mixing bowl combine flour, sugar and salt. Add the melted butter and marsala wine. Turn out onto a lightly floured surface and knead until well mixed.
2. Wrap dough in plastic wrap and refrigerate for 2 to 3 hours.
3. Roll out the dough until very thin. Using a cookie cutter or the rim of a glass, cut dough into 4-inch rounds, and roll again until very thin.
4. Roll each piece tightly around a cannoli tube. Seal with egg white.
5. Heat the vegetable oil in a deep 3.5 quart pot to 350 degrees.
6. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.
7. Place the dough forms in the hot oil and fry until golden brown, 2-3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.
8. In a large mixing bowl whip sugar, vanilla and ricotta together until smooth, then stir in the chocolate chips.
9. Spoon filling into a pastry bag with a large round tip. Pipe the ricotta cream into the pastry shells, dust with confectioners sugar and serve immediately.

Categories: Holidays, Italian Recipes
Tags: holiday meals, Italian Recipes