Classic Ricotta Cannoli
The roots of cannoli trace back to Sicily, specifically Palermo and Catania. It began to spread during the Arab influence in the 9th century, when rosewater and candied ricotta were common ingredients. Over time, cannoli became one of the most famous Italian desserts, now popular all over the world. This dessert is also perfect for special occasions: weddings, holidays, or a worthy ending to an elegant dinner. The freshest taste is the best, as the contrast between the crunchy dough and the creamy filling offers a magical experience. Tip: Strain the ricotta overnight in a cheesecloth to ensure you get a thick cream. You can even bake the cannoli shell in advance, but only fill it before serving so it doesn't get wet!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, whisk together the flour, sugar, and a pinch of salt. Add the softened butter, egg, and white wine. Mix to combine, then knead until you have a smooth, elastic dough. Cover with plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
2
While the dough rests, prepare the filling: drain the ricotta cheese thoroughly in a fine-mesh sieve. Mix it with the powdered sugar, orange zest, and finely chopped chocolate chips. The cream should be thick enough to pipe. Refrigerate until ready to use.
3
On a lightly floured surface, roll the dough out thinly. Cut into approximately 4-inch squares. Wrap the squares around metal cannoli forms, and press the edges together with a dab of water to seal them and prevent them from opening during frying.
4
Heat the oil in a deep pot to approximately 350°F (180°C). Use a kitchen thermometer to monitor the temperature. Fry the cannoli until golden brown, then remove and drain on paper towels. Let them cool completely before gently sliding them off the forms.
5
Once the shells are cool, fill them with the ricotta cream using a piping bag. Pipe the cream in from both ends to ensure they are completely filled. They are best served immediately for maximum crispness, but can be stored in the refrigerator for a few hours.
6
Before serving, dust with powdered sugar and garnish with grated chocolate, if desired. Important: Fill the cannoli just before serving to prevent the shells from becoming soggy.
