Recipe Background
Cannolis are a classic Italian pastry that have become hallmarks of many Little Italy neighborhoods in the U.S., especially the North End in Boston, where lines for cannolis can wrap around the block. Making Holy Cannolis from scratch does take a bit of effort and equipment, like a cannoli mold and a deep fryer. You can customize from there if you want to get extra fancy, dipping the ends in melted chocolate or adding chocolate chips or pistachios to the filling. Holy Cannoli taste just heavenly alongside a cappuccino.
Cannolis are a classic Italian pastry that have become hallmarks of many Little Italy neighborhoods in the U.S., especially the North End in Boston, where lines for cannolis can wrap around the block. Making Holy Cannolis from scratch does take a bit of effort and equipment, like a cannoli mold and a deep fryer. You can customize from there if you want to get extra fancy, dipping the ends in melted chocolate or adding chocolate chips or pistachios to the filling. Holy Cannoli taste just heavenly alongside a cappuccino.
Ingredients
For the shells:
- 1 3/4 cups all-purpose flour plus more, to taste, for dusting a work surface
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter diced into small pieces
- 1 large egg
- 1/3 cup Marsala wine plus more, to taste
- 1 egg white
- shortening to taste (about 8 cups)
For the filling:
- 1 (32-ounce) container whole milk ricotta strained
- 1 1/2 cups powdered sugar
- 3/4 cup mini chocolate chips plus more, to taste
- 1/4 teaspoon ground cinnamon
Directions
- Pulse 1 3/4 cups of the flour, the sugar, and the salt in a food processor in short bursts about 10 times. Then, add the butter and do the same short bursts until no clumps remain.
- Add in the egg and 1/3 cup of the Marsala wine, pulsing to mix well. Add a little of the extra wine (no more than a few tablespoons) to bring the dough together into a soft mass, if needed
- Transfer the dough into a round, well-greased bowl and cover. Let the dough rest for 30-120 minutes at room temperature.
- Heat a large pot with 1 1/2 inches of the shortening to 350 degrees F.
- Using the flour, lightly dust a flat surface, then take half of the dough at a time, and roll until it is very thin.
- Using a round cookie cutter, cut the dough in 3-4 inch circles.
- After lightly greasing your cannoli forms, wrap individual circles around each form, and brush 3/4-inch of one end with the egg white. Press the edge to the opposite side, forming an open cylinder shell.
- Carefully place the shell in the preheated shortening and fry until golden brown and crisp, about 1-2 minutes.
- Remove the shell carefully and drain on a paper towel.
- Carefully remove the dough from the form using a paper towel. Repeat until you've used all the dough circles.
- Allow the shells to rest on a wire rack until cooled.
- Meanwhile, in a large mixing bowl, fold and stir together the ricotta, the powdered sugar, 3/4 cup of the chocolate chips, and the cinnamon. Transfer filling to a piping bag (or make-shift resealable bag) and pipe the filling evenly into the shells.
- Dip the edges of the filling into the extra chocolate chips, and serve.
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