Chocolate Chip & Orange Cannoli
Mmmm Cannoli. I found this reicpe on Epicurious and made some changes to better reflect how I remember making cannoli as a kid.
- 10 minutes
- 20 minutes
- 1 1/2 cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled unsalted butter, cut into cubes
- 3/4 cup orange juice
- 1 pound (2 cups) fresh sheep’s- or cow’s-milk ricotta, drained 1 hour in cheesecloth-lined sieve
- 3/4 cup superfine sugar
- 1/3 cup whole chocolate chips blended in the food processor
- 1 teaspoon vanilla extract
To fry and serve
- About 8 cups vegetable oil
- 1 egg white, lightly beaten
- Confectioners’ sugar for dusting (optional
- Special equipment: deep-fat thermometer, 4-inch diameter round cookie cutter, 6 (roughly 5 5/8-by-5/8-inch) metal cannoli tubes
Follow This Recipe
- Make dough
- In medium bowl, whisk together flour, sugar, cocoa, and cinnamon.
- Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.)
- Drizzle limoncillo over mixture and gently stir with fork until incorporated.
- Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.)
- Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
- Make filling
- In medium mixing bowl, stir together ricotta, sugar, chocolate chips, and vanilla.
- Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and stored, refrigerated, covered.)
- Form, fry, and fill shells
- Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough.
- Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
- Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
- Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white–brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
- Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel–lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
- Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
- When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner’s sugar and serve immediately.
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