Cannoli Shells And Ricotta Cream Filling Recipe

How to Make Cannoli Shells And Ricotta Cream Filling

1. **Prepare the Ricotta (Start 3 days before):** Place 2 lbs ricotta cheese in a colander lined with cheesecloth. Set the colander over a large bowl and refrigerate for at least 48 hours to drain excess liquid.
2. **Make the Cannoli Shells Dough:**
3. In a small bowl, whisk together 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons ice water.
4. In a large bowl, combine 2 cups all-purpose flour, ½ cup granulated sugar, ½ teaspoon salt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon ground cinnamon.
5. Cut in 1 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Make a well in the center and pour in the wet ingredients. Mix until just combined. If the dough is too dry, add 1-2 tablespoons ice water at a time until it comes together.
7. Turn the dough out onto a lightly floured surface and knead for 3 minutes until smooth.
8. Form the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30-60 minutes.
9. Divide the dough into 4 equal pieces. Roll each piece out using a pasta machine or rolling pin to a very thin sheet, about the thickness of construction paper.
10. Cut the dough into 4 ½-inch circles.
11. Wrap unused dough circles in plastic wrap to prevent drying.
12. **Fry the Cannoli Shells:** Heat 4 quarts of peanut oil to 375°F (190°C) in a large, heavy-bottomed pot fitted with a deep-fry thermometer. Oil the cannoli tubes by briefly submerging them in hot oil.
13. Wrap each dough circle around a cannoli tube, overlapping the edges and sealing with a little egg white. Do not stretch or pull the dough tightly.
14. Carefully lower a few cannoli tubes into the hot oil, being careful not to overcrowd the pot. Fry for about 2 minutes per side, turning until golden brown.
15. Remove the cannoli tubes with tongs and let them drain on a wire rack set over a baking sheet lined with paper towels.
16. While still warm, gently twist and slide the cannoli shells off the tubes.
17. Let the shells cool completely on the rack overnight.
18. Store cooled cannoli shells in an airtight container at room temperature for up to 2 months.
19. **Make the Ricotta Filling:**
20. In a large bowl, beat the drained ricotta cheese with a wire whisk until smooth and creamy.
21. Add 1 ½ cups confectioners’ sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon cinnamon oil. Blend until smooth and creamy.
22. Gently stir in ½ cup mini chocolate chips.
23. Refrigerate the filling for at least 48 hours before serving. Freeze any leftover filling for later use. Thaw in the refrigerator overnight.
24. **Assemble the Cannoli:**
25. Using a knife, gently fill the cannoli shells with the ricotta filling.
26. Arrange the cannoli on a serving platter and dust with confectioners’ sugar.
27. Serve immediately. Mangiare, mangiare!