RECIPES / Desserts
an Italian favorite! who doesn't like a cannoli! the cream is dreamy, the shells are crispy, you are gonna love them!
For the Ricotta Cream:

2lbs whole milk ricotta
1 1/2 cups confectioners’ sugar
1 tsp vanilla
1/2 tsp. cinnamon
1 oz. semisweet chocolate chopped

For the shells:
2 cups flour + more if needed
1 tbsp. cocoa powder
1/2 tsp cinnamon
1/2 tsp salt
3 tbsp vegetable oil
1/2 cup dry white wine

1 egg white, beaten
Vegetable oil, for deep frying

Candied cherries or chocolate chips + extra confectioners sugar (optional)
Place strainer over bowl. Scrape ricotta into strainer and cover with wrap and small plate. Weight the plate with heavy can. Let ricotta drain in refrigerator several hours or overnight.

To make shells: in lg. bowl of electric mixer, combine flour, sugar, cocoa, cinnamon, and salt. Stir in the oil and enough wine to make soft dough. Put onto lightly floured surface and knead till smooth and well blended, about 2 min. shape into a ball. Cover with wrap and let rest room temp. for at least 30 min.Then roll out dough using rolling pin. Lightly dust dough w/flour as needed to keep from sticking. Cut dough into pieces using brim of glass cup. Oil the cannoli tubes. Place cannoli tube on one piece of dough at an angle from corner to corner; fold two other corners around the tube. Dab a little egg white on the dough where the edges overlap. Press the overlap to seal. Repeat with remaining dough. Pour 2 inches of oil into deep fryer, heat to 375. Line a baking pan with paper towel to drain. Carefully lower a few cannoli tubes at a time into the oil. Fry till golden about 2 min. turning them to brown evenly. Remove with tongs, holding so the oil flows out from the tubes, drain briefly and remove cannoli tubes while they are still hot. Pull by pulling tube with potholder and holding the shell carefully, cool completely.

To make the ricotta cream: put ricotta in food processor and blend till creamy, add confectioners sugar, vanilla, cinnamon, blend till smooth. You can make filling 24 hrs before if needed.
To assemble: fill pastry bag and use 1/2 inch plain tip, or a storage bag. Squeeze gently until 1/2 filled, turn shell and fill from other side. Decorate ends with candied cherries and/or chocolate chips. Place on serving platter and sprinkle with confectioners’ sugar. Serve within 1 hour. Enjoy!

Servings: 2 dozen

Nutritional information per serving

No nutrition information available

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