with Chocolate Chip-Ricotta Filling
To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The unfilled shells and the basic filling can each be stored separately in airtight containers for up to 3 days. Once the shells are filled, they should be served immediately to retain crispness.
1 1/3 cup unsifted all-purpose flour
1/2 teaspoon salt
2 tablespoons granulated sugar
1 large egg, slightly beaten
1/4 cup dry white wine
2 tablespoons firm butter, cut into small pieces
1 large egg white, slightly beaten
Vegetable oil for deep frying
Basic Chocolate Chip/Ricotta Filling:
2 pounds ricotta cheese, well drained
1 1/2 cups unsifted powdered sugar
4 teaspoons vanilla extract
1 1/4 cups milk chocolate chips
Fluffy Chocolate Chip/Ricotta Filling: (Tip: This filling is lighter, but richer.)
1 pound ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream
- For Cannoli Shells: Blend flour with salt and sugar in a bowl. Make a well in center, place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon at a time, until dough begins to cling together. Use hands to form into a ball; cover and let stand 15 minutes.
- Roll dough out on floured surface to about 1/16-inch thick. Cut into 3 1/2-inch circles. With rolling pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube. Seal the edge with egg white. Turn back the ends to flare slightly.
- Heat 2-inches of oil in a deep saucepan to 350°F (175°F). Fry 2 to 3 shells at a time for 1 minute, or until lightly golden. Remove cannoli with tongs to drain and let cool about 10 to 15 seconds, then slip out of the tube, handling shells carefully.
- For Basic Chocolate Chip/Ricotta Filling: Beat cheese until smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover; chill several hours.
- For Fluffy Chocolate Chip/Ricotta Filling: Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture.
- To Serve: Use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
Makes about 12 cannolis.