Vanilla Cannoli
3 Hours | Serves 4 (8-10 Cannoli)
Cannoli Dough
1 cup All-Purpose Flour
2 Tbsp Granulated Sugar
⅛ tsp Ground Cinnamon
1 Tbsp Salted Butter
2 Tbsp Marsala Wine
½ tsp Orange Liquor
2 tsp Cold Water
1 tsp Distilled White Vinegar
1 Large Egg Yolk
1 Large Egg White to Seal Seams
Approximately 2 qts Vegetable Oil for Frying (a few inches high on the pot you are using)
Cannoli Filling
1¼ cup Ricotta Cheese Drained
¼ cup Confectioners' Sugar
½ tsp Vanilla Extract
Lemon Zest to Taste
Start by making the cannoli dough. Combine the flour, sugar and cinnamon in a food processor or medium-sized mixing bowl. Mix together.
Cut in the butter by pulsing the food processor or using a dough cutter until you reach a crumbly texture.
Combine the Marsala wine, orange liquor, vinegar, water and egg yolk in a bowl. If using a food processor, blend in the wet ingredients until a dough ball forms.
If mixing by hand, make a well in the middle of your dry ingredients. Add the wet ingredients to the center. Mix ingredients together until a dough ball forms.
Flour a work surface and knead the formed dough for 8-10 minutes. Wrap in plastic wrap and refrigerate for 1-2 hours.
Place the vegetable oil in a pot large enough to add a few inches of oil for frying. Place on medium heat and slowly heat to 360-365 degrees. Hold until ready to fry.
While the dough is resting and cooling, and the oil is heating, prepare the filling by combining the ricotta cheese, vanilla extract, lemon zest and confectioners’ sugar in a small mixing bowl. Vigorously whisk all ingredients together until fully incorporated and smooth.
Refrigerate until ready to fill the cannolis.
When the dough has cooled for a few hours, transfer it to a floured surface. Roll the dough out thin, about ⅛-¼ inch.
Use a circle cookie cutter 3-4 inches in diameter to cut dough circles.
Flour the cannoli tube and loosely wrap the circle of dough around the tube. Use the egg white to glue the two ends together.
Fry 2-3 cannoli shells at a time for 2-3 minutes or until golden brown.
Place the cannoli shells on a cooling rack and allow to cook for 10-15 minutes. Use a pastry bag to pipe the cannoli filling into each shell. Do not fill the shells until you are ready to serve to avoid the shell getting soggy.
Cannoli Dough
1 cup All-Purpose Flour
2 Tbsp Granulated Sugar
⅛ tsp Ground Cinnamon
1 Tbsp Salted Butter
2 Tbsp Marsala Wine
½ tsp Orange Liquor
2 tsp Cold Water
1 tsp Distilled White Vinegar
1 Large Egg Yolk
1 Large Egg White to Seal Seams
Approximately 2 qts Vegetable Oil for Frying (a few inches high on the pot you are using)
Cannoli Filling
1¼ cup Ricotta Cheese Drained
¼ cup Confectioners' Sugar
½ tsp Vanilla Extract
Lemon Zest to Taste
Start by making the cannoli dough. Combine the flour, sugar and cinnamon in a food processor or medium-sized mixing bowl. Mix together.
Cut in the butter by pulsing the food processor or using a dough cutter until you reach a crumbly texture.
Combine the Marsala wine, orange liquor, vinegar, water and egg yolk in a bowl. If using a food processor, blend in the wet ingredients until a dough ball forms.
If mixing by hand, make a well in the middle of your dry ingredients. Add the wet ingredients to the center. Mix ingredients together until a dough ball forms.
Flour a work surface and knead the formed dough for 8-10 minutes. Wrap in plastic wrap and refrigerate for 1-2 hours.
Place the vegetable oil in a pot large enough to add a few inches of oil for frying. Place on medium heat and slowly heat to 360-365 degrees. Hold until ready to fry.
While the dough is resting and cooling, and the oil is heating, prepare the filling by combining the ricotta cheese, vanilla extract, lemon zest and confectioners’ sugar in a small mixing bowl. Vigorously whisk all ingredients together until fully incorporated and smooth.
Refrigerate until ready to fill the cannolis.
When the dough has cooled for a few hours, transfer it to a floured surface. Roll the dough out thin, about ⅛-¼ inch.
Use a circle cookie cutter 3-4 inches in diameter to cut dough circles.
Flour the cannoli tube and loosely wrap the circle of dough around the tube. Use the egg white to glue the two ends together.
Fry 2-3 cannoli shells at a time for 2-3 minutes or until golden brown.
Place the cannoli shells on a cooling rack and allow to cook for 10-15 minutes. Use a pastry bag to pipe the cannoli filling into each shell. Do not fill the shells until you are ready to serve to avoid the shell getting soggy.
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