Every Christmas I make homemade cannoli’s.
This is a tradition I started when I was six months pregnant with my first born Jenna. It may have been caused by pregnancy cravings, but that’s a whole other blog post and beside the main point. That very first attempt, I mastered the cannoli shells perfectly.
This past Christmas, my cannoli filling finally came out perfectly!!! Holy Cannoli! I shared my excitement via Facebook, cause that’s what we do these days, right?! After being messaged about the cannoli’s over the past few years, and the response I just received from my Facebook post, I have decided it is time to share!
Cannoli’s can seem challenging but, I promise you, they’re just time consuming when it comes to the shells. BUT, oh so deliciously worth it!!
First, you will need cannoli forms. I purchased mine locally at my favorite family owned Italian deli, Romanelli’s Italian Deli in Phoenix, Arizona. The forms are $6.99 for four forms. I purchased a few sets to make it easier and faster. The instructions to make the forms should be on the package. This is the same one I follow, but I make a different filling than the package.
- 3 tbsp shortening
- 2 cups flour
- 2 tbsp sugar, granulated
- 1/4 tsp cinnamon
- 1/4 cup any cooking wine
- 1 egg, slightly beaten
- Cut shortening into flour mixture until it resembles coarse crumbs.
- Fold in sugar and cinnamon.
- Gradually add wine...I drizzle a bit and add the egg. Mix until pastry holds together (you may need to add more wine if needed).
- Form into a ball, cover and refrigerate 1 to 2 hours.
- Divide dough into quarters. On lightly floured (cleaned) surface, roll out dough really thin.
- I use a round glass dish about 4 to 5 inches and press down on top and twist to cut each piece out. I roll out enough dough to make 8 shells at a time.
- Loosely wrap each dough piece around the metal forms. Seal where they meet with the beaten egg.
- Deep fry in canola oil until golden brown. They cook fast so watch carefully.
- Drain on paper towels and let cool before removing forms.
- Let cool completely before filling.
- 1/2 cup whipping cream
- 1 15 oz whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 cup milk chocolate chips, chopped or whatever candy or treat you would like
- 1. In mixing bowl, whip the cream until stiff peak forms. Place in separate bowl and set aside.
- 2. In the same mixing bowl, add ricotta cheese, powdered sugar, cinnamon and vanilla. Mix on medium until combined.
- 3. Fold in whipped cream and chocolate chips.
- 4. Chill for at least 2 hours before filling the shells.