One Cannoli Hope's Recipe of the Month

Classic Homemade Cannoli 

By: Lidia Bastianich

INGREDIENTS 

For the Shells:

2 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

2 tablespoons unsalted butter, cold and cut into small pieces

1/2 cup sweet Marsala wine

1 egg yolk

Vegetable oil or lard for frying

For the Filling:

2 cups ricotta cheese, drained

3/4 cup confectioners' sugar

1/2 teaspoon vanilla extract

1/4 cup mini chocolate chips

Zest of one orange (optional)

2 tablespoons finely chopped candied citron (optional)

For Assembly:

Powdered sugar, for dustingPowdered sugar, for dusting

Chopped pistachios, for garnish (optional)

Additional chocolate chips, for garnish (optional)

INSTRUCTIONS:

Prepare the Dough:

In a large bowl, sift together flour, sugar, and salt. Add butter and blend with your fingers or a pastry blender until the mixture resembles coarse crumbs. In a large bowl, sift together flour, sugar, and salt. Add butter and blend with your fingers or a pastry blender until the mixture resembles coarse crumbs. In a large bowl, sift together flour, sugar, and salt. Add butter and blend with your fingers or a pastry blender until the mixture resembles coarse crumbs. In a large bowl, sift together flour, sugar, and salt. Add butter and blend with your fingers or a pastry blender until the mixture resembles coarse crumbs. 

Make a well in the center, add Marsala wine and egg yolk. Mix until the dough comes together. If too dry, add a bit more wine; if too wet, add more flour.

Knead the dough on a floured surface until smooth. Wrap and let it rest for about 30 minutes.

Make the Shells:

Roll out the dough very thin (about 1/8 inch thick) on a lightly floured surface. Cut into 4-inch circles using a round cutter or a glass.Roll out the dough very thin (about 1/8 inch thick) on a lightly floured surface. Cut into 4-inch circles using a round cutter or a glass.

Roll out the dough very thin (about 1/8 inch thick) on a lightly floured surface. Cut into 4-inch circles using a round cutter or a glass.Roll out the dough very thin (about 1/8 inch thick) on a lightly floured surface. Cut into 4-inch circles using a round cutter or a glass.

Wrap each circle around a cannoli tube, sealing the edge with a bit of egg white or water.

Heat oil or lard to 375°F (190°C) in a deep fryer or large pot. Fry cannoli shells until golden brown, about 1-2 minutes. Remove with a slotted spoon, drain on paper towels, and let cool before removing from tubes.

Prepare the Filling:

In a bowl, mix ricotta cheese with confectioners' sugar, vanilla extract, and orange zest if using. Stir in the chocolate chips and candied citron. Chill until you're ready to fill the cannoli.In a bowl, mix ricotta cheese with confectioners' sugar, vanilla extract, and orange zest if using. Stir in the chocolate chips and candied citron. Chill until you're ready to fill the cannoli.In a bowl, mix ricotta cheese with confectioners' sugar, vanilla extract, and orange zest if using. Stir in the chocolate chips and candied citron. Chill until you're ready to fill the cannoli.In a bowl, mix ricotta cheese with confectioners' sugar, vanilla extract, and orange zest if using. Stir in the chocolate chips and candied citron. Chill until you're ready to fill the cannoli.

Fill the Cannoli:

Just before serving, use a pastry bag or a spoon to fill each cannoli shell from both ends. Be careful not to overfill as the shells might break.Just before serving, use a pastry bag or a spoon to fill each cannoli shell from both ends. Be careful not to overfill as the shells might break.Just before serving, use a pastry bag or a spoon to fill each cannoli shell from both ends. Be careful not to overfill as the shells might break.Just before serving, use a pastry bag or a spoon to fill each cannoli shell from both ends. Be careful not to overfill as the shells might break.

Dust with powdered sugar and garnish with chopped pistachios or extra chocolate chips if desired.

Note: Cannoli are best served immediately as the shells can become soggy over time. If you need to prepare them in advance, fill just before serving.

Credit: This recipe is adapted from "Lidia's Italy" by Lidia Bastianich, with minor modifications for clarity and simplicity.

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