Homemade Cannolis

I MADE CANNOLIS, AND NOBODY DIED!!!!!!!

To put it lightly, I was very excited with my most recent “baking” attempt.  (Even though technically these are fried, I’m telling myself they are a baked good because we all know I suck at baking.)  So tricky thing, you HAVE to have Cannoli molds.  I do not know how it would be possible without them.  They work pretty great though and are for sure worth the $10.  Living in Houston area, you don’t really come across many cannolis for sale.  As a family who has visited the north east a few times, we love cannolis.  So I decided to take the situation into my own hands, and bring the cannolis to us!  For the first time making them, I just used a simple traditional ricotta recipe for the filling and topped it off with chocolate chips.  Next time, I might be a little more adventurous.  However, the traditional ricotta recipe was incredibly delicious, and even my SUPER picky little brother loved them.  I found this recipe on the food network website and followed it pretty precisely.

What You’ll Need
Cannoli Shells:
2 cups all-purpose flour, plus for dusting
2 tbsp granulated sugar
1/2 tsp cinnamon
1/2 tsp salt
2 tbsp cold, unsalted butter, cut into small pieces
1 lg egg yolk
1/2 cup dry Marsala or white wine
Vegetable Oil, for frying
Filling:
2 1/2 cups ricotta
3/4 cup confectioners’ sugar, plus for dusting
1/2 tsp finely grated orange zest
1/2 tsp vanilla extract
Mini Chocolate Chips (optional)

How to Do it
For the cannoli shells:
Pulse the flour, granulated sugar, cinnamon and salt together in a food processor or mixer.  Add the butter and pulse until thoroughly combined.  Add the egg yolk and Marsala and process until the dough forms a ball.  Turn the dough out onto a piece of plastic wrap and flatten into a disk.  Refrigerate for 10 minutes.
Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F.
Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick.  Cut out as many circles as possible.  Size should be large enough to wrap around the cannoli mold and overlap at the ends.  Gather scraps, re-roll, and cut out more circles.
Line a baking sheet with paper towels.  Wrap a circle of dough around a cannoli tube.  Lightly moisten an edge with water and pres the edges together very firmly to seal.  The main goal when making these is to make sure the cannolis do not pop open/come apart.  Repeat with as many cannoli tubes as you have.  Fry the tubes with the dough, turning once, until the shells are golden brown all over (4-5 minutes).  Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels.  Let the tubes cool slightly, then repeat until all of the dough is fried, keeping the oil at 350 degrees F.  Cool the shells completely.
For the filling:
Mix the ricotta, confectioners’ sugar, orange zest and vanilla together in a bowl until smooth.  Fill a pastry bag (or ziploc bag) with the filling.  Hold a cannoli shell in one hand; with the other, insert the bag tip into the center of the shell and pipe out the filling.  Turn the shell around and fill the other side.  Repeat with the remaining shells and filling.  Arrange on a platter and dust with confectioners’ sugar.  Serve filled shells immediately.  You can store unfilled shells in an airtight container at room temperature for up to 4 days and fill when ready to serve.

I ordered some of the mini cannoli molds, so that’s why mine all look so tiny!  I thought they were pretty cute though.  I have pictures below!  If you try out the recipe let me know how it works for you in the comments!!!

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