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Homemade Cannoli

INGREDIENTS

FOR THE FILLING:
  • 1 (16-oz.) container ricotta 
  • 1/2 c. mascarpone cheese
  • 1/2 c. powdered sugar, divided 
  • 1 c. heavy cream 
  • 1 tsp. pure vanilla extract
  • 1 tsp. orange zest
  • 1/4 tsp. kosher salt
  • 1/2 c. mini chocolate chips, for garnish 
FOR THE SHELLS:
  • 2 c. all-purpose flour, plus more for surface
  • 1/4 c. granulated sugar
  • 1 tsp. kosher salt
  • 1/2 tsp. cinnamon
  • 4 tbsp. cold butter, cut into cubes
  • 6 tbsp. white wine
  • 1 large egg
  • 1 egg white, for brushing
  • Vegetable oil, for frying 

 

DIRECTIONS

MAKE FILLING:
  1.  Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. 
  2. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. 
  3. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
MAKE SHELLS:
  1. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. 
  2. On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. 
  3. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. 
FOR FRYING:
  1. In a large pot over medium heat, heat about 2″ of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. 
  2. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. 
  3. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. 
FOR AIR FRYER:
  1. Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden. 
  2. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. 
  3. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. 

ALL RIGHTS RESERVED © 2019 www.delish.com

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