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Nutritional Info
  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 6.8 g
  • Cholesterol: 27.3 mg
  • Sodium: 45.7 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Cannoli recipe calories by ingredient
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Cannoli recipe

Submitted by: PRNFPN


Number of Servings: 48

Ingredients

    Cannoli Shells
    2 cups all-purpose flour (additional as needed for kneading)
    1 Tbsp sugar
    1/4 tsp kosher salt
    1 Tbsp plus 2 tsp unsalted butter (cut into small pieces)
    1 egg yolk
    1/2 cup dry white wine

    Cannoli filling
    32 oz Ricotta cheese
    8 oz cream cheese
    1 cup extra fine granulated sugar
    1 cup heavy whipping cream
    2 tsp vanilla
    1 1/2 tsp lemon zest
    1 1/2 tsp orange zest
    1/4 cup mini semi-sweet chocolate chips

Directions

For the shell dough, in a medium bowl, sift together flour, sugar and salt. Work the butter pieces into the flour mixture with your fingers until mixture becomes coarse and sandy. Add egg yolk and wine. Mix until dough becomes smooth (kneading with additional flour as needed for 5 - 7 minutes). Place dough in bowl and cover with plastic wrap. Let rest in fridge for 30 minutes. Work with dough in small portions. Roll out dough as thin as possible and cut into 3-4 inch circles. Roll onto cannoli molds. Fry 2 at a time in hot Crisco oil until golden in color. Remove cannoli from oil and place on paper towel allowing it to cool slightly. Hold one end of form with pot holder and gently grasp cannoli with another pot holding and slide it from the mold. Continue to cook all shells following previous steps. Store cooked shells in air tight container. Shells may be refrigerated or frozen for later use.

For filling: Allow ricotta cheese to drain on paper towels or cheese cloth over night. Beat sugar and cream cheese. Add vanilla extract, lemon and orange zest, and chocolate chips. In small bowl, whip the heavy cream until peaks form. Gently fold ricotta cheese and whipped cream into sugar and cream cheese mixture. Refrigerate filling for at least one hour. Fill shells within one hour of serving.

Serving Size: 24 servings






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