1/12 Photos of Cannoli Shells and Ricotta Cream Filling
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
My Private Note
Units: US | Metric
For the Ricotta Cream
- 64 ounces whole milk ricotta cheese, drained
- 16 ounces powdered sugar, sifted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 -3 drops cinnamon oil
- 8 ounces bar milk chocolate candy bars with almonds (at room temperature)
For the Cannoli Shells
- 1Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- 2Scrape the ricotta into the colander and cover with plastic wrap.
- 3Let the ricotta drain in the refrigerator for two days, until it is dry.
- 4To make the dough for cannoli shells: In a small bowl put eggs.
- 5Beat eggs; add vanilla and ice water to eggs.
- 6In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- 7Add the shortening and mix until crumbly.
- 8Make well in dry mixture and add wet mixture.
- 9Using your hands mix together, if it is dry, add more ice water.
- 10Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- 11Shape the dough into a flattened ball.
- 12Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- 13Cut the dough into 4 pieces.
- 14Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- 15Lightly dust the dough with flour as needed to keep the pieces from sticking.
- 16Continue to pass the dough through the machine until you reach the last or second to last setting.
- 17You might need to run the dough through the pasta machine three times.
- 18The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna’s cannoli tubes are 6 inches long and 1 inch in diameter.).
- 19Continue rolling out the remaining dough.
- 20If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- 21Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- 22Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- 23Heat oil until a deep frying thermometer shows 375 degrees.
- 24Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- 25Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- 26Repeat with the remaining dough.
- 27Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- 28Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- 29With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- 30Then drain the cannoli still on tube briefly in a metal bowl.
- 31While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- 32When the cannoli shells are barely warm set them on top of the rack.
- 33It is important that the shells stay on the racks overnight.
- 34Repeat with the remaining dough.
- 35If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- 36The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- 37To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- 38Add the confectioners’ sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- 39Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- 40Frozen ricotta cream can be defrosted in the refrigerator later.
- 41To assemble, use a knife to push the ricotta cream into the cannoli shell.
- 42Place the cannoli on a serving platter and sprinkle with confectioners’ sugar.
- 43Use within an hour.
Browse Our Top Crusts/Pastry Dough Recipes
You Might Also Like...View All Crusts/Pastry Dough Recipes
Nutritional Facts for Cannoli Shells and Ricotta Cream Filling
Serving Size: 1 (121 g)
Servings Per Recipe: 44
- Amount Per Serving
- % Daily Value
- Calories 724.8
- Calories from Fat 605
- Total Fat 67.2 g
- Saturated Fat 14.5 g
- Cholesterol 31.6 mg
- Sodium 56.4 mg
- Total Carbohydrate 26.5 g
- Dietary Fiber 0.5 g
- Sugars 18.2 g
- Protein 6.3 g
The following items or measurements are not included: