Learn how to make cannoli with our easy-to-follow recipe. Add cannoli shell butter and rub it into the dry ingredients until there are no more lumps.
Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. Can be made ahead and fried the next day. Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. It’s important to take care when cooking with hot oil.
Read our guide on how to deep-fry safely to avoid accidents in the kitchen. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar.
Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. RECIPE TIPSCOOKING WITH HOT OIL It’s important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen. Curated cheese, delivered straight to your door. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Delish editors handpick every product we feature.
We may earn commission from the links on this page. Italian bakeries have been serving up cannoli forever. The crispy shell and creamy sweet filling are nearly irresistible. Often times, they come with mini chocolate chips or chopped pistachios or dipped in chocolate. No matter what topping you pick, they’re a MAJOR treat.