Cannoli WITH Chocolate CHIP Ricotta Filling
- 30m Prep Time
- 20m Cook Time
- 1h Ready In
Classic Italian cannoli with a creamy ricotta and mascarpone filling, studded with mini chocolate chips and pistachios. The shells are fried to flaky perfection.
Ingredients
- 473 ml all-purpose flour
- 44.4 ml sugar
- 44.4 ml butter or lard melted
- 1 egg
- 2 egg yolks
- 78.9 ml Marsala wine
- water
- 1 egg white lightly beaten
- vegetable oil for frying (preferably peanut)
- 237 ml whole-milk ricotta drained
- 237 ml mascarpone cheese
- 59.1 ml confectioners' sugar
- 14.8 ml freshly squeezed lemon juice
- 7.39 ml grated orange zest
- 59.1 ml pistachios finely chopped
- mini chocolate chips
Nutrition (per serving, estimated)
Estimated based off 11 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 15.6 mg
- Iron: 1.29 mg
- Magnesium: 9.3 mg
- Phosphorus: 64 mg
- Potassium: 69.7 mg
- Zinc: 0.39 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml all-purpose flour
- 44.4 ml sugar
- 1 egg
- 2 egg yolks
- 78.9 ml Marsala wine
- water
- vegetable oil for frying (preferably peanut)
- 237 ml mascarpone cheese
- 59.1 ml confectioners' sugar
- 14.8 ml freshly squeezed lemon juice
- 7.39 ml grated orange zest
- mini chocolate chips
Prepare
- Melt 44.4 ml butter or lard
- 1 egg white, lightly beaten
- Drain 237 ml whole-milk ricotta
- 59.1 ml pistachios, finely chopped
Let's Cook
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Step 1.
In a mixing bowl, combine 2 cups all-purpose flour and 3 tablespoons sugar. Make a well in the center and pour in 3 tablespoons melted butter or lard, 1 egg plus 2 yolks, 1/3 cup Marsala wine, and 2 to 3 tablespoons water. Mix with a fork until a stiff dough forms.
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Step 2.
Turn the dough out onto a lightly floured surface and knead until smooth and pliable, 5 to 6 minutes. If the dough feels too dry, add another tablespoon of water and continue kneading. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
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Step 3.
After the dough has chilled, divide it in half. If using a pasta machine, run each half through the machine several times until you reach the thinnest setting. If using a rolling pin, roll out the dough on a lightly floured surface as thin as possible without tearing.
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Step 4.
Using a large glass or cookie cutter 4 to 5 inches in diameter, cut out circles from the dough. Wrap each circle around a cannoli tube, sealing the overlapping edge with a bit of lightly beaten egg white.
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Step 5.
In a wok, heat a few inches of vegetable oil (preferably peanut) to 360°F, using a deep-fry thermometer. Fry the shells on the tubes a few at a time, without overcrowding, turning them as they become golden brown, about 1 to 2 minutes. Drain on paper towels. Repeat with remaining dough. Set shells aside to cool completely.
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Step 6.
While the shells cool, make the filling: In a mixing bowl, combine 1 cup drained whole-milk ricotta, 1 cup mascarpone cheese, 1/4 cup confectioners' sugar, 1 tablespoon lemon juice, 1½ teaspoons grated orange zest (optional), and 1/4 cup finely chopped pistachios (optional). Beat with a wooden spoon or electric mixer on medium speed until combined, about 3 minutes. Chill the filling in the refrigerator until ready to use.
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Step 7.
When ready to serve, fill a pastry bag (or a heavy-duty resealable plastic bag with a corner cut) with the chilled filling. Pipe the filling gently into the cooled cannoli shells. Dip the ends in mini chocolate chips, dust with confectioners' sugar if desired, and serve immediately.