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Crispy Homemade Cannoli Shells with Creamy Chocolate Chip Filling

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A classic Italian dessert featuring ultra-crisp homemade cannoli shells filled with a velvety, lightly sweetened ricotta and cream cheese filling studded with mini chocolate chips.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 2 tablespoons (25 g) granulated sugar
  • 1/4 teaspoon (1.5 g) salt
  • 2 tablespoons (28 g) unsalted butter, cold and cut into small pieces
  • 1/2 cup (120 ml) dry white wine
  • 1 teaspoon (5 ml) vanilla extract
  • Vegetable oil for frying (about 4 cups or 1 liter), neutral-flavored like canola
  • 1 1/2 cups (375 g) ricotta cheese, drained well
  • 1/2 cup (120 g) cream cheese, softened
  • 3/4 cup (90 g) powdered sugar, sifted
  • 1/2 cup (90 g) mini semisweet chocolate chips
  • 1 teaspoon (5 ml) vanilla extract (for filling)
  • Mini chocolate shavings or cocoa powder for dusting (optional)

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed unsalted butter.
  2. Rub butter into flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
  3. Stir in dry white wine and vanilla extract until dough starts to come together; it will be slightly sticky.
  4. Turn dough onto a lightly floured surface and knead gently for about 5 minutes until smooth and elastic. Wrap in plastic wrap and chill for at least 30 minutes.
  5. Divide dough into 4 portions. Roll each portion into a thin circle about 1/8 inch (3 mm) thick. Cut circles using a 4-inch (10 cm) round cutter or bowl.
  6. Wrap each dough circle around a cannoli tube, sealing edges with a little water to avoid oil seeping in.
  7. Pour vegetable oil into a deep frying pan or Dutch oven to a depth of at least 2 inches (5 cm). Heat oil to 350°F (175°C) using a cooking thermometer.
  8. Carefully lower wrapped dough tubes into hot oil using tongs or a slotted spoon. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding.
  9. Remove shells from oil and drain on paper towels. Once cool enough to handle, gently slide shells off the tubes. Let cool completely on a wire rack.
  10. Drain ricotta cheese in a fine mesh strainer or cheesecloth for at least 30 minutes to remove excess moisture.
  11. In a bowl, combine drained ricotta, softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Fold in mini chocolate chips.
  12. Transfer filling to a piping bag or zip-top bag with the tip cut off. Pipe filling into both ends of each shell just before serving to keep shells crisp.
  13. Optionally dust filled cannoli with powdered sugar or cocoa powder and garnish with mini chocolate shavings.

Notes

Rest dough for at least 30 minutes to relax gluten and prevent shrinkage. Maintain oil temperature at 350°F (175°C) for crisp shells. Fill shells just before serving to avoid sogginess. Use dry white wine for dough elasticity and flavor. For dairy-free or gluten-free adaptations, substitute ingredients accordingly.

Nutrition

Keywords: cannoli, homemade cannoli shells, Italian dessert, chocolate chip filling, crispy cannoli, ricotta filling, cream cheese filling

Find it online: https://hungermind.com/crispy-homemade-cannoli-shells-with-creamy-chocolate-chip-filling-recipe/