Cannoncini Stuffed Recipe

Cannoli, also known as cannoncini, are classic Italian pastries consisting of tube-shaped shells of fried pastry dough filled with a sweet, creamy ricotta filling. Here’s a detailed recipe to make these delightful treats from scratch.

Ingredients

For the Pastry Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup white wine (or Marsala wine)
• Vegetable oil, for frying

For the Ricotta Filling:

• 2 cups ricotta cheese, drained
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup mini chocolate chips (optional)
• 1/4 cup chopped candied citrus peel (optional)

For Garnish:

• Powdered sugar, for dusting
• Chopped pistachios, for dipping the ends (optional)

Instructions

1. Make the Pastry Dough:

• In a medium bowl, whisk together the flour, granulated sugar, and salt.
• Cut in the butter until the mixture resembles coarse crumbs.
• Add the egg yolk and wine, mixing until a dough forms. Add more wine if the dough is too dry.
• Knead the dough on a lightly floured surface until smooth, about 5-7 minutes.
• Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

2. Prepare the Ricotta Filling:

• While the dough rests, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using) in a large bowl. Mix until smooth.
• Fold in the mini chocolate chips and candied citrus peel if using.
• Cover the bowl and refrigerate the filling until ready to use.

3. Roll and Cut the Dough:

• Roll out the rested dough on a lightly floured surface to about 1/8-inch thickness.
• Using a round cutter (about 4 inches in diameter), cut out circles from the dough.
• Wrap each dough circle around a metal cannoli tube (cannoncini mold), sealing the edges with a little water or egg white.

4. Fry the Shells:

• Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
• Carefully fry the dough-wrapped tubes in batches until golden brown, about 2-3 minutes.
• Remove the shells from the oil and drain on paper towels. Let them cool slightly before gently removing the metal tubes.

5. Fill the Cannoli Shells:

• Just before serving, fill a piping bag fitted with a large round tip with the ricotta filling.
• Pipe the filling into both ends of each cannoli shell, filling them completely.

6. Garnish and Serve:

• Dip the ends of the filled cannoli in chopped pistachios if desired.
• Dust the cannoli with powdered sugar just before serving.

Tips for the Perfect Cannoli

1. Draining Ricotta: Make sure to drain the ricotta cheese well to prevent a runny filling. You can do this by placing the ricotta in a cheesecloth-lined strainer and letting it drain in the refrigerator for several hours or overnight.
2. Frying Temperature: Maintain the oil temperature at 350°F for even frying. Use a thermometer to monitor the temperature.
3. Shells Storage: If making the shells ahead of time, store them in an airtight container at room temperature to keep them crisp. Fill them just before serving to prevent them from becoming soggy.
4. Variations: You can flavor the ricotta filling with different extracts such as almond or orange for a unique twist. Also, try adding other mix-ins like chopped nuts or dried fruit.

Enjoy these delightful cannoli as a perfect dessert for any special occasion or simply as a delicious treat to indulge in!