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For the crispy cannoli shells, you need: - 1 ½ cups all-purpose flour - 2 tablespoons unsweetened cocoa powder - 1 tablespoon sugar - ¼ teaspoon salt - 3 tablespoons unsalted butter, softened - 1 large egg, lightly beaten - ¼ cup water (as needed for dough) These basic ingredients create a nice, crunchy shell. The cocoa powder adds a subtle chocolate flavor. The ricotta filling is what makes these cannoli special. You will need: - 1 ½ cups fresh ricotta cheese - ½ cup powdered sugar - ½ teaspoon vanilla extract - ¼ teaspoon cinnamon These ingredients create a smooth and sweet filling. Fresh ricotta is key for the best taste. You can get creative with add-ins and toppings: - ½ cup mini chocolate chips (optional) - Confectioners’ sugar for dusting Chocolate chips add a fun twist. A dusting of confectioners' sugar makes them look beautiful. For the full recipe, check out the detailed instructions. To start, you need to make the cannoli shells. Take a mixing bowl and add: - 1 ½ cups all-purpose flour - 2 tablespoons unsweetened cocoa powder - 1 tablespoon sugar - ¼ teaspoon salt Mix these dry ingredients well. Next, add: - 3 tablespoons unsalted butter, softened - 1 large egg, lightly beaten Blend them until the mix looks crumbly. Slowly add water as needed, kneading until you have a smooth dough. Wrap the dough in plastic wrap and chill it for about 30 minutes. This helps to relax the gluten, making it easier to roll out. When your dough is ready, preheat your oil in a deep skillet or pot to 350°F (175°C). On a floured surface, roll out the dough until it is very thin, about 1/8 inch thick. Use a round cutter to make circles, about 4 inches in diameter. Now it’s time to shape the cannoli. Wrap each circle around a cannoli form, sealing the edges with a bit of water. Carefully place the forms into the hot oil. Fry them until they turn golden brown, which should take about 2-3 minutes. Use tongs to remove them and let them drain on paper towels. This step is key for a crispy shell. While the shells cool, prepare the filling. In a new mixing bowl, blend: - 1 ½ cups fresh ricotta cheese - ½ cup powdered sugar - ½ teaspoon vanilla extract - ¼ teaspoon cinnamon Mix these ingredients until the mixture is smooth and fluffy. If you like, add: - ½ cup mini chocolate chips This adds a delightful surprise to each bite. Once your fried shells are cool, gently remove them from the forms. Use a piping bag or a Ziplock bag with the end cut off to fill the shells generously with the ricotta mixture. Finally, for a beautiful touch, dust the cannoli with confectioners’ sugar before serving. This not only adds sweetness but also makes them look amazing. Enjoy your homemade Sicilian ricotta cannoli! For a complete guide, you can check the Full Recipe. One big mistake is not chilling the dough. Chilling makes the dough easier to roll. If the dough is too warm, it gets sticky and hard to handle. Also, avoid overfilling the shells. Too much filling can cause them to burst. Lastly, don’t fry the shells at too low a temperature. This makes them greasy instead of crisp. To get great texture, roll the dough very thin. Aim for about 1/8 inch thickness. This helps the shells to fry evenly and become crisp. When wrapping the dough around the cannoli form, press the edges well. Use water to seal them tightly. This prevents the shells from opening during frying. Fry in small batches to keep the oil temperature steady. Start with fresh ricotta. Drain it well to remove extra moisture. A smooth filling is key for good cannoli. Use a food processor to blend the ricotta with the sugar. This makes it fluffy and creamy. Add vanilla and cinnamon for flavor. If you want, mix in mini chocolate chips for a fun twist. Fill the shells just before serving for the best taste and texture. For the full recipe, check out the details above! {{image_2}} While ricotta is classic, you can explore other fillings. Mascarpone adds a creamy twist. You can also mix in some lemon zest for a fresh taste. Try using sweetened cream cheese for a rich flavor. Want to add a fruity touch? Blend in pureed strawberries or raspberries for a burst of flavor. The choices are endless! Why stick to plain shells? You can add unsweetened cocoa powder for a chocolatey shell. Or, for a hint of spice, mix in some cinnamon or nutmeg. You can even use almond flour for a nutty flavor. If you want a colorful shell, add a few drops of food coloring to the dough. It makes your cannoli fun and festive! Have fun with your presentation! Serve cannoli in dessert cups with fresh fruit on the side. You can drizzle chocolate sauce over them for extra sweetness. For a crunchy touch, sprinkle crushed pistachios or hazelnuts on top. You can also create a cannoli cake by stacking filled shells with layers of cream. Explore these ideas to impress your guests! For the complete recipe, check out the Full Recipe. To keep your cannoli shells fresh, place them in an airtight container. Store them at room temperature, away from heat and moisture. This helps maintain their crunch. They can last for about 2-3 days. Filled cannoli should not sit too long. They get soggy quickly. Store them in the fridge if you have leftovers. Use a container with a lid, but do not stack them. This keeps the filling safe and fresh for about 1 day. You can freeze unfilled cannoli shells. Wrap them tightly in plastic wrap, then put them in a freezer bag. They can last for up to 2 months. When you are ready to eat, just thaw them at room temperature. For filled cannoli, it’s best to eat them fresh. Freezing filled cannoli can change the texture. Always prepare and fill them just before serving for the best taste. If you want to make them ahead, freeze the shells and fill them later. For the complete process of making these delightful treats, check out the Full Recipe. Sicilian Ricotta Cannoli come from Sicily, Italy. They are a classic dessert in Italian cuisine. Cannoli were made by the Sicilian nobility during the Arab rule. The word "cannolo" means "little tube" in Italian. This dessert has rich flavors and a crispy shell. Today, cannoli are loved all over the world. You can make cannoli shells a day in advance. After frying, let them cool completely. Store the shells in an airtight container. Keep them at room temperature to stay crispy. Do not fill them until you are ready to serve. This prevents the shells from getting soggy. Yes, you can use other cheeses for the filling. Mascarpone cheese offers a rich and creamy texture. Cream cheese can work, too, for a different taste. Ricotta is traditional, but feel free to experiment. Just ensure it is smooth and sweet for the best results. For the full recipe, check the details above. Making cannoli is fun and rewarding. You learned about the main ingredients, from shells to fillings. We covered step-by-step instructions for making and frying. I shared tips to help you avoid mistakes and achieve the best texture. You can also explore different fillings and unique shell flavors. Lastly, I gave advice on storing and freezing your treats. Enjoy your cannoli-making journey and impress your friends with your skills!

Sicilian Ricotta Cannoli

Dive into the world of Sicilian sweet delight with this irresistible cannoli recipe! Learn how to craft crispy cocoa shells filled with a creamy ricotta mixture that will take your taste buds on a delicious journey. Perfect for dessert lovers and special occasions, these homemade treats are sure to impress. Click through to discover the full recipe and step-by-step instructions that will make your baking experience delightful!
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Ingredients
  

1 ½ cups all-purpose flour

2 tablespoons unsweetened cocoa powder

1 tablespoon sugar

¼ teaspoon salt

3 tablespoons unsalted butter, softened

1 large egg, lightly beaten

¼ cup water (as needed for dough)

1 ½ cups fresh ricotta cheese

½ cup powdered sugar

½ teaspoon vanilla extract

¼ teaspoon cinnamon

½ cup mini chocolate chips (optional)

Confectioners’ sugar for dusting

Instructions
 

Make the Shells: In a mixing bowl, combine the flour, cocoa powder, sugar, and salt. Mix well. Add the softened butter and beaten egg to the dry ingredients, mixing until crumbly. Gradually add water, kneading until a smooth dough forms. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

    Roll and Cut: Preheat your oil for frying in a deep skillet or pot to 350°F (175°C). On a floured surface, roll out the dough until very thin (about 1/8 inch thick). Cut into circles using a round cutter (about 4 inches in diameter).

      Shape the Cannoli: Wrap each circle around a cannoli form, sealing the edges with a bit of water. Carefully place the forms into the hot oil, frying until golden brown (about 2-3 minutes). Remove from the oil, and place on paper towels to drain.

        Prepare the Filling: In a separate mixing bowl, blend the ricotta cheese until smooth. Add the powdered sugar, vanilla extract, cinnamon, and mini chocolate chips (if using). Mix until well combined and fluffy.

          Fill the Shells: Once the fried shells have cooled completely, gently remove them from the forms. Using a piping bag or a Ziplock bag with the corner cut off, fill each shell generously with the ricotta mixture.

            Serve: Dust the filled cannoli with confectioners’ sugar before serving to enhance the sweetness and presentation.

              Prep Time, Total Time, Servings: 30 mins | 1 hour | 12 servings

                - Presentation Tips: Arrange the cannoli on a clean platter, and for added flair, garnish with fresh mint leaves or citrus zest for color and flavor contrast.