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    You are in: Home / Recipes / Cannoli Recipe
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    Cannoli. Photo by Jmommy209

    1/2 Photos of Cannoli

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

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    Units: US | Metric




    1. 1
      SHELLS: Combine flour, salt and sugar in a medium bowl.
    2. 2
      Cut in butter until mixture resembles coarse meal.
    3. 3
      Stir in beaten egg.
    4. 4
      Gradually stir in wine, mixing well.
    5. 5
      Shape dough into a ball, cover and refrigerate 30 minutes.
    6. 6
      Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
    7. 7
      Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
    8. 8
      Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
    9. 9
      Moisten seam with water to seal.
    10. 10
      Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
    11. 11
      Fry cannoli shells one minutes, or until golden brown.
    12. 12
      Drain on paper towels and cool about 5 seconds.
    13. 13
      Remove the form and cool cannoli shells completely.
    14. 14
      FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
    15. 15
      Put ricotta in a processor and process until smooth.
    16. 16
      Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
    17. 17
      Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
    18. 18
      Pipe, or spoon. filling into shells.
    19. 19
      Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
    20. 20
      NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.

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    Ratings & Reviews:

    • on December 05, 2005


      Perfect! I only made the filling and it was exactly what I wanted my filling to taste like. The mascarpone cheese made it so creamy and smooth. I chose not to add the Amaretto and instead of grated chocolate, I added a handful of mini chocolate chips. After filling the shells, I then dipped each end into more of the chips. I neglected to notice the chilling time until after I'd made the filling, so I put it into the freezer for about 20 minutes and that seemed to work just fine. To fill the shells, I spooned the filling into a ziploc bag and then snipped off the end and that worked great as a piping bag. I used premade shells from World Market and they were good. And I also bought shells from my local Italian Deli and they had cinnamon added to them and that was great! So I'd recommend adding some cinnamon to the shells if you're making them yourself.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2012


      These were good for those that can't get the real thing. The Mascarpone made them creamier than just ricotta. Will use whole ricotta (not skim) next time.World Market has the shells premade and they are really good.

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    • on May 24, 2012


      Loved the filling. The slight grittiness of the ricotta faded somewhat overnight. I substituted mini chocolate chips for the shavings as it was easier. As for the shells, I didn't care for them and will find a new recipe. They were dry and crumbly, even after trying multiple thicknesses. if I could, Id give five stars for filling, one for the shells

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

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    Nutritional Facts for Cannoli

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 268.5
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 9.0 g
    Cholesterol 46.2 mg
    Sodium 117.5 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 1.7 g
    Sugars 11.0 g
    Protein 6.0 g

    The following items or measurements are not included:


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