Seed Oil Free Cannoli with Ricotta Filling
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Learn more →Ingredients
12 servings
For the shells
- 2 cups all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 2 tbsp unsalted butter, cold and cut into small pieces
- 1 large egg, lightly beaten
- ⅓ cup dry marsala wine
- 1 tbsp white wine vinegar
- 1 egg white, lightly beaten (for sealing)
- 4 cups vegetable oil, for frying
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the filling
- 2 lbs whole-milk ricotta cheese
- 1 ½ cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- ½ cup mini chocolate chips
- ¼ cup candied orange peel, finely chopped
For serving
- powdered sugar, for dusting (optional)
- mini chocolate chips, for garnish (optional)
Instructions
- 1
Drain the ricotta: line a fine-mesh strainer with cheesecloth or a double layer of paper towels, set it over a bowl, and spoon in the ricotta. Refrigerate for at least 1 hour (or overnight) until the ricotta is thick and no longer watery — this step is critical for a filling that holds its shape and doesn't make the shells soggy.
- 2
Make the shell dough: whisk together the flour, granulated sugar, cinnamon, and salt in a large mixing bowl. Rub in the cold butter pieces with your fingertips until the mixture resembles coarse crumbs with no large butter chunks remaining.
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