Cannoli Recipe
Take the pastry dough out of the fridge. On a clean, lightly-floured work surface, roll the pastry dough out until very thin (like ⅛’ thin). Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.
Dust 6 cannoli molds with flour and wrap each pastry circle loosely around a cannoli mold. Dampen the edges of the dough with the egg wash and press to seal the edges shut in the middle (make sure you press hard enough using a little of the egg wash so that the dough will not open when it’s fried).
Fill a small cooking pot with oil about ⅓ of the way. Heat the oil to 350 degrees F. Deep fry until the cannoli pastry shells turn golden and crisp (this will be quick). Using tongs or a large slotted spoon, remove from the oil and place on a plate lined with paper towel. When pastry shells are cool enough to handle, twist the cannoli forms to release the shells.
Using the cannoli molds, repeat the process until you have fried all the cannoli.
When the cannoli shells are cold, pipe or spoon the filling into them. Dust with a generous amount of confectioner’s sugar and a bit of the grated dark chocolate. Enjoy!
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Notes
Equipment needed: Rolling pin, 3-inch round cookie cutter, cannoli molds, piping bag.
How to dress up cannoli: While I keep mine quite plain to make a star of creamy ricotta, you can dip the cooled shells into melted chocolate, or dip the filled shells into chopped unsalted pistachios.
How to store leftovers: Store unfilled cannoli shells in an airtight container at room temperature for about 1 week. The filling can be refrigerated for up to 5 days. Filled shells can be refrigerated, but will quickly become soggy. So try to eat them as soon as possible.
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Nutrition
Calories: 119.6kcal | Carbohydrates: 18.1g | Protein: 3.5g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 23.8mg | Potassium: 54.5mg | Fiber: 0.6g | Sugar: 5.2g | Vitamin A: 142.9IU | Vitamin C: 0.002mg | Calcium: 36.5mg | Iron: 0.9mg
