Homemade Cannoli

from ButterYum
makes about 24 cannoli (leftover dough can be frozen)

Ingredients

Cannoli Shells:

  • 2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter
  • 1 egg yolk
  • 1/2 cup dry white or rose wine

Cannoli Filling:

  • 2 cups very well drained ricotta cheese (see notes below)
  • 6 ounces mascarpone cheese, softened to room temperature
  • 1 tablespoon heavy cream
  • 1/2 - 3/4 cup confectioner's sugar, sifted
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon ground cinnamon
  • mini chocolate chips and chopped pistachios for garnish

Directions

To make the cannoli dough:

  1. In the bowl of a small food processor, combine the flour, sugar, salt, and cinnamon.
  2. Add the butter, egg yolk, and wine, pulsing until the mixture looks uniformly crumbled.
  3. Place crumbles in zipper bag and press into a disk shape.
  4. Seal bag well and chill for at least 30 minutes before rolling.

To make the cannoli shells:

  1. Roll dough very thin (about 1/16th-inch) using pasta machine, dusting with flour as needed to prevent sticking.  
  2. Cut 4-inch circles using a round biscuit of cookie cutter and pass each round through the pasta machine one more time to turn the round into an oval.
  3. Wrap oval dough around stainless cannoli forms; moisted overlapping edges with a little water and press well to seal (keeping water off cannoli form.
  4. Fry shells in 360F oil until bubbly and golden; remove from heat, drain, and remove from forms when cool enough to do so.  Cool completely before filling.  Leftover shells can be stored in an airtight container for up to 1 week (or frozen for up to a month).

To make the filling:

  1. In a stand mixer fitted with the paddle or BeaterBlade attachment, place drained ricotta, mascarpone, cream, confectioner's sugar, vanilla, and cinnamon; beat on medium speed until smooth.  
  2. Place mixture in a pastry bag or sturdy zip top bag; refrigerate until ready to use.  Don't fill shells until serving.

Notes:

  • To drain ricotta, place in a sieve lined with cheesecloth (or coffee filter, linen tea towel, etc) and suspend over a bowl; cover well with plastic wrap and place in refrigerator overnight.  
  • Prepared filling should chill 8-12 hours for best flavor.
  • For best results, fill shells just before serving.
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