Cannoli Recipe
How to make traditional Italian cannoli at home.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.williams-sonoma.com.
Cooking tools:
- Cannoli mold
- Piping bag
- Deep-frying thermometer
- Food processor
- Fine-mesh sieve
- Cheesecloth
- Hand mixer
- Pastry brush
- Cookie cutter
- Rolling pin
- Dutch oven
- Mixing bowl
- Spatula
- Whisk
- Tongs
- Baking sheet
- Paper towel
- Kitchen towel
- Plastic wrap
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 cups plus 3 Tbs. (9 1/4 oz./265 g) all-purpose flour, plus more for dusting
- 3 Tbs. granulated sugar
- 1/2 tsp. kosher salt
- 3 Tbs. cold unsalted butter, cut into 1/4-inch (6-mm) pieces
- 2 eggs, 1 left whole and 1 separated
- 1/3 cup (3 fl. oz./80 ml) Marsala
- Canola oil for frying and brushing
- 4 cups (2 lb./1 kg) whole-milk ricotta cheese
- 1 cup (4 oz./125 g) confectioners’ sugar
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1 cup (6 oz./185 g) mini semisweet chocolate chips
- Confectioners’ sugar for dusting
- 1/2 cup (2 1/2 oz./75 g) chopped raw, unsalted pistachios
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