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1Made this recipe

Ingredients for the Shells

1 3/4 cup all purpose flour

1/2 tsp salt

1 Tbsp sugar

1 egg, slightly beaten

2 Tbsp butter, cut in small pieces

1/4 cup beer

1 egg white, slightly beaten

Shortening or vegetable oil (for frying)

Ingredients for the Ricotta Filling

2 cups ricotta cheese

2/3 cups powdered sugar

2 tsp vanilla

1 cup heavy cream

1/3 cup lemon & orange zest

1/2 cup chopped bittersweet chocolate

Ingredients for the Custard Filling

1/3 cup granulated sugar

3 Tbsp flour

1/4 tsp salt

1 1/4 cup milk

1 beaten egg

1 Tbsp butter

1 tsp vanilla


Sift flour with salt and sugar. Make a well in the center; in it place the egg and butter. Stir with a fork, working from center out to moisten flour mixture. Add wine, 1 tbsp at a time, until dough begins to cling together. Form dough into a ball. Cover and let stand 15 minutes.
02Roll dough out on floured board, about 1/16 inch think, or run through a pasta machine. Cut dough into 3 1/2 inch circles. Wrap around metal cannoli forms and seal edge with egg white. Deep fry a few at a time in hot oil at 350 degrees for about 1 minute, or until golden brown. Remove with tongs and place on paper towels to drain. Remove cannoli form, and cool shells completely before filling.
Combine ricotta cheese, powdered sugar, vanilla, zests and chocolate. In a separate bowl, beat heavy cream until stiff. Fold whipped cream into ricotta mixture.
In saucepan combine sugar, flour and salt. Gradually add milk and mix well. Cook and stir over medium heat until mixture thickens and boils. Cook and stir 2 minutes longer. Remove from heat and very gradually stir in beaten egg. Return to heat and cook until mixture boils again. Stir in butter and vanilla. Remove from heat and cover pan with plastic wrap and allow to cool.
05Fill cooled cannoli shells with filling, and dip each end in crushed walnuts.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.