Holiday Recipe – Homemade Cannoli Recipe

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If you haven’t had the opportnity to try a Homemade Cannoli Recipe than you are really missing out.  My sister-n-law made these for me several years ago, and they have turned into one of my favorite treats.  They go great with a cup of coffee, or after dinner!  Homemade Cannoli is awesome!  You can also get creative when making your Cannoli, and add toppings.

Connoli Filling Ingredients

• 15 oz. of whole milk ricotta cheese
• ½ cup confectioners’ sugar, plus a little extra for dusting once finished.
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• ½ cup mini semi-sweet chocolate chips

Ingredients for Pizzelle Shell

• 4 cups of all-purpose flour (sifted)
• 2 tablespoons sugar
• ¼ teaspoon salt
• 3 tablespoons butter (softened)
• 2 egg yolks
• ¾ cup white wine
• Shortening or oil for frying

Garnish (optional)

• Powdered Sugar
• Maraschino Cherries
• Chocolate Chips
• Fruite
• Or anything else you think would be yummy.

Directions for Connoli Filling

In a large mixing bowl mix together whole milk ricotta cheese, confectioners’ sugar, white sugar, and vanilla extract.  Mix using an electric mixer until you have a nice and creamy mixture.  Place filling you’re a plastic storage bad, and allow to chill while you finish cannoli shells.                                                                                                                                                                                     

Directions for Pizzelle Shell

In a large mixing bowl combine flour, sugar, salt, and butter, Add egg yolks, and mix.  Stir in wine slowly.

At this point you should be able to form a ball with your mixture.  Once you have formed a dough ball allow to stand for 40 minutes.

Flour the area you are going to use to roll the dough out.  Begin to roll dough out.  Make sure you roll dough out thin.

Use a glass with about a 4 inch opening, and use it to make circle imprints on the already rolled out dough.  Make sure circle go all the way through the dough, remove circles of dough and begin to roll around the metal tube.

Melt your shorting or oil, and begin frying the dough until brown on all sides.  Be sure to keep an eye on them they fry quickly, and don’t get more than 2 going at a time or you will risk burning them.  Yes, I didJ  I never add more than one at a time, and typically fry for about 1 minute.

Remove once light golden brown color, and allow to sit on paper towels with the steam side facing down.  Allow to cool in this position for about 3 minutes before removing form the metal tube.   Then remove cannoli shells from the metal tube.  To remove the cannoli shells do so carefully by sliding the tube out of one side.

If you would like to make the shells one day, and the filling the next be sure to store shells in an airtight container.

Transfer into a piing bag with about a ¾ wide plain tip.  Pipe ricotta mixture into the center of the cannoli shells.  You can also use the Ziploc bag used to store mixture, and cut the corner so it’s similar to a piping bag.

You can sprinkle powder sugar on top right before serving, dip in chocolate shavings, drizzle with chocolate, or anything else that sounds great!

Serve immediately.