Orange and Chocolate Chip Italian Cannolis
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 35 min.
Ready in
Ingredients
for
12
- For Dough
- 1 ½ cups unbleached all-purpose flour
- 1 Tbsp sugar
- ½ tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 2 Tbsps unsalted butter (chilled and cubed)
- ½ cup Orange liqueur (or marsala wine)
- vegetable oil (for deep frying)
- 1 egg white (lightly beaten)
- powdered sugar (for dusting)
- For Filling
- 2 cups Ricotta cheese (drained 1 hour in a cheesecloth lined colander)
- 1 cup whipping cream
- 3 Tbsps sugar
- 0.333 cup mini Chocolate chip
- 4 Tbsps candied Orange peel (finely chopped plus extra for dipping)
- 1 tsp pure vanilla extract
Product recommendation
1. Three or four metal cannoli tubes (5-nches long and 1 1/8-inch in diameter) are needed for this recipe.
2. Don't fill the cannoli shells until you are ready to serve them. Both the shells and the filling can be stored separately in airtight containers for up to three days.
3. If you don't have a pastry bag, snip the end from a one-gallon freezer bag and pipe the filling into the shells.
Preparation steps
1.
For Pastry:
2.
In a large bowl, whisk together flour, sugar, cinnamon, and cocoa. Using a pastry blender or food processor, process butter until mixture resembles coarse meal. Gradually pour orange liqueur or wine over mixture and carefully stir with a fork until incorporated.
3.
Use hands to form into a ball; dough will look dry and crumbly. Cover with cloth and let stand for 1 hour.
4.
Cut dough into thirds. Roll each third into a thin sheet about 1/4-inch thick and cut into 4-inch ovals. Place the metal tube diagonally across each oval lengthwise and wrap dough around the tube overlapping the 2 sides. Brush the overlapping sides with the egg whites and gently press to create a seal.
5.
Fill a heavy saucepan with 2 to 3-inches of oil. Heat over medium-high heat until the thermometer registers 375º F. Working in batches, cook the shells in hot oil for 1 minute or until they are deep golden brown. Remove cannoli shells with tongs and transfer to a paper towel to drain and briefly cool. Gently remove cannoli shell from the tube. Set aside.
6.
For Filling:
7.
In a large mixing bowl, stir together drained ricotta, cream, sugar, chocolate chips, orange peel, and vanilla extract. Refrigerate until ready to serve.
8.
When ready to serve, pipe filling into both ends of the cannoli shell. Dip ends in candied fruit, if desired. Repeat until all shells are filled. Dust outside of shell with confectioners' sugar and serve immediately.
