Cannoli Retry!
I found a delicious recipe for the Cannoli shells online, I changed it slightly though to make it my own! The filling is super easy and honestly the shells are too!
You will need a few doll rods to make these. They have to be deep fryer safe! I used the Reynolds Wrap Roll it’s thicker than the average paper towel roll and smaller around too. I double layered them with foil so they were safe and they worked great!
Now to make the Cannoli’s!
Ingredients:
2 c flour
1/4 tsp nutmeg
4 tbsp sugar
1/4 c melted butter
1/2 c water
2 tbsp white wine vinegar
Directions:
Put all dry ingredients in food processor and pulse till combined. Melt the butter and add it to food processor pulsing till its mixed up as good as you can, then pour in the water and white wine vinegar. The dough should start swinging around the food processor, take it out and roll out really thin and cut. Wrap around deep fry able doll rods and glue the one piece of dough to the other with a fingertip of water. Drop in fryer for around 2 minutes or so.
Let cool and prep the filling.
Filling Ingredients:
1 brick softened cream cheese
1 15 – 16 oz container of ricotta
1/2 c powder sugar
1 tsp vanilla
1/4 tsp cinnamon
Directions:
Combine the cheeses together until smooth, add sugar, cinnamon and vanilla and stir till smooth and delicious.
Put the filling inside of your cannoli shell using a piping bag and sprinkle chopped chocolate or mini chocolate chips on each end.
That’s pretty much it and these are so good!
What do you think of these?
[…] how the shells come out. I love them fried though that’s for sure. Check out my Cannoli Recipe! […]