Cannoli di ricotta


by: KillBunny

Traditionally, cannoli are made with strutto — snow-white pork fat that has a clean, quite neutral flavor — but you can use duck fat instead, or lard. You need a clean metal (3/4—inch diameter) tube for this —— it must he metal, as it has to go into hot oil. We serve this with Amaretto ice cream and Frangipane wafers twisted into corkscrew shapes, and make a lighter lemon confit than in the previous recipe.


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serves: 4

23 1/3 tablespoons flour

5 teaspoons sugar

5 teaspoons strutto (duck fat or lard)

1 egg (plus a little more beaten egg for sealing the cannoli)

3 tablespoons Muscat wine

vegetable oil, for deep-frying

For the lemon confit (optional):

1 lemon

1 1/2 cups water

1 1/4 cups superfine sugar

For the vanilla syrup:

17 tablespoon water

1/2 cup sugar

1 vanilla bean

For the filling:

1 cup ricotta cheese

4 1/4 tablespoons candied lemon peel (diced small)

4 1/4 tablespoons candied orange peel (diced small)

1/3 ounce dark chocolate (70 percent cocoa solids, cut in a similar size to the peel)

5 roasted hazelnuts (cut in a similar size to the peel)

1/4 cup superfine sugar

1/4 cup whipping cream

For the chocolate sauce (optional):

1/4 cup water

2 tablespoons heaping sugar

7 teaspoon cocoa powder

6 1/3 tablespoon whipping cream

To serve:

confectiner's sugar, for dusting

4 scoops of ice cream (preferably Amaretto)

4 Frangipane wafers (or cookies of your choice)

Nutrition Facts
Cannoli di ricotta

Servings Per Recipe: 4

Amount per Serving

Calories: 946

  • Total Fat: 30.1 g
  •     Saturated Fat: 15.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 121.5 mg
  • Sodium: 246.2 mg
  • Total Carbs: 152.7 g
  •     Dietary Fiber: 4.6 g
  •     Sugars: 102.9 g
  • Protein: 17.5 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Make the lemon confit a few hours ahead; peel the lemon (making sure not to include the bitter white pith) and cut the peel into julienne strips. Have ready a bowl of ice water. Bring a pan of water to a boil, then put in the strips of peel and blanch for 30 to 60 seconds. Lift out

2.  With a slotted spoon and plunge into the iced water. Discard the water in the pan, pour in some fresh boiling water and put in the peel to blanch again — just for 5 seconds this time. then lift out and put into the cold water again. This process will take out some of the bitterness.

3.  Put 1 1/2 cups water into a pan with 1 1/4 cups superfine sugar and heat. When the sugar is dissolved, add the blanched lemon and cook gently for 10 minutes until soft. Take off the heat and cool.

4.  Make the cannoli a few hours ahead. To make the vanilla syrup, put 1/3 cup plus 1 tablespoon water in a pan with the sugar and vanilla bean, bring to a boil, stirring to dissolve the sugar, then take off the heat. Put the flour, sugar and fat into a mixer with a dough hook and mix for 2 minutes on medium until it resembles bread crumbs. Add the egg and mix some more, then add 2 1/4 teaspoons of vanilla syrup and the Muscat wine, and mix into a dough. Wrap in plastic and let rest for a few hours in the fridge.

5.  When ready to use, roll out the dough as thin as possible and out into 12 squares, about 2 3/4x2 3/4 inches. Wrap one square around the tube and seal with a little beaten egg.

6.  Heat some vegetable oil in a deep—fat fryer or a large pan (no more than one-third full) and, with the help of a fish slice or skimmer, carefully lower the tube into the hot oil and fry until the cannolo turns golden brown. Lift out carefully with the fish slice or skimmer and drain on paper towels. When it has c00led just enough for you to touch it, slide the cannolo off the metal cylinder, and wrap the next square around it. Deep-fry as before. Repeat until all the cannoli are done.

7.  Make the filling by mixing all the ingredients together. To make the chocolate sauce, put the 1/4cup water and the sugar in a pan, bring to a boil, then add the cocoa powder. Bring back to a boil, add the cream, bring back to a boil again, then reduce the heat and cook slowly until the sauce is thick, dark and shiny. To test when it is ready, spoon a little onto a cold surface. It should keep its shape and set. Take the sauce off the heat and leave to cool- but don't put it in the fridge, or it will lose its shine and become too hard.

8.  Spoon the filling into a piping bag, and fill the cannoli. Dust with confectioner's sugar. Arrange two small mounds of lemon conlit on each plate (you could pack a small pastry cutter with the conlit, to make a neat circle). Place a cannolo on one mound of confit, and a ball of ice cream on the other. Dot the chocolate sauce around. Top the ice cream with a Frangipane wafer or other cookie.

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