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The Best Cannoli Cookies Recipe

The Best Cannoli Cookies Recipe
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The Best Cannoli Cookies Recipe offers a delightful combination of crisp, golden shells with a smooth and creamy sweet ricotta filling infused with traditional Italian flavors of citrus and cinnamon. Perfect for special occasions or satisfying sweet cravings, these cookies boast an authentic balance of textures and are easily customizable with chocolate chips, nuts, or fruit for a personalized touch.

Ingredients

Scale

For the Shells

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup chilled butter, cut into small pieces
  • 1 large egg
  • 1 teaspoon orange zest
  • Vegetable oil, for frying (enough to fill a deep pan about 2-3 inches deep)

For the Filling

  • 2 cups whole milk ricotta (well-drained)
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/4 teaspoon cinnamon (optional)
  • 1/4 cup mini chocolate chips (optional)
  • 1/4 cup finely chopped pistachios or almonds (optional)

Instructions

  1. Prepare the Dough: Combine the all-purpose flour, white sugar, and a pinch of cinnamon in a large bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Whisk the egg with the orange zest and add it to the flour mixture. Gently knead until a smooth dough forms. Wrap it in plastic wrap and chill for at least 1 hour to relax the dough.
  2. Roll and Shape the Shells: On a lightly floured surface, roll the dough out very thin, about 1/8 inch thick. Use a round cutter or glass to cut 4-inch diameter circles. Wrap each circle around a cannoli tube or similar metal form, sealing edges with a dab of egg white to keep the tube shape.
  3. Fry the Shells: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the dough-wrapped tubes in batches, about 2 minutes per side, until golden and crisp. Remove carefully and drain on paper towels. Once cooled, gently slide the shells off the molds.
  4. Make the Filling: In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, orange zest, and cinnamon (if using). Stir until smooth and creamy. Fold in optional mini chocolate chips or chopped nuts if desired. Chill the filling until firm enough to pipe, about 30 minutes.
  5. Assemble the Cannoli Cookies: Using a piping bag or spoon, fill each shell generously with the ricotta mixture just before serving to maintain crisp shells. Dust with powdered sugar or garnish with pistachios or candied orange peel for a beautiful finish.

Notes

  • Chill your dough for at least an hour to prevent shrinkage during frying.
  • Maintain frying oil temperature between 350°F and 365°F for perfect crispness.
  • Fill cannoli cookies just before serving to keep shells crunchy.
  • Drain ricotta thoroughly overnight to avoid watery filling.
  • Handle shells gently to prevent cracking when removing from molds and filling.
  • Shells can be made ahead and stored airtight at room temperature for up to 1 week.
  • Fillings can be refrigerated for up to 3 days and frozen if needed.
  • Reheat shells in a warm oven at 300°F for 5 minutes if they lose crispness; do not microwave.

Nutrition

Keywords: cannoli cookies, Italian dessert, ricotta filling, crispy shells, homemade cannoli, gluten-free cannoli, fried cookies

Find it online: https://homemademealz.com/the-best-cannoli-cookies-recipe/