Last Friday, my adventurous friend Becky and I got together to try cooking something new. This time we decided on cannoli, adapted from this recipe. Or is it cannolis? I’m not actually sure what the correct plural of the word is, but I’ll go with cannoli for the sake of consistency. Anyway, we did the cooking at her place, and not only was it lots of fun, but the cannoli were easier to make than I thought they would be. The shells turned out more chewy than crunchy, but they were delicious nonetheless…and her whole house smelled like a pastry shop by the time we were done frying all the shells. Someone needs to make that smell into a scented candle! Give these a try over the holiday weekend – you won’t be disappointed!
For the shells:
- 4 cups flour
- 4 Tbsp shortening
- 2 tsp cinnamon
- 2 tsp sugar
- 1/2 tsp salt
- 1 1/2 cup Marsala wine
- 2 egg whites, lightly beaten
- Vegetable oil for frying
For the filling:
- 1 and 1/2 pounds ricotta cheese
- 1 cup chocolate chips
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla
- 3 Tbsp orange zest
Wrap each oval of dough around the cannoli form, sealing the overlapping sides with a little egg white wash.
Drop a few shells at a time into the hot oil, and fry only a few minutes until golden brown. Remove them to a paper towel to drain, and when cool enough, remove the shells from the cannoli forms.
To make the filling, mix the powdered sugar with the ricotta cheese. Add the vanilla and orange zest and mix until well-blended.
Move the shells to the refrigerator to chill. When they have cooled, use a piping bag to fill the shells with the ricotta filling.
Each of us ended up with somewhere between 45-55 cannoli. Perfect for bringing to a party!