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Cannoli with Red Sprinkles
These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips and sprinkles to the filling, but either way, it’s going to be great.
To be fair, Cannoli with Red Sprinkles is a classic cannoli recipe dressed up with colorful sprinkles for Valentine’s Day. If you’re making these at any other time of the year (or you’re not into colorful sprinkles), then just omit the sprinkles. The chocolate chips are optional as well, but I personally like the bit of texture they add to the cannoli filling. Plus, chocolate tastes good.
PRO TIPS FOR THIS RECIPE
Let me share with you some pro tips for this recipe. These all tips will make your Cannoli more delicious and melted with your mouth!
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale.
- The dough needs rest time or it will be quite stretchy and tough so try to give it a full hour.
- Once you’ve drained excess water from the ricotta the filling is basically foolproof. Add sugar to taste then go wild using any flavoring combinations you enjoy.
- You can store the shells in an airtight container for up to two days before filling. Once they’re filled you have about an hour until they soften up.
- Don’t be overly ambitious when frying, you can do 2-3 at a time instead of big batches which will drop the temperature of your oil.
If you love this recipe try these out!
Cannoli with Red Sprinkles
Equipment
- Large Pot
- Rolling Pin
- Cannoli forms
- Tongs
Ingredients
For the Shells
- 2 cups all-purpose flour 240g
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter cut into small pieces
- 1/2 cup marsala wine 120mL
- 2 yolks reserve white for brushing.
- 8 cups vegetable oil for frying
For the Filling
- 32 oz. whole milk ricotta strained
- 1 cup powdered sugar 120g
- ⅓ cup mini chocolate chips or chopped pistachios or candied fruit.
- 1 tsp vanilla
- 1/4 tsp cinnamon
Instructions
For the Shells
- Mix dry ingredients in a food processor
- Pulse in butter
- Add marsala wine and egg and pulse to combine them together.
- Transfer to an oiled bowl, cover, and rest the dough.
- Heat oil in the pot.
- Roll dough out very thin on a floured surface.
For the Filling
- Strain the ricotta
- Add ricotta, sugar, chocolate chips, and cinnamon to a mixing bowl.
- Fold and stir the mixture to blend.
You can make Dough without Food Processor
- Mix dry ingredients in a mixing bowl.
- Cut butter into dough using a pastry cutter or fork.
- Mix in egg and marsala wine with a wooden spoon. Add more wine to bring together.
- Knead briefly to a shaggy ball. Proceed with resting and frying as directed.
Nutrition
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