Sicilian Cannoli

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• ½ cup dry white wine
• 2 quarts vegetable oil for frying
• 1 large egg white
• 1.5 pounds whole milk ricotta cheese
• 1.5 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips
• ¼ cup candied orange peel, finely diced
• ¼ cup pistachios, finely chopped
• 3 tablespoons powdered sugar for dusting

Instructions

1. 1

   In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon salt. Add 2 tablespoons cold unsalted butter cubed into small pieces. Using your fingertips, rub the butter into the flour until the mixture resembles coarse sand—this creates a tender crumb.

2. 2

   Pour 0.5 cup dry white wine into the center of the flour mixture, stirring with a fork until shaggy bits form. Turn the dough onto an unfloured work surface and knead by hand for 5-7 minutes until smooth and elastic—you'll feel the dough transform from rough to supple. It should no longer be sticky.

3. 3

   Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. This resting time allows the gluten to relax and prevents shrinkage when frying.

4. 4

   While the dough rests, drain your 1.5 pounds whole milk ricotta cheese: line a fine-mesh strainer with cheesecloth, add the ricotta, and let it sit in the refrigerator for 15-20 minutes. This removes excess whey so the filling stays thick and creamy, not watery.

5. 5

   Transfer the drained ricotta to a medium bowl. Sift 1.5 cups powdered sugar directly over the ricotta, add 1 teaspoon vanilla extract, and fold together with a rubber spatula until completely smooth and no streaks of sugar remain. Fold in 0.75 cup semi-sweet chocolate chips, 0.25 cup finely diced candied orange peel, and 0.25 cup finely chopped pistachios until evenly distributed. Refrigerate the filling until ready to use.

6. 6

   Remove the dough from the refrigerator and let it sit at room temperature for 5 minutes—this makes it easier to roll without cracking. On a lightly floured surface, roll the dough to about 1/16-inch thickness, so thin you can almost see through it. This creates cannoli shells that shatter when you bite them instead of becoming chewy.

7. 7

   Using a 2-inch round cutter (or the rim of a glass), cut out circles from the rolled dough, gathering and re-rolling scraps as needed. You should have about 24 circles. Let them sit on the counter for 5 minutes.

8. 8

   Wrap each dough circle around a metal cannoli tube, slightly overlapping the edges. Seal the seam by whisking 1 large egg white until frothy and brushing a thin line along the edge where the dough overlaps, then pressing gently to seal. The egg white acts as an edible glue.

9. 9

   Heat 2 quarts vegetable oil in a 5-quart heavy-bottomed pot to 375°F on an instant-read thermometer. Test the temperature with a small piece of dough scrap—it should sizzle immediately and float to the surface in 3-4 seconds, turning golden and puffing slightly. Oil that is too cool will produce greasy, soggy cannoli; too hot will brown them before the inside cooks.

10. 10

    Carefully place 2-3 tube-wrapped cannoli into the hot oil, keeping them from touching each other. Fry for 2-3 minutes, turning once with a slotted spoon, until deep golden brown on both sides. The shell should sound crispy and hollow when tapped. Remove with a slotted spoon and place on a paper towel–lined plate to cool and drain for at least 5 minutes.

11. 11

    Once cool enough to handle, gently slide each cannoli off its metal tube. If the tube sticks, hold the cannoli under warm running water for a few seconds to help it slip off. Lay the shells on a wire rack to finish cooling completely—about 10 minutes. They will continue to crisp up as they cool.

12. 12

    Transfer the chilled ricotta filling to a pastry bag fitted with a large plain tip (or a zip-top bag with the corner snipped off). Pipe the filling into both ends of each cooled cannoli shell, working from the outside toward the center until full and slightly overflowing.

13. 13

    Dust each filled cannoli generously with 3 tablespoons powdered sugar total (about 1/4 teaspoon per cannoli), tapping off excess. Serve immediately—cannoli are best eaten within 2-3 hours while the shell remains crispy. The filling will slowly soften the shell over time.

Tools you’ll need

• medium bowl
• whisk
• fork
• plastic wrap
• fine-mesh strainer
• cheesecloth
• rubber spatula
• rolling pin
• 2-inch round cutter
• metal cannoli tubes (12 pieces)
• 5-quart heavy-bottomed pot
• instant-read thermometer
• slotted spoon
• paper towels
• wire rack
• pastry bag with large plain tip

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