Recipe courtesy of Emeril Lagasse
Total:
1 hr 40 min
Prep:
10 min
Inactive:
1 hr
Cook:
30 min
Yield:
12 to 15 cannoli
Level:
Intermediate

Ingredients

For the Cannoli Shells: 
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup dry Marsala or other dry red wine
  • Cannoli molds (tubes for shaping shells during frying)
  • 2 beaten egg whites
  • Vegetable oil, for frying
For the Cannoli Filling:
  • 1/2 cup heavy cream
  • 1 pound ricotta
  • 1/2 cup powdered sugar
  • 2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto
  • 1/4 cup finely chopped dates
  • 1/2 cup melted semisweet chocolate
  • 1/4 cup chopped pistachios

Directions

For the shells:

Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.

In a deep saute pan, heat the oil to 350 degrees F.

Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)

For the filling:

In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.

Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

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