Cannoli Recipe Kit Recipe

Italian cuisine · 1540 calories

Cannoli Recipe Kit recipe

About this recipe

Indulge in the authentic taste of Italy with our Cannoli Recipe Kit, a perfect blend of crispy shells and creamy ricotta filling. This kit includes premium ingredients like refined wheat flour, cocoa powder, and dark chocolate chips to create a delightful dessert experience. With easy-to-follow steps, you can craft golden, crispy cannoli shells and fill them with a smooth, sweet ricotta mixture. Ideal for special occasions or a sweet treat, this kit brings the charm of Italian pastry right to your kitchen. Order Now on the AnyFeast website or app and start your cannoli-making adventure! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 6 pcs White Eggs
  • 200 g Chocolate Choco Chips
  • - Ricotta Cheese
  • 500 g Wheat Flour / Maida
  • 500 g Sugar
  • 100 g Cocoa Powder
  • 500 Ml Champion Oil

Instructions

  1. 1. In a large bowl, combine 400g of wheat flour (maida), 50g of cocoa powder, and 100g of sugar. Mix thoroughly. Cut in 100g of cold butter or shortening until the mixture resembles coarse crumbs.
  2. 2. Add 2 beaten egg whites and 60ml of vegetable oil (or canola oil) to the dry ingredients. Knead the mixture into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow the gluten to relax.
  3. 3. While the dough is chilling, prepare the filling. In a medium bowl, drain 400g of ricotta cheese using a cheesecloth or fine sieve to remove excess moisture. Mix the drained ricotta with 100g of sugar, 200g of chocolate choco chips, and 20g of cocoa powder until smooth. Cover and refrigerate until ready to use.
  4. 4. After the dough has chilled, roll it out on a floured surface to about 1/4 inch thick. Use a cookie cutter to cut out circles. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of beaten egg white.
  5. 5. Heat vegetable oil (or canola oil) in a deep pan to 180°C (350°F). Fry the dough-wrapped tubes in batches until golden brown and crispy, about 1-2 minutes per batch. Carefully remove the shells from the tubes and let them cool completely on a wire rack.
  6. 6. Once the cannoli shells are completely cooled, pipe or spoon the ricotta mixture into each shell, filling them generously.
  7. 7. Dust the filled cannoli with a little extra cocoa powder for garnish. Serve immediately and enjoy your homemade cannoli!