Cannoli Recipe

Ingredients:

Shells

2 Tbsp (1 oz) unsalted butter, diced into tiny pieces

1/2 cup (4 oz) white grape juice*

1 1/2 Tbsp red wine vinegar*

1 Tbsp granulated sugar

1/4 tsp ground cinnamon

2 large egg yolks

2 cups (10 oz) all-purpose flour

1/4 tsp salt

1 egg white

Vegetable oil, for frying

Filling

2/3 cup (3 oz) powdered sugar

1/2 cup mini chocolate chips

15 oz. whole milk ricotta, strained**

8 oz Mascarpone (I recommend BelGioioso)

Melted chocolate, chopped pistachios, mini chocolate chips, powdered sugar, for garnish (optional)

Directions:

For the filling:

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Fold in chocolate chips. Cover and chill 30 minutes, or until ready to use. Pour into a piping bag fitted with a large round tip to fill shells.

For the shells:

In a mixing bowl whisk together flour, sugar, cinnamon and salt. Add butter and using your fingertips work butter into mixture until it starts to become sandy. Add grape juice, vinegar, and egg yolks and stir with a wooden spoon until it starts to come together. Then mix and knead by hand to make a nearly smooth ball. Divide into two equal portions, flatten into disks then cover with plastic wrap and refrigerate 45 minutes to 1 hour.

Heat a large pot with 1 1/2-inches vegetable oil to 360 degrees. Working with one disk at a time, roll dough out very thinly onto a well floured surface (nearly 1/16-inch). Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap dough circles around cannoli forms, while brushing 3/4-inch of the end lightly with egg white to seal shell shut.

Flare edges out slightly (to allow oil to run up through) and using metal tongs, carefully immerse and hold shell in oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. It should stay between 360 and 370 degrees).

Remove from oil and use metal tongs to hold mold, wrap a paper towel around shell to carefully slide off of form. Repeat process with remaining dough circles. Allow to cool on a wire rack then fill with cannoli cream filling and decorate as desired (with melted chocolate on edges, pistachios, mini chocolate chips or powdered sugar).

*The white grape juice and the red wine vinegar can also be replaced with equal parts Marsala wine, so 1/2 cup + 1 1/2 Tbsp marsala wine. I just never keep it on hand so I used the juice and vinegar instead.