Apple Cannoli Recipe

Ingredients

This recipe is designed for its original yield of 24 servings. Ingredient amounts scale automatically, but cooking times and techniques remain unchanged. Note that not all recipes scale perfectly.

Dough

• 1 1/2 cups all-purpose flour, plus extra for dusting
• 2 tablespoons white sugar
• 1/8 teaspoon ground cinnamon
• 2 tablespoons vegetable shortening
• 1 large egg
• 1/4 cup Marsala wine
• 1 tablespoon water, plus more if needed
• 2 teaspoons distilled white vinegar

Apple Filling

• 2 tablespoons butter
• 4 large Granny Smith apples, peeled and diced
• 1 cup packed brown sugar
• 2 teaspoons apple pie spice
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 1/4 cup cornstarch

Ricotta Filling

• 1 (16-ounce) tub whole milk ricotta cheese, drained
• 1/4 cup confectioner's sugar, plus more for garnish
• 1 teaspoon lemon zest

Shells

• 1 large egg white, lightly beaten
• 1 quart vegetable oil for frying, or as needed

Directions

1. Prepare the Dough

In a large bowl, combine flour, sugar, and cinnamon. Cut in the shortening with a pastry blender or fork until the mixture resembles coarse crumbs. Create a well in the center and add the egg, Marsala, water, and vinegar. Mix gently with a fork until the dough begins to come together. Transfer to a lightly floured surface and knead until smooth, about 10 minutes, adding a teaspoon of water if needed. Wrap in plastic wrap and refrigerate for at least 30 minutes, or overnight.

2. Make the Apple Filling

Melt butter in a saucepan over medium heat. Add the diced apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, until apples are tender, about 15 minutes. In a small bowl, whisk together lemon juice and cornstarch, then stir into the apple mixture. Simmer until thickened, 3-5 minutes, then cool completely. Transfer to a pastry bag for filling.

3. Prepare the Ricotta Filling

In a bowl, combine the drained ricotta and confectioner's sugar. Fold in the lemon zest gently. Transfer to a pastry bag for assembly.

4. Shape and Fry Shells

Divide the dough into two balls. On a floured surface, roll one ball into a 16-18 inch circle, about 1/16 inch thick. Cut 12 circles using a 4-5 inch cutter and dust lightly with flour. Wrap each circle around a cannoli tube, sealing edges with egg white. Repeat with the second dough ball.

Pour oil to a depth of 3 inches in a deep, heavy-bottomed pot or deep fryer. Heat to 375F. Fry the shells in batches on the tubes, turning halfway through, until golden, about 1 minute. Drain on a wire rack lined with paper towels. Once cool enough, carefully remove the tubes.

5. Assemble the Cannoli

Pipe the apple filling into each shell, filling about two-thirds from center to one end. Repeat on the other side. Next, pipe the ricotta filling in the same way. Dust with confectioner's sugar before serving.

6. Draining Ricotta

To drain ricotta, line a fine-mesh strainer with cheesecloth over a bowl. Place the ricotta inside, cover with plastic wrap, and weigh down with a heavy object (like a 28-oz can). Refrigerate for at least 8 hours, up to 24 hours. Discard any liquid before using.

Cooks Tips

• Make Ahead: Unfilled shells can be stored in an airtight for up to 1 month.
• Fillings: Keep apple and ricotta fillings in separate airtight s for up to 3 days.
• Fill shells no more than 1 hour before serving.

Nutrition Facts (per serving)

• Calories: 157
• Total Fat: 7g (9%)
• Saturated Fat: 2g (11%)
• Cholesterol: 21mg (7%)
• Sodium: 59mg (3%)
• Total Carbohydrate: 22g (8%)
• Dietary Fiber: 1g (4%)
• Total Sugars: 13g
• Protein: 2g (4%)
• Vitamin C: 0mg (1%)
• Calcium: 24mg (2%)
• Iron: 1mg (3%)
• Potassium: 77mg (2%)

*Percent Daily Values are based on a 2,000 calorie diet. Nutrient information may vary depending on cooking methods and ingredient brands.