Little Italy Cannoli

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Kitchen Team

Signature Recipe

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Cook Time

2 minutes



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1 1/2 cups all-purpose flour,
1 tablespoon sugar,
1/2 teaspoon ground cinnamon,
2 tablespoons chilled unsalted butter, cut into cubes,
1/2 cup champagne, limoncello or orange liqueur,
1 egg, beaten.

3/4 cup whole milk ricotta,
3/4 cup mascarpone cheese,
1/2 cup confectioners’ sugar,
Seeds of 1 vanilla bean (split, seeds removed, discard pod), or 1 teaspoon vanilla extract,
1/2 teaspoon cinnamon,
Pinch of salt


  1. In a food processor, combine flour, sugar and cinnamon. Pulsing briefly, add butter until it resembles coarse meal. Remove dough from food processor and place in a large bowl.
  2. With a fork, stir in champagne. Form into a ball (dough will be crumbly), cover with plastic and refrigerate for 1 hour.
  3. To make filling, combine ricotta, mascarpone, sugar, vanilla beans, chilling.
  4. Preheat fryer to 350°F.
  5. Remove dough from the refrigerator, and divide into 6 balls. Lightly dust a work surface with flour, and roll out each ball to a 1/16” thickness. Cut dough with a 4 inch circular cookie cutter or bowl.
  6. Form each dough circle around a cannoli form, overlapping ends and sealing securely with the egg wash. Brush the outside of each cannoli with egg wash.
  7. Lay cannoli in a single layer in the basket, and lower into the oil. Fry until golden brown, about 2 minutes. Allow to cool completely on a plate lined with paper towels. Remove cannoli molds.
  8. Using a pastry bag or a small spoon, fill the fried cannoli shells with the cheese mixture. If you don’t have a pastry bag, simply cut 1/4 inch corner off of a plastic storage bag, fill the bag, and pipe the cheese mixture into the cannoli shell.
  9. Sprinkle cannoli with confectioners’ sugar before serving.

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