How to make it

  • Mix flour, butter, sugar, and salt. Add enough wine to make a stiff but manageable dough. Knead for about 15 minutes, until dough is smooth and soft. Add a bit more flour if necessary to prevent sticking.
  • Roll into a ball, cover, and place in the refrigerator for 1 hour. Divide dough into 2 parts and roll into paper-thin sheets on a lightly floured board. Cut into 4-inch circles or squares.
  • Place a cannoli tube from corner to corner, diagonally across the squares. Fold the opposite corners together around the tube. Brush corners with beaten egg yold to seal and press together.
  • Heat 3 inches of fat to 390° F. Fry cannoli, 2 or 3 at a time, turning if necessary, until deep, golden brown. Remove with tongs or a slotted spatula and drain. Cool to touch and remove tubes, being careful not to break the shells. Cool completely before filling. Fill shells just before serving so that they are crisp.
  • If you do not intend to use them immediately, store them in a cool, dry place. They will keep, unfilled, for several weeks.
  • (Note: Cannoli tubes can be bought at kitchen-supply stores, or you may use clean, unpainted wooden dowels. They should measure 1 inch in diameter and 6 inches long.)
  • Filling:
  • Beat ricotta vigorously for 2 minutes. Add sugar and liqueur and continue beating for 5 minutes longer, or until smooth. Mix in chocolate and orange and store in refrigerator until ready to serve.
  • Use a small spoon to stuff the filling into the shells. Dip the end in chopped pistachio nuts. If you do not wish to serve the cannoli immediately, the filling may be kept, tightly covered and refrigerated, for up to 3 days.

Reviews & Comments 6

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  • pastryvixen 9 years ago
    I know this is quite an old post but my cannoli keep getting really puffy. Is there any reason why?
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    " It was excellent "
    lor ate it and said...
    Mmmmmmmm... these are delicate and very delicious. Great with a coffee or tea. HIGH 5!!!
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  • mars 13 years ago
    They look really lovely. The filling is fairly moist. How far in advance can the they be filled and still maintain their crunchy texture?
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  • flavorsofitaly 13 years ago
    Love cannoli!! Can't wait to try this recipe with the red wine - thanks, Mystic. :-)
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  • tupelohoney17 13 years ago
    I have paid a fortune to have these with espresso..I can hardly wait to try them. I am on my way to a Hardware store to buy some wooden dowels..these will be a favorite amongst my family of coffeeholics! Wonderful recipe.....mmmm...chocolate and orange and pistachio! Heaven!
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  • zena824 13 years ago
    Oh Goodness!!!!! These love devine......will have to try them soon...
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