Description
Crisp homemade cannoli shells are dipped in chocolate and rolled in freeze-dried strawberries, then filled with a creamy chocolate-strawberry ricotta mixture. This easy, crowd-pleasing dessert is perfect for special occasions or a sweet pick-me-up.
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 tbsp (25g) granulated sugar
- 1/4 tsp salt
- 2 tbsp (30g) unsalted butter, cold and diced
- 1 large egg, lightly beaten
- 1/2 cup (120ml) dry white wine (or water or apple juice)
- Vegetable oil, for frying
- 1 cup (170g) semisweet chocolate chips or chopped chocolate
- 1/2 cup (15g) freeze-dried strawberries, crushed
- 1 cup (250g) whole milk ricotta cheese (drained if watery)
- 1/2 cup (120ml) heavy cream
- 1/2 cup (60g) powdered sugar (plus extra for dusting)
- 1/2 cup (80g) fresh strawberries, hulled and diced
- 1/2 tsp pure vanilla extract
- 1/4 cup (40g) mini chocolate chips
- Optional: 1 tbsp strawberry jam
Instructions
- In a medium bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Mix in beaten egg and wine (or substitute). Knead until smooth, about 5 minutes. If sticky, add a sprinkle of flour. Wrap and let rest for 30 minutes.
- On a lightly floured surface, roll dough to about 1/8-inch thick. Cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing edges with water.
- Heat 2 inches of vegetable oil in a heavy pot to 350°F. Fry wrapped tubes, 2-3 at a time, until golden and crisp (1-2 minutes each). Drain on paper towels and cool before removing tubes.
- Melt chocolate in a microwave-safe bowl (30-second bursts, stirring). Dip one end of each shell in chocolate, then roll in crushed freeze-dried strawberries. Set on a baking sheet to harden (about 10 minutes).
- Blend strawberries and jam (if using) until smooth. In a bowl, whip ricotta, cream, and powdered sugar until thick and fluffy (2-3 minutes). Fold in strawberry puree, vanilla, and mini chocolate chips. Chill 15 minutes.
- Transfer filling to a piping bag or zip-top bag. Pipe gently into cooled shells from both ends.
- Dust with extra powdered sugar. Serve within 2 hours for crispest shells, or refrigerate for up to 1 day. Re-crisp shells in a warm oven if needed.
Notes
For crisp shells, fill just before serving. Drain ricotta well for thick filling. Use a thermometer for oil temperature. Gluten-free and vegan adaptations are easy. If shells soften, re-crisp in a warm oven. Try adding orange zest or crushed pistachios for flavor twists.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cannoli
- Calories: 210
- Sugar: 10
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: cannoli, chocolate, strawberry, dessert, easy, homemade, Italian, ricotta, Valentine's Day, party, kid-friendly