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Eggless Italian Cannoli

This eggless Italian cannoli is a classic dessert with crisp shells and a creamy filling. It is elegant, festive, and wonderful for sharing.
Eggless Italian Cannoli
Prep Time 55 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 337 kcal
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Equipment

  • aluminum cannoli forms
  • deep pot
  • hand mixer
  • piping bag
  • round cutter
  • cheesecloth

Ingredients
  

For the Shells

  • 1 1/2 cups All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 2 tbsp Cold Unsalted Butter
  • 1/3 cup Sweet Marsala Wine
  • 1 tbsp White Vinegar
  • 4 cups Vegetable Oil

For the Ricotta Filling

  • 2 cups Whole Milk Ricotta Cheese
  • 3/4 cup Powdered Sugar
  • 1/4 tsp Ground Cinnamon
  • 1 tsp Pure Vanilla Extract
  • 1/3 cup Mini Semi-Sweet Chocolate Chips
  • 1/4 cup Chopped Pistachios

Instructions
 

  • Drain whole milk ricotta cheese in a cheesecloth-lined sieve over a bowl in the refrigerator for at least 4 hours to remove excess whey.
  • Whisk all-purpose flour, granulated sugar, ground cinnamon, and salt together in a bowl. Cut in cold unsalted butter until crumbly, then pour in sweet Marsala wine and white vinegar, kneading for 5 minutes until a smooth, firm dough forms.
    Wrap the dough tightly in plastic wrap and let it rest at room temperature for 45 minutes.
  • Divide the rested dough into two pieces and roll out on a lightly floured surface until paper-thin, about 1/16-inch thick.
  • Cut out 4-inch circles with a round cutter, wrap each circle snugly around an aluminum cannoli form, and seal the overlapping edges with a small dab of water, pressing firmly to secure.
  • Heat vegetable oil in a deep pot to 360°F (180°C). Fry the wrapped shells 2 at a time for 2 to 3 minutes until golden and bubbly, then drain on paper towels and slide the metal tubes out while warm.
  • Beat the drained ricotta, powdered sugar, ground cinnamon, and vanilla extract with a hand mixer on low speed until smooth and creamy, then fold in mini chocolate chips.
  • Transfer the ricotta filling to a piping bag fitted with a large round tip and pipe into both ends of each cooled cannoli shell just before serving.
  • Dip the exposed filling ends into chopped pistachios and dust the filled shells with powdered sugar.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 38gProtein: 8gFat: 17g
Course Dessert
Cuisine Italian
Keyword cannoli, eggless, Italian dessert, ricotta filling
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