How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more affordable when bought in bars.

pistachios

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds are often less expensive and provide a similar crunch.

In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy.

Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Let it rest in the fridge for a few minutes while you make the filling.

In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend.

In a separate bowl, beat the heavy cream until fairly stiff. Gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest. Refrigerate for 30 minutes to 1 hour.

In a medium pot, heat the canola oil to 360°F. Roll the dough until it is very thin (about 1/8-inch thick). Cut into circles.

Wrap each circle around a cannoli mold and seal with egg wash. Fry in hot oil until crispy, about 2-3 minutes. Remove and cool.

Just before serving, use a pastry bag to pipe the ricotta filling into the cannoli shells. Dust with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens