Emeril Lagasse Cannoli Recipe
I love sharing my experiences with making delicious cannoli, and I can't wait for you to try Emeril Lagasse's recipe!The secret to this cannoli is in getting the shells perfectly crisp and golden.Using a cannoli mold really helps with achieving that classic shape and crispness.It's sooo satisfying when you fill them with delicious ricotta cream, balancing sweetness with a touch of vanilla.Once you master this, it’s hard not to crave that sweet, creamy filling wrapped in your just-right, fried shell.
Servings: 6
Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1/4 tsp Ground Cinnamon
- 3 Tbsp Cold Butter cubed
- 2 Eggs divided
- 1/2 cup Sweet Marsala Wine
- 15 oz. Ricotta Cheese
- 3 Tbsp Sugar
- 1/4 tsp Vanilla Extract
- 1/4 cup Semisweet Chocolate Morsels chopped
- Oil for frying
Instructions
- Mix flour, sugar, cocoa, and cinnamon in a bowl. Rub in the butter until the mixture resembles coarse crumbs.
- Add one egg and Marsala wine, and mix well until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about an hour.
- Roll out the dough into thin sheets and cut out 5-inch circles.
- Wrap each circle around a cannoli mold, and seal the edges with egg white.
- Heat oil in a frying pan to 350°F and fry the shells in batches until golden brown and crisp.
- For the filling, mix ricotta, sugar, vanilla extract, and chocolate morsels in a bowl.
- Spoon the mixture into a piping bag fitted with a round tip.
- Pipe the ricotta mixture into the cooled shells, and optionally dust with powdered sugar to serve.