Megan Kessler's Cannolis
Ingredients:
For the Shells
• 4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125g), plus more for dusting
• 1 ounce unsalted butter (about 2 tablespoons; 25g)
• 1 teaspoon Diamond Crystal kosher salt (or about half as much table salt)
• 1/16 teaspoon ground cinnamon
• 3 ounces cold tap water (about 1/3 cup plus 1 tablespoon; 85g)
For the Filling
• 16 ounces ricotta
• 8 ounces mascarpone
• 1 cup heavy cream
• 1 cup powdered sugar
• 4 teaspoons vanilla
• mini chocolate chips (optional)
Instructions:
- Prepare the Shell Dough: Mix all shell ingredients in a food processor for 90 seconds. Transfer the dough to an oiled bowl and let rest for 2-24 hours.
- Shape and Fry the Shells: Roll the dough to 1/8” thickness on a floured surface and cut into 3 1/2” circles. Form each circle around a metal cannoli form and fry in hot oil until golden brown. Remove from forms and let cool completely.
- Make the Filling: Combine the ricotta, mascarpone, heavy cream, powdered sugar, and vanilla. Mix until smooth and well combined. If desired, fold in mini chocolate chips.
- Assemble: Dip each end of the cooled shells in melted chocolate. Fill the shells using a piping bag with the prepared filling.