Mrs. Cecchini'S Cannoli Shells With Ricotta Filling

Name: Mrs. Cecchini'S Cannoli Shells With Ricotta Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SHELLS; 1 3/4 cups flour; 1/2 teaspoon salt; 2 tablespoons sugar; 1 egg; 2 teaspoons butter, cold cut up; 1/4 cup dry sauterne (or white wine); FILLING; 2 lbs ricotta cheese; 1/2 cup confectioners' sugar; 4 teaspoons vanilla; 1/4 cup mini chocolate chip; 1/4 cup pistachio nut

Servings: persons

SHELLS
1 3/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 teaspoons butter, cold cut up
1/4 cup dry sauterne (or white wine)
FILLING
2 lbs ricotta cheese
1/2 cup confectioners' sugar
4 teaspoons vanilla
1/4 cup mini chocolate chip
1/4 cup pistachio nut

1
["FILLING:", "Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.", "removing as much water as possible.", "Add confectioners sugar and vanilla and mix well.", "Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.", "Add candied fruit (if desired) and mini chips.", "After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.", "SHELLS:", "Crack egg in a cup, saving a bit of white to seal shell.", "Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.", "Make a ball, cover and let sit 15 minutes.", "Roll out 1/16"" thick and cut into 3 inch circles for minis with a cookie cutter or glass.", "Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.", "Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.", "Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.", "Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between."]

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: SHELLS, 1 3/4 cups flour, 1/2 teaspoon salt, 2 tablespoons sugar, and more.

Yes, Mrs. Cecchini'S Cannoli Shells With Ricotta Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!