Decadent and Delicious Unholy Cannoli Recipe

Experience a sinful mouthful of indulgence with this Unholy Cannoli recipe. Crispy, flaky shells filled with a creamy and rich ricotta cheese mixture, topped with a sprinkle of powdered sugar will please any dessert lover. This classic Italian dessert is perfect for special occasions or for those times when you just want to treat yourself. Prepare to be enchanted by the divine taste and texture of these heavenly treats.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• 1/4 cup white wine
• 1/4 teaspoon vanilla extract
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1/2 teaspoon grated orange zest
• 1/4 cup mini chocolate chips
• Powdered sugar for dusting

Directions

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. Add the cold butter to the bowl and mix it into the dry ingredients until it resembles coarse crumbs.
3. Pour in the white wine and vanilla extract, and stir until the dough comes together.
4. Transfer the dough onto a lightly floured surface and knead it for a few minutes until it becomes smooth.
5. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
6. Meanwhile, in a separate bowl, mix the ricotta cheese, powdered sugar, orange zest, and mini chocolate chips until well combined.
7. Preheat the oven to 350°F (175°C).
8. Take the chilled dough out of the refrigerator and roll it out on a floured surface until it is about 1/8 inch thick.
9. Using a round cookie cutter or a glass, cut out circles from the dough.
10. Carefully wrap each circle of dough around a cannoli tube, overlapping the edges and pressing them together to seal.
11. Heat vegetable oil in a deep fryer or a large pot to 375°F (190°C).
12. Fry the cannoli shells a few at a time until they turn golden brown, about 2-3 minutes.
13. Remove the shells from the oil and allow them to cool on a wire rack.
14. Once the shells are completely cool, gently slide the shells off the tubes.
15. Fill a piping bag fitted with a large round tip with the ricotta cheese mixture.
16. Pipe the filling into both ends of each shell, filling it completely.
17. Dust the filled cannoli with powdered sugar and serve immediately.

Interesting Facts