Ah, *cannoli florence*! This delightful Italian dessert has roots that stretch back to the beautiful region of Tuscany, specifically Florence, where it’s celebrated as a symbol of festive occasions. Traditionally, cannoli are made with a crispy pastry shell that holds a luscious filling of sweet ricotta cream, making each bite an indulgent experience that transports you straight to the heart of Italy. What sets my recipe apart is the use of white wine in the pastry, which adds a subtle complexity and helps achieve that perfect flaky texture. Plus, I fold in mini chocolate chips for a delightful surprise that complements the ricotta beautifully. Trust me, once you make these, you’ll understand why they hold such a cherished place in Italian cuisine!

Ingredients List

• 1 cup all-purpose flour: This forms the base of the pastry shell, giving it structure and crispness.
• 1 tablespoon sugar: Adds a touch of sweetness to the dough, balancing the flavors.
• 1/4 teaspoon salt: Enhances the overall flavor of the pastry.
• 1 tablespoon unsalted butter, softened: Contributes to the richness and tenderness of the dough.
• 1 egg yolk: Acts as a binding agent and enriches the dough.
• 1/4 cup white wine: This is my secret ingredient! It helps the dough to be flaky and adds a unique flavor.
• 2 cups ricotta cheese: The star of the filling! Use high-quality ricotta for the best flavor and texture.
• 1/2 cup powdered sugar: Sweetens the ricotta filling and gives it a smooth texture.
• 1 teaspoon vanilla extract: Adds a wonderful aroma and enhances the sweetness of the filling.
• 1/4 cup mini chocolate chips: A delightful addition that brings a bit of chocolatey goodness to the creamy filling.
• Oil for frying: Choose a neutral oil with a high smoke point, like vegetable or canola oil, for frying the shells.

How to Prepare Cannoli Florence

Making *cannoli florence* is a delightful journey filled with crispy pastry and creamy filling. Let’s break it down step by step so you can impress your friends and family with your culinary skills!

Making the Pastry Shells

First, in a mixing bowl, combine the flour, sugar, and salt. Then, add the softened unsalted butter and mix until it resembles coarse crumbs. In a separate bowl, whisk together the egg yolk and white wine. Gradually add this liquid mixture to the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic. Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes. This resting period is key for developing that perfect flaky texture!

Once your dough is ready, roll it out on a floured surface to about 1/8 inch thickness. Use a round cutter to create 4-inch circles. To wrap them, take a circle and gently drape it over a cannoli tube, pressing the edges together with a drop of water to seal. It’s like giving them a cozy little hug!

Frying the Cannoli Shells

Now, let’s get to the fun part—frying! Heat oil in a deep pan to 350°F (175°C). It’s essential to keep an eye on the temperature; a candy thermometer is super helpful here! Carefully place the wrapped tubes into the hot oil, frying them for about 2-3 minutes or until they turn a beautiful golden brown. Remember, safety first—use a slotted spoon to turn them and be cautious of the hot oil splatters! Once done, remove the tubes and place them on paper towels to drain and cool completely.

Preparing the Ricotta Filling

While the shells cool, let’s whip up that creamy filling! In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy—this is where high-quality ricotta shines through! For a delightful twist, gently fold in those mini chocolate chips at the end. This adds a little surprise with every bite!

Assembling the Cannoli

When your shells are completely cool, it’s time to fill them! Use a piping bag fitted with a large round tip to pipe the ricotta mixture into each shell. Fill them generously but avoid overstuffing, as you want that beautiful filling to peek out. For a final touch, dust the assembled cannoli with powdered sugar just before serving. It gives them that lovely, elegant look that’ll wow your guests!

Tips for Success

To truly master *cannoli florence*, keep these pro tips in mind:

• Quality Matters: Always use high-quality ricotta cheese for the filling. It makes a world of difference in flavor and texture. Drain it well to avoid a watery filling!
• Chill the Dough: Don’t skip the refrigeration step; it’s crucial for achieving that flaky texture in your pastry shells. A well-chilled dough is easier to roll out and shapes beautifully.
• Temperature Control: When frying, maintain the oil temperature at 350°F (175°C). If it’s too hot, the shells will brown too quickly without cooking through; too cold, and they’ll absorb excess oil.
• Filling Technique: Be gentle when piping the filling into the shells to avoid tearing them. Also, fill them just before serving to keep the shells crisp!
• Avoid Overstuffing: While it’s tempting to pile on the filling, resist the urge! Overstuffed cannoli can burst, leading to a messy situation.

Variations on Cannoli Florence

While the classic *cannoli florence* is absolutely divine, there are so many fun variations to explore! For a fruity twist, try adding a bit of lemon or orange zest to the ricotta filling; it brightens up the flavors beautifully. If you’re feeling adventurous, experiment with flavored liqueurs like amaretto or orange liqueur for an adult version that adds depth and complexity to the filling.

Another delightful option is to swap in different fillings altogether. Mascarpone can create a richer, creamier texture, or you could even use pastry cream for a different take. And don’t forget about toppings! Instead of just dusting with powdered sugar, consider rolling the ends of the filled cannoli in crushed pistachios or chopped hazelnuts for a delightful crunch. You might also drizzle them with melted chocolate for an extra indulgent touch. The possibilities are endless, so let your creativity shine!

Nutritional Information

Keep in mind that nutritional values can vary depending on the specific ingredients and brands you use, so these numbers are just an estimate. Each *cannoli florence* contains approximately:

• Calories: 250
• Sugar: 12g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Always remember to enjoy your *cannoli florence* in moderation as part of a balanced diet!

FAQ Section

Can I make the pastry dough in advance?

Absolutely! You can prepare the pastry dough ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. When you’re ready to use it, let it sit at room temperature for about 15-20 minutes before rolling it out. This helps the dough relax, making it easier to work with. If you want to keep it longer, you can also freeze the dough for up to a month. Just remember to thaw it overnight in the fridge before using.

What can I substitute for ricotta cheese?

If you’re looking for alternatives to ricotta cheese due to dietary restrictions or preferences, there are a few great options! Cottage cheese can work in a pinch; just blend it until smooth to mimic the creamy texture of ricotta. For a richer flavor, try mascarpone cheese, which is deliciously creamy and adds a luxurious touch. If you’re vegan, you could use a homemade cashew cream or coconut cream mixed with a bit of sweetener to achieve a similar consistency. Just be sure to adjust the sweetness accordingly!

How do I store leftover cannoli?

To keep your *cannoli florence* fresh, it’s best to store the shells and filling separately. The filled cannoli can get soggy if stored all together. Place any leftover shells in an airtight container at room temperature for up to 2 days. For the ricotta filling, store it in the refrigerator in a sealed container for up to 3 days. When you’re ready to enjoy them again, simply fill the shells just before serving to maintain that delightful crunch!

Why You’ll Love This Recipe

• Authentic Flavor: Each bite of these *cannoli florence* is like a little piece of Italy, bursting with rich ricotta and a hint of sweetness.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned cooks.
• Customizable: Feel free to experiment with different flavors in the filling, making it a versatile dessert for any occasion.
• Impressive Presentation: Dusting the finished cannoli with powdered sugar gives them a sophisticated touch that’s sure to impress your guests.
• Perfect for Celebrations: Whether it’s a holiday or a special gathering, these cannoli add a touch of festivity to any table.

Check out this baked mac and cheese recipe for a comforting side dish!
For dessert lovers, try this southern sweet potato pie recipe!
Learn more about the history and variations of cannoli on Italian Food Forever.

Cannoli Florence: Master This Delectable Italian Dessert

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• Author: Julia marin
• Total Time: 45 minutes
• Yield: 12 cannoli 1x
• Diet: Vegetarian

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Description

A traditional Italian dessert originating from Florence, featuring crispy pastry shells filled with sweet ricotta cream.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, softened
• 1 egg yolk
• 1/4 cup white wine
• 2 cups ricotta cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini chocolate chips
• Oil for frying

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Instructions

1. In a bowl, combine flour, sugar, and salt. Add butter and mix until crumbly.
2. In another bowl, whisk egg yolk and wine. Gradually mix into dry ingredients until a dough forms.
3. Knead the dough on a floured surface until smooth. Wrap in plastic wrap and refrigerate for 30 minutes.
4. Roll out the dough to 1/8 inch thickness. Cut into 4-inch circles.
5. Wrap each circle around a cannoli tube and seal the edges with water.
6. Heat oil in a deep pan to 350°F. Fry the wrapped tubes until golden brown, about 2-3 minutes.
7. Remove shells and drain on paper towels. Let cool.
8. In a separate bowl, mix ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
9. Pipe the ricotta mixture into cooled shells.
10. Dust with powdered sugar before serving.

Notes

• Use a high-quality ricotta for best flavor.
• Chill the cannoli shells after frying for a crisp texture.
• Experiment with flavored ricotta by adding citrus zest or liqueurs.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1 cannoli
• Calories: 250
• Sugar: 12g
• Sodium: 50mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: cannoli, Florence, Italian dessert, ricotta cream, pastry