Ingredients
Equipment
Method
FILLING
- In a medium saucepan off the heat, whisk together the whole milk, sugar, and cornstarch until completely smooth with no lumps.
- Place the saucepan over medium‑high heat. Cook while stirring constantly with a heatproof silicone spatula, scraping the bottom and corners of the pan.
- Continue cooking until the mixture becomes very thick, glossy, and pulls away from the sides of the pan. It should be thicker than pudding and resemble a soft paste. This usually takes 6–10 minutes once bubbling begins.
- Transfer the thickened base to a bowl and press plastic wrap directly onto the surface. Refrigerate for at least 2 hours or overnight until fully cold and firm.
- Once chilled, stir the base firmly with a silicone spatula until smooth and loosened.
- Add the ricotta and gently fold it in with the silicone spatula until the filling is smooth, thick, and uniform. Avoid over‑mixing.
- Chill the finished filling for 20–30 minutes before piping to help it firm up and hold its shape inside the shells.
SHELLS
- In a large bowl, whisk together the flour, sugar, cinnamon, and cocoa powder until fully combined.
- Add the Crisco and work it into the dry ingredients with your fingertips until the mixture resembles fine crumbs.
- Add the well‑beaten eggs, the olive oil, and the vinegar. Mix with a fork until a shaggy dough forms.
- If the dough looks dry or crumbly, add 1 tablespoon of ice water. If needed, add up to 1 additional tablespoon. The dough should be firm and cohesive, not sticky.
- Turn the dough out onto a clean surface and knead for 7–9 minutes, until smooth, tight, and elastic.
- Wrap the dough tightly in plastic wrap and refrigerate for 45 minutes to relax the gluten.
- Roll the dough through a pasta machine, gradually thinning it to the second‑thinnest setting.
- Cut into 4‑inch circles and wrap each circle around a cannoli tube. Brush the overlapping edge with reserved egg white to seal.
- Fry at 350°F (175°C) until blistered and golden. (About 1 to 2 minutes) Drain on paper towels and cool completely before filling.
Nutrition
Notes
FILLING
- No draining needed: The cooked cornstarch base stabilizes the ricotta, just like Nana’s original method.
- The base must be cooked until paste‑thick, not pudding‑thick. Under‑cooking will cause the filling to loosen after mixing.
- Avoid over‑mixing. Stir only with a silicone spatula to prevent warming and thinning the filling.
- The base must be fully chilled before adding ricotta. Warm base = loose filling.
- Chill the empty shells for 15–20 minutes before filling for the cleanest results.
- The filling can be made 1–2 days ahead. Store tightly covered in the refrigerator and stir gently before piping.
SHELLS
- Use canola or vegetable oil for frying. These oils stay neutral and won’t affect the flavor of the shells.
- The ½ teaspoon olive oil in the dough helps with kneading and rolling but does not change the final texture.
- The dough should feel firm, not soft. A firm dough blisters better and fries crisp.
- Chill the empty shells for 15–20 minutes before filling. The cold surface helps the filling set quickly and prevents slow dripping from the ends.
- Shells can be made 1–2 days ahead. Store uncovered at room temperature to maintain crispness.
