Sweet Italian Ricotta Cannoli with Cherry Compote

Name: Sweet Italian Ricotta Cannoli with Cherry Compote
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Dessert
Ingredients: All-purpose flour; Granulated sugar; Salt; Unsalted butter, cubed and chilled; Large egg, beaten; Marsala wine; Vegetable oil; Whole-milk ricotta cheese, drained; Powdered sugar; Vanilla extract; Mini chocolate chips; Fresh or frozen cherries, pitted; Sugar; Water; Lemon juice; Powdered sugar; Fresh mint leaves

Crispy shells filled with creamy ricotta and sweet cherry compote

These traditional Italian desserts combine crunchy cannoli shells with a smooth ricotta filling and a delightful cherry compote, making it a perfect sweet indulgence.

3 h 30 min
12
Intermediate

Ingredients

For the Cannoli Shells

All-purpose flour

1 ¾ cups

Granulated sugar

2 tbsp

Salt

¼ tsp

Unsalted butter, cubed and chilled

3 tbsp

Large egg, beaten

Marsala wine

½ cup

Vegetable oil

for frying

For the Ricotta Filling

Whole-milk ricotta cheese, drained

1 ½ cups

Powdered sugar

¾ cup

Vanilla extract

1 tsp

Mini chocolate chips

½ cup

For the Cherry Compote

Fresh or frozen cherries, pitted

2 cups

Sugar

½ cup

Water

2 tbsp

Lemon juice

1 tbsp

For the Presentation

Powdered sugar

for dusting

Fresh mint leaves

optional

Preparation

Preparing the Cannoli Shell Dough

Combine dry ingredients

In a bowl, combine flour, sugar, and salt.

Cut in butter

Work in the butter until the mixture resembles coarse crumbs.

Form dough

Add the egg and Marsala wine; mix until a dough forms.

Chill the shell dough for easier rolling.

Making the Ricotta Filling

Mix filling

In a medium bowl, mix the ricotta, powdered sugar, and vanilla until smooth.

Ensure the ricotta is well-drained to prevent runny filling.

Add chocolate chips

Stir in the mini chocolate chips.

Chill filling

Chill for at least 1 hour before using.

Cooking Process

Fry the shells

Roll out chilled dough to 1/8-inch thickness; cut into rounds and wrap around cannoli tubes, sealing edges. Deep fry until golden brown.

Make the cherry compote

Simmer cherries with sugar, water, and lemon juice until thickened. Cool completely.

Fill the cannoli

Carefully pipe the ricotta filling into cooled shells just before serving.

Plating & Serving