Sweet Italian Ricotta Cannoli with Cherry Compote
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
For the Ricotta Filling
For the Cherry Compote
For the Presentation
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
Sweet Italian Ricotta Cannoli with Cherry Compote
Sweet Italian Ricotta Cannoli with Cherry Compote
Plating & Serving
Arrange filled cannoli on a platter, dust with powdered sugar, and garnish with cherry compote alongside the shells.