Sweet Italian Ricotta Cannoli with 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.
Preparation
Get these tasks done before you start cooking.
Preparing the Cannoli Shell Dough
- 1
Combine dry ingredients
In a bowl, combine flour, sugar, and salt.
- 2
Cut in butter
Work in the butter until the mixture resembles coarse crumbs.
- 3
Form dough
Add the egg and Marsala wine; mix until a dough forms.
Tip: Chill the shell dough for easier rolling.
Making the Ricotta Filling
- 1
Mix filling
In a medium bowl, mix the ricotta, powdered sugar, and vanilla until smooth.
Tip: Ensure the ricotta is well-drained to prevent runny filling.
- 2
Add chocolate chips
Stir in the mini chocolate chips.
- 3
Chill filling
Chill for at least 1 hour before using.
How to Make Sweet Italian Ricotta Cannoli with Cherry Compote
Total time: 4 h 40 min · Yields 12 servings
- 1
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.
- 2
Make the cherry compote
Simmer cherries with sugar, water, and lemon juice until thickened. Cool completely.
- 3
Fill the cannoli
Carefully pipe the ricotta filling into cooled shells just before serving.
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