Red Velvet Cannoli

Last week, I was at an Italian bakery, and was hoping to get some of their delicious cannoli, which are Sicilian pastry shells filled with a ricotta cream. Unfortunately, they were sold out, but I had been craving them since. I decided to make my own, and while going through my baking cupboard, I realized that I had some extra ingredients to make these cannolis a little special.

Sure, red velvet is just chocolate and red colouring, butย It adds a little extra fun to a recipe.

INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1/cup white wine (I used a dry pinot grigio)
  • 1 tbsp red food colour (add more if you want extra red colour)
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 2 tbsp cold butter, grated or cut into tiny pieces
  • 1 full egg, and the whites from 1 additional egg
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream
  • 3/4 cup powdered sugar (save a little extra for garnish, if desired)
  • 4 squares of semi sweet baking chocolate
  • 1 quart of canola oil for frying
  • Other – cannoli tubesย and 3-4″ ring mold or round cookie cutter (though, I used the lid of a mason jar which was 3.5″)
  1. Add ricotta to a bowl. If it is grainy or chunky, sieve the ricotta through a cheesecloth or strainer. Add powdered sugar to the ricotta mixture.
  2. Whip heavy cream to a stiff peak, and gently fold into ricotta mixture. Chill in the fridge for at least 1 hour
  3. In a large bowl, mix together flour, cocoa powder, granulated sugar, salt and pieces of butter. Mix these ingredients together. Add food colouring to wine. Add it to dry flour mixture along with 1 egg and mix thoroughly by hand.
  4. Add flour to a flat surface and knead the dough for approx. 3 minutes. Let dough rest for approx. 20 minutes before rolling out. Make sure it is rolled out as thin as possible.
  5. Heat up oil to 350F. Cut out 3-4″ circles in the dough. Wrap each cut out piece around cannoli tube and seal together with a dab of eggwhite. Add to hot oil and fry for approx 30 seconds, or until crisp and lightly browned.
  6. Let shell cool down before removing from cannoli tube (handle with care, as tubes will be hot and covered with frying oil – consider using oven mitts to handle).
  7. Melt bakers chocolate as directed on box (in the microwave or on the stove on a double boiler). Drizzle melted chocolate on the cannoli shells.
  8. Right before serving, fill each cannoli with ricotta cream filling using a piping bag. Dust with powdered sugar and enjoy ๐Ÿ™‚

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