Description
A delightful twist on a classic dessert, these cannoli combine bright, tangy lemon flavor with a crispy shell and fluffy meringue.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1/4 cup white wine or milk
- Oil (for frying)
- 1 cup ricotta cheese
- 1/2 cup powdered sugar (plus more for dusting)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 3 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
Instructions
- Prepare Your Cannoli Shells: In a mixing bowl, whisk together the flour, sugar, cocoa powder, and salt. Add the softened butter, and mix until crumbly. Slowly pour in the white wine (or milk), mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- Shape the Shells: Roll out the dough to about 1/8 inch thick. Cut into circles about 4–5 inches in diameter. Carefully wrap the circles around cannoli forms, sealing the edges with a little water. Heat oil in a deep skillet to 375°F (190°C). Fry the shells until golden brown (about 2-3 minutes). Drain on paper towels and let cool before removing the forms.
- Make the Lemon Filling: In a bowl, combine ricotta cheese, powdered sugar, fresh lemon juice, and lemon zest. Stir well until smooth. Transfer the filling into a piping bag or a plastic bag with a corner snipped off for easy filling.
- Prepare the Meringue: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
- Assemble the Cannoli: Pipe the lemon filling generously into each cooled cannoli shell. Top with fluffy meringue, using a spoon to create some peaks. Using a kitchen torch, lightly toast the meringue for that golden finish.
- Serve & Enjoy!: Dust with powdered sugar before serving, and watch smiles appear all around!
Notes
You can substitute the ricotta cheese with mascarpone for a creamier filling. Leftover lemon filling can be spread on toast or served over yogurt.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Keywords: lemon, cannoli, dessert, meringue, Italian, summer treat