There’s a certain magic in the air when the sweet aroma of cannoli fills the kitchen. Growing up, my grandmother would prepare these delightful treats for Sunday family gatherings, filling the kitchen with laughter and the sounds of joy. Each crunchy shell was a canvas for her creamy ricotta filling, and every bite was a reminder of the love that bound our family together. Today, I’m excited to share a modern twist on this classic Italian dessert, infusing it with rich chocolate hazelnut spread and a hint of citrus that will transport you to those cherished memories with every bite.

Ingredients

For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, softened
  • 1 egg yolk
  • 1/4 cup Marsala wine (or white wine)
  • Vegetable oil, for frying

For the Citrus Ricotta Filling:

  • 1 cup ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1/4 cup chocolate hazelnut spread
  • Chopped hazelnuts, for garnish

Instructions

Start by preparing the cannoli dough. In a mixing bowl, combine the flour, sugar, cocoa powder, and salt. Whisk together until well blended. Add the softened butter and mix until crumbly. In a separate small bowl, whisk the egg yolk and Marsala wine together. Gradually add this mixture to the flour mixture, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, make the citrus ricotta filling. In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, orange zest, and lemon zest. Mix until smooth and creamy. Gently fold in the chocolate hazelnut spread until just combined. Cover and refrigerate until ready to use.

Once the dough has chilled, roll it out to about 1/8-inch thickness on a floured surface. Cut out circles with a diameter of about 4 inches. Wrap each circle around a metal cannoli tube, sealing the edges with a little water to help them stick.

In a deep pot or frying pan, heat vegetable oil over medium heat until it reaches 350°F (175°C). Carefully fry the cannoli shells in batches until golden brown and crisp, about 2-3 minutes per side. Use tongs to remove them and place them on a paper towel-lined plate to drain excess oil. Let the shells cool slightly before carefully removing them from the tubes.

Once the shells are completely cool, fill a piping bag with the citrus ricotta filling and pipe it into each shell, ensuring you fill both ends. If you prefer, you can spoon the filling directly into the shells as well.

To serve, dust the filled cannoli with powdered sugar, and sprinkle chopped hazelnuts over the top for a delightful crunch. Each bite of this modern version of cannoli will evoke memories of tradition while introducing an exciting new flavor profile that everyone will adore.

Enjoy your Chocolate Hazelnut Cannoli with Citrus Ricotta Filling, and may they bring warmth and happiness to your family gatherings just as they did for mine!