Cannoli Dip (with Homemade Cannoli Chips
A delicious, authentic Italian cannoli dip made with ricotta, vanilla, and orange zest. This is perfect for combining with our homemade cannoli chips or serving with fresh fruit, crackers, or waffle cone pieces!
Servings: 8 servings
Calories: 505kcal
Cost: $20
Equipment
- 1 mesh strainer
- 1 medium bowl
- 1 sifter
- 1 Rolling Pin
- 1 bench scraper
- 1 cooling rack
Ingredients
Homemade Cannoli Cream
- 20 oz whole milk ricotta
- ½ cup mini morsel chocolate chips
- ⅓ cup pistachios, chopped
- 1 tablespoon orange zest
- 1.5 teaspoon vanilla
- ½ cup powdered sugar
Homemade Cannoli Chips
- 1.5 cups all-purpose flour
- 1 tablespoon sugar
- 1.4 teaspoon salt
- ⅓ cup sweet marsala wine
- 1 egg, separated
- 2 tablespoon unsalted butter
- 2-3 teaspoon ice water
- 1 pinch cinnamon
- 1 liter canola oil
Instructions
Homemade Cannoli Dip
- Place ricotta in a mesh strainer over a bowl. Wrap it in plastic wrap and place it in the refrigerator to drain for 6 hours or overnight.
- Remove ricotta from the fridge and combine in a bowl with vanilla, orange zest, mini morsels, chopped pistachios, and sifted powdered sugar.
- Top with extra chocolate chips and pistachios. Serve with homemade cannoli chips, crackers, fruit, or waffle cone pieces.
Homemade Cannoli Chips
- Whisk together flour, cinnamon, salt, and sugar in a bowl. Pour the mixture out onto a smooth surface, like a wooden or plastic cutting board. Create a well in the flour.
- Place the egg yolk and marsala wine into the well. Use a fork to slowly mix the flour from the edges of the well into the yolk and marsala.
- Once combined as well as possible (it'll still be quite dry), add the chopped cold butter. Start chopping in the cold butter and add 1 tablespoon of ice water. Cut in the butter with a bench scraper until the dough combines into a ball. If it still seems too dry, add in another tablespoon or 2 of ice water.
- Combine well until the dough is a rough ball. Then wrap in plastic wrap and rest at room temperature for 1 hour. The dough can be refrigerated overnight. Just remove 2 hours before you plan on frying.
- Roll out the dough with a rolling pin on a floured work surface until about ⅛ inch thickness. Cut the dough into 1-inch squares or triangles. Brush with the egg white.
- Heat the canola oil in a pot or dutch oven over medium heat. Once the temperature reaches 375℉, place the cut pieces into the oil to fry in batches.
- Fry the cannoli chips for 5 minutes or until golden brown. Use a slotted spoon or strainer to remove them from the oil and place them onto a cooling rack. Dust with powdered sugar and serve with cannoli dip.
Video
Notes
- You can skip the draining if you're serving immediately. But if you plan on serving later, draining makes sure that water doesn't separate from the ricotta in the cannoli dip.
- Using ice water will make sure the butter doesn't begin to melt.
- The cannoli chip dough can be refrigerated for up to 3 days. Just make sure to remove it from the fridge 2 hours before you begin to roll it out.
- Don't overwork the dough. We don't want the butter to start to melt. The ice water will help prevent this.
- After rolling out the dough, it may stick to the work surface. Use a bench scraper to unstick it.
- Make sure to keep the temperature between 350℉ and 375℉, otherwise the chips become a bit doughy.
Nutrition
Calories: 505kcal | Carbohydrates: 40g | Protein: 13g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 66mg | Sodium: 484mg | Potassium: 172mg | Fiber: 2g | Sugar: 17g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg
