Name: Maraschino Cherry Cannoli Recipe – Pasta.com
Prep time: 30 min
Cook time: 15 min
Yield: 8
Cuisine: Italian
Ingredients: ½ teaspoon Vanilla Extract; Powdered Sugar (for garnish); Maraschino Cherries (for garnish); 2 tablespoons Butter (cold, cut into small pieces); 1 tablespoon Red Wine Vinegar; 3 tablespoons Orange Juice; 1 Egg White (large, lightly beaten); Frying Oil; 12 ounces Ricotta Cheese; 4 ounces Powdered Sugar

Cannoli is a crowd-pleasing Italian dessert that can be served for any occasion. This maraschino cherry cannoli recipe features a pop of color and flavor with maraschino cherry garnishes. Look no further for an indulgent dessert, these are sure to get eaten up in seconds at your next family gathering.

Maraschino Cherry Cannoli Recipe

A luxurious Maraschino Cherry Cannoli recipe that pairs fried pastry and maraschino cherries with a decadent sweet and creamy filling.

5 from 1 vote

Print Recipe

Prep Time 30 mins

Cook Time 15 mins

Chilling Time 2 hrs

Course Dessert

Cuisine Italian

Servings

Calories 304 kcal

Ingredients

12 ounces Flour, all-purpose
2 tablespoons Sugar, granulated
¼ teaspoon Salt
2 tablespoons Butter, cold, cut into small pieces
1 tablespoon Red Wine Vinegar
3 tablespoons Orange Juice
1 Egg White, large, lightly beaten
Frying Oil
12 ounces Ricotta Cheese
4 ounces Powdered Sugar
½ teaspoon Vanilla Extract
Powdered Sugar, for garnish
Maraschino Cherries, for garnish

Instructions

Use a food processor to combine the dry ingredients and butter together until they form coarse crumbs.
Gradually pour in the red wine vinegar and orange juice until the dough comes together. Turn the dough onto a lightly floured surface and knead it gently until smooth.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Combine the ricotta cheese, powdered sugar, and vanilla extract in a bowl. Place the filling in the refrigerator to chill.
Once the dough has chilled, divide it into two portions. Roll out each portion of dough on a lightly floured surface until thin, about ⅛ inch thick. Cut out 4-inch circles to create your cannoli shapes.
Wrap each dough circle around a cannoli tube or a metal cannoli form, sealing the edge with a bit of beaten egg white.
In a large, deep pot, heat your preferred frying oil to 350°F (175°C). Carefully place the prepared cannoli shells into the hot oil, a few at a time, and fry until golden brown and crisp, about 1-2 minutes.
Use tongs to remove the shells from the oil and transfer them to a paper towel-lined plate to drain excess oil and let the shells cool completely.
Remove the cannoli tubes and fill a piping bag fitted with a large star tip with the chilled ricotta filling. Pipe the filling into both ends of each cannoli shell.
Plate the cannoli, and add maraschino cherries to each end and sift some powdered sugar on top.
Chill in the refrigerator for at least 1 hour before serving these decadent cannoli desserts.