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Cannoli Cups with Chocolate Raspberry Drizzle

  • 16 cups ServingsServings



  • 3½ cups cake flour
  • ¼ cup sugar
  • ¼ cup shortening
  • 2 egg yolks
  • 1 cup sweet red or sweet white wine
  • Vegetable oil for frying

Cannoli Filling

  • 1⅓ cups whole milk (no substitutions), divided
  • ¼ cup cornstarch
  • ½ cup sugar
  • 2 tablespoons vanilla sugar
  • ¼ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 pound ricotta cheese

Chocolate Raspberry Drizzle

  • ¼ cup sugar
  • 2 tablespoons cocoa powder
  • 1 tablespoon cornstarch
  • ¼ cup whole milk
  • 3 tablespoons seedless raspberry jam
  • 1 tablespoon hazelnut liqueur


1. In a medium bowl, combine flour, sugar, shortening, yolks, and wine. Knead well. Allow dough to rest, covered in a cool place, at least 4 hours.
2. When you are ready to start frying, heat 5 inches of oil in a small saucepan to 375°F. Line a baking sheet with paper towels.
3. Using a rolling pin, roll out dough on a lightly floured surface to about 1/8-inch thick. Using a 3-inch round biscuit cutter, cut out 16 circles. Wrap a circle of dough around the bottom of a metal biscuit cutter (one size smaller than the one used to cut out the original circles), with the sharp side facing the bottom of the cup. Press the edges of the circle around the sides to form the walls of the cup.
4. Fry in heated oil (with the biscuit cutter), 2 minutes on each side, until golden brown. You can fry 4 to 6 cups in each batch; you will need multiple of the small size biscuit cutters. With a slotted spoon, transfer the cups to the prepared baking sheet, and allow to cool before removing the biscuit cutter.

Cannoli Filling:
In a large bowl, whisk together 1 cup milk and cornstarch until smooth. Let sit for 20 minutes. Pour mixture into a small saucepan and add remaining 1/3 cup milk, sugar, and vanilla sugar. Stir over medium heat until mixture begins to thicken. Stir for 1 more minute and remove from heat. Add in extracts and salt, and stir until smooth. Cover with plastic wrap and allow to cool completely. Once it has cooled to room temperature, stir in ricotta cheese. Using a hand blender or mixer, beat until smooth and creamy. Refrigerate until use.

Chocolate Raspberry Drizzle:
Combine sugar, cocoa, and cornstarch in a small saucepan. Mix until well combined. Add jam and milk. Bring to a boil over medium heat. Stirring constantly, simmer over heat until the sauce begins to thicken. Remove from heat and add liqueur.

To assemble Cannoli cups:
Transfer cheese filling to a large resealable plastic bag . Snip off one corner, and pipe filling into cooled cannoli
cup. Garnish with chocolate raspberry drizzle. Cannoli cups cannot be assembled in advance, or they will become soggy. You can prepare each component individually and assemble just before serving.

As published in Joy of Kosher with Jamie Geller Purim 2012 - Subscribe Now

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