If you have a soft spot for Italian desserts, let me introduce you to the star of Sicilian sweets: the Authentic Italian Cannoli Recipe. This recipe delivers crunchy, perfectly golden shells filled with a luscious, creamy ricotta filling studded with hints of cinnamon, vanilla, and a surprise pop of chocolate or candied fruit. There’s something so magical about crafting these delicate pastries from scratch, transforming simple ingredients into a spectacular treat that instantly transports you to a sunny Mediterranean kitchen. Whether you’re enjoying them with family or impressing guests, these cannoli bring an unbeatable combination of texture, flavor, and tradition.
Ingredients You’ll Need
Creating these authentic cannoli shells and their rich filling is surprisingly straightforward, thanks to a few staple ingredients that each contribute uniquely to the final experience. From the tender sweetness of ricotta cheese to the subtle warmth of cinnamon in both dough and filling, every element plays a crucial role.
- 2 cups all-purpose flour: The base of the crispy, tender cannoli shell, providing structure and body.
- 1 tablespoon granulated sugar: Adds a touch of sweetness to balance the shell’s crispiness.
- 1/2 teaspoon ground cinnamon: Infuses the dough with subtle warmth and depth.
- 1/4 teaspoon salt: Enhances the overall flavor beautifully.
- 2 tablespoons unsalted butter, cubed: Gives the shells rich, tender flakiness.
- 1/2 cup dry white wine (or Marsala wine): This is the secret to authentic flavor and delicate texture in the shells.
- 1 large egg yolk: Helps bind the dough and adds richness.
- 1 tablespoon white vinegar: Balances the dough’s pH and adds slight tenderness.
- Vegetable oil, for frying (about 4 cups): The vehicle for creating that perfect golden crunch on the shells.
- 10-12 cannoli tube molds: Essential to shape the shells before frying.
- 2 cups ricotta cheese (well drained): The star of the filling, creamy and mildly sweet.
- 1 cup powdered sugar: Sweetens and smooths the ricotta filling.
- 1 teaspoon vanilla extract: Adds a fragrant, comforting note to the filling.
- 1/2 teaspoon ground cinnamon: A subtle echo of spice to complement the shell’s flavor.
- 1/4 cup mini chocolate chips (optional): Little bursts of chocolate that add indulgence and texture.
- 1 tablespoon lemon zest (optional): Brightens the filling with fresh citrusy aroma.
- 1/4 cup candied fruit (optional): Adds color, sweetness, and a chewy contrast.
- Powdered sugar (for dusting): To give the finished cannoli that perfect, delicate look and extra sweetness.
- Chopped pistachios, mini chocolate chips, or candied fruit (for decorating the ends): These provide a colorful, appetizing finish and texture on each cannoli end.
How to Make Authentic Italian Cannoli Recipe
Step 1: Make the Cannoli Shells
Start by mixing your dry ingredients: flour, sugar, cinnamon, and salt. Rubbing butter into this mixture with your fingers creates a lovely crumbly texture crucial for a crisp shell. Next, whisk together egg yolk, white wine, and vinegar to form the wet ingredients. Combining these starts forming a dough that you will knead until smooth and elastic — a process that develops gluten for a sturdy yet tender shell. Resting the dough for an hour allows the gluten to relax, making it easier to roll out and shape.
Step 2: Shape the Cannoli Shells
Once your dough has had its rest, roll it out thinly on a lightly floured surface to about 1/8-inch thickness. Using a 4-inch round cutter, cut out circles that will become the shells. Each circle wraps snugly around a metal cannoli tube; sealing the edges with water ensures they hold during frying. This shaping step is crucial to get that perfect hollow tube essential for filling later.
Step 3: Fry the Cannoli Shells
This is where the magic happens: hot oil crisps the shells to a beautiful golden hue. Heat vegetable oil to 350°F and fry the shells carefully in batches, turning them to brown evenly on all sides. The frying time is short but watchful — about 2 to 3 minutes — to avoid overcooking. Once golden, drain on paper towels and let cool completely before sliding off the molds. With shells cooked perfectly, you have that coveted crunch that contrasts so delightfully with the creamy filling.
Step 4: Prepare the Ricotta Filling
While the shells cool, whip up the luscious filling. Clean, well-drained ricotta is sweetened with powdered sugar and enhanced by vanilla and cinnamon for a warm, inviting flavor profile. For an extra special touch, fold in mini chocolate chips, lemon zest, or candied fruit. This filling isn’t just about flavor — it’s creamy, smooth, and just sweet enough to delight.
Step 5: Assemble the Cannoli
Pipe the ricotta into cooled cannoli shells using your preferred method — a pastry bag or a ziploc bag with the tip cut off works wonders. Filling from both ends ensures no empty pockets and a balanced bite every time. Filling the shells right before serving keeps the shells crisp, so avoid filling too early if you want that perfect textural contrast.
Step 6: Garnish and Serve
Dip the ends of your filled cannoli in chopped pistachios, chocolate chips, or colorful candied fruit for a festive, flavorful finish. Dust with powdered sugar to add a delicate, sweet powdery sheen. These little final touches transform the cannoli into a stunning dessert centerpiece.
Step 7: Serve and Enjoy
Whether you’re sharing with loved ones or indulging yourself, serve these cannoli immediately for the best crunch and flavor. If you must prepare in advance, remember to fill the shells shortly before serving to keep that iconic crisp bite intact.
How to Serve Authentic Italian Cannoli Recipe
Garnishes
The garnish truly elevates the look and texture of your cannoli. Chopped pistachios add a salty crunch, mini chocolate chips contribute extra bursts of rich sweetness, and candied fruit brings a colorful, chewy bite. Dusting with powdered sugar right before serving gives a snowy, festive appearance that everyone loves.
Side Dishes
Cannoli are a dessert star on their own but pairing them with a simple espresso or a sweet dessert wine like Marsala perfectly complements their richness. A light fruit salad with citrus or berries also balances the sweetness and adds a refreshing contrast to the creamy filling.
Creative Ways to Present
Get playful! Arrange cannoli in a circular pattern on a platter highlighting the garnished ends. Serve mini versions for bite-sized fun, or fill a large cannoli shell for a show-stopping centerpiece. You can also add edible flowers or gold leaf for upscale presentation at special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftover shells, store them airtight at room temperature to preserve their crispness. Keep your ricotta filling refrigerated in a sealed container for up to two days, but resist assembling too early to avoid soggy shells.
Freezing
While it’s not ideal to freeze assembled cannoli due to texture loss, you can freeze uncooked dough wrapped tightly for up to a month. Thaw completely before rolling and frying for fresh cannoli any time.
Reheating
The fried shells can be briefly reheated in a warm oven (about 300°F) to refresh their crunch before filling. Avoid microwave reheating as that can soften the shells and compromise the classic texture.
FAQs
Can I use a substitute if I don’t have cannoli tube molds?
Yes! You can use clean metal drinking straws or fashion tubes from aluminum foil tightly rolled around a pencil shape. Just be sure they’re sturdy and able to withstand frying temperatures.
What’s the best way to drain ricotta for the filling?
Place the ricotta in a fine mesh sieve lined with cheesecloth and allow it to drain in the refrigerator for several hours or overnight. This removes excess moisture and ensures a firm, creamy filling.
Is there a gluten-free version of this Authentic Italian Cannoli Recipe?
Gluten-free flour blends can be tricky for frying pastries like these, but experimenting with a blend designed for frying or pastry might work. Expect some differences in texture and handle the dough gently.
Can I make the dough ahead of time?
Absolutely! The dough can be wrapped tightly and refrigerated for up to 24 hours. This resting period can even improve texture. Just bring it to room temperature before rolling out.
Why do the shells sometimes get soggy?
Sogginess usually comes from filling the shells too early. To keep them crisp, fill right before serving. Also, ensuring the shells are fully cooled before filling helps maintain that crunch.
Final Thoughts
There’s something endlessly rewarding about making an Authentic Italian Cannoli Recipe from scratch, capturing centuries of tradition and flavor right in your kitchen. With each crunchy shell and creamy filling bite, you’re sharing a beloved Sicilian story. So go ahead, roll up your sleeves, fry up these beauties, and watch as everyone’s faces light up with delight. Cannoli-making is a labor of love that tastes as wonderful as it feels – you’re going to adore it!
Print
Authentic Italian Cannoli Recipe
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
This Authentic Italian Cannoli recipe presents a traditional Sicilian dessert featuring crispy, golden pastry shells filled with a creamy, sweet ricotta filling. The shells are perfectly fried until crunchy, then generously stuffed with a luscious ricotta mixture enhanced with vanilla, cinnamon, and optional mini chocolate chips, lemon zest, and candied fruit for added texture and flavor. Finished with decorative toppings and a dusting of powdered sugar, this dessert is ideal for impressing guests or indulging in a classic Italian treat at home.
Ingredients
For the Cannoli Shells
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cubed
- 1/2 cup dry white wine (or Marsala wine for an authentic touch)
- 1 large egg yolk
- 1 tablespoon white vinegar
- Vegetable oil, for frying (about 4 cups)
- 10–12 cannoli tube molds (for shaping)
For the Ricotta Filling
- 2 cups ricotta cheese (drained well)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips (optional)
- 1 tablespoon lemon zest (optional)
- 1/4 cup candied fruit (optional)
For Garnish
- Powdered sugar (for dusting)
- Chopped pistachios, mini chocolate chips, or candied fruit (for decorating the ends)
Instructions
- Make the Cannoli Shells: In a large mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the cubed butter and rub it into the flour mixture using your fingers until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk, white wine, and vinegar. Add the wet ingredients to the dry ingredients and stir until the dough begins to come together. Transfer the dough to a lightly floured surface and knead for 5-6 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 1 hour.
- Shape the Cannoli Shells: After resting, roll the dough on a floured surface to about 1/8-inch thickness. Use a round cutter approximately 4 inches in diameter to cut out circles of dough. Wrap each circle around a metal cannoli tube, sealing the edges with a little water and pressing firmly to ensure they stay closed during frying.
- Fry the Cannoli Shells: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the cannoli shells in batches, turning them to ensure even cooking, for about 2-3 minutes or until they turn golden brown. Remove shells from oil and drain on paper towels. Let cool completely before gently removing the cannoli tubes.
- Prepare the Ricotta Filling: In a mixing bowl, combine well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Stir until smooth and creamy. Optionally, fold in mini chocolate chips, lemon zest, and candied fruit to add extra flavor and texture to the filling.
- Assemble the Cannoli: Once the shells have cooled, use a pastry bag or a zip-top bag with the corner snipped off to pipe the ricotta filling evenly into both ends of each cannoli shell. Take care not to overfill to prevent spilling.
- Garnish and Serve: Dip the filled cannoli ends into chopped pistachios, mini chocolate chips, or candied fruit to decorate. Dust the cannoli with powdered sugar just before serving for a classic finishing touch.
- Serve and Enjoy: Serve the cannoli immediately to enjoy their crisp texture. If made ahead, store shells separately and fill them shortly before serving to prevent sogginess.
Notes
- Drain the ricotta cheese thoroughly by straining it overnight in a fine mesh sieve or cheesecloth to avoid watery filling.
- Use metal cannoli tubes to shape the shells and ensure they maintain their shape during frying.
- Fry the cannoli shells in small batches to prevent oil temperature from dropping.
- If you do not have white wine or Marsala wine, dry sherry or a mild vinegar can be used as substitutes.
- Store any unused cannoli shells in an airtight container to keep them crisp.
- Fill cannoli just before serving to avoid sogginess.
- Adjust sugar in the filling according to your sweetness preference.
