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
Scale
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.
