Desserts > International Desserts > Italian Desserts > Cannoli Recipe

Authentic Italian Cannoli

Indulge in the crispy, sweet delight of homemade cannoli! This recipe walks you through each step, from crafting the perfect shell to creating a rich, creamy filling. Perfect for a special occasion or a sweet treat any time!

Prep Time
1 hour (plus chilling time)
Cook Time
15-20 minutes
Servings
12-15 cannoli
Ingredients
  • 250 g All-purpose flour
  • 30 g Granulated sugar
  • 1/4 tsp Salt
  • 30 g Unsalted butter, cold and cubed
  • 60 ml Dry Marsala wine
  • 15 ml White wine vinegar
  • as needed Vegetable oil, for frying
  • 500 g Ricotta cheese, whole milk, well drained
  • 150 g Powdered sugar
  • 1 tsp Vanilla extract
  • 100 g Mini chocolate chips
  • 50 g Candied orange peel, finely chopped

Making the Cannoli Shells

First, in a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Combine the Marsala wine and vinegar in a separate small bowl. Gradually add the liquid to the flour mixture, mixing until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.

Shaping and Frying the Shells

On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a 3-4 inch round cookie cutter to cut out circles. Wrap each circle around a cannoli form (metal tubes). Moisten the edges with a little water and press to seal tightly. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the cannoli shells, a few at a time, until golden brown, about 1-2 minutes per side. Remove the shells with tongs and place them on a wire rack to cool. Once cool enough to handle, gently remove the shells from the forms.

Preparing the Ricotta Filling

In a medium bowl, beat the ricotta cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold in the mini chocolate chips and candied orange peel. If your ricotta is very wet, make sure you drain it overnight in the refrigerator using a cheesecloth. The filling needs to be as dry as possible.

Filling and Serving the Cannoli

Just before serving, fill each cannoli shell with the ricotta filling using a piping bag or spoon. Dust with powdered sugar, if desired. Serve immediately for the best texture. Filling the cannoli just before serving prevents the shells from becoming soggy.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350-400 kcal
Fat: 20-25g (primarily from ricotta and frying oil)
Protein: 10-12g (primarily from ricotta)
Carbohydrates: 30-40g (primarily from flour and sugar)

Other Important Considerations for Nutrition

This recipe contains significant amounts of fat and sugar. Portion control is recommended. Consider using low-fat ricotta cheese to reduce the fat content. Baking the cannoli shells instead of frying will significantly reduce the fat content, although it will alter the texture. Consider using alternative sweeteners to reduce the sugar content.

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FAQ

  • Why are my cannoli shells soggy?

    Soggy shells are usually caused by filling them too far in advance. Fill the cannoli right before serving. Also, ensure your ricotta cheese is well-drained to minimize moisture.
  • Can I bake the cannoli shells instead of frying?

    Yes, you can bake them, but the texture will be different. Bake at 375°F (190°C) for 10-15 minutes, or until golden brown. Brush with oil before baking for a crispier texture.
  • How long can I store unfilled cannoli shells?

    Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 3 days.