International Cuisine > Italian Cuisine > Desserts (Italian) > Cannoli Recipe
Authentic Sicilian Cannoli
Indulge in the delightful world of Sicilian Cannoli! This classic Italian dessert features crispy, tube-shaped shells filled with a sweet, creamy ricotta filling. Our recipe provides a step-by-step guide to create these irresistible treats at home, ensuring an authentic taste of Sicily with every bite.
Ingredients
- 250 g All-purpose flour
- 30 g Granulated sugar
- 1/4 teaspoon Salt
- 30 g Unsalted butter, cold and cubed
- 60 ml Dry Marsala wine (or dry white wine)
- 1 tablespoon White wine vinegar
- As needed Vegetable oil, for frying
- 500 g Ricotta cheese, whole milk, drained overnight
- 150 g Powdered sugar
- 1 teaspoon Vanilla extract
- 50 g Chocolate chips, mini
- 50 g Candied orange peel, finely chopped
Preparing the Ricotta Filling
Drain the Ricotta: Place the ricotta cheese in a cheesecloth-lined sieve set over a bowl. Cover and refrigerate overnight (or for at least 8 hours) to drain excess liquid. This step is crucial for a creamy, non-watery filling.
Mix the Filling: In a bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth and creamy. Gently fold in the mini chocolate chips and candied orange peel.
Chill the Filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Making the Cannoli Shells
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
Add Butter: Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Add Liquids: Gradually add the Marsala wine and white wine vinegar, mixing until the dough comes together. If the dough is too dry, add a little more Marsala wine, one teaspoon at a time.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Rolling and Frying the Shells
Roll the Dough: On a lightly floured surface, roll out the dough very thinly (about 1/16 inch thickness). Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles.
Shape the Shells: Wrap each dough circle around a cannoli form (metal tubes). Moisten the edges of the dough with a little water or egg white and press to seal.
Fry the Shells: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the cannoli shells (a few at a time) into the hot oil and fry for 2-3 minutes, until golden brown and crispy. Use tongs to turn them occasionally for even browning.
Drain and Cool: Remove the fried cannoli shells from the oil and place them on a wire rack lined with paper towels to drain and cool completely. Once cooled, gently slide the cannoli shells off the forms.
Assembling the Cannoli
Fill the Shells: Just before serving, fill each cannoli shell with the ricotta filling using a piping bag or a spoon. Fill from both ends, being careful not to overfill.
Garnish (Optional): Dust the filled cannoli with powdered sugar and garnish with extra chocolate chips, candied orange peel, or chopped pistachios, if desired.
Serve Immediately: Serve the cannoli immediately to prevent 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: 30-35g (primarily from sugar and flour)
Note: These values are estimates and can vary based on specific ingredients and portion sizes.
Other Important Considerations for Nutrition
Cannoli are a dessert, and should be consumed in moderation as part of a balanced diet.
The frying process significantly increases the fat content. Using fresh, high-quality ingredients can improve the nutritional profile and flavor.
Adjusting the sugar content in the ricotta filling can help reduce the overall carbohydrate intake.
FAQ
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Why is it important to drain the ricotta cheese?
Draining the ricotta cheese is crucial because it removes excess liquid, preventing the cannoli filling from becoming watery and ensuring a creamy texture. -
Can I use a different type of wine instead of Marsala?
Yes, you can substitute Marsala wine with a dry white wine or even a fortified wine like sherry. -
How long can I store unfilled cannoli shells?
Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 2-3 days. -
Can I bake the cannoli shells instead of frying them?
While frying is traditional, you can try baking the shells for a healthier option. Bake at 350°F (175°C) for about 10-15 minutes, or until golden brown. However, the texture will be different from fried shells.