If you’ve ever dreamed of capturing the authentic taste of Italy right in your own kitchen, this Cannoli Recipe is your golden ticket. Crispy, golden-fried pastry shells envelop a luscious, creamy ricotta filling that’s subtly sweetened and bursting with hints of vanilla and cinnamon. Every bite offers the perfect balance of crunch and smoothness, while a delightful surprise of mini chocolate chips and candied orange peel elevates this classic dessert to new heights. Whether you’re impressing guests or indulging in a special treat, this Cannoli Recipe delivers an irresistible experience that feels both timeless and lovingly homemade.
Ingredients You’ll Need
Getting ready to make your own authentic cannoli is easier than you think; the ingredients are simple pantry staples that combine to create a beautifully balanced and flavorful dessert. Each component plays an essential role, from the buttery, flaky pastry shells to the creamy, sweet ricotta filling with its delicate hints of cinnamon and vanilla.
- 1 ¾ cups all-purpose flour: The base for your cannoli shells, providing structure and a tender crispness when fried.
- 1 tbsp granulated sugar: Adds a touch of sweetness to the dough without overpowering the flavors.
- ¼ tsp salt: Enhances all the flavors, balancing the sweetness and bringing out richness.
- 3 tbsp unsalted butter (cold and cubed): Keeps the dough flaky and gives it that wonderful buttery taste.
- 1 egg yolk: Binds the dough together and adds richness.
- ½ cup sweet Marsala wine (plus extra if needed): This traditional ingredient tenderizes the dough and infuses it with a subtle, aromatic depth.
- Vegetable oil for frying: Essential for achieving those perfectly crisp, golden shells.
- 2 cups whole milk ricotta cheese (well-drained): The star of the filling, creamy and mildly tangy.
- 1 cup powdered sugar (sifted): Sweetens the ricotta filling evenly and smoothly.
- ½ tsp vanilla extract: Adds warmth and enhances the sweet notes in the filling.
- â…“ cup mini chocolate chips: Adds delightful pockets of rich, melty chocolate within the creamy filling.
- ¼ tsp ground cinnamon: Introduces a gentle spice that brightens the filling without dominating it.
- 2 tbsp chopped candied orange peel (optional): For a burst of citrusy brightness and extra texture if you want to take it up a notch.
- Powdered sugar for dusting: The final flourish that makes your cannoli look and taste picture-perfect.
How to Make Cannoli Recipe
Step 1: Prepare the Dough
Start by mixing your dry ingredients: flour, sugar, and salt come together for the perfect dough base. Next, cut in the cold butter until the mixture resembles coarse crumbs – this ensures the shells will have a wonderfully flaky texture. Add the egg yolk, then slowly incorporate the sweet Marsala wine, just until a smooth dough forms. Wrap it up and let it rest for 30 minutes at room temperature to relax the gluten and make rolling much easier.
Step 2: Make the Ricotta Filling
While the dough rests, let’s whip up that dreamy filling. Mix your well-drained ricotta with powdered sugar, vanilla, ground cinnamon, and those irresistible mini chocolate chips. If you love a little extra zing, fold in the candied orange peel. Keep the filling chilled until you’re ready to stuff the shells — this helps it firm up just enough to pipe beautifully.
Step 3: Roll and Cut the Dough
Once rested, roll out your dough on a lightly floured surface until it’s paper-thin. Cut it into 4-inch circles or ovals – these shapes will wrap perfectly around your cannoli tubes. Remember to seal the edges with a bit of beaten egg white to keep everything snug while frying.
Step 4: Fry the Cannoli Shells
Heat the vegetable oil to 350°F (175°C), then carefully fry your dough-wrapped tubes for 2 to 3 minutes until they turn a golden, crispy shade that invites you to munch on them immediately. Drain on paper towels, and when cool enough, gently slip off the metal forms, taking care not to crack those delicate shells.
Step 5: Fill and Finish
Using a piping bag, fill each shell from both ends with the luscious ricotta mixture until it’s wonderfully full and inviting. Finish by dusting lightly with powdered sugar for that classic, irresistible presentation.
How to Serve Cannoli Recipe
Garnishes
Enhance your cannoli with a light dusting of powdered sugar, a sprinkle of extra cinnamon, or even a few extra mini chocolate chips on top. Fresh mint leaves and extra candied orange peel can add a splash of color and a burst of aroma that’ll captivate your guests at first sight.
Side Dishes
Serve these delicious cannoli alongside a strong espresso or a sweet wine like Vin Santo for an elegant pairing. A simple fresh fruit salad also complements the creamy and crunchy contrast beautifully without overwhelming the dessert.
Creative Ways to Present
For a fun twist, try serving cannoli in a decorative dessert glass, standing upright for visual appeal. Alternatively, lay them on a rustic wooden board surrounded by fresh berries and a drizzle of chocolate sauce or honey to make the dessert table unforgettable.
Make Ahead and Storage
Storing Leftovers
The best way to keep your cannoli shells crisp is to store them separately from the filling in an airtight container. The shells can last up to 3 days securely, while the filling should be refrigerated in a covered bowl to retain freshness.
Freezing
You can freeze the unfilled cannoli shells for up to one month in a sealed freezer-safe container. When ready to enjoy, just thaw at room temperature and fill with fresh ricotta mixture for that just-made taste.
Reheating
Reheating filled cannoli is not recommended as the moisture will soften the crisp shells. If you want warm shells, gently reheat the unfilled shells in a low oven for a few minutes before filling and serving immediately.
FAQs
Can I use ricotta straight from the container?
It’s best to drain the ricotta well before using it in this Cannoli Recipe. Excess moisture can make the filling watery and affect the texture of your cannoli.
What if I don’t have Marsala wine?
You can substitute Marsala with a dry white wine or even a sherry, but try to keep the flavor profile sweet and aromatic to maintain authenticity.
How thin should I roll the dough?
Rolling the dough very thin is key to achieving light, crispy shells. Aim for about 1/8 inch thickness to ensure they fry evenly without becoming tough.
Can I make cannoli without metal tubes?
While metal tubes help shape the shells perfectly, you can fashion your own using clean, thick cardboard tubes wrapped in foil, but be cautious about heat safety.
How long can I keep filled cannoli?
For the best crunch and freshness, fill the cannoli just before serving. Once filled, they’re best eaten within a few hours to prevent sogginess.
Final Thoughts
Nothing compares to the joy of biting into your own homemade cannoli, especially when made with love and a classic Cannoli Recipe that has been perfected right in your kitchen. I encourage you to try this recipe soon – it’s a celebration of textures and flavors that will make Italian dessert lovers out of everyone who gets a taste. Happy cooking and even happier indulging!
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Cannoli Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Classic Italian cannoli featuring crispy, fried pastry shells filled with a smooth, sweet ricotta cheese mixture, enhanced with chocolate chips, vanilla, cinnamon, and optional candied orange peel. Perfect for an authentic dessert with a delightful crunch and creamy texture.
Ingredients
Pastry Shells
- 1 ¾ cups all-purpose flour
- 1 tbsp granulated sugar
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and cut into cubes
- 1 egg yolk
- ½ cup sweet Marsala wine, plus more as needed
- Vegetable oil for frying
Ricotta Filling
- 2 cups whole milk ricotta cheese, drained
- 1 cup powdered sugar, sifted
- ½ tsp vanilla extract
- ¼ tsp ground cinnamon
- â…“ cup mini chocolate chips
- 2 tbsp chopped candied orange peel (optional)
For Serving
- Powdered sugar for dusting
Instructions
- Prepare the Dough: In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and Marsala wine gradually, mixing until a smooth dough forms. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
- Make the Filling: In another bowl, blend the drained ricotta cheese, sifted powdered sugar, vanilla extract, ground cinnamon, and mini chocolate chips until smooth. Stir in candied orange peel if using. Refrigerate the filling until ready to use.
- Roll and Shape the Shells: On a floured surface, roll out the rested dough very thin. Cut the dough into 4-inch circles or ovals. Wrap each dough piece tightly around a metal cannoli tube and seal the edge with a bit of beaten egg white to keep it secure during frying.
- Fry the Shells: Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the wrapped shells for 2-3 minutes or until golden brown and crisp. Remove the shells and drain on paper towels. Once cooled slightly, carefully slide the shells off the metal forms.
- Fill and Serve: When the shells are completely cool, use a piping bag to fill each shell on both sides with the ricotta filling. Dust the filled cannoli with powdered sugar before serving for a beautifully finished dessert.
Notes
- Drain the ricotta cheese thoroughly to avoid a watery filling.
- Prepare the shells in advance and store them in an airtight container for up to 3 days before filling.
- Be cautious while frying to maintain oil temperature for even cooking and crispness.
