Indulge in a taste of Sicily with these homemade cannoli!
The contrast between the delicate, crunchy shell and the smooth, sweet filling is simply irresistible.
Each bite is a perfect balance of textures and flavors,. A hint of cinnamon and a sprinkle of chocolate chips adds an extra touch of decadence.
They’re a labor of love, but the result is well worth the effort.
Why You’ll Love These Cannoli
Rich, Creamy Taste: The filling’s combination of ricotta cheese, vanilla, and chocolate chips creates a delightful and indulgent taste.
Impressive Presentation: Wow your guests with these elegant Italian pastries that look like they came straight from a high-end bakery.
Customizable Creativity: This recipe offers room for creativity. Experiment with different fillings, such as adding citrus zest or nuts.
Cultural Connection: Immerse yourself in Italian culinary tradition by crafting these iconic Sicilian pastries. They bring a taste of Mediterranean heritage to your kitchen.
Ingredients
- All-Purpose Flour, Granulated Sugar, and Salt: They provide a delicate yet sturdy base for the cannoli shells and add a touch of sweetness.
- Cold Unsalted Butter: It provides richness and tenderness, helping to create a flaky, layered texture in the shells.
- Marsala Wine: It infuses the dough with a deep, slightly sweet flavor and helps to create a tender, pliable texture.
- Large Egg Yolks: They add moisture, richness, and a vibrant yellow color to the shells.
- Vegetable Oil: It helps to achieve a golden, crispy exterior on the cannoli shells.
- Whole Milk Ricotta Cheese: The star of the filling provides a creamy, rich base.
- Powdered Sugar: It sweetens the ricotta filling without adding graininess, creating a smooth, velvety texture.
- Vanilla Extract and Ground Cinnamon: They bring a subtle, aromatic flavor with warm, comforting spices.
- Mini Chocolate Chips: They add a burst of sweetness and extra texture.
How to Make Cannoli
This recipe is actually pretty easy, given how indulgent cannoli are!
1. Prepare the dough. In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until it resembles small crumbs. Add the egg yolks and marsala wine, pulsing until the dough comes together.
2. Knead and rest. Knead the dough on a floured surface for 3-4 minutes until smooth and elastic. Wrap the dough in plastic wrap or cover with a towel and let it rest at room temperature for 1 hour.
3. Shape the shells. Roll the rested dough out to ⅛-inch thickness, ensuring it’s thin but not too fragile. Cut into 4-inch circles. Wrap each circle around a cannoli form, brushing the edge with reserved egg white and pressing firmly to seal.
4. Fry the shells. Heat the oil to 350°F and fry the shells in small batches for 1-2 minutes per side until golden brown and crispy. Carefully remove the forms and let the shells cool completely.
5. Make the filling. In a large bowl, whisk together the strained ricotta, powdered sugar, vanilla, and cinnamon until smooth and creamy. Gently fold in the mini chocolate chips. Transfer to a piping bag and chill for at least 1 hour.
6. Assemble the cannoli. When ready to serve, pipe the chilled ricotta filling into the cooled cannoli shells from both ends. Dip the ends in additional chocolate chips if desired. Dust with powdered sugar and serve immediately.
Tips for the Best Cannoli
Follow these simple tips, and you’ll be a cannoli pro in no time!
- Prep the ricotta. Strain the ricotta overnight to remove excess moisture for a thicker, creamier filling.
- Let it chill. Chill the ricotta filling for at least 1 hour before piping into shells for best consistency.
- Don’t get ahead of yourself. Only fill the cannoli right before serving to prevent the shells from getting soggy.
- Try tasty variations. Try dipping the ends of the cannoli in chopped pistachios, candied orange peel, or toasted almonds. You can also add lemon zest or almond extract to the filling.
How to Store
If you have leftover cannoli, you’ll want to store them properly to keep them fresh.
To Store: Store unfilled cannoli shells in an air-tight container at room temperature for up to 1 week. Keep the ricotta filling in the refrigerator in an air-tight container for 2-3 days. For the best results, fill the cannoli just before serving to avoid soggy shells.
If storing filled cannoli, refrigerate them in a single layer lined with paper towels. Filled cannoli are best eaten within 1-2 hours, but they can last up to a day, though the shells will soften.
To Freeze: Freeze unfilled shells in an air-tight container or freezer bag for up to 2 months. Thaw at room temperature before use. Don’t freeze filled cannoli, as the filling may alter the shell’s texture.
Cannoli
12
servings45
minutes15
minutes254
kcalGet a taste of Italy with this homemade cannoli recipe! With ricotta and vanilla, this traditional dessert is too good to miss.
Ingredients
- For the Shells
2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into small pieces
1/2 cup marsala wine
2 large egg yolks (reserve whites for brushing)
Vegetable oil, for frying
- For the Filling
2 cups whole milk ricotta cheese, strained overnight
1 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup mini chocolate chips
Instructions
- In a food processor, pulse together the flour, sugar, and salt. Add the cold butter and pulse until it resembles small crumbs. Add the egg yolks and marsala wine, pulsing until the dough comes together.
- Knead the dough on a floured surface for 3-4 minutes until smooth and elastic. Wrap the dough in plastic wrap or cover with a towel and let it rest at room temperature for 1 hour.
- Roll the rested dough out to ⅛-inch thickness, ensuring it’s thin but not too fragile. Cut into 4-inch circles. Wrap each circle around a cannoli form, brushing the edge with reserved egg white and pressing firmly to seal.
- Heat the oil to 350°F and fry the shells in small batches for 1-2 minutes per side until golden brown and crispy. Carefully remove the forms and let the shells cool completely.
- In a large bowl, whisk together the strained ricotta, powdered sugar, vanilla, and cinnamon until smooth and creamy. Gently fold in the mini chocolate chips. Transfer to a piping bag and chill for at least 1 hour.
- When ready to serve, pipe the chilled ricotta filling into the cooled cannoli shells from both ends. Dip the ends in additional chocolate chips if desired. Dust with powdered sugar and serve immediately.
Notes
- Drain the ricotta overnight to remove excess moisture for a thicker, creamier filling.
- Roll the dough very thin, about ⅛-inch, for delicate, crispy shells.
- Maintain the frying oil temperature at 350°F. If too low, the shells will be oily. If too high, they may burn.
- Only fill the cannoli right before serving to keep the shells crisp.
