Cannoli
Homemade cannoli bring a taste of Italy right into your home kitchen. With their crispy, flaky shells and that luscious sweet filling, these pastries are simply irresistible. You might think only the finest Italian bakeries can deliver that perfect cannoli, but I’m here to show you that you can achieve this delectable treat all by yourself. Filled with creamy ricotta and studded with chocolate chips, these beauties will charm your taste buds and elevate any gathering, special occasion, or just a cozy night in.
When I first decided to make homemade cannoli, I was thrilled to discover just how satisfying the entire process is, from rolling out the dough to that final moment when I dusted powdered sugar over them. They were everything I hoped they would be: crispy, creamy, and utterly delicious. Trust me—the real joy of cooking is in creating something memorable, and these cannoli will definitely be a highlight!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: Whipping up these cannoli takes just over two hours, but most of that time is hands-off as you let the dough chill and the shells cool.
- Irresistible Flavor: The combination of creamy ricotta, sugary sweetness, and a hint of citrus zest is utterly divine.
- Eye-Catching Appeal: Those crispy shells filled with creamy goodness look impressive and are perfect for any gathering.
- Flexible Serving: Whether it’s a festive celebration or an indulgent snack, these cannoli are a show-stopper for every occasion.
- Diet-Friendly Options: You can experiment with gluten-free flour or dairy-free alternatives to make them fit various dietary needs.
Ingredients You’ll Need
- 2 ⅓ cups all-purpose flour: This is the base for your dough. For a gluten-free option, try a 1:1 baking flour.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness to the dough.
- ½ teaspoon salt: Enhances the flavors throughout the recipe.
- 3 tablespoons unsalted butter, cold, diced: Cold butter contributes to a lighter texture in the shells.
- 2 eggs, separated: One for the dough and one for sealing the edges of the shells.
- ¼ cup marsala wine: This adds flavor to the shells; substitute with white wine or a non-alcoholic version if preferred.
- 2 tablespoons water: Helps to bind the dough together.
- Vegetable oil, or canola oil, for frying: You’ll need enough for a 2 to 3-inch depth for frying the shells.
- 2 pounds whole milk ricotta cheese (32 ounces), dried by cheesecloth or ricotta bag: The star of the filling. Be sure to drain it well to avoid a soggy filling.
- 2 tablespoons heavy whipping cream: This adds richness to the filling.
- 1 cup powdered sugar: Sweetens the filling perfectly.
- ½ teaspoon vanilla extract: Provides a fragrant sweetness to the filling.
- ¾ cup mini chocolate chips: Adds delightful bites of chocolate throughout the filling.
- ¼ teaspoon orange zest, optional: A hint of zest makes the filling even more aromatic.
- ¼ cup pistachios, chopped: For those who want to add a crunchy twist—totally optional.
- Powdered sugar for dusting: A finishing touch that makes your cannoli look professional.
How to Make Cannoli
Make the Dough: In a food processor, combine the 2 ⅓ cups of all-purpose flour, 2 tablespoons of granulated sugar, and ½ teaspoon of salt. Pulse a few times to mix. Next, add 3 tablespoons of cold, diced unsalted butter and pulse until the mixture resembles coarse sand. Add in the 2 egg yolks, ¼ cup of marsala wine, and 1 tablespoon of water. Pulse until a dough begins to form, around 1 to 2 minutes.
Chill the Dough: Remove the dough from the food processor and press it together on a lightly floured surface. Knead a few times until smooth, then divide into two rounds, each pressed to about 1 inch thick. Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
Prepare the Filling: While the dough chills, place 2 pounds of whole milk ricotta cheese in a cheesecloth and squeeze out moisture. In a mixing bowl, combine the drained ricotta, 2 tablespoons of heavy whipping cream, 1 cup of powdered sugar, ½ teaspoon of vanilla extract, and the optional ¼ teaspoon of orange zest. Mix until smooth, then fold in ½ cup of mini chocolate chips. Transfer to two disposable frosting bags, seal, and cool in the refrigerator.
Roll Out the Dough: Once the dough has chilled, beat one egg with the remaining 1 tablespoon of water in a small bowl to create an egg wash. Heat 2 to 3 inches of vegetable or canola oil in a large pan over medium heat to 325°F (165°C). Roll out one of the dough rounds on a floured surface to ⅛-inch thickness, then cut into 3 ½-inch rounds using a circular cutter. Repeat with the second round.
Form the Cannoli Shells: Wrap each dough circle around a cannoli form, brushing the edges with egg wash to seal. Set aside while you form the remaining shells.
Fry the Shells: Carefully slip each filled form into the hot oil, 2 or 3 at a time, frying for 2 to 3 minutes or until golden brown. Watch your heat to ensure the shells cook evenly. Remove them with tongs and place them on a paper towel-lined tray to drain.
Cool and Fill the Shells: Once cool enough to handle—after about 15 to 20 minutes—carefully slide each shell off the form. Do not fill the shells until you’re ready to serve to maintain their crisp texture.
Fill the Cannoli: Trim the end of each frosting bag and squeeze filling into each shell until well filled. Dip the ends in additional mini chocolate chips or chopped pistachios as a topping, then dust with powdered sugar before serving.
Storing & Reheating
Keep any unused cannoli shells at room temperature for up to a day. If you’ve made a lot and want to save them, they can be refrigerated in an airtight container for about 3 days. However, for the best flavor and texture, always fill the shells just before serving. If you want to keep the shells longer, you can freeze them for up to 3 months. Just be aware that the texture might change slightly, so crisp them back up by placing them in a hot oven for a few minutes.
Chef’s Helpful Tips
- Make sure to dry your ricotta thoroughly; excess moisture can lead to soggy shells.
- Keep your dough as cold as possible to maintain the flakiness of the shells.
- Don’t overwork the dough; a light hand is key for tender cannoli.
- If your filling is too soft, refrigerate it for a little longer before using.
- For a touch of flavor, consider adding a pinch of cinnamon to the filling mixture.
Cannoli are a timeless treat that can have you turning heads at any dinner table. They whisper sweet comfort and are steeped in Italian tradition, making them perfect for any celebratory moment or even just as a sweet indulgence after a long day. I encourage you to try this recipe and sprinkle your creativity onto your dessert table. Enjoy each delicious bite, and happy baking!
Recipe FAQs
What can I use instead of Marsala wine in the cannoli dough?
How do I know when the cannoli shells are done frying?
Can I prepare the filling ahead of time?
Can I make cannoli in advance?
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Cannoli
- Prep Time: 20 minutes
- Cook Time: 95 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Desserts & Appetizers
- Method: Frying
- Cuisine: Italian
Description
This Cannoli recipe features crispy shells filled with creamy ricotta, mini chocolate chips, and a hint of orange zest. Perfect for making at home, it’s simple and a great treat for any occasion!
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 3 tablespoons unsalted butter, cold, diced
- 2 eggs, separated
- ¼ cup marsala wine
- 2 tablespoons water
- vegetable oil, or canola oil, for frying, enough for 2 to 3 inches depth
- 2 pounds whole milk ricotta cheese, 32 ounces, dried by cheesecloth or ricotta bag
- 2 tablespoons heavy whipping cream
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- ¾ cup mini chocolate chips
- ¼ teaspoon orange zest, optional
- ¼ cup pistachios, chopped
- powdered sugar
Instructions
- Place flour, sugar, and salt in a food processor; pulse until combined.
- Add the cold butter and pulse until the mixture resembles coarse sand.
- Incorporate the egg, marsala wine, and 1 tablespoon of water; pulse until the dough forms, about 1-2 minutes.
- Transfer the dough to a floured mat and knead until smooth; divide into 2 rounds and flatten to 1-inch thick.
- Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Notes
Ensure the ricotta is well-dried for the best filling consistency.
Use a thermometer to check oil temperature for frying the shells.
Garnish with powdered sugar before serving.
Nutrition
- Serving Size: 1 Cannoli
- Calories: 250
- Sugar: 12g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg