Recipe

Cannoli Recipe

Updated on 5 min read
image 2023 02 12T04 04 25 773Z Recipe

Quick Description

Cannoli are a traditional Italian pastry consisting of a crispy fried shell filled with a sweet, creamy ricotta filling. This recipe focuses on the pastry dough and frying technique to create those perfectly crisp, golden shells ready to be filled with the classic ricotta mixture.

Servings & Timing

  • Servings: 12 cannoli (depending on size)
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 10 minutes

Ingredients List

For the Pastry

  • 2 cups all-purpose flour, more as needed
  • Pinch of salt
  • 3 tablespoons sugar
  • 4-5 tablespoons unsalted butter, cut into small pieces
  • 2 eggs, beaten
  • 3 tablespoons Marsala wine
  • 1 egg white, lightly beaten and mixed with 1 tablespoon of water (for egg wash)
  • Oil for frying
  • Confectioners’ sugar, for dusting

Instructions

Step 1: Prepare the Pastry Dough

  1. Mix the Dry Ingredients:
    • In a large mixing bowl, combine flour, salt, and sugar. Stir to mix.
  2. Cut in the Butter:
    • Add the unsalted butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Wet Ingredients:
    • Add the beaten eggs and Marsala wine to the mixture. Mix until it forms a dough. If the dough is too dry, add a little more wine or a small amount of water, a tablespoon at a time.
  4. Knead the Dough:
    • Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes until smooth and elastic. Cover the dough with a clean towel or plastic wrap and let it rest for 30 minutes.

Step 2: Roll and Shape the Dough

  1. Roll the Dough:
    • Once the dough has rested, roll it out as thinly as possible, about 1/8-inch thick. Make sure you have enough flour to prevent sticking.
  2. Cut the Dough into Circles:
    • Using a round cutter (about 3 inches in diameter), cut the dough into small circles.
  3. Shape the Cannoli Shells:
    • Carefully wrap each dough circle around a cannoli tube or any metal tube (like a rolling pin), sealing the edges with the egg wash (egg white mixed with water). Press gently to secure.

Step 3: Fry the Pastry

  1. Heat the Oil:
    • In a deep frying pan or heavy-bottomed pot, heat oil to 350°F (175°C). You’ll need enough oil to fully submerge the cannoli.
  2. Fry the Cannoli Shells:
    • Gently slide the prepared cannoli shells into the hot oil, a few at a time. Fry for 2-3 minutes, or until golden brown and crisp. Use tongs to turn them if necessary for even frying.
  3. Cool the Shells:
  • Once fried, remove the cannoli shells from the oil and place them on a plate lined with paper towels to drain excess oil. Let them cool completely before removing them from the tubes.

Step 4: Fill and Serve

  1. Fill the Cannoli:
  • Once the shells have cooled, fill them with your favorite cannoli filling, typically a sweetened ricotta mixture. You can also add chocolate chips, candied fruit, or pistachios for added flavor.
  1. Dust with Powdered Sugar:
  • Lightly dust the filled cannoli with confectioners’ sugar before serving.
  1. Serve and Enjoy:
  • Serve the cannoli immediately for the best crunch, or refrigerate them until ready to serve.

Additional Notes

  • Filling Options: You can make the classic filling by mixing ricotta cheese, powdered sugar, and vanilla extract. Add mini chocolate chips or candied orange peel for an extra twist.
  • Storage: Cannoli are best eaten the same day they are made, but you can store the shells separately in an airtight container for up to 3 days. Fill them just before serving to keep them crispy.
  • Substitute for Marsala Wine: If you don’t have Marsala wine, you can substitute with white wine or even a splash of vinegar mixed with water for a similar acidity.

Dietary Info

  • Not Keto-Friendly (contains flour)
  • Contains Dairy
  • Contains Gluten

Ingredient Details & Substitutions

  • Marsala Wine: If you prefer an alcohol-free version, you can substitute the Marsala wine with apple cider vinegar or use a non-alcoholic wine for the dough.
  • Ricotta Filling: For a dairy-free version, use coconut cream or cashew cream as a base for the filling.

Recipe Variations & Serving Suggestions

  • Chocolate-Covered Cannoli: For a chocolate twist, dip the ends of the cannoli in melted chocolate and let them harden.
  • Fruit and Nut Fillings: Add chopped pistachios, candied ginger, or dried apricots to the ricotta filling for a unique flavor.

Storage & Make-Ahead

  • Make-Ahead Option: You can make the shells ahead of time and store them in an airtight container at room temperature for up to 3 days. Fill them right before serving for the best texture.
  • Freezing: The shells can be frozen for up to 1 month. Store in a freezer-safe container or bag and thaw at room temperature when ready to use.

Nutrition (Per Cannoli)

  • Calories: 150-180 kcal (depending on size)
  • Protein: 4 g
  • Fat: 7 g
  • Carbs: 18 g
  • Net Carbs: 16 g
  • Fiber: 2 g

FAQs

Q: Can I make these in advance?
Yes, you can make the shells ahead of time, but they should be filled right before serving to keep their crispy texture.

Q: Can I bake the cannoli shells instead of frying?
While frying gives the shells their crispy texture, you can bake them at 350°F for about 15-18 minutes. Just make sure they are lightly golden.

Q: What’s the best filling for cannoli?
Classic cannoli filling is made with sweetened ricotta cheese, but you can also try filling them with whipped cream, chocolate mousse, or mascarpone for variety.

Optional Personal Story

Making cannoli at home is a special treat for me! It reminds me of family gatherings and Italian holidays. While they take a little time to prepare, the crispy, creamy result is totally worth it.

Call-to-Action

Try making these Cannoli today and enjoy the classic Italian flavor in your own kitchen! They’re perfect for special occasions, family gatherings, or just when you want a delicious homemade dessert.

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