A classic Italian dessert, these homemade cannoli are filled with a rich, creamy filling and encased in a crispy, golden shell. Perfect for a special treat or dessert, they’re dusted with powdered sugar to complete the indulgence.
Quick Description
These delicious cannoli feature crispy, homemade shells filled with a rich, creamy filling. Whether for a special occasion or an indulgent treat, these cannoli are sure to impress with their balance of crispy and creamy textures.
Servings & Timing
Servings: 12 cannoli
Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Ingredients List
For the Cannoli Shells:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1 large egg
- 1/4 cup white wine (or water)
- Vegetable oil, for frying
For the Filling:
- (Instructions for the filling to follow after the shell ingredients)
Instructions
1. Prepare the Cannoli Shell Dough
- In a large bowl, combine the flour, sugar, cinnamon, and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to cut it into the flour mixture until it resembles coarse crumbs.
- Stir in the egg and white wine (or water) to form a dough.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes until it is smooth.
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Roll and Shape the Shells
- After the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness.
- Using a round cutter (or a glass), cut out circles of dough that will fit around your cannoli tubes.
- Wrap each dough circle around a cannoli tube and seal the edges with a little water to make sure they stick together.
3. Fry the Cannoli Shells
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Carefully lower the cannoli tubes into the hot oil and fry for about 2-3 minutes, or until golden and crispy.
- Remove the shells from the oil and place them on paper towels to drain.
- Let the cannoli shells cool completely before removing them from the tubes.
4. Prepare the Filling
- In a mixing bowl, combine ricotta cheese (or mascarpone) with powdered sugar, vanilla extract, and a pinch of salt.
- Beat the mixture until smooth and creamy, ensuring no lumps remain.
- For a lighter texture, you can fold in whipped cream or use a hand mixer to add air to the filling.
5. Assemble the Cannoli
- Once the shells are completely cool, pipe the creamy filling into each shell using a pastry bag fitted with a large round tip.
- Fill both ends of the cannoli shell for an even distribution of the filling.
6. Garnish and Serve
- Dust the finished cannoli with powdered sugar for a sweet finishing touch.
- Optionally, you can dip the ends of the cannoli in mini chocolate chips or crushed pistachios for added flavor and texture.
Additional Notes
- Storage: Cannoli are best eaten the day they are made, but you can store the filling and shells separately in an airtight container for up to 2 days.
- Variations: Add orange zest to the filling for a citrus twist, or sprinkle some chocolate chips into the mixture.
- Vegan Option: Use dairy-free substitutes like coconut cream for the filling and vegan butter for the dough.
Dietary Info
Calories per Cannoli: ~150-200 kcal (depending on size and filling)
Protein: ~3-4g per serving
Carbs: ~20g
Fat: ~8g
FAQs
Can I make the shells ahead of time?
Yes, you can make the shells ahead and store them in an airtight container for up to 2 days. Fill them just before serving to keep them crispy.
Can I use a different filling?
Yes! You can experiment with different fillings, such as chocolate, pistachio, or even a whipped cream filling for a lighter version.
Can I bake the shells instead of frying them?
Yes, you can bake the shells at 375°F (190°C) for about 10-12 minutes, but frying gives them the traditional crispy texture.
