Cannoli 

Why You’ll Love This Recipe

Cannoli are a perfect balance of textures and flavors. The crispy, deep-fried shells are light and crunchy, while the filling is smooth, creamy, and flavorful. The addition of chocolate chips and citrus zest gives the filling an extra layer of sweetness and freshness. They may seem like a complex dessert to make, but with a little patience, you can recreate these classic Italian treats at home. Once filled, cannoli are sure to impress with their authentic flavor and elegance. Plus, they are incredibly versatile, and you can customize the filling to suit your tastes.

Ingredients

For the cannoli shells:

• 2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1 tablespoon cocoa powder (optional, for a chocolate flavor)

• 3 tablespoons unsalted butter, cold and cut into small pieces

• 1 large egg

• 1/4 cup white wine or Marsala wine

• 1 tablespoon white vinegar

• Vegetable oil, for frying

For the filling:

• 2 cups ricotta cheese, drained

• 1 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon cinnamon (optional)

• 1/2 cup mini chocolate chips (optional)

• Zest of 1 orange (optional)

• Chopped pistachios or candied fruit, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the cannoli shells:

• In a large mixing bowl, combine the flour, sugar, salt, and cocoa powder (if using). Add the cold butter and mix it into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.

• Add the egg, white wine (or Marsala wine), and vinegar. Mix everything together until the dough starts to come together. You may need to add a bit more wine if the dough is too dry.

• Turn the dough out onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

2. Prepare the filling:

• In a large mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Mix well until the mixture is smooth and creamy.

• Stir in the mini chocolate chips and orange zest, if using. You can also fold in some chopped pistachios or candied fruit at this stage if desired.

• Transfer the filling to a piping bag or a resealable plastic bag with the tip cut off and refrigerate it until you’re ready to fill the cannoli shells.

3. Roll and shape the shells:

• Once the dough has rested, roll it out on a lightly floured surface to about 1/8 inch thick. Using a round cookie cutter or a glass, cut the dough into circles (about 4 inches in diameter).

• Wrap each dough circle around a cannoli tube (a metal tube or a dowel rod works well). Seal the edges by moistening them with a little water and pressing gently to make sure they stay closed during frying.

• Heat about 3 inches of vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the shells in batches, turning them occasionally, until golden brown and crispy (about 2-3 minutes). Be sure not to overcrowd the pot.

• Use tongs or a slotted spoon to remove the shells from the oil and let them drain on paper towels. Allow the shells to cool completely before removing them from the tubes.

4. Fill the cannoli:

• Once the shells have cooled and hardened, pipe the ricotta filling into each shell from both ends. Be generous with the filling, but be careful not to overfill them so they don’t break.

• If desired, dip the ends of the cannoli in more mini chocolate chips, chopped pistachios, or candied fruit for added texture and decoration.

5. Serve:

• Cannoli are best enjoyed immediately after being filled, as the shells can soften over time. Serve them fresh with a dusting of powdered sugar on top for an elegant finish.

Servings and Timing

Servings: 12-15 cannoli

Total time: 1 hour 30 minutes (including cooling and resting time)

Variations

• Chocolate Cannoli: Add cocoa powder to the cannoli shell dough for a chocolate-flavored shell. You can also use a chocolate ganache filling or add more chocolate chips to the ricotta filling for an extra-chocolatey treat.

• Lemon Cannoli: Add lemon zest to the ricotta filling and use lemon curd for a citrusy variation. This makes for a fresh and tangy twist on the classic.

• Savory Cannoli: For a savory version, replace the sweet filling with a ricotta and spinach mixture, or even use a herbed cream cheese filling for an appetizer or party snack.

Storage/Reheating

Storage: Cannoli shells can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. The ricotta filling should be refrigerated and used within 2 days. If you plan to store filled cannoli, do so in the refrigerator for a few hours, but keep in mind that the shells may soften.

Reheating: Cannoli are best enjoyed fresh, but if you need to reheat the shells, place them in a preheated oven at 300°F (150°C) for 5-10 minutes to crisp them up before filling.

FAQs

1. Can I make cannoli shells in advance?

Yes, you can make the cannoli shells ahead of time and store them in an airtight container at room temperature for up to 2 days. Fill them just before serving to keep the shells crisp.

2. Can I use store-bought ricotta cheese?

Yes, but for the best texture and flavor, it’s recommended to use fresh ricotta cheese, or drain the store-bought ricotta in a fine mesh sieve to remove excess moisture before using it in the filling.

3. How can I make cannoli shells crispy?

The key to crispy shells is making sure the dough is rolled thin enough and the oil is hot enough (350°F/175°C). Don’t overcrowd the pot when frying, and let the shells drain on paper towels to remove excess oil.

4. Can I make cannoli with a different type of filling?

Yes, while traditional cannoli are filled with ricotta, you can experiment with other fillings like mascarpone, whipped cream, or pastry cream. Chocolate or fruit-flavored fillings also work well.

5. Why are my cannoli shells soft?

Cannoli shells can become soft if they’re filled too early, causing the moisture from the filling to soften the shells. Fill them just before serving to ensure they stay crispy.

6. Can I freeze cannoli shells?

Yes, you can freeze unfilled cannoli shells. Let them cool completely, then store them in an airtight container or freezer bag for up to 1 month. To serve, let them thaw at room temperature before filling.

7. Can I make cannoli without the cannoli tube?

If you don’t have a cannoli tube, you can make your own by rolling the dough around a metal dowel or even a thick wooden spoon handle. Alternatively, you can form the dough into small, round shells, though they won’t have the classic tube shape.

8. How can I make my filling smoother?

For a smoother filling, blend the ricotta cheese in a food processor before mixing it with the sugar and other ingredients. This will remove any lumps and create a creamy, velvety texture.

9. Can I make savory cannoli?

Yes, you can make savory cannoli by using a filling of ricotta mixed with spinach, roasted vegetables, or even cheese and herbs for a delightful appetizer or snack.

10. Can I add chocolate to the cannoli filling?

Yes, you can add mini chocolate chips to the ricotta filling or drizzle melted chocolate inside the shells for extra chocolate flavor.

Conclusion

Cannoli are the perfect balance of crispy and creamy, with a rich filling and crunchy shell that make them irresistible. Whether you’re making them for a special occasion or just to treat yourself, these traditional Italian pastries are sure to impress. With a simple dough and a delicious filling, cannoli are a fun and elegant dessert that can be customized with different flavors and fillings. Serve them fresh, dusted with powdered sugar, and enjoy these delightful Italian treats with your friends and family!