Classic Cannoli

Why You’ll Love This Recipe

Classic Cannoli offer a delightful combination of crispy pastry and creamy ricotta filling, making them the perfect treat for any dessert lover. The fried pastry shells are light and flaky, and when filled with the sweet, smooth ricotta mixture, they create a contrast of textures that’s truly irresistible. They are customizable with your favorite garnishes, like chocolate chips or pistachios, making them an elegant and versatile dessert for any occasion. With this homemade version, you can enjoy the authentic taste of Italy right from your kitchen.

Ingredients

For the Pastry Shells:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 tablespoon unsalted butter, cold and cubed
  • 1 large egg, beaten
  • 1/2 cup dry white wine (or water, if preferred)
  • Vegetable oil (for frying)

For the Filling:

  • 2 cups ricotta cheese (whole milk, drained)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 cup mini chocolate chips (optional)
  • Chopped pistachios, chocolate chips, or candied fruit (for garnish)

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

Directions

For the Pastry Shells:

  1. Prepare the Dough: In a large bowl, combine the flour, sugar, salt, and cinnamon (if using). Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the beaten egg and then gradually add the white wine (or water) until the dough begins to come together. You may need to add a little more wine or water to achieve the right consistency. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  2. Roll and Shape the Dough: After chilling, roll the dough out on a floured surface to about 1/8 inch thick. Using a round cutter (about 4 inches in diameter), cut out circles. Wrap each dough circle around a cannoli tube, sealing the edges with a little water to make sure they stay closed during frying. Make sure to overlap the edges slightly to form a seal.
  3. Fry the Shells: Heat vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully lower the cannoli tubes into the hot oil, frying them in batches for 2-3 minutes or until golden brown and crispy. Use tongs to remove the shells from the oil and drain them on paper towels. Once the shells are cool enough to handle, gently slide them off the tubes.

For the Filling:

  1. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Mix until smooth and creamy. For a smoother filling, you can strain the ricotta to remove excess moisture before using. Stir in mini chocolate chips (if using) for added texture and flavor.
  2. Fill the Cannoli: Once the shells are completely cooled, pipe or spoon the ricotta filling into the cannoli shells, making sure to fill them generously. Be careful not to overfill, as the filling should stay contained inside the shell.

For Serving:

  1. Garnish and Serve: Dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or candied fruit for a beautiful presentation and added flavor. Serve immediately or refrigerate for a few hours before serving.

Servings and Timing

  • Servings: Makes about 12 cannoli (depending on size)
  • Prep Time: 1 hour (plus chilling time for dough)
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes (plus chilling time)

Variations

  • Flavored Filling: Try adding a little orange zest or lemon zest to the filling for a fresh, citrusy flavor.
  • Chocolate Cannoli Shells: For a chocolate twist, add 2 tablespoons of cocoa powder to the dough mixture to make chocolate cannoli shells.
  • Vegan Cannoli: Use a plant-based ricotta or tofu as a filling substitute, and use vegetable shortening or a vegan butter alternative for the dough.

Storage/Reheating

Cannoli are best served fresh, as the crispy shells can soften over time. If you need to store leftovers, keep the shells and filling separately. Store the shells in an airtight container at room temperature for up to 2 days, and refrigerate the filling for up to 3 days. Fill the cannoli right before serving to maintain the crispiness of the shells.

FAQs

1. Can I make the cannoli shells in advance?

Yes, you can prepare the cannoli shells ahead of time. Fry the shells, let them cool, and store them in an airtight container at room temperature for up to 2 days. Fill them with the ricotta filling just before serving to keep them crispy.

2. Can I use store-bought cannoli shells?

Yes, if you’re short on time, you can use pre-made cannoli shells from a store. However, making your own shells gives the dessert a fresher, more authentic taste.

3. Can I use ricotta cheese that isn’t drained?

It’s important to drain the ricotta before using it for the filling to prevent the cannoli from becoming soggy. Place the ricotta in a fine mesh sieve or cheesecloth for an hour to drain off any excess moisture.

4. How can I make the filling smoother?

To make the filling even smoother, you can blend the ricotta with an electric mixer or food processor before adding the powdered sugar and flavorings.

5. Can I make cannoli ahead of time?

It’s best to assemble the cannoli just before serving to maintain the crispness of the shells. However, you can prepare the filling and store it in the refrigerator for up to 3 days, and you can make the shells up to 2 days ahead of time.

6. How do I get crispy cannoli shells?

Make sure your oil is at the right temperature (around 350°F). If the oil is too cool, the shells will absorb too much oil and become greasy. If it’s too hot, the shells may burn. Fry the shells in batches to ensure they cook evenly.

7. Can I make cannoli shells without a cannoli tube?

Yes, if you don’t have a cannoli tube, you can shape the dough into cylinders using foil or even use a large cooking spoon handle to form the shape. Just make sure to seal the edges well so the dough doesn’t open while frying.

8. Can I use a different filling besides ricotta?

While ricotta is the classic choice, you can also use mascarpone, sweetened cream cheese, or a mixture of both for a different flavor and texture.

9. Can I freeze cannoli shells?

Yes, you can freeze the shells. Just make sure they’re completely cool before storing them in an airtight container or freezer bag. When you’re ready to serve, fill them with the fresh ricotta filling.

10. How do I prevent the filling from leaking out?

Make sure you only fill the cannoli right before serving to prevent the filling from softening the shells. If storing for a short time, cover the ends of the shells with a little extra powdered sugar or chocolate chips to seal in the filling.

Conclusion

Classic Cannoli are a delightful, indulgent treat that brings the taste of Italy right to your kitchen. With a crisp, golden shell and a creamy, flavorful ricotta filling, these cannoli are perfect for any occasion, from dinner parties to casual get-togethers. By making the shells and filling from scratch, you can enjoy the authentic taste of this beloved dessert. Try this recipe for a taste of Italy that’s sure to impress!

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Classic Cannoli

Classic Cannoli


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  • Author: Ava
  • Total Time: 1 hour 30 minutes (plus chilling time)
  • Yield: 12 cannoli (depending on size)
  • Diet: Vegetarian

Description

Classic Cannoli are a beloved Italian dessert made of crispy, golden fried pastry shells filled with a rich, creamy ricotta filling. Customizable with chocolate chips, pistachios, or candied fruit, they offer the perfect balance of crunchy and creamy textures.


Ingredients

  1. For the Pastry Shells:
    2 cups all-purpose flour

    1/4 cup granulated sugar

    1/4 teaspoon salt

    1/2 teaspoon ground cinnamon (optional)

    1 tablespoon unsalted butter, cold and cubed

    1 large egg, beaten

    1/2 cup dry white wine (or water, if preferred)

    Vegetable oil (for frying)

    For the Filling:
    2 cups ricotta cheese (whole milk, drained)

    1/2 cup powdered sugar

    1 teaspoon vanilla extract

    1/4 teaspoon ground cinnamon (optional)

    1/4 cup mini chocolate chips (optional)

    Chopped pistachios, chocolate chips, or candied fruit (for garnish)


Instructions

For the Pastry Shells: In a large bowl, combine the flour, sugar, salt, and cinnamon (if using). Add the cold cubed butter and mix until the mixture resembles coarse crumbs. Stir in the beaten egg and gradually add the white wine (or water) until the dough comes together. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and refrigerate for at least 1 hour.

  1. Roll and Shape the Dough: Roll the chilled dough to 1/8 inch thickness on a floured surface. Use a 4-inch round cutter to cut out circles. Wrap each dough circle around a cannoli tube, sealing the edges with a little water.
  2. Fry the Shells: Heat vegetable oil in a deep fryer or large pan to 350°F (175°C). Fry the dough-wrapped tubes in batches for 2-3 minutes until golden brown. Remove and drain on paper towels. Once cool enough, slide the shells off the tubes.
  3. For the Filling: In a medium bowl, combine ricotta, powdered sugar, vanilla, and cinnamon (if using). Mix until smooth. For a smoother texture, strain the ricotta. Stir in chocolate chips if desired.
  4. Fill the Cannoli: Once the shells are completely cooled, pipe or spoon the ricotta mixture into the shells, filling them generously.
  5. Garnish and Serve: Dip the ends of the filled cannoli in pistachios, chocolate chips, or candied fruit. Serve immediately or refrigerate for a few hours before serving.

Notes

  • For smoother filling, blend the ricotta in a food processor.
  • Make sure to fill the cannoli just before serving to maintain crispiness.
  • Store the shells and filling separately to keep them fresh longer.
  • Prep Time: 1 hour (plus chilling time)
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Fried
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cannoli
  • Calories: 250
  • Sugar: 15g
  • Sodium: 80mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 35mg

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