Cannoli

There’s nothing quite like the satisfaction of biting into a perfectly crispy cannoli shell, revealing a creamy, sweet filling that transports you straight to an Italian café. Traditionally made with ricotta cheese and chocolate chips, these little delights are a celebration of textures and flavors. The combination of the crunchy shell and the smooth, rich filling creates a food experience that is simply irresistible.

My first encounter with cannoli was during a family trip to Italy, where I was mesmerized by how each bite encapsulated a moment of indulgence. From that day onward, I was determined to recreate the experience at home. Making cannoli may seem daunting, but trust me when I say this recipe is approachable, enjoyable, and the end result will have your friends and family begging for more. Get ready for a fulfilling adventure in your kitchen as we bring this classic dessert to life!

How to Make Cannoli

1. Drain the Ricotta: Place the ricotta cheese into a fine mesh strainer and set it in the fridge to drain for at least 6 hours, or up to 24 hours.
2. Prepare the Filling: In a large bowl, combine the drained ricotta, confectioners’ sugar, salt, 1/4 cup of mini chocolate chips, vanilla extract, heavy cream, ground cinnamon, and citrus zest. Mix until just combined.
3. Pipe the Filling: Using a spatula, scrape the mixture into a pastry bag fitted with a 1/2 inch open tip. Fill immediately or refrigerate for later use, up to 24 hours.
4. Fill the Shells: When ready to serve, pipe the filling into one end of the cannoli shell, filling halfway. Then pipe into the other end. If you don’t have a piping bag, you can use a spoon.
5. Dip and Serve: Set remaining mini chocolate chips on a small plate and dip each end of the cannoli into the chips. Lightly dust with confectioner’s sugar and serve immediately.
6. Make the Dough: Lightly grease a large bowl with 1/2 teaspoon of olive oil. In a food processor, combine flour, butter, sugar, salt, and cinnamon. Pulse until the butter is completely processed.
7. Form the Dough: Add the marsala wine and cold water, continuing to process until the dough sticks to the blade and forms a cohesive ball, about 2-3 minutes. Move the dough to the prepared bowl, cover with plastic wrap, and let it relax for at least 2 hours at room temperature.
8. Roll Out the Dough: On a floured surface, turn out the dough and roll it into a large circle about 1/16-inch thick, using additional flour to prevent sticking.
9. Cut the Shells: Dust off excess flour and brush the surface lightly with beaten egg white. Fold the dough in half, dust again, and roll into a 1/16-inch thickness. Use cookie cutters to cut the dough into 4-inch rounds, re-rolling as necessary.
10. Heat the Oil: In a 5-quart pot, heat the oil to 360°F (182°C). Prepare a baking sheet lined with paper towels for draining.
11. Form the Cannoli Shells: Lightly grease your cannoli forms. Wrap a piece of dough around each form, sealing the edges with egg white.
12. Fry the Shells: Fry the cannoli forms in the hot oil until lightly golden and bubbling, about 2 minutes. Use tongs to carefully remove them and let them drain on the paper towel-lined sheet.
13. Cool and Store: Allow the shells to cool completely before using. They can be stored in an airtight container for up to a week.

Storing & Reheating

Cannoli shells should be stored at room temperature in an airtight container for up to one week. The cream filling, however, needs refrigeration and is best enjoyed within 3 days. If you want to prepare shells in advance, they can be fried and left to cool, then stored for up to a week as well. For longer-term storage, freeze the shells in an airtight container for up to 3 months. To refresh them, just let them come to room temperature.

Cannoli are not just a recipe; they’re a celebration of flavors wrapped tightly in crisp shells. This dessert adds a touch of joy to any occasion, be it family dinners or intimate gatherings. So, why not roll up your sleeves and make these delightful treats? They are sure to impress, and you might find they become a regular feature on your dessert table. Enjoy the rich flavors and festive spirit of homemade cannoli!

Recipe FAQs

Cannoli

Recipe Author: Sara

This Cannoli recipe features an irresistible filling with rich ricotta cheese and chocolate chips, all wrapped in a crispy shell. It’s a crowd-pleaser that’s simple to prepare, making it a fantastic choice for gatherings or a special treat at home.

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• Prep Time 15 minutes
• Cook Time 375 minutes
• Yield 8 servings 1x

Ingredients

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• 8 to 10 cannoli shells
• 1 16 ounce container ricotta cheese
• 1/2 cup confectioners’ sugar, plus extra for dusting
• 1/4 teaspoon salt
• 3/4 cup mini chocolate chips, divided
• 1 teaspoon pure vanilla extract
• 1/4 cup heavy cream
• 1/16 teaspoon ground cinnamon
• 1 and 1/2 teaspoons fresh orange zest or lemon zest
• 1 and 1/4 cups (150g) all-purpose flour plus more for dusting
• 2 and 1/2 tablespoons (35g) unsalted butter cold, cut into tiny pieces
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/16 teaspoon ground cinnamon
• 3 tablespoons (42ml) marsala wine
• 3 tablespoons (42ml) cold tap water
• 6 cups solid fat oil refined coconut oil recommended
• 1 large egg white well beaten

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Instructions

1. Drain the ricotta cheese by placing it in a fine mesh strainer in the fridge for at least 6 hours, preferably up to 24 hours.
2. Mix confectioners’ sugar, salt, chocolate chips, vanilla extract, heavy cream, ground cinnamon, and zest into the drained ricotta to create the filling.
3. For the cannoli shells, combine flour, chilled butter, granulated sugar, salt, and ground cinnamon in a bowl. Add marsala wine and cold water to form a dough.
4. Roll out the dough and cut into circles. Wrap the circles around cannoli tubes and seal the edges with beaten egg white.
5. Fry the wrapped cannoli shells in hot oil until golden brown, then drain on paper towels.
6. Once cool, remove the cannoli shells from the tubes and fill with the ricotta mixture. Dust with extra confectioners’ sugar before serving.

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Notes

Ensure ricotta is well drained to avoid a soggy filling.
Serve the cannoli shortly after filling to maintain the crunch of the shells.
Experiment with different fillings, like pistachios or fruit, for a unique twist.

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Nutrition

• Serving Size: 1 cannoli
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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