Cannoli Recipe
Description
Cannoli are a classic Italian dessert known for their crispy shells and creamy, sweet filling. This Cannoli Recipe will guide you through creating these delightful treats, perfect for any occasion.
Ingredients for Cannoli Recipe
For the Shells:
For the Filling:
Instructions for Cannoli Recipe
Prepare the Dough:
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In a large bowl, mix the flour, sugar, and salt.
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Cut in the butter until the mixture resembles coarse crumbs.
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Add the egg and Marsala wine, mixing until a dough forms.
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Knead the dough on a lightly floured surface for 5 minutes until smooth.
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Wrap the dough in plastic wrap and let it rest for 1 hour.
Roll and Cut the Dough:
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On a floured surface, roll out the dough to about 1/8-inch thickness.
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Use a 4-inch round cutter to cut out circles from the dough.
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Wrap each circle around a cannoli tube, sealing the edges with a bit of beaten egg.
Fry the Shells:
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Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C).
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Fry the dough-wrapped tubes in batches until golden brown, about 2-3 minutes.
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Remove and drain on paper towels. Let cool before carefully removing from the tubes.
Prepare the Filling:
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In a medium bowl, beat the ricotta cheese until smooth.
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Add the powdered sugar and vanilla extract, mixing until well combined.
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Fold in the mini chocolate chips and candied orange peel (if using).
Fill the Cannoli:
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Using a piping bag or a plastic bag with the corner snipped off, fill each shell with the ricotta mixture.
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Sprinkle the ends with extra chocolate chips or dust with powdered sugar if desired.
Serve and Enjoy:
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Serve the cannoli immediately for the best texture, or refrigerate until ready to serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 45mg15%
- Sodium 150mg7%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 6g12%
- Vitamin A 250 IU
- Vitamin C 1 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Cannoli Recipe Variation Options:
- Chocolate-Dipped Cannoli: Dip the ends of the fried shells in melted chocolate before filling.
- Pistachio Cannoli: Fold chopped pistachios into the ricotta filling and garnish with more on the ends.
- Lemon Cannoli: Add lemon zest and a tablespoon of lemon juice to the ricotta filling for a zesty twist.
- Vegan Cannoli: Use a vegan ricotta substitute and egg replacer for the dough.
Cannoli Recipe Cooking Tips:
- Draining Ricotta: Ensure the ricotta is well-drained to prevent a watery filling.
- Proper Dough Rolling: Roll the dough as thin as possible to achieve the crispy shell texture.
- Oil Temperature: Maintain a consistent oil temperature for evenly fried shells.
- Cool Before Filling: Allow shells to cool completely before filling to prevent sogginess.
Cannoli Recipe Serving Suggestions:
- Traditional: Serve cannoli on a platter with a dusting of powdered sugar.
- Elegant: Arrange cannoli on a dessert tray with fresh berries and mint leaves for a sophisticated presentation.
- With Coffee: Pair cannoli with a cup of strong Italian coffee or espresso for an authentic experience.
- As a Gift: Wrap cannoli in decorative boxes for a delightful homemade gift.
Did you make this recipe?
Frequently Asked Questions
Yes, you can add various extracts such as almond or orange for different flavor profiles.
You can use a plastic bag with the corner snipped off as a makeshift piping bag.
Ensure the dough is not too thick and fry at the correct temperature to prevent cracking.
Yes, mascarpone can be used for a richer filling, though it will have a different texture.
Reduce the powdered sugar in the filling to your taste preference.
It's best to freeze the shells separately and fill them just before serving.
If you don't have cannoli tubes, you can use aluminum foil to create a similar shape.
While traditionally fried, you can bake the shells at 350°F (175°C) for about 15-20 minutes until golden brown.
Store filled cannoli in the refrigerator for up to 1 day. The shells may soften slightly.
