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Cannoli Recipe

Cannoli Recipe

Pinklady
Cannoli, the delightful Italian pastry, is a perfect combination of crispy shells filled with a creamy, sweet ricotta filling. Originating from the Sicilian region of Italy, cannoli have become a beloved dessert worldwide.
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Prep Time 45 minutes
Cook Time 15 minutes
Course Snack
Cuisine Italian
Servings 4
Calories 200 kcal

Equipment

  • Mixing bowls
  • Rolling Pin
  • Pastry cutter or knife
  • Cannoli molds (metal tubes)
  • Deep fryer or large pot
  • Slotted spoon
  • Paper towels
  • Piping bag

Ingredients
  

For the Shells:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter, cut into small pieces
  • 1 egg
  • 1/4 cup white wine (Marsala wine can also be used)
  • Vegetable oil, for frying

For the Filling:

  • 2 cups ricotta cheese, drained
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips (optional)
  • 1/4 cup candied orange peel, finely chopped (optional)

Instructions
 

  • Combine Dry Ingredients: In a large bowl, mix the flour, sugar, cinnamon, and salt.
    Incorporate Butter: Add the cold butter pieces and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  • Add Wet Ingredients: Beat the egg and add it to the mixture along with the wine. Mix until a dough forms.
    Knead the Dough: Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes.
  • Rest the Dough: Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
  • Shaping and Frying the Shells
    Roll Out the Dough: On a lightly floured surface, roll the dough to about 1/8-inch thickness.
    Cut the Dough: Use a pastry cutter or knife to cut circles of dough, approximately 4 inches in diameter.
  • Shape the Shells: Wrap each circle around a cannoli mold, sealing the edges with a bit of beaten egg.
    Heat the Oil: In a deep fryer or large pot, heat the oil to 375°F (190°C).
  • Fry the Shells: Fry the dough-wrapped molds in batches until golden brown, about 2-3 minutes. Use a slotted spoon to remove them and drain on paper towels.
    Cool and Remove: Let the shells cool slightly before carefully removing the molds.
  • Preparing the Filling
    Mix the Ricotta and Sugar: In a mixing bowl, combine the ricotta cheese and powdered sugar. Mix until smooth.
  • Add Flavorings: Stir in the vanilla extract. If using, fold in the mini chocolate chips and candied orange peel.
    Chill the Filling: Place the filling in the refrigerator to chill for about 30 minutes.
  • Filling the Cannoli
    Prepare the Piping Bag: Fill a piping bag with the ricotta mixture.
    Fill the Shells: Pipe the filling into each end of the cannoli shells, filling them completely.
  • Garnish and Serve: Dust with powdered sugar before serving. You can also dip the ends in extra chocolate chips or chopped nuts for added texture.

Video

Keyword Cannoli Recipe