Cannoli
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Cannoli originated in Sicily during the Arab rule, possibly as a fertility symbol for Carnevale celebrations. These iconic pastry tubes feature a crisp, bubbly shell filled with sweetened ricotta cheese, often studded with chocolate chips or candied fruit. The contrast between the crunchy fried pastry and the creamy, rich filling creates an irresistible texture experience that has made cannoli one of Italy's most recognized and beloved desserts worldwide.
Time & Quantities
Method & Ingredients
Required Equipment: Cannoli forms or metal tubes, deep fryer or heavy pot, food processor, pastry brush, stand mixer or hand mixer, pastry bag with wide tip, thermometer, large bowl
Cooking Method: Frying
Ingredients
- For shells: 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp cold butter
- 1 egg
- 1/4 cup marsala wine
- 1 tbsp white vinegar
- 2 tbsp water
- 1 egg white
- vegetable oil for frying
- For filling:
- 4 cups ricotta cheese
- 1 1/2 cups confectioners' sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel
- confectioners' sugar for dusting
- chopped pistachios for garnish
Instructions
- For shells: In food processor, combine flour, sugar, cinnamon, and salt. Pulse to mix.
- Add butter and pulse until mixture resembles coarse crumbs.
- In a small bowl, whisk together egg, wine, vinegar, and water.
- With processor running, slowly add liquid until dough forms (it should be smooth but not sticky).
- Wrap dough in plastic and let rest at room temperature for 30 minutes - patience now means perfect cannoli later!
- On lightly floured surface, roll dough very thin (about 1/8 inch). Cut into 4-inch circles.
- Wrap each circle around a cannoli form, sealing the overlap with egg white.
- Heat oil to 375°F (190°C). Working in batches, fry cannoli shells until golden brown and blistered, about 2-3 minutes.
- Carefully remove shells from forms while still warm (use tongs and a clean kitchen towel - these babies are hot!). Let cool completely on wire racks.
- For filling: In a large bowl, beat drained ricotta until smooth. Add confectioners' sugar, vanilla, and cinnamon. Beat until well combined and creamy.
- Fold in chocolate chips and candied orange peel if using.
- Transfer filling to a pastry bag fitted with a wide tip.
- Just before serving, pipe filling into shells from both ends.
- Dust with confectioners' sugar and garnish ends with chopped pistachios if desired.
- Serve immediately for maximum crunch factor.
Storage & Make-Ahead
Storage Advice: Store unfilled shells in an airtight container at room temperature up to 3 days. Store filling separately in refrigerator up to 2 days. Fill shells just before serving to prevent sogginess.
Make-Ahead & Freezing Tips: Shells can be made 2-3 days ahead. Filling can be prepared 1 day ahead. Do not fill shells until just before serving. Shells can be frozen for up to 1 month; thaw and recrisp in a 300°F (150°C) oven.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 320
- Protein: 9g
- Fat: 18g (Saturated: 10g)
- Carbohydrates: 31g (Fiber: 1g, Sugar: 17g)
- Vitamin A: 10% DV
- Vitamin C: 0% DV
- Calcium: 15% DV
- Iron: 6% DV
Allergen Information: Contains dairy (ricotta, butter), eggs, wheat (flour), may contain tree nuts (pistachios) if used as garnish
Dietary Information: Contains dairy, eggs, and gluten; not suitable for vegans, vegetarians, or those with dairy, egg, and gluten allergies. Optional pistachio garnish contains tree nuts.
Serving & Variations
Serving Suggestions: Serve on a decorative platter with a light dusting of confectioners' sugar. For an impressive dessert table arrange them in a pyramid structure.
Wine or Drink Pairing: Sweet Marsala wine is the traditional pairing. For a non-alcoholic option serve with a rich espresso or almond milk latte.
Possible Recipe Variations: Chocolate-Dipped: After frying, dip ends of cooled shells in melted chocolate. Chocolate Cannoli: Add 2 tablespoons cocoa powder to filling. Pistachio Cannoli: Add 1/3 cup finely ground pistachios to filling.
Additional Notes: For crispier shells that stay crunchy longer, add 1 tablespoon of cocoa powder to the dough. Drain ricotta overnight in a cheesecloth-lined strainer for a firmer filling.
Haven’t tried making them yet but this recipe looks authentic and well explained. Saving it for a special occasion – love that it includes tips for getting crispy shells.
These turned out incredible! I was intimidated by making the shells but the instructions were clear. The filling is perfectly sweet, not too heavy. Already planning to make them again for Christmas!
Che meraviglia! Finalmente una ricetta autentica. Ho usato ricotta di pecora come faceva mia nonna in Sicilia. I pistacchi tritati sopra sono il tocco finale perfetto.
Proprio come a casa! Che onore e piacere leggere il tuo commento! Grazie mille Mario! 💖
Made these for a family gathering – big hit! Shells were crispy and the ricotta filling was smooth. Tip: fill them right before serving to keep that crunch.
My wife has Sicilian origins and she said it was the right way to do it, so this recipe is validated! 😅
Very nice, honored of your wife’s validation! 🥰
Took on these cannoli as a weekend project and WOW – worth every minute! The shells got that perfect bubbly texture and stayed crisp even after filling. The ricotta filling was heavenly – I drained it overnight as suggested. My Italian grandmother would be proud!