If you have been dreaming of a dessert that perfectly balances creamy sweetness with a satisfyingly crisp edge, then this Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is the ultimate treat for you. This classic Italian delight brings the charm of Sicily right into your kitchen, where delicate, golden-fried pastry shells cradle a luscious ricotta filling enhanced by gentle hints of vanilla and cinnamon. Each bite is a celebration of textures and flavors, from the crumble of the crisp exterior to the smooth, sweet filling studded with chocolate chips or pistachios. Whether you’re serving it at a festive gathering or indulging in a cozy night in, these cannoli are sure to win hearts and inspire smiles.
Ingredients You’ll Need
Getting the perfect balance in these cannoli starts with straightforward, quality ingredients. Each one plays a crucial role—from the flakiness of the shells to the richness of the filling, and ultimately to the fresh, inviting look of your finished dessert.
- 2 cups all-purpose flour: The foundation of your crispy shells, providing structure and that signature crunch.
- 2 tablespoons granulated sugar: Adds a touch of sweetness to the shells for a subtle contrast to the filling.
- ¼ teaspoon salt: Enhances all the flavors without overpowering the delicate balance.
- 3 tablespoons unsalted butter (cold, cubed): Butter adds richness and tenderness to the pastry dough, essential for crispness.
- 1 egg: Acts as a binder to hold the dough together smoothly.
- ¼ cup white wine or water (as needed): White wine gives an extra depth of flavor and helps create a wonderfully flaky texture.
- 1 teaspoon vinegar: Balances the dough’s pH and improves its tenderness and crispiness.
- Oil for frying: Use a neutral oil with a high smoke point for perfectly golden shells.
- 2 cups whole milk ricotta (well-drained): The star of the filling, creamy and slightly tangy, providing lusciousness with every bite.
- ¾ cup powdered sugar (sifted): Sweetens the ricotta filling, keeping it silky smooth without any graininess.
- ½ teaspoon vanilla extract: Infuses the filling with subtle warmth and aroma.
- ½ teaspoon cinnamon (optional): Offers a light, spicy note that pairs beautifully with the ricotta.
- â…“ cup mini chocolate chips or chopped pistachios (optional): Adds texture and bursts of flavor inside the filling.
- Powdered sugar for dusting: For that classic finishing touch that makes your cannoli look irresistible.
- Extra chocolate chips, candied orange peel, or crushed pistachios for garnish: Give your cannoli a stunning, colorful finish that’s sure to impress.
How to Make Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Step 1: Prepare the Dough
Start by mixing the all-purpose flour, sugar, and salt in a large bowl. Cut in the cold, cubed butter until the mixture looks crumbly, which is crucial because those little pieces of butter help create flaky pockets in your shells. Next, add the egg, vinegar, and white wine (or water) and knead the dough gently until it becomes smooth and elastic. Wrapping it in plastic wrap and letting it rest in the fridge for 30 minutes helps relax the gluten, making rolling out much easier and ensuring a tender texture when fried.
Step 2: Shape and Fry the Shells
Once rested, roll your dough out very thin, about one-eighth of an inch, to ensure that crispness once fried. Cut the dough into 4-to-5 inch circles, then wrap each circle carefully around a metal cannoli tube. Seal the edges with a little egg wash to keep them secure during frying. Heat oil in a deep pan or fryer to 350°F (175°C) — use a thermometer for best results. Fry the shells for roughly 2 minutes until golden brown and crisp, turning them carefully to cook evenly. Drain on paper towels, then gently slide the shells off the molds once cooled so they keep their shape.
Step 3: Prepare the Ricotta Filling
The filling is where the magic happens. First, ensure your ricotta is well-drained to avoid watery filling—draining overnight in cheesecloth is a great tip. Whisk the ricotta with sifted powdered sugar, vanilla extract, and cinnamon if using until completely smooth and creamy. Gently fold in mini chocolate chips or chopped pistachios for texture and added flavor. Transfer this heavenly mixture into a piping bag, ready for filling the shells just before serving to keep everything as fresh and crisp as possible.
Step 4: Fill and Garnish
When you’re ready to serve, pipe the ricotta filling generously into both ends of each shell. Finish by dusting with powdered sugar and decorating with extra chocolate chips, candied orange peel, or crushed pistachios for that picture-perfect look and satisfying crunch. This final step brings together all the flavors and textures you’ve worked so lovingly to create.
How to Serve Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
Garnishes
Garnishes are where your personality shines! Beyond the classic powdered sugar dusting, try sprinkling toasted pistachio bits or dipping the ends in melted dark chocolate before filling for extra decadence. Bright candied orange peel or a few edible rose petals can turn your cannoli into a stunning centerpiece perfect for special occasions.
Side Dishes
While cannoli can stand proudly on their own, pairing them with a light espresso, a refreshing lemon sorbet, or a rich, creamy gelato elevates the entire experience. These sides complement the ricotta’s creaminess and provide a delightful contrast, making your dessert course balanced and complete.
Creative Ways to Present
Presentation matters, especially with a dessert this charming! Try serving your cannoli in petite dessert glasses or laying them on a bed of fresh berries for a colorful touch. Using rustic wooden boards or elegant porcelain trays can enhance the rustic yet sophisticated feel of these Sicilian treasures.
Make Ahead and Storage
Storing Leftovers
To keep your cannoli fresh, store the shells and filling separately. Place shells in an airtight container at room temperature away from moisture, and refrigerate the filling in a sealed container. This separation prevents soggy shells and helps maintain that famous crisp crunch.
Freezing
If you want to prepare shells ahead of time, they freeze wonderfully. Just make sure they’re completely cool before sealing them in an airtight container or freezer bag. When you’re ready, thaw them at room temperature and fill with fresh ricotta mixture to maintain ideal texture and flavor.
Reheating
To bring back that perfect crisp after storage, warm your shells briefly in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid reheating the filled cannoli as this softens the shells. Always fill right before serving for the best experience.
FAQs
Can I use any ricotta for this recipe?
Whole milk ricotta works best because it’s creamier and less dry than part-skim versions, which makes for a silkier filling. Always drain it thoroughly to avoid watery filling that can soften your shells.
What can I substitute for the white wine in the dough?
If you prefer not to use wine, you can substitute cold water, but the wine adds flavor and flakiness that water alone might not provide. Using white grape juice is another flavorful alternative for a non-alcoholic option.
How do I get the shells crispy without being greasy?
Maintaining your frying oil at the right temperature (around 350°F or 175°C) is key. Too low heat results in greasy shells, while too high can burn them. Drain shells well on paper towels and don’t overcrowd your frying pan to keep oil temperature steady.
Can I prepare the cannoli entirely in advance?
To preserve the ideal texture, prepare your shells ahead but fill them just before serving. Filling too early leads to soggy shells, diminishing that crisp bite we all love in this Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe.
What if I don’t have cannoli tubes?
You can fashion your own from sturdy aluminum foil, rolling it into tight tubes. Just be sure to tightly seal the dough edge and carefully remove the foil after frying to keep your shells intact. This workaround is widely used in home kitchens.
Final Thoughts
This inviting Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe is a true celebration of Italian tradition and simple ingredients turned into show-stopping magic. With a little love and patience, you’ll be rewarded with authentic flavors and textures that bring joy to any occasion. So why wait? Roll up your sleeves and fill your kitchen with the warm aroma of frying shells and sweet ricotta filling—your taste buds deserve this Sicilian treasure.
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Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Cannoli are a classic Italian dessert featuring crisp, fried pastry shells filled with a sweet, creamy ricotta-based filling. Often studded with mini chocolate chips, candied fruit, or pistachios, these delightful pastries are perfect for holidays, special occasions, or whenever you’re craving a taste of Sicily.
Ingredients
For the shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter (cold, cubed)
- 1 egg
- ¼ cup white wine or water (as needed)
- 1 teaspoon vinegar
- Oil for frying
For the filling:
- 2 cups whole milk ricotta (well-drained)
- ¾ cup powdered sugar (sifted)
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon (optional)
- â…“ cup mini chocolate chips or chopped pistachios (optional)
To finish:
- Powdered sugar for dusting
- Extra chocolate chips, candied orange peel, or crushed pistachios for garnish
Instructions
- Prepare the dough: In a large bowl, mix flour, sugar, and salt. Cut in cold butter until the mixture is crumbly. Add egg, vinegar, and white wine or water as needed, then knead until a smooth dough forms. Wrap the dough in plastic and refrigerate for 30 minutes to rest.
- Shape the shells: Roll the rested dough thinly to about â…› inch thickness. Cut out 4 to 5-inch circles. Wrap each circle around a metal cannoli tube and seal the edge using an egg wash to adhere the dough.
- Fry the shells: Heat oil in a deep pan to 350°F (175°C). Fry the wrapped dough circles for about 2 minutes or until golden and crisp. Drain the fried shells on paper towels, then carefully slide the cooked shells off the metal tubes. Let them cool completely to maintain crispness.
- Prepare the filling: Combine the well-drained ricotta, sifted powdered sugar, vanilla extract, and optional cinnamon in a bowl. Mix until smooth and creamy. Gently fold in mini chocolate chips or chopped pistachios if using.
- Fill and garnish: Transfer the ricotta filling into a piping bag. Pipe the filling into both ends of each cooled cannoli shell just before serving. Garnish with additional mini chocolate chips, candied orange peel, or crushed pistachios as desired. Dust lightly with powdered sugar to finish.
Notes
- Drain ricotta overnight in a cheesecloth-lined strainer to achieve a thicker, creamier filling.
- Store the fried cannoli shells and ricotta filling separately to keep shells crisp.
- Prepared shells can be stored in an airtight container at room temperature for up to 5 days.
- Filling is best piped just before serving to maintain shell crunchiness.
- Use metal cannoli tubes for easier shell shaping and frying.
