If you have ever dreamed of indulging in a classic Italian treat that bursts with creamy sweetness and crisp texture, this Authentic Italian Cannoli Recipe is exactly what your dessert table needs. These beloved Sicilian pastries feature golden, fried shells enveloping a luscious ricotta filling that’s delicately flavored with vanilla and cinnamon, then sprinkled with chocolate chips or candied peel. Making cannoli at home might sound intimidating, but with the right guidance and fresh ingredients, you’ll be recreating this iconic dessert that’s as satisfying as it is stunning. Each bite delivers a delightful contrast of crunchy shell and silky filling, truly a celebration of Italian tradition on your plate.
Ingredients You’ll Need
This Authentic Italian Cannoli Recipe relies on simple, authentic ingredients that come together to create the perfect harmony of flavor and texture. From the buttery pastry dough to the rich ricotta filling, each component plays a vital role in crafting an irresistible dessert.
- 2 cups all-purpose flour: The base for tender, crispy cannoli shells that hold their shape perfectly when fried.
- 1 tablespoon granulated sugar: Adds subtle sweetness to balance the savory notes in the dough.
- 1/4 teaspoon salt: Enhances all the flavors while keeping the dough from tasting flat.
- 3 tablespoons unsalted butter, cut into small pieces: Provides richness and flakiness to the shells.
- 1 egg yolk: Binds the dough and imparts a lovely golden hue.
- 1/2 cup sweet Marsala wine (or dry white wine): Introduces an authentic Sicilian touch and tenderizes the dough.
- 1 egg white: Used to seal the pastry edges for perfect shape during frying.
- Vegetable oil (for frying): Essential for achieving the signature crisp, golden shells.
- 2 cups whole milk ricotta cheese, drained: The soul of the filling—creamy and mild, it forms the luscious heart of the cannoli.
- 3/4 cup powdered sugar, sifted: Sweetens the ricotta filling with a fine texture.
- 1/2 teaspoon cinnamon (optional): Adds a warm, fragrant note typical of traditional recipes.
- 1/2 teaspoon vanilla extract: Brightens and rounds out the filling’s flavor.
- 1/4 cup mini chocolate chips or chopped candied orange peel (optional): Provides pops of sweetness and texture inside the filling.
- Chopped pistachios, mini chocolate chips, or powdered sugar for garnish: For a lovely finishing touch that delights the eye and palate.
How to Make Authentic Italian Cannoli Recipe
Step 1: Prepare the Dough
Start by mixing the flour, sugar, and salt in a large bowl—this dry mixture is the foundation of your shells. Working quickly, cut in the chilled butter until the texture resembles coarse crumbs; this ensures your shells will be flaky and light. Next, stir in the egg yolk and Marsala wine, which adds an authentic depth of flavor. Knead the dough for about 5 to 7 minutes until smooth and elastic, then wrap it tightly in plastic wrap and let it rest at room temperature for at least half an hour. This resting period makes rolling out the dough easier and ensures your shells won’t shrink during frying.
Step 2: Shape and Fry the Shells
On a lightly floured surface, roll the dough until it’s about 1/8 inch thick—thin enough to crisp to perfection, yet sturdy enough to hold the filling. Cut the dough into 4 to 5-inch circles or ovals, then carefully wrap each piece around a metal cannoli tube, using a dab of beaten egg white to seal the edges securely. Heat your vegetable oil to 350°F (175°C) and fry the shells two to three at a time. Fry them until they turn golden brown and bubbly, about one to two minutes, then use tongs to remove them and drain on paper towels. Let them cool briefly before gently sliding the metal tubes out, revealing those beautifully crisp shells ready to be filled.
Step 3: Make the Filling
While your shells cool, prepare the luscious filling by blending the well-drained ricotta with sifted powdered sugar, vanilla, and if you like, a pinch of cinnamon for a cozy warmth. Folding in mini chocolate chips or chopped candied orange peel adds delightful surprises in every bite, but keep it traditional if you prefer. Chill this silky mixture in the fridge to help it firm up slightly—making it easier to pipe and ensuring the perfect balance of creamy texture against your crisp shells.
Step 4: Assemble the Cannoli
When you’re ready to serve, fill a pastry bag fitted with a small round tip with the chilled ricotta mixture. Pipe the filling generously into each shell from both ends, slightly overfilling to guarantee a creamy bite. For the finishing flourish, dip the ends of each cannoli in chopped pistachios or mini chocolate chips, then dust lightly with powdered sugar. Serve immediately to enjoy that irresistible contrast between crunchy shell and smooth, sweet filling that the Authentic Italian Cannoli Recipe is famous for.
How to Serve Authentic Italian Cannoli Recipe
Garnishes
Presentation truly elevates your cannoli experience, so garnishing makes all the difference. A sprinkle of finely chopped pistachios brings not only color but an extra layer of nutty flavor and crunch. If you’re a chocolate lover, rolling the edges in mini chocolate chips offers alluring sweetness and texture contrast. A dusting of powdered sugar adds a delicate, snowy finish that instantly makes these treats feel special and festive.
Side Dishes
Cannoli are often best enjoyed on their own as a show-stopping dessert, but pairing them alongside a fresh espresso or robust cappuccino complements the sweetness beautifully. For a fresh twist, a simple bowl of seasonal fresh berries or a light citrus salad can balance the richness of the cannoli without overpowering. If you want to create a full Italian dessert spread, consider serving alongside creamy panna cotta or vibrant gelato for a memorable feast.
Creative Ways to Present
Turn your cannoli into an elegant centerpiece by arranging them standing upright in pretty dessert glasses filled with colored sugar or edible flowers. Alternatively, create a cannoli grazing platter with an assortment of garnishes and fillings, encouraging guests to customize their own creations. For celebrations, drizzle melted chocolate or drizzle with caramel sauce to add extra decadence. The possibilities are endless when you have the trusted Authentic Italian Cannoli Recipe as your base!
Make Ahead and Storage
Storing Leftovers
If you have any cannoli shells or filling left, it’s best to keep them separated. Store the fried shells in an airtight container at room temperature to maintain crispness for up to two days. Keep the ricotta filling refrigerated in a sealed container until you’re ready to assemble again. Once filled, cannoli should be eaten right away as the shells will soften quickly.
Freezing
While not ideal for filled cannoli, you can freeze the dough and leftover filling separately. Wrap the dough tightly in plastic wrap and store in the freezer for up to one month; thaw overnight in the fridge before using. Likewise, ricotta filling can be frozen in a sealed container for up to two weeks but may lose some texture upon thawing.
Reheating
Since cannoli are best served crisp and fresh, reheating assembled cannoli is not recommended. If you want to enjoy leftover shells warm, briefly reheat them in a low oven at 300°F (150°C) for about 5 minutes, ensuring they don’t burn. Always fill cannoli just before serving for that perfect crunch-and-cream bite.
FAQs
Can I use store-bought cannoli shells for this recipe?
Absolutely! While making shells from scratch adds authenticity and fun, store-bought shells are a great shortcut. Just be sure to fill them right before serving to keep them crisp and fresh tasting.
How do I properly drain ricotta for the filling?
Place ricotta in a fine mesh sieve or cheesecloth-lined strainer set over a bowl, and refrigerate for at least 8 to 12 hours or overnight. This removes excess moisture and ensures a silky, thick filling that won’t be runny.
Can I make cannoli without alcohol in the dough?
Yes, you can substitute the Marsala or dry white wine with an equal amount of water or milk, but the wine adds traditional flavor and helps tenderize the dough. Using alcohol-free substitutes might slightly alter the texture and taste.
What’s the best way to avoid soggy shells?
Fill cannoli shells just before serving, never in advance. The filling’s moisture will soften shells quickly, so keep them separate until it’s time to enjoy this wonderful dessert.
Are there any variations of the ricotta filling?
Definitely! You can fold in chopped nuts, candied fruit, or flavor the filling with citrus zest, cocoa powder, or liqueurs like amaretto. Experimenting with different additives can make this classic recipe your own special treat.
Final Thoughts
Making this Authentic Italian Cannoli Recipe is not only a delicious adventure but a wonderful way to connect with a cherished culinary tradition right in your kitchen. The crispy shells paired with that beautifully rich ricotta filling create a dessert experience that’s as joyful to make as it is to eat. Whether you’re celebrating a special occasion or simply craving a moment of sweet indulgence, do yourself a favor and try this beautiful recipe—you’ll fall in love with cannoli all over again!
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Authentic Italian Cannoli Recipe
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour (plus chilling/draining time)
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
This Authentic Italian Cannoli recipe features crisp, golden fried shells filled with a creamy, sweet ricotta filling, flavored with vanilla and cinnamon. A classic Sicilian dessert, these cannoli are garnished with pistachios or chocolate chips for a delightful finish, perfect for an elegant treat or festive occasion.
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cut into small pieces
- 1 egg yolk
- 1/2 cup sweet Marsala wine (or dry white wine)
- 1 egg white (for sealing)
- Vegetable oil (for frying)
For the Filling:
- 2 cups whole milk ricotta cheese, drained
- 3/4 cup powdered sugar, sifted
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips or chopped candied orange peel (optional)
- Chopped pistachios, mini chocolate chips, or powdered sugar for garnish
Instructions
- Make the Shells: In a large bowl, combine flour, sugar, and salt. Cut in the butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Mix in the egg yolk and Marsala wine to form a smooth dough. Knead for 5–7 minutes, then wrap in plastic and rest at room temperature for at least 30 minutes. Roll the dough out very thin (about 1/8 inch) and cut into 4–5 inch circles or ovals. Wrap each around a metal cannoli tube, sealing the edge with a dab of egg white. Heat 2–3 inches of oil in a deep pot to 350°F (175°C) and fry the shells, 2–3 at a time, for 1–2 minutes until golden brown and bubbly. Remove carefully and drain on paper towels. Let cool slightly before removing the tubes.
- Make the Filling: In a bowl, mix the drained ricotta with powdered sugar, vanilla, and cinnamon (if using) until smooth. Fold in chocolate chips or candied peel if desired. Chill until ready to use.
- Assemble: Just before serving, pipe the filling into each shell using a pastry bag. Dip the ends in pistachios or chocolate chips and dust with powdered sugar if desired. Serve immediately for best texture.
Notes
- Drain ricotta overnight in the fridge for the creamiest filling.
- Fill cannoli right before serving to keep shells crisp.
- Use metal cannoli tubes for proper shaping and frying.
- To avoid soggy shells, do not fill far in advance.
