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
Scale
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.
