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
Scale
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.
