Homemade Cannoli

Homemade Cannoli are a quintessential Sicilian dessert, featuring crisp, fried pastry shells filled with a sweet, creamy ricotta-based filling. This traditional treat offers a delightful contrast of textures and flavors, making it a favorite at celebrations and gatherings.Wikipédia+3Barley & Sage+3La Cucina Italiana+3

Why You’ll Love This Recipe

• Authentic Flavor: Captures the traditional taste of Sicilian cannoli with a homemade touch.

• Crispy Shells: Fried to perfection, providing a satisfying crunch.

• Creamy Filling: A luscious ricotta mixture that’s both sweet and smooth.

• Customizable: Easily adaptable with various fillings and toppings to suit personal preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shells:

• 1 cup all-purpose flour

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional, for traditional flavor)

• 1 large egg white

• 2 tablespoons unsalted butter, cut into small pieces

• 2 tablespoons Marsala wine (or dry white wine)

• 1 tablespoon white vinegar

• Oil, for fryingBarley & Sage+2Snappy Gourmet+2Marcellina In Cucina+2

For the Filling:

• 1 1/2 cups whole-milk ricotta cheese

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/4 cup mini chocolate chips (optional)

• 1/4 cup chopped candied orange peel (optional)the350degreeoven.comReddit+4La Cucina Italiana+4Epicurious+4

For Garnish:

• Powdered sugar, for dusting

• Chopped pistachios or mini chocolate chips (optional)

Directions

1. Prepare the Dough: In a medium bowl, whisk together the flour, sugar, salt, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Add the egg white, Marsala wine, and vinegar, mixing until a dough forms. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.

2. Roll and Shape the Shells: Divide the dough into two portions. Roll each portion thinly, about 1/8-inch thick. Using a 4-inch round cutter, cut out circles. Wrap each circle around a cannoli form, sealing the edge with a bit of egg white.

3. Fry the Shells: In a deep saucepan, heat oil to 350°F (175°C). Carefully lower the cannoli forms into the oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels. Once cool, gently remove the shells from the forms.

4. Prepare the Filling: In a bowl, combine the ricotta, powdered sugar, and vanilla extract. Mix until smooth. Fold in mini chocolate chips and candied orange peel, if using. Refrigerate until ready to use.bakerbynature.com+6La Cucina Italiana+6Reddit+6

5. Assemble the Cannoli: Just before serving, fill a piping bag with the ricotta mixture and pipe into both ends of each shell. Dip the ends in chopped pistachios or mini chocolate chips, if desired. Dust with powdered sugar.

Servings and Timing

• Servings: 8–10 cannoli

• Preparation Time: 30 minutes

• Cooking Time: 15 minutes

• Total Time: 1 hour 45 minutes (including dough resting time)Marcellina In Cucina+13recipeschoose.com+13Allrecipes+13

Variations

• Chocolate-Dipped Shells: Dip the ends of the fried shells in melted chocolate and let them set before filling.

• Different Fillings: Use mascarpone cheese or a mixture of ricotta and mascarpone for a creamier filling.

• Flavor Enhancements: Add a splash of orange blossom water or a pinch of cinnamon to the filling for added depth.

Storage/Reheating

• Storage: Store unfilled shells in an airtight container at room temperature for up to 1 week. Keep the filling refrigerated for up to 3 days.

• Reheating: If shells lose their crispness, reheat them in a 250°F (120°C) oven for 5 minutes.

• Note: Fill shells just before serving to maintain crispness.

FAQs

Can I bake the cannoli shells instead of frying?

While traditional cannoli shells are fried for optimal crispness, baking is possible but may result in a different texture.

What can I use if I don’t have cannoli forms?

You can use metal tubes, wooden dowels, or even aluminum foil shaped into tubes as substitutes.the350degreeoven.com+1Reddit+1

How do I prevent the shells from becoming soggy?

Ensure the filling is well-drained and fill the shells just before serving to maintain their crispness.Epicurious

Can I make the shells ahead of time?

Yes, unfilled shells can be made in advance and stored in an airtight container.

Is it necessary to strain the ricotta cheese?

Yes, straining removes excess moisture, resulting in a thicker, creamier filling.

Can I use store-bought shells?

Absolutely, store-bought shells can save time and still yield delicious results.

What other toppings can I use?

Consider using chopped nuts, candied fruit, or a drizzle of chocolate for added flavor and presentation.

Homemade Cannoli

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• Author: Olivia
• Total Time: 45 minutes
• Yield: 8–10 cannoli
• Diet: Vegetarian

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Description

These homemade cannoli are a classic Italian dessert featuring crispy, golden shells filled with a rich, creamy ricotta filling. Perfect for celebrations or a special treat, they deliver authentic flavor with a satisfying crunch.

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Ingredients

Makes 8–10 cannoli

For the shells:

• 1 cup all-purpose flour

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1 large egg white

• 2 tablespoons unsalted butter, cut into small pieces

• 1/4 cup white wine (or water as substitute)

• Oil for frying

For the filling:

• 1 cup ricotta cheese (drained well)

• 1/2 cup powdered sugar (plus more for dusting)

• 1/2 teaspoon vanilla extract

• 1/4 cup mini chocolate chips (optional)

• Chopped pistachios or candied orange peel (optional for garnish)

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Instructions

• Make the shells: In a bowl, whisk together flour, sugar, salt, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Add egg white and wine; mix until a dough forms. Knead until smooth, wrap, and chill for 30 minutes.

• Roll and fry: Roll out the dough very thinly and cut into 4–5 inch circles. Wrap around cannoli molds and seal edges with a bit of egg white. Heat oil to 350°F (175°C) and fry shells until golden brown. Cool and carefully remove molds.

• Prepare filling: Beat ricotta, powdered sugar, and vanilla until smooth. Stir in chocolate chips if using. Chill until ready to fill.

• Assemble: Just before serving, pipe the filling into cooled shells. Garnish with pistachios or orange peel and dust with powdered sugar.

• Serve: Enjoy immediately for best texture.

Notes

• Ensure ricotta is thoroughly drained to avoid soggy filling.

• Shells can be made ahead and stored in an airtight container.

• Do not fill shells until ready to serve to maintain crispness.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian