Cannoli Recipe: Cannoli, one of Italy’s most beloved desserts, originated in Sicily. These crispy, tube-shaped pastries filled with creamy ricotta-based filling were initially made during festivals. Over time, they have become a staple of Italian cuisine, enjoyed worldwide for their unique combination of crunch and creaminess. Their name, derived from “canna,” meaning reed, pays homage to the reeds once used to shape the shells before modern molds were introduced.
Why Make Cannoli at Home?
While bakery cannoli are delicious, homemade ones offer unparalleled freshness and customization. You can experiment with flavors, control sweetness, and ensure the best quality ingredients. Plus, there’s something truly satisfying about crafting this iconic dessert from scratch. It’s a fun project for special occasions or simply when you’re craving a taste of Italy.
Ingredients for Cannoli
Ingredients for the Shells
To make authentic cannoli shells, you’ll need:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- A pinch of salt
- 2 tablespoons unsalted butter, chilled and cubed
- 1 egg yolk
- ½ cup dry white wine or Marsala wine
- Vegetable oil (for frying)
Ingredients for the Filling
The rich and creamy filling requires:
- 2 cups whole milk ricotta cheese
- 1 cup powdered sugar (sifted)
- ½ teaspoon vanilla extract
- ¼ cup mini chocolate chips or chopped chocolate
- Zest of 1 orange (optional, for added flavor)
Optional Ingredients and Variations
For variations, consider adding:
- Pistachios, chopped finely for garnishing
- Candied fruit, such as citron or cherries
- Almond or coffee extracts for unique twists
- Cocoa powder or cinnamon for a flavored shell
Essential Tools for Making Cannoli
Tools for the Shells
- Mixing bowl
- Rolling pin
- Cannoli molds (metal tubes)
- Pastry cutter or round cookie cutter
- Slotted spoon
- Paper towels (for draining excess oil)
Tools for the Filling
- Fine-mesh strainer or cheesecloth (for draining ricotta)
- Mixing spoon or whisk
- Piping bag with a star or round tip
- Small spatula (optional)
Kitchen Tips for Success
- Ensure the ricotta is well-drained to avoid a runny filling.
- Maintain oil temperature around 375°F (190°C) for crispy, evenly cooked shells.
- Use a clean, dry surface for rolling out dough to prevent sticking.
Preparing the Cannoli Shells
Step 1: Mixing the Dough
- In a large mixing bowl, combine the flour, sugar, cinnamon, and salt.
- Add the chilled butter and work it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the egg yolk and gradually add the wine, a little at a time, until the dough forms a smooth, pliable ball. You might not need all the wine.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to rest.
Step 2: Rolling and Cutting the Dough
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Use a round cookie cutter (about 4 inches in diameter) to cut out circles.
- Wrap each circle around a cannoli mold, sealing the edges with a dab of water or beaten egg white.
Step 3: Frying the Shells
- Heat vegetable oil in a deep pot or skillet to 375°F (190°C).
- Fry the prepared molds with dough until golden brown, about 1–2 minutes per side.
- Use a slotted spoon to remove the shells and place them on paper towels to drain.
- Once cool enough to handle, carefully slide the shells off the molds.
Making the Creamy Cannoli Filling
Step 1: Preparing Ricotta Cheese
- Place the ricotta in a fine-mesh strainer or wrap it in cheesecloth.
- Let it drain for at least 1 hour (or overnight in the refrigerator) to remove excess moisture. This step ensures a thick and creamy filling.
Step 2: Mixing the Filling Ingredients
- In a bowl, mix the drained ricotta with powdered sugar and vanilla extract until smooth.
- Fold in mini chocolate chips and orange zest, if using. Adjust sweetness to your preference.
Step 3: Chilling the Filling
- Transfer the filling to a piping bag and refrigerate for at least 30 minutes. This helps the flavors meld together and makes piping easier.
Assembling the Cannoli
Step 1: Filling the Shells
- Take the chilled cannoli filling and piping bag from the refrigerator.
- Pipe the filling into each end of the cannoli shell, ensuring it fills completely without overstuffing.
- Repeat the process with all the shells, working quickly to keep the filling cool.
Step 2: Garnishing the Cannoli
- Dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or candied fruit for added flavor and texture.
- Lightly dust the assembled cannoli with powdered sugar using a fine-mesh sieve for a classic finish.
Tips for the Best Homemade Cannoli
- Choose Quality Ricotta: Fresh ricotta yields the creamiest filling. Avoid prepackaged varieties with added stabilizers, as they may alter the texture.
- Work in Batches: If you’re making a large batch, fry and fill the shells in smaller groups to maintain freshness.
- Serve Immediately: Cannoli are best enjoyed fresh. If left too long, the shells may absorb moisture from the filling and lose their crispness.
Common Variations of Cannoli
Chocolate Cannoli
Add cocoa powder to the shell dough for a chocolatey twist, or dip the finished shells in melted chocolate before filling.
Nutty Cannoli
Incorporate finely ground nuts like almonds or hazelnuts into the dough for a subtly nutty flavor.
Vegan Cannoli
Substitute dairy-based ingredients with plant-based alternatives like almond ricotta and use coconut oil for frying.
Storing Cannoli
Short-Term Storage
- Unfilled shells can be stored in an airtight container at room temperature for up to 2 days.
- Filling should be refrigerated and used within 24 hours.
Long-Term Storage
- For longer storage, freeze unfilled shells in an airtight container for up to a month. Thaw and crisp them in the oven before use.
Cannoli Troubleshooting Guide
- Soggy Shells: Ensure ricotta is thoroughly drained and fill the shells just before serving.
- Overcooked Shells: Monitor oil temperature with a thermometer to prevent burning.
- Runny Filling: Always chill the filling before piping and avoid over-mixing.
FAQs about Cannoli Recipe
What are the key ingredients for a classic cannoli recipe?
The classic cannoli consists of a crispy shell made from flour, sugar, and butter, filled with a creamy mixture of ricotta cheese, powdered sugar, and typically, hints of vanilla or chocolate chips. Some recipes may include citrus zest or nuts for added flavor.
How do I prevent cannoli shells from becoming soggy?
To keep cannoli shells crispy, fill them with the ricotta mixture just before serving. Ensure your filling is well-drained and thick to avoid moisture seeping into the shells. Storing shells and filling separately until serving time is crucial.
Can I make cannoli shells without a deep fryer?
Yes, you can bake cannoli shells instead of frying. Roll out the dough thinly, wrap it around cannoli tubes, and bake at a preheated oven set to 400°F (200°C) until golden and crisp, usually about 10 minutes. This method provides a healthier alternative to the traditional frying.
Is there a dairy-free alternative for cannoli filling?
Absolutely! For a dairy-free filling, consider using alternatives like vegan ricotta or soaked and blended cashews mixed with sugar and lemon juice. These substitutes mimic the texture and sweetness of traditional ricotta filling without using dairy.
How long do cannoli last once filled?
Filled cannoli should be eaten within a few hours to maintain their texture. If you need to prepare in advance, keep the shells and filling separate and assemble them close to serving time to prevent the shells from softening.
Conclusion
Making cannoli at home is a rewarding culinary experience that brings the authentic flavors of Sicily right to your kitchen. With crispy shells, creamy ricotta filling, and a touch of personalization, homemade cannoli are sure to impress your family and friends. Whether you stick to tradition or explore creative variations, the process is as enjoyable as the result. So, roll up your sleeves, heat up the oil, and dive into the delightful world of cannoli-making!
