Name: Cannoli: A Classic Sicilian Delight
Prep time: 45 min
Cook time: PT-487945H49M9S
Total time: 2 h
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon cocoa powder (optional, for a chocolate-flavored shell); ¼ teaspoon salt; 1 tablespoon unsalted butter, cold and cubed; 1 large egg yolk; ½ teaspoon white wine vinegar or lemon juice; ½ cup dry white wine (or water); Vegetable oil, for frying; 2 cups ricotta cheese (preferably whole milk, well-drained); 1 cup powdered sugar (plus extra for dusting); 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon (optional); ½ cup mini chocolate chips (optional); 2 tablespoons candied orange peel or lemon zest (optional)

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Why You’ll Love This Recipe

Cannoli are a perfect combination of crunchy and creamy. The light, crispy shell contrasts beautifully with the smooth, slightly sweet ricotta filling, creating a delightful texture in every bite. Making your own cannoli allows you to customize the filling to suit your tastes, whether you prefer it classic with vanilla and chocolate chips or enhanced with citrus or liqueur flavors. With a little patience and the right techniques, you can create these traditional Italian pastries at home and enjoy the authentic taste of Sicily.

Ingredients

For the cannoli shells:

1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon cocoa powder (optional, for a chocolate-flavored shell)
1/4 teaspoon salt
1 tablespoon unsalted butter, cold and cubed
1 large egg yolk
½ teaspoon white wine vinegar or lemon juice
½ cup dry white wine (or water)
Vegetable oil, for frying

For the filling:

2 cups ricotta cheese (preferably whole milk, well-drained)
1 cup powdered sugar (plus extra for dusting)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon (optional)
½ cup mini chocolate chips (optional)
2 tablespoons candied orange peel or lemon zest (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the cannoli shells:

Mix the dough: In a medium bowl, combine the flour, sugar, cocoa powder (if using), and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
Add the egg yolk and liquids: Add the egg yolk, vinegar (or lemon juice), and white wine. Stir to combine and form a dough. If the dough is too dry, add a little more wine or water, 1 teaspoon at a time.
Knead the dough: Turn the dough out onto a lightly floured surface and knead it until smooth and elastic, about 5-7 minutes. Cover the dough with plastic wrap and let it rest for 30 minutes at room temperature.
Roll out the dough: After resting, roll the dough out on a floured surface until it is very thin, about 1/8 inch thick.
Cut into circles: Using a round cutter (about 3-4 inches in diameter), cut out circles from the dough. You should be able to get 8-12 circles depending on the size of your cutter.
Shape the shells: Wrap each dough circle around a metal cannoli tube, sealing the edges with a little water to help them stick. Gently press the edges together.
Fry the shells: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully drop the cannoli tubes into the hot oil and fry for 2-3 minutes or until golden brown and crispy. Once fried, use tongs to remove them and place them on a paper towel-lined plate to drain. Allow the shells to cool completely before removing them from the tubes.

Prepare the filling:

Prepare the ricotta: If your ricotta is too wet, strain it in a fine mesh sieve for a few hours or overnight to remove excess moisture. This will ensure the filling is thick and won’t be runny.
Mix the filling: In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Stir until smooth and creamy.
Add the extras: If desired, mix in mini chocolate chips and candied orange peel or lemon zest for added flavor and texture. You can also add a splash of a sweet liqueur such as Marsala or Amaretto for extra depth of flavor.

Assemble the cannoli:

Fill the shells: Using a pastry bag or spoon, carefully pipe the ricotta filling into each cannoli shell. Fill them from both ends to ensure the entire shell is filled.
Serve: Once filled, dust the cannoli with powdered sugar and serve immediately. You can also add a few extra mini chocolate chips or candied fruit on top for garnish.

Tips for Success:

Make ahead: The cannoli shells can be made ahead of time and stored in an airtight container for up to 2-3 days. However, it’s best to fill the shells just before serving to keep them crispy.
Avoid sogginess: To keep the shells crisp, don’t fill them too far in advance. The longer the filling sits inside the shell, the more the shells will soften.
Substitute ricotta: If you can’t find ricotta cheese, mascarpone or a blend of cream cheese and ricotta can be used as a substitute.

Servings and Timing

Servings: 8-12 cannoli (depending on the size)
Preparation time: 45 minutes
Resting time: 30 minutes (for dough)
Frying time: 2-3 minutes
Total time: 2 hours (including resting, frying, and assembly)

Variations

Chocolate cannoli: Add a bit of cocoa powder to the ricotta filling for a chocolatey twist, or dip the ends of the cannoli shells in melted chocolate for a chocolate-covered version.
Fruit-filled cannoli: Replace the traditional ricotta filling with a fruit-flavored filling, such as lemon curd, mascarpone, or strawberry cream, for a seasonal twist.
Vegan cannoli: Use a dairy-free ricotta or coconut cream filling and replace the egg yolk with a flaxseed egg in the dough. For the shells, you can also substitute with plant-based butter.

Storage/Reheating

Storage: The cannoli shells can be stored in an airtight container at room temperature for up to 3 days. However, it is best to fill them just before serving to maintain the crunchiness of the shells.
Filling storage: The ricotta filling can be stored in the refrigerator for up to 2-3 days. If you need to store the filled cannoli, keep them in an airtight container in the fridge for up to 1 day. Be mindful that the shells may soften as they sit.

FAQs

Can I use a different filling for cannoli?

Yes! You can use different fillings like mascarpone cream, chocolate mousse, or even pastry cream. Just ensure that the filling complements the crispy shells.

How do I make sure the cannoli shells are crispy?

To achieve crispy shells, make sure the oil is hot enough when frying (around 350°F or 175°C). Fry the shells in small batches and ensure they are fully cooked before removing them from the oil.

How can I prevent the cannoli from becoming soggy?

To keep the shells crispy, only fill them just before serving. If you need to store them for a short time before serving, store the shells and filling separately, then assemble them when ready to serve.

Can I make the dough ahead of time?

Yes, you can make the dough and store it in the refrigerator for up to 24 hours before rolling it out and frying the shells. Just be sure to let it come to room temperature before working with it.

Conclusion

Cannoli are a beloved Italian classic that combines the perfect blend of crispy, creamy, and sweet. Whether you stick to the traditional ricotta filling or experiment with different flavors, these delicious pastries are always a hit. With their rich history and indulgent flavor, Cannoli are perfect for any special occasion, holiday, or simply when you’re craving a delicious, homemade treat. Enjoy the process of making them and savor every bite of these Italian delights!

Why You’ll Love This Recipe

Ingredients

For the cannoli shells:

For the filling:

Directions

Prepare the cannoli shells:

Prepare the filling:

Assemble the cannoli:

Tips for Success:

Servings and Timing

Variations

Storage/Reheating

FAQs

Can I use a different filling for cannoli?

How do I make sure the cannoli shells are crispy?

How can I prevent the cannoli from becoming soggy?

Can I make the dough ahead of time?

Conclusion

Cannoli: A Classic Sicilian Delight

Ingredients

Instructions

Notes

Nutrition