Italian Cannoli are classic Italian pastries that originated in Sicily. These delightful treats consist of crispy, tube-shaped shells filled with a creamy, sweet ricotta filling. The contrast between the crunchy shell and the smooth filling, often accented with chocolate chips or candied fruit, makes the cannoli Recipe a beloved dessert worldwide. Whether you’re serving them at a festive gathering or enjoying a quiet moment with a cup of espresso, cannoli bring a touch of Italian tradition and indulgence to any occasion.

More about Italian Cannoli Recipe

Creating cannoli Recipes at home may seem daunting, but with a little patience and practice, you’ll find it rewarding. The key to perfect cannoli is in the details: achieving the right texture for the shells and the perfect consistency for the filling. Follow this recipe to make your batch of authentic Italian cannoli, and bring the flavors of Sicily to your kitchen.

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Authentic Italian Cannoli Recipe: Easy and Delicious

Recipe by Eric

Servings

12

servings

Prep time

45

minutes

Cooking time

20

minutes

Total time

1

hour 

5

minutes

Ingredients:

• For the Shells:

• 2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 3 tablespoons unsalted butter, chilled and cut into small pieces

• 1 egg yolk

• 1/2 cup sweet Marsala wine (or white wine)

• Vegetable oil, for frying

• For the Filling:

• 2 cups ricotta cheese, drained

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/2 cup mini chocolate chips or chopped candied fruit

Instructions:

• Prepare the Shells:
• In a medium bowl, whisk together the flour, sugar, and salt.
• Cut in the butter until the mixture resembles coarse crumbs.
• Add the egg yolk and Marsala wine, 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.
• Roll out the dough to about 1/8-inch thickness. Cut out 4-inch circles using a cookie cutter.
• Wrap each circle around a metal cannoli tube, sealing the edge with a bit of egg white.
• Heat the oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Fry the shells in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels. Let cool before removing the cannoli tubes.
• Prepare the Filling:
• In a medium bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
• Fold in the mini chocolate chips or candied fruit.
• Transfer the filling to a piping bag fitted with a large tip.
• Assemble the Cannoli:
• Pipe the ricotta filling into both ends of each cannoli shell, filling.
• Dust with powdered sugar before serving.

Notes

• Enjoy making and indulging in these delightful Italian cannoli!

Ideas for Serving

Cannoli can be served plain or garnished with additional toppings like crushed pistachios, chocolate shavings, or a drizzle of honey. For a more elegant presentation, arrange them on a platter with fresh berries and mint leaves. Pair cannoli with a glass of dessert wine or a strong Italian espresso for a truly authentic experience.

Nutritional Information

• Calories: 250 per cannoli
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 80mg
• Total Carbohydrates: 27g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 6g

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History

The Cannoli Recipe originated in Sicily and was traditionally prepared during the Carnevale season, a festive period before Lent. Over time, they became popular year-round. The name “cannoli” comes from the Italian word for “little tubes,” reflecting their iconic shape. These pastries have a rich history tied to Sicily’s cultural and culinary heritage, influenced by various civilizations that ruled the island.

FAQs

1. Can I make the shells ahead of time?

Yes, you can make the shells in advance. Store them in an airtight container at room temperature for up to a week.

2. How do I prevent the shells from getting soggy?

Fill the cannoli shells just before serving to keep them crisp. If you need to fill them ahead of time, line the inside of the shells with melted chocolate and let it harden before adding the filling.

3. Can I use store-bought ricotta?

Yes, but make sure to drain it well to avoid a runny filling. Place the ricotta in a fine mesh sieve or cheesecloth and let it drain in the refrigerator for a few hours.

4. Are there any variations of the filling?

Absolutely! You can add different flavorings such as orange zest, almond extract, or even a splash of liqueur to the filling. Some recipes also include mascarpone cheese for a richer texture.