Cannoli Recipe
Crispy shells filled with creamy ricotta, a sweet Italian treat perfect for any occasion.
Imagine biting into a crisp, golden-brown shell, yielding to a smooth, sweet filling that dances with hints of vanilla and citrus. Cannoli are an iconic Italian dessert that delivers on both texture and flavor, making each bite a joyous occasion. The first time I tasted a homemade cannoli, I was in a bustling Sicilian kitchen, the air filled with the aroma of fried pastry and sweet ricotta. That moment left an impression on my taste buds that I'm delighted to share with you. Making cannoli at home might seem daunting, but the secret lies in the dough. Resting it properly and rolling it thinly are the small tricks that ensure the perfect shell every time. Serve these at your next gathering, and watch them disappear as guests savor each delightful crunch and creamy center.
Step-by-Step
- 01Step 1 / 7
In a large bowl, whisk together flour, sugar, cinnamon, and salt.
Add butter and work into the flour until the mixture resembles coarse crumbs.
- 02Step 2 / 7
Add the egg and Marsala wine to the flour mixture, stirring until a dough forms.
Knead lightly until smooth.
Wrap in plastic and let rest for 30 minutes.
- 03Step 3 / 7
Divide the dough into quarters.
Roll each piece out on a floured surface until paper-thin.
Cut into 4-inch circles.
- 04Step 4 / 7
Wrap each circle around a metal cannoli tube, sealing the edges with a bit of water.
Heat oil in a deep pot to 350°F (175°C).
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- 05Step 5 / 7
Fry shells for 2-3 minutes until golden brown.
Remove and drain on paper towels.
Cool slightly and carefully remove the tubes.
- 06Step 6 / 7
In a bowl, combine ricotta, powdered sugar, vanilla, chocolate chips, and orange zest until smooth.
Spoon into a piping bag.
- 07Step 7 / 7
Pipe the filling into each shell, filling from both ends.
Serve immediately or chill for up to an hour.
Chef Tips
- •Ensure ricotta is well-drained to avoid a soggy filling.
- •Roll the dough thinly for the crispiest shells.
- •Adjust cinnamon to taste for a subtle spice note.
- •Use metal tubes to shape the shells; these withstand frying heat.
- •Chill the filling for a firmer texture and easier piping.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, prepare the shells and filling separately in advance. Fill the shells just before serving to maintain crispness.
What can I substitute?+
Try substituting Marsala wine with dry white wine or even sherry for a unique flavor.
How do I store leftovers?+
Store filled cannoli in the fridge for up to one day. Unfilled shells can be kept in an airtight container for up to a week.
