cannoli recipe

Cannoli Authentic Italian recipe

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Cannoli recipe

Cannoli are delicious Italian pastries consisting of tube-shaped shells filled with a sweet, creamy ricotta filling. Here’s a classic cannoli recipe for you:

Ingredients:

For the Shells:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup 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 chocolate
  • 2 tablespoons candied orange peel, finely chopped (optional)

For Decoration (Optional):

  • Powdered sugar, for dusting
  • Chopped pistachios, for garnish
  • Melted chocolate, for drizzling

Instructions:

1. Make the Shells:

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  2. Cut in Butter: Add the butter pieces and work them into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  3. Add Egg and Wine: Add the egg and Marsala wine (or white wine) and mix until a dough forms. If the dough is too dry, add a little more wine, one tablespoon at a time.
  4. Knead Dough: Turn the dough out onto a floured surface and knead until smooth and elastic, about 5-7 minutes.
  5. Rest Dough: Wrap the dough in plastic wrap and let it rest at room temperature for at least 1 hour.

2. Shape and Fry the Shells:

  1. Roll Out Dough: On a floured surface, roll out the dough to a thickness of about 1/8 inch.
  2. Cut Circles: Use a 4-inch round cutter to cut out circles of dough.
  3. Shape Cannoli: Wrap each dough circle around a metal cannoli form, sealing the edge with a little water.
  4. Heat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  5. Fry Shells: Fry the dough-wrapped cannoli forms in batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Let the shells cool completely before removing the metal forms.

3. Make the Filling:

  1. Mix Filling: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
  2. Add Mix-ins: Stir in the mini chocolate chips or chopped chocolate and candied orange peel, if using.
  3. Chill Filling: Cover and refrigerate the filling for at least 30 minutes to allow it to firm up.

4. Assemble the Cannoli:

  1. Fill Shells: Using a pastry bag or a zip-top bag with the corner cut off, pipe the ricotta filling into the cooled cannoli shells, filling from both ends.
  2. Decorate: If desired, dip the ends of the filled cannoli in chopped pistachios or drizzle with melted chocolate. Dust with powdered sugar just before serving.

Enjoy your homemade cannoli!

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