There is something utterly enchanting about the Italian Cannoli Recipe that makes it a must-try for anyone who loves indulging in authentic Italian desserts. This beloved pastry, with its perfectly crispy shells and luscious, creamy ricotta filling, offers a heavenly blend of textures and flavors that instantly transports you to the heart of Sicily. The delicate hints of citrus zest and the delightful touch of mini chocolate chips elevate this classic treat, making each bite an absolute joy. Whether you’re making them for a festive gathering or just to satisfy your sweet tooth, this recipe captures the essence of traditional Italian baking in the most delightful way.
Ingredients You’ll Need
The beauty of this Italian Cannoli Recipe is in its simplicity. Each ingredient is carefully chosen to contribute to the perfect balance of crunch and creaminess, as well as the subtle layers of flavor that make these cannoli so irresistible.
- 1 1/2 cups all-purpose flour: This forms the sturdy yet crisp shell that holds all the delicious filling.
- 2 tablespoons granulated sugar: Adds a gentle sweetness to the dough for perfectly balanced pastry shells.
- 1/2 teaspoon ground cinnamon: Infuses a warm, inviting spice that complements the ricotta beautifully.
- Pinch salt: Enhances all the flavors without overpowering the delicate ingredients.
- 3 tablespoons butter (cold and cubed): Creates tender, flaky layers in the dough for that signature crispness.
- 1 large egg: Binds the dough together and gives it a lovely golden color when baked or fried.
- 3 tablespoons Marsala wine (cold): Adds a subtle, authentic depth of flavor to the shell dough.
- 1 egg white: Used to seal and brush the pastry shells for a perfect finish.
- 3/4 cup ricotta cheese (drained): The creamy heart of the filling, offering a smooth and rich texture.
- 1/4 cup powdered sugar: Sweetens the ricotta filling without overpowering its natural tang.
- 1 teaspoon orange or lemon zest: Provides a fresh, zesty punch to brighten the filling.
- 1/3 cup mini chocolate chips: Sprinkles of chocolate that add delightful bursts of sweetness and texture.
How to Make Italian Cannoli Recipe
Step 1: Prepare the Dough
Begin by combining the flour, sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter into the flour mixture until it resembles coarse crumbs; this step is crucial for achieving the perfect crunchy cannoli shell texture. Next, whisk the egg and Marsala wine together and slowly add to the dry ingredients, kneading gently until a smooth dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes to relax the gluten, which will make rolling easier.
Step 2: Shape and Cook the Shells
Once rested, roll the dough out thinly on a floured surface and cut into circles about 4-5 inches in diameter. Carefully wrap each circle around a cannoli tube, sealing the edge with a little egg white. Heat oil to the right temperature—hot enough to crisp the shells quickly without absorbing excess oil—and deep fry the shells until golden and crunchy, about 2-3 minutes. Remove and drain on paper towels, then gently slide off the metal tubes once cooled.
Step 3: Make the Filling
While the shells cool, prepare the luscious ricotta filling. In a bowl, mix the drained ricotta with powdered sugar and zest until smooth and creamy. Gently fold in the mini chocolate chips, saving a few for garnish. This sweet, zesty filling is the soul of the Italian Cannoli Recipe, offering that classic creamy contrast to the crispy shell.
Step 4: Assemble the Cannoli
Fill a piping bag with the ricotta mixture and carefully pipe the filling into each shell from both ends to ensure it’s well filled without cracking the shell. Sprinkle the ends with reserved chocolate chips or additional zest for a pretty, inviting finish. Chill for a bit if you prefer them cooler, or enjoy immediately for the perfect contrast of textures.
How to Serve Italian Cannoli Recipe
Garnishes
When it comes to garnishing, simplicity is often best. A dusting of powdered sugar adds a snowy touch that makes these cannoli look as elegant as they taste. You can also dip the ends in chopped pistachios or additional mini chocolate chips for extra crunch and color—the options are endless and utterly delicious.
Side Dishes
Italian Cannoli Recipe shines as a standalone dessert, but it also pairs wonderfully with a fresh espresso or a glass of sweet dessert wine like Vin Santo. For a lighter accompaniment, serve alongside fresh berries or a scoop of lemon sorbet to balance the richness with a fruity, refreshing note.
Creative Ways to Present
Presentation adds an extra layer of fun to this classic dessert. Serve cannoli arranged in a decorative basket lined with parchment paper for a rustic Italian feel. Alternatively, stand them upright in a stylish cannoli rack or lay them gently on a platter with scattered edible flowers and citrus slices for a show-stopping centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Because the shells can become soggy once filled, it’s best to store cannoli components separately if you want to keep their texture intact. Keep the unfried dough wrapped tightly in the fridge for up to two days and the ricotta filling chilled in an airtight container for up to 24 hours. Assemble right before serving to enjoy that perfect crunch every time.
Freezing
The dough can be frozen ahead of time, tightly wrapped to prevent freezer burn, for up to one month. Thaw overnight in the refrigerator before using. While assembled cannoli do not freeze well due to moisture softening the shells, you can freeze leftover ricotta filling in a freezer-safe container for up to a month and thaw gently when needed.
Reheating
Since these cannoli are best enjoyed crisp, reheating assembled ones is not recommended as it softens the shells. If you have leftover shells, you can briefly warm them in a low oven to restore some crunch before filling. The filling is best served chilled and should not be heated to preserve its creamy texture and delicate flavor.
FAQs
What makes authentic Italian cannoli shells crunchy?
The secret lies in the combination of cold butter cut into flour and the addition of Marsala wine, which prevents excessive gluten formation, resulting in a delightfully crispy shell when fried.
Can I make cannoli without a deep fryer?
Absolutely! You can use a deep, heavy-bottomed pot filled with oil and monitor the temperature carefully with a candy thermometer to fry cannoli shells just as well.
Is ricotta cheese the best filling for cannoli?
Traditional Italian Cannoli Recipe fillings use fresh, well-drained ricotta for its creamy texture and subtle sweetness, which pairs perfectly with the crispy shell and other flavorings like citrus zest and chocolate chips.
How do I prevent soggy cannoli shells?
To keep shells crisp, always fill them right before serving. Storing filled cannoli causes moisture from the filling to soften the shells over time.
Can I substitute the Marsala wine in the dough?
If you prefer a non-alcoholic version, try substituting Marsala with cold water or a bit of fruit juice; however, the flavor and texture might be slightly different from the traditional recipe.
Final Thoughts
Making this Italian Cannoli Recipe at home is an absolute joy, rewarding you with a deliciously authentic taste of Italy that friends and family will adore. From the crispy shells to the creamy ricotta filling dotted with chocolate chips and brightened by zest, it is a dessert destined to become a beloved favorite. I encourage you to roll up your sleeves and create these charming pastries; your kitchen will be filled with wonderful aromas and your dessert plate with irresistible treats!
Print
Italian Cannoli Recipe
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Total Time: 105 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
This classic Italian Cannoli recipe delivers crispy, golden shells filled with a smooth and sweet ricotta cheese mixture, accented with citrus zest and mini chocolate chips for an authentic Sicilian dessert experience. Perfect for gatherings or indulging in a traditional Italian treat at home.
Ingredients
For the Cannoli Shells
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 3 tablespoons cold cubed butter
- 1 large egg
- 3 tablespoons cold Marsala wine
For the Filling
- 1 egg white
- 3/4 cup ricotta cheese, well drained
- 1/4 cup powdered sugar
- 1 teaspoon orange or lemon zest
- 1/3 cup mini chocolate chips
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and a pinch of salt. Cut in the cold cubed butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg and cold Marsala wine, mixing until a stiff dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to rest and firm up.
- Roll and Cut Shells: After chilling, roll the dough out on a floured surface to about 1/8 inch thick. Using a round cutter approximately 4 inches in diameter, cut out circles. Wrap each circle around a cannoli tube, sealing the edges with a bit of egg white to ensure they stay closed during frying.
- Fry the Shells: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry each wrapped dough shell until golden brown and crispy, about 2-3 minutes per side. Remove the shells using tongs and drain on paper towels. Allow them to cool completely before removing the cannoli tubes gently to avoid breaking the shells.
- Prepare the Filling: In a bowl, whisk the egg white until frothy but not stiff. In a separate bowl, combine the drained ricotta cheese, powdered sugar, and orange or lemon zest. Fold the egg white gently into the ricotta mixture to create a light and creamy filling. Stir in the mini chocolate chips.
- Fill the Cannoli: Using a piping bag or small spoon, fill each cooled cannoli shell from both ends with the ricotta filling just before serving to keep the shells crisp and prevent sogginess. Optionally, dust with additional powdered sugar or garnish with extra chocolate chips or zest.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling. You can drain it overnight in cheesecloth or a fine sieve.
- Do not fill the cannoli shells until just before serving to maintain their crispness.
- If you don’t have Marsala wine, you can substitute with dry white wine or a splash of sherry for flavor.
- Be careful when deep-frying; maintain the oil temperature to avoid greasy or undercooked shells.
- Store leftover filling in the refrigerator for up to 2 days, but avoid storing filled shells to keep them crisp.
