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
Scale
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.
