Classic Cannoli Recipe

2022-11-07

By The Italian Chef

Italian Cuisine

Dessert

Make a classic Italian dessert with this easy recipe for Cannoli. Cannoli is a popular Italian dessert that originated in the region of Sicily. It is believed to have originated in the town of Caltanissetta, although other cities in Sicily such as Palermo and Messina also claim to have invented the dessert. 

Geetting to Know Cannoli

Cannoli consist of deep-fried pastry tubes that are filled with a sweet, creamy filling made from ricotta cheese, sugar, and sometimes flavored with vanilla, cinnamon or chocolate chips. The cannoli are often dusted with powdered sugar and decorated with candied fruit or chopped pistachios. Using traditional ingredients, this crispy and creamy dessert is perfect for any occasion.

Wine Pairing

From the lightly sweet Malvasia and Moscato d'Asti to the sparkling red Lambrusco and Brachetto d'Acqui, or the full-bodied Amarone, we have the perfect wine for every taste. Come and indulge in this delightful duo that will transport you to the rolling hills of Piedmont and the sunny coast of Sicily!

Pitfalls on Cannoli

 Rolling the dough: Cannoli dough needs to be rolled out thinly to achieve a crispy, crunchy shell. Use a pasta machine to roll the dough into thin sheets, or roll it out by hand with a rolling pin.

 Shaping the shells: After cutting the dough into circles, wrap it around a cannoli tube (or a metal or wooden tube) and seal the edges securely with a brush of beaten egg.

 Frying the shells: Heat the oil in a deep fryer or a pot. Fry the shells until golden brown, making sure to turn them evenly to avoid burning. Remove the shells from the oil and place them on paper towels to drain any excess oil.

 Filling the cannoli: The traditional filling for cannoli is a sweetened ricotta cheese filling. Make sure the ricotta is well-drained and whipped until smooth. To make it extra creamy, mix it with mascarpone cheese. Fold in some chocolate chips or candied fruit, if desired.

 Piping the filling: Fill each cannoli shell with the filling using a pastry bag or a sturdy plastic bag with the tip cut off. Start from the center of the shell and pipe the filling out towards each end.

 Decorating the cannoli: Garnish the cannoli with chopped pistachios, powdered sugar, or extra chocolate chips.

 Time-sensitive: Cannoli shells should be filled just before serving to prevent them from getting soggy. This means you may need to prepare the filling and shells ahead of time but hold off on filling them until you're ready to serve.

 Alternatives: For a twist on the traditional cannoli, try making the shells with different flavors, such as cocoa powder or cinnamon. You can also experiment with different fillings, such as a Nutella or citrus cream.

Ingredients

• 1 cup all-purpose flour

• 2 tbsp granulated sugar

• 1/4 tsp salt

• 2 tbsp unsalted butter, softened

• 1/2 cup Marsala wine

• 1 egg white, lightly beaten

• 1 cup ricotta cheese, drained

• 1/2 cup powdered sugar

• 1/4 tsp ground cinnamon

• 1/4 cup chocolate chips

• 1/4 cup chopped candied fruit

• 1/2 cup heavy cream

• 1/4 cup powdered sugar, for dusting

Instructions

1. Whisk together the flour, granulated sugar, and salt in a large bowl.

2. Add the softened butter and Marsala wine to the bowl and stir with a wooden spoon until the mixture forms a smooth dough.

3. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

4. Preheat the oven to 375°F.

5. Roll out the dough to 1/8 inch thickness on a lightly floured work surface. Cut the dough into 4 inch circles using a cookie cutter or inverted glass.

6. Roll each circle onto a cannoli tube or a metal or wooden skewer. Brush the edges of the dough with egg white and press to seal.

7. Mix together the ricotta cheese, powdered sugar, cinnamon, chocolate chips, and chopped candied fruit in a separate bowl.

8. Fill each shell with the ricotta cheese mixture using a pastry bag.

9. Bake the cannoli for 15-20 minutes, or until lightly golden brown. Whip the heavy cream and powdered sugar together until stiff peaks form.

10. Remove the cannoli shells from the tubes or skewers and pipe the whipped cream into each end of the cannoli shell before dusting with powdered sugar and serving.

Preparation Time 1 hour

Cook Time 30 min

Total time 1 hour 30 min

Nutrition Facts

Calories: 250

Fat: 10 g

Saturated Fat: 6 g

Carbohydrates: 34 g

Fiber: 1 g

Sugar: 22 g

Protein: 6 g

Variations and flavors of Cannoli

Sicily, they may use some candied orange peel, pistachio nuts, and some ricotta cheese for the filling, and may sprinkle some powdered sugar on top for a refreshing and crunchy taste. This variation is commonly known as "Cannoli alla Siciliana."

Lazio, they may use some hazelnut cream, chocolate chips, and some whipped cream for the filling, and may drizzle some chocolate syrup on top for a sweet and velvety flavor. This variation is commonly known as "Cannoli alla Romana."

Calabria, they may use some bergamot liqueur, cinnamon, and some ricotta cheese for the filling, and may garnish it with some candied orange peel for a citrusy and spicy taste. This variation is commonly known as "Cannoli alla Calabrese."

Puglia, they may use some almond paste, honey, and some ricotta cheese for the filling, and may coat the ends with some crushed pistachio nuts for a nutty and sticky flavor. This variation is commonly known as "Cannoli alla Pugliese."

Campania, they may use some limoncello liqueur, lemon zest, and some whipped cream for the filling, and may top it off with some fresh berries for a tangy and creamy taste. This variation is commonly known as "Cannoli alla Napoletana."

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