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Traditional Cannoli

2022-11-07

By The Italian Chef

Italian Cuisine

Dessert

How to Make Perfect Cannoli: Air Fryer, Instant Pot, and Induction Cooker Techniques

Air Fryer Cannoli Shells: Crispy, Golden, and Oil-Free in Just 10 Minutes

Skip the deep-frying and use your Air Fryer to make the cannoli shells! Preheat the air fryer and cook the rolled dough for 7-10 minutes at 375°F for perfectly crispy, golden shells without the excess oil.

Instant Pot Cannoli Filling: Quick and Creamy Ricotta Filling Made in Minutes

Use the “Yogurt” function on your Instant Pot to warm your ricotta mixture to the perfect temperature before adding sugar and vanilla. This quick method helps to achieve a creamy, smooth texture for your filling in no time.

Perfectly Melted Chocolate for Cannoli Coating: Precise Temperature Control with an Induction Cooker

Melt chocolate with precision on your induction cooker using a double boiler. With its precise temperature control, you can easily temper the chocolate for coating your cannoli ends without any risk of overheating.

Tips and Suggestions 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.

Classic Cannoli Recipe

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. .
  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.

Cooking Time

Preparation Time 1 hour

Cook Time 30 min

Total time 1 hr 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 for Cannoli

Lemon Cannoli

This version is made with crispy pastry shells filled with zesty lemon-infused ricotta cream, topped with powdered sugar for a refreshing twist.

Lemon Cannoli

Almond Cannoli

This version is made with crispy shells filled with rich ricotta cream blended with almond flavor, and garnished with crushed pistachios or chocolate.

Cannoli with Tangerine-Almond Filling

Orange Cannoli

This version is made with delicate pastry shells filled with creamy ricotta and a bright orange zest, creating a refreshing citrus delight.

Homemade Sicilian Cannoli (shells and filling)

Hazelnut Cannoli

This version is made with crunchy shells stuffed with velvety hazelnut-infused ricotta, topped with chopped hazelnuts for an irresistible nutty flavor.

Chocolate Hazelnut Cannoli

Cinnamon Cannoli

This version is made with crisp pastry shells filled with spiced ricotta, infused with warm cinnamon, and a dusting of powdered sugar.

Cannoli Siciliani di ricotta, Sicilian cannoli

Cannoli Recipe Review

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