How to Make Cannoli: A Traditional Italian Dessert Everyone Loves

When you think of Italian desserts, Cannoli is probably one of the first that comes to mind. This iconic treat, hailing from Sicily, is a delightful combination of crispy, golden shells and a creamy, sweet ricotta filling. Cannoli isn’t just a dessert—it’s a piece of history and a celebration of Italian culinary artistry.

For centuries, this dessert has been served at celebrations and family gatherings, bringing people together over its irresistible flavors. Whether you’re recreating memories of a trip to Italy or trying it for the first time, this recipe will guide you through making authentic cannoli in your kitchen.

Nutrition Information (Per Serving)

• Serving Size: 1 cannoli
• Calories: 250
• Sugar: 12g
• Sodium: 50mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 25mg

Why You’ll Love This Recipe

1. Authentic Flavor: This recipe captures the true essence of Sicilian cannoli.
2. Customizable: Tailor the filling and toppings to suit your tastes.
3. Perfect for Special Occasions: A show-stopping dessert that’s always a crowd-pleaser.
4. Crispy and Creamy: The contrast between the crunchy shell and creamy filling is simply divine.

Ingredients

For the Shells

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• 3 tbsp unsalted butter (cold, diced)
• 1 egg yolk
• ½ cup Marsala wine (or white wine)
• Vegetable oil (for frying)

For the Filling

• 2 cups ricotta cheese (drained)
• ½ cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• ½ cup mini chocolate chips (optional)
• ¼ cup candied orange peel (optional)

For Garnish

• Powdered sugar (for dusting)
• Chopped pistachios (optional)

Ingredients and Substitutions

Ricotta Cheese

• Why It’s Essential: The star ingredient in cannoli filling, ricotta provides a smooth and creamy texture.
• Substitution: For a twist, use mascarpone or a blend of cream cheese and ricotta.

Marsala Wine

• Why It’s Essential: Adds a subtle depth of flavor to the shells.
• Substitution: White wine or even orange juice can work in a pinch.

Mini Chocolate Chips

• Why They’re Essential: Adds a delightful crunch to the creamy filling.
• Substitution: Use finely chopped dark chocolate if preferred.

Candied Orange Peel

• Why It’s Essential: Adds a hint of citrusy sweetness.
• Substitution: Skip or use candied lemon peel for a different flavor profile.

How to Make Cannoli (Step-by-Step)

Step 1: Perfecting the Dough

Knead the dough until smooth and elastic. This step ensures the shells fry up crispy and light. Letting the dough rest allows the gluten to relax, making it easier to roll out thinly.

Step 2: Frying the Shells

Keep a close eye on the temperature of the oil. If it’s too hot, the shells will burn; too cool, and they’ll absorb excess oil.

Step 3: Assembling the Cannoli

Always fill the shells just before serving to keep them crispy. Use a piping bag for a neat and professional look.

Expert Tips for Success

1. Drain the Ricotta: Place ricotta in a cheesecloth-lined strainer and refrigerate overnight to remove excess moisture.
2. Chill the Dough: Cold dough is easier to handle and ensures flaky, crispy shells.
3. Use Metal Cannoli Forms: These are essential for shaping the shells while frying.
4. Fry in Small Batches: Overcrowding the pot can lower the oil temperature.

Variations and Customizations

1. Chocolate-Dipped Shells: Dip the edges of the shells in melted chocolate before filling.
2. Nutty Twist: Add finely chopped nuts like pistachios or almonds to the filling.
3. Vegan Cannoli: Use plant-based ricotta and egg-free dough for a vegan version.
4. Spiced Filling: Add a pinch of cinnamon or nutmeg to the ricotta mixture for extra warmth.

Storage and Reheating Instructions

Storage

• Store the shells and filling separately to maintain their texture.
• Filled cannoli can be refrigerated for up to 1 day but may lose some crispiness.

Freezing

• Cannoli shells freeze well for up to 2 months. Thaw and fill as needed.

Serving Suggestions

• Serve cannoli alongside an espresso or cappuccino for a truly Italian experience.
• Pair with fresh berries or a drizzle of honey for added flavor.

Frequently Asked Questions (FAQs)

Q: Can I make cannoli without a deep fryer?

A: Yes! A heavy-bottomed pot with a few inches of oil works perfectly.

Q: What’s the best way to store leftover shells?

A: Keep them in an airtight container at room temperature for up to 3 days.

Q: Can I bake the shells instead of frying?

A: While frying is traditional, you can bake the shells at 375°F (190°C) until golden for a lighter option.

Related Recipes

1. Ricotta Cheesecake: Another Italian classic that highlights the versatility of ricotta.
2. Tiramisu: A creamy, coffee-infused dessert that’s just as indulgent as cannoli.
3. Pizzelle Cookies: Thin and crispy Italian waffle cookies, perfect for pairing with cannoli.

Conclusion

There’s a reason Cannoli has stood the test of time—it’s a dessert that combines bold flavors, contrasting textures, and a touch of indulgence. Making cannoli from scratch might seem intimidating, but with this guide, you’ll find it’s not only doable but incredibly rewarding.

Whether you’re recreating a taste of Sicily or trying it for the first time, this recipe ensures every bite is as authentic and delicious as possible. So roll up your sleeves, heat up the oil, and get ready to impress your friends and family with homemade cannoli!

Vegan Donuts

Cannoli

A classic Sicilian dessert featuring crispy shells filled with sweet, creamy ricotta, and often garnished with chocolate chips or candied fruit.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Italian

Servings 12 cannoli

Calories 250 kcal

Ingredients

  

For the Shells

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• ½ tsp salt
• 3 tbsp unsalted butter (cold, diced)
• 1 egg yolk
• ½ cup Marsala wine (or white wine)
• Marsala wine (or white wine)

For the Filling

• 2 cups ricotta cheese (drained)
• ½ cup powdered sugar (adjust to taste)
• 1 tsp vanilla extract
• ½ cup mini chocolate chips (optional)
• ¼ cup candied orange peel (optional)

For Garnish

• Powdered sugar (for dusting)
• Chopped pistachios (optional)

Instructions

 

• Step 1: Make the Dough for Shells

  In a bowl, mix flour, sugar, and salt. Cut in butter until the mixture resembles coarse crumbs.

  Add the egg yolk and gradually mix in Marsala wine until the dough comes together. Knead until smooth.

  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Step 2: Roll and Shape the Shells

  Roll the dough out thinly on a floured surface. Cut into 4-inch circles.

  Wrap each circle around a metal cannoli form, sealing the edge with a dab of egg white.
• Step 3: Fry the Shells

  Heat vegetable oil in a deep pot to 375°F (190°C).

  Fry the shells in batches until golden brown, about 2-3 minutes.

  Carefully remove from the oil, let them cool slightly, and slide them off the forms.

  Step 4: Prepare the Filling

  In a bowl, mix drained ricotta, powdered sugar, and vanilla extract until smooth.

  Fold in mini chocolate chips and candied orange peel, if using.
• Step 5: Fill and Garnish the Cannoli

  Fill a piping bag with the ricotta mixture and pipe it into each shell.

  Dust with powdered sugar and garnish with pistachios if desired.

Notes

• Drain the ricotta thoroughly to avoid a runny filling.
• Cannoli shells can be made ahead of time and filled just before serving.

Keyword Cannoli