The classic cannoli is one of the most iconic Italian desserts, originating from the beautiful island of Sicily. Crispy, tube-shaped shells are filled with a rich, creamy ricotta filling, often garnished with chocolate chips, candied fruits, or chopped pistachios. This treat has become beloved worldwide, not only for its delightful flavor but also for its satisfying combination of crunchy and creamy textures. Whether enjoyed as a snack or dessert, cannoli are perfect for any occasion.
In this article, we’ll guide you through making authentic Italian cannoli at home, from preparing the crispy pastry shells to crafting the smooth ricotta filling. With this step-by-step guide, you can create this decadent dessert in your own kitchen.
The History of Cannoli
Cannoli has been a cherished part of Sicilian cuisine for centuries. Originally called “cannoli” in Sicilian dialect, meaning “little tube,” these desserts were traditionally prepared for Carnevale, a festival before Lent. Their history, like many Sicilian dishes, is a fusion of cultures. It is believed that the Arabs, who once ruled Sicily, brought the concept of sweetened ricotta and fried dough. Over time, these ingredients evolved into the cannoli we know and love today.
Ingredients You’ll Need
To recreate this classic Italian cannoli at home, you’ll need the following ingredients:
For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp cocoa powder (optional for color)
- 1/4 tsp salt
- 2 tbsp cold butter, cut into small pieces
- 1 tbsp white vinegar or wine (red or white wine can be used)
- 1 large egg yolk
- 1/4 cup water (or as needed to bring the dough together)
- Olive oil or vegetable oil for frying
For the Ricotta Filling:
- 2 cups ricotta cheese (well-drained)
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips (optional)
- 1 tsp vanilla extract
- 1/4 cup chopped pistachios (optional for garnish)
Optional Ingredients:
- Orange zest (adds a bright citrus note to the filling)
- Candied fruit pieces (for a more traditional Sicilian touch)
- Cinnamon (a pinch in the filling adds warmth)
Equipment Needed:
- Cannoli molds (essential for shaping the shells properly)
- Rolling pin (for rolling out the dough)
- Frying pan (for frying the cannoli shells)
- Mixing bowls (for combining the ingredients)
- Piping bag (for filling the cannoli with ricotta)
Step-by-Step Guide to Making Classic Italian Cannoli
1. Prepare the Dough
The first step in making cannoli is to prepare the dough for the shells. This dough will be rolled out thinly, wrapped around molds, and fried until golden brown and crispy.
Mix the Dry Ingredients:
- In a large bowl, combine 2 cups of all-purpose flour, 1 tbsp sugar, 1 tsp cocoa powder (if using, this is optional and mainly for color), and 1/4 tsp salt. Stir the dry ingredients thoroughly to ensure everything is evenly distributed.
Cut in the Butter:
- Add 2 tbsp cold butter (cut into small pieces) to the dry ingredients. Use your fingers or a pastry cutter to incorporate the butter into the flour mixture until it forms coarse crumbs.
Add the Liquid Ingredients:
- Whisk together 1 large egg yolk, 1 tbsp white vinegar or wine, and 1/4 cup water in a small bowl. Gradually add this mixture to the flour and butter mixture. Stir the mixture with a fork until the dough starts to come together. If the dough feels too dry, gradually add more water, one tablespoon at a time, until it comes together.
Knead the Dough:
- Turn the dough onto a lightly floured surface and knead it for about 3-4 minutes until smooth and elastic. Shape the dough into a ball, cover it with plastic wrap, and allow it to rest for 30 minutes. This rest period allows the gluten to relax, making it easier to roll out later.
2. Roll and Shape the Dough
Once the dough has rested, it’s time to roll it out and shape it into the cannoli shells.
Roll the Dough:
- After the dough has rested, divide it in half to make it easier to work with. On a floured surface, use a rolling pin to roll out one portion of the dough to about 1/8 inch thick. You want the dough to be thin but not so thin that it tears easily.
Cut the Dough into Circles:
- Use a round cookie cutter (about 4-5 inches in diameter) to cut circles out of the rolled dough. If you don’t have a round cutter, you can use the rim of a glass or a bowl as a template.
Wrap Around Cannoli Molds:
- Take each dough circle and wrap it around a cannoli mold, ensuring that the edges overlap slightly. Use a little water or egg white to seal the edges of the dough together. Ensure the dough is wrapped tightly around the mold to hold its shape during frying.
Tip: If you don’t have cannoli molds, you can roll pieces of aluminum foil into cylinder shapes and use them as substitutes.
3. Fry the Cannoli Shells
Now that the dough is shaped around the molds, it’s time to fry them to golden perfection.
Heat the Oil:
- Heat enough oil in a deep frying pan or large pot to submerge the cannoli shells to 350°F (175°C). Use a kitchen thermometer to ensure the temperature stays at the correct level. If the oil is too hot, the shells will burn; if it’s too cool, they’ll absorb too much oil and become greasy.
Fry the Shells:
- Carefully place the dough-wrapped molds into the hot oil. Fry in batches to avoid overcrowding the pan. Fry the shells for 2-3 minutes until golden brown and crispy.
Drain the Shells:
- Use tongs to carefully remove the cannoli shells from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Let the shells cool slightly before carefully sliding them off the molds.
Tip: Allow the shells to cool completely before filling them to ensure they remain crispy.
4. Prepare the Ricotta Filling
While the cannoli shells cool, you can prepare the ricotta filling. This creamy, slightly sweet filling is what makes cannoli so indulgent.
Drain the Ricotta:
- One of the most important steps in cannoli filling is ensuring the ricotta cheese is well-drained. If it’s too wet, the filling will be runny and cause the shells to become soggy. To drain ricotta, place it in a cheesecloth or fine-mesh sieve and let it sit in the refrigerator for at least 2-3 hours, preferably overnight.
Mix the Filling:
- Combine the drained 2 cups ricotta cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract in a mixing bowl. Stir the mixture until smooth and creamy. If desired, fold in 1/4 cup mini chocolate chips for added texture and flavor.
5. Fill the Cannoli Shells
Now that the shells and the filling are ready, it’s time to assemble your cannoli.
Fill the Piping Bag:
- Spoon the ricotta mixture into a piping bag fitted with a round tip. If you don’t have a piping bag, you can use a resealable plastic bag with one corner snipped off.
Pipe the Filling:
- Pipe the ricotta filling into each cannoli shell from both ends, ensuring that the filling reaches the center of the shell. Be gentle to avoid cracking the delicate shells.
6. Garnish and Serve
For the finishing touch, garnish your cannoli with your favorite toppings.
Garnish the Cannoli:
- Dip the ends of each filled cannoli in chopped pistachios or sprinkle with additional mini chocolate chips for a beautiful presentation. Alternatively, you can dust the cannoli with powdered sugar for a classic look.
Serve:
- Cannoli are best enjoyed fresh, so serve them immediately after filling. The contrast between the crispy shell and the creamy filling peaks right after assembly.
Tips for Perfecting Your Cannoli
Making cannoli from scratch can seem intimidating, but with these tips, you’ll be able to create the perfect Sicilian treat:
1. Drain the Ricotta Well
The key to a perfect cannoli filling is a thick, creamy texture, which starts with well-drained ricotta. Be sure to let the ricotta sit in a cheesecloth or fine sieve in the refrigerator to remove excess moisture.
2. Fry the Shells at the Right Temperature
Maintaining the correct frying temperature is essential for crispy, non-greasy cannoli shells. A kitchen thermometer keeps the oil at 350°F (175°C). Fry in small batches to maintain the oil temperature.
3. Fill Cannoli Just Before Serving
Don’t fill the cannoli until right before serving to prevent the shells from becoming soggy. You can store the shells and filling separately, then assemble them
just before your guests arrive.
4. Customize the Filling
While traditional cannoli filling is made with ricotta, feel free to customize it with your favorite ingredients. Add cinnamon, orange zest, or even a splash of Marsala wine for extra flavor. You can also experiment with different toppings, such as candied fruits or nuts.
Variations on Cannoli
There are several delicious variations on the classic cannoli that you can try:
1. Chocolate-Dipped Cannoli
- For an extra indulgent twist, dip the ends of the cannoli shells in melted chocolate before filling them. Allow the chocolate to set before piping in the filling.
2. Lemon Ricotta Cannoli
- Add a tangy twist by incorporating lemon zest and a touch of lemon juice into the ricotta filling. This adds a bright, refreshing flavor that pairs beautifully with the rich filling.
3. Cannoli Cake
- If you love cannoli flavors but want to serve something a bit different, try making a cannoli cake. Layer vanilla cake with cannoli filling, and top with whipped cream and crushed cannoli shells for a show-stopping dessert.
4. Mini Cannoli Bites
- Cut the dough into smaller rounds and fry mini shells for a bite-sized version of this classic dessert. These are ideal for parties or as a quick treat.
Nutrition Information (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 25g
- Protein: 6g
- Fat: 14g
- Saturated Fat: 7g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 120mg
- Potassium: 70mg
- Fiber: 1g
- Sugar: 15g
- Vitamin A: 150 IU
- Calcium: 100 mg
- Iron: 1 mg
Frequently Asked Questions (FAQs)
1. Can I make cannoli shells in advance?
Yes! You can make the cannoli shells 2-3 days in advance. Store them at room temperature in an airtight container to keep them fresh. Just be sure to fill them right before serving to keep the shells crispy.
2. Can I bake the cannoli shells instead of frying them?
While traditional cannoli are fried, you can bake the shells if you prefer a lighter version. Bake the shells at 400°F (200°C) for 10-12 minutes or until golden and crispy.
3. Can I substitute mascarpone for ricotta in the filling?
Yes, mascarpone can be used as a substitute for ricotta if you prefer a richer, creamier filling. Just note that mascarpone has a higher fat content so that the flavor will be slightly different.
4. How do I prevent the cannoli shells from sticking to the molds?
Ensure the molds are completely dry before wrapping them around them to prevent the dough from sticking. You can also lightly grease the molds with a small amount of oil or non-stick spray.
5. Can I freeze cannoli shells?
Yes, cannoli shells can be frozen. Once they are completely cooled, store them in an airtight container and freeze for up to 2 months. Thaw at room temperature before filling.
Conclusion
Making Classic Italian Cannoli from scratch may take a bit of time and effort, but the result is a truly unforgettable dessert. The combination of crispy, golden shells filled with smooth, sweet ricotta is nothing short of divine. Whether making these for a special occasion or simply to indulge in a little piece of Sicily at home, this cannoli recipe will not disappoint. Enjoy the process, savor each bite, and share this delicious treat with family and friends!
For more Classic Italian Cannoli, check out the link
Classic Italian Cannoli with Ricotta Filling
Equipment
- 1 Cannoli Molds (essential for shaping the shells properly).
- 1 Rolling Pin (to roll out the dough).
- 1 Frying Pan (for frying the cannoli shells).
- 1 Mixing Bowls (Used to combine ingredients for both the dough and the filling).
- 1 Piping Bag (for filling the cannoli with ricotta).
Ingredients
Cannoli Shells:
2 cups all-purpose flour
1 tbsp sugar
1 tsp cocoa powder (optional, for color)
1/4 tsp salt
2 tbsp butter (cold, cut into small pieces)
1 tbsp white vinegar or wine
1 large egg yolk
1/4 cup water (as needed to bring the dough together)
Olive oil or vegetable oil (for frying)
Ricotta Filling:
2 cups ricotta cheese (well-drained)
1/2 cup powdered sugar
1/4 cup mini chocolate chips (optional)
1 tsp vanilla extract
1/4 cup chopped pistachios (optional, for garnish)
Instructions
Prepare the Dough: In a large bowl, combine the flour, sugar, cocoa powder (if using), and salt, mixing them thoroughly.Cut in the butter until the mixture forms coarse crumbs. Add the egg yolk, vinegar, and just enough water to bring the dough together.Knead the dough until smooth, cover, and let rest for 30 minutes.
Roll the Dough: Roll the dough out into a thin sheet, about 1/8 inch thick. Use a round cookie cutter to cut out circles from the dough.
Form the Cannoli Shells:Wrap each dough circle around a cannoli mold, using a little water or egg white to seal the edges. Make sure the dough is securely wrapped around the mold.
Fry the Cannoli Shells: Heat the oil in a deep pan to 350°F (175°C). Fry the dough-wrapped molds in batches until golden brown, about 2-3 minutes. Remove the shells from the oil and let them drain on a paper towel. Once cool enough to handle, carefully slide the shells off the molds.
Prepare the Filling: In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix until smooth and creamy.
Fill the Cannoli: Spoon the ricotta mixture into a piping bag. Pipe the filling into each cannoli shell from both ends until the shell is full.
Garnish and Serve: Decorate the ends of the cannoli with chopped pistachios, chocolate chips, or your preferred toppings. Dust with powdered sugar before serving.
Notes
- Make sure to drain the ricotta cheese well before making the filling to avoid a runny consistency. You can drain it overnight in the refrigerator using cheesecloth or a fine mesh sieve.
- Cannoli shells can be made ahead of time and stored in an airtight container for up to 2-3 days. Fill them just before serving to maintain their crisp texture.
- For extra flavor, you can add a hint of cinnamon or orange zest to the ricotta filling.
- If you don’t have cannoli molds, you can roll pieces of aluminum foil into a cylinder shape and use them as a substitute.