Authentic Italian Cannoli
These creamy authentic Italian cannoli are absolutely heavenly! The crispy shells filled with sweet ricotta cream and chocolate chips create that perfect balance of textures that makes cannoli so irresistible. I first made these for a family gathering last spring, and my Italian grandmother actually asked for my recipe - talk about a kitchen victory!
Equipment
- Food processor or large mixing bowl
- Rolling Pin
- Cannoli forms (metal tubes)
- Deep fryer or large pot
- Thermometer
- Pastry bag with wide tip
- Slotted spoon
- Paper towels
Ingredients
- For the Shells:
- 2 cups All-purpose flour Creates the base for our crispy shells
- 2 tablespoons Granulated sugar Adds just a touch of sweetness to the shells
- 1/4 teaspoon Salt Enhances the flavors
- 2 tablespoons Unsalted butter Cold and cut into small pieces
- 1 large Egg yolk Helps bind the dough together
- 1/3 cup Marsala wine The secret ingredient for authentic flavor!
- Vegetable oil for frying Enough to fill your fryer or pot 2-3 inches deep
- For the Filling:
- 450 g Ricotta cheese Drain overnight in refrigerator for best results
- 1/3 cup Heavy cream Makes the filling extra creamy
- 1/2 cup Powdered sugar Sifted to avoid lumps
- 1 teaspoon Vanilla extract Pure vanilla gives the best flavor
- 1 Lemon zest From one fresh lemon
- 1/4 teaspoon Cinnamon Adds that classic warm spice note
- 1/2 cup Mini chocolate chips I prefer mini chips for better distribution
- Additional powdered sugar for dusting For that beautiful finishing touch
Instructions
- PREPARE THE SHELLS
- In a large bowl, combine flour, sugar, and salt. Add the cold butter pieces and mix until the mixture becomes crumbly in texture. I like to use my fingertips to work the butter into the flour - it feels like making pie crust!
- Add the egg yolk and Marsala wine to the flour mixture. Knead the dough until it becomes smooth and cohesive. This should take about 3-5 minutes - don't rush this step as it develops the structure that makes the cannoli shells crispy!
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This resting period allows the gluten to relax and makes the dough easier to roll out.
- On a lightly floured surface, roll out the dough very thin (about 1/8 inch thickness). The thinner you can get it, the crispier your shells will be!
- Cut the dough into circles about 4 inches in diameter. I use a cookie cutter, but a drinking glass works just as well in a pinch.
- Wrap each circle around a cannoli form, overlapping the edges and pressing them together with a little water to seal. The first time I made these, I struggled with keeping them sealed, but a little egg white wash on the edge works wonders!
- Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough - it should bubble vigorously and float to the surface.
- Carefully lower the dough-wrapped forms into the hot oil, frying until golden brown and crispy (about 2-3 minutes). Don't crowd the pot - fry only 2-3 at a time for best results.
- Remove with a slotted spoon and place on paper towels to drain. Once cool enough to handle, gently slide the shells off the forms. Be patient here - if you try to remove them while hot, they might crack!
- PREPARE THE FILLING
- In a large bowl, combine the ricotta cheese, heavy cream, powdered sugar, vanilla extract, lemon zest, and cinnamon. Beat until smooth and creamy. The first time I made this, my filling was too loose - the key is to drain your ricotta overnight in the refrigerator for that perfect texture!
- Gently fold in the mini chocolate chips. I like to save a few for garnishing the ends of the cannoli.
- Transfer the filling to a pastry bag fitted with a wide tip. If you don't have a pastry bag, a zip-top bag with the corner cut off works in a pinch.
- ASSEMBLE THE CANNOLI
- Just before serving, pipe the ricotta filling into each end of the cannoli shells, making sure to fill them completely. Don't fill them too far in advance or the shells will get soggy - nobody wants a soggy cannoli!
- Dip the ends in reserved mini chocolate chips if desired, and dust with powdered sugar. The contrast of the white powdered sugar against the golden shell is just beautiful!
- Serve immediately for the perfect contrast between crispy shell and creamy filling. These are best enjoyed the same day they're filled!
Notes
These cannoli shells can be made up to 5 days ahead and stored in an airtight container, but don't fill them until right before serving to maintain that wonderful crispy texture! The filling can be made a day ahead and kept refrigerated. I learned this lesson the hard way after prepping an entire batch for a dinner party too early - the shells got soggy! Now I bring the unfilled shells and filling separately, and pipe them just before serving for that perfect texture contrast.