Classic Italian Cannoli
Indulge in the authentic flavors of Sicily with this Classic Italian Cannoli recipe, a delightful dessert featuring crisp, golden-brown pastry shells filled with a creamy, sweet ricotta filling. The dough, infused with hints of cinnamon and marsala wine, is fried to perfection for that irresistible crunch. The ricotta mixture is lusciously blended with powdered sugar, vanilla, mini chocolate chips, and optional candied orange peel for a touch of citrusy flair. Perfect for special occasions or a sweet treat, these cannoli are finished with a light dusting of powdered sugar for the ultimate Italian pastry experience. With simple ingredients and easy-to-follow steps, crafting these traditional cannoli at home will transport your taste buds straight to Italy.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 3 tablespoons unsalted butter
- 1 egg yolk
- 0.5 cup white wine or marsala wine
- 4 cups vegetable oil
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.5 cup mini chocolate chips
- 0.25 cup candied orange peel (optional)
- 1 egg white
Instructions
In a large bowl, mix the flour, 2 tablespoons of sugar, cocoa powder, cinnamon, and salt.
Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs.
Add the egg yolk and wine, then mix to form a dough. Knead until smooth, about 5 minutes.
Cover the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
In a medium bowl, combine ricotta, powdered sugar, vanilla extract, mini chocolate chips, and candied orange peel if using. Mix until smooth.
Refrigerate the filling while you prepare the shells.
Divide the dough into 2 portions for easier handling. Roll out each portion to about 1/8-inch thickness.
Using a circular cookie cutter, cut out rounds approximately 4 inches in diameter.
Wrap the dough circles around metal cannoli tubes, securing with a dab of beaten egg white.
In a deep frying pan, heat the vegetable oil to 350°F (175°C). Carefully fry the shells a few at a time, about 2-3 minutes each, until golden brown.
Remove from oil and drain on paper towels. Let them cool before gently removing the cannoli tubes.
Once the shells are completely cool, fill a piping bag with the ricotta mixture and pipe into each shell.
For added sweetness, dust the filled cannoli with remaining powdered sugar before serving.
Nutrition Facts
Calories |
885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.6 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
