If you’ve never had a freshly made Italian cannoli, you’re in for a treat! These crispy, golden shells filled with sweet, creamy ricotta are an absolute delight. Whether you’re making them for a special occasion or just because (and trust me, you’ll want to make them often), this recipe brings a little slice of Sicily right to your kitchen. Let’s dive in and make some authentic cannoli magic!
Why You’ll Love Authentic Italian Cannoli
Versatile A dessert that fits any occasion—holidays, celebrations, or a simple coffee break.
Budget-Friendly Uses simple pantry staples, so you don’t need fancy ingredients.
Quick and Easy The process may look fancy, but it’s surprisingly easy to make at home!
Customizable Fill them with chocolate chips, pistachios, candied fruit, or even a hint of cinnamon for extra flavor.
Crowd-Pleasing A crispy shell, a rich creamy filling—what’s not to love? These are guaranteed to disappear fast!
Ingredients
Ingredients in Authentic Italian Cannoli
The magic of cannoli comes from the contrast between the crispy shell and the velvety filling. Here’s what you’ll need:
For the Cannoli Shells:
Flour The base for the crispy, flaky shell. All-purpose flour works best.
Sugar Just a touch to lightly sweeten the dough.
Butter Adds a bit of richness and helps create that perfect texture.
Marsala Wine The secret to an authentic Italian shell—it makes the dough light and crispy. You can also use white wine or vinegar as a substitute.
Egg Yolk Helps bind the dough together, making it easier to roll.
Salt Just a pinch to enhance the flavors.
Oil For deep-frying the shells until golden brown and crisp.
For the Ricotta Filling:
Ricotta Cheese The heart of the filling—smooth, creamy, and slightly sweet.
Powdered Sugar Sweetens the ricotta without making it grainy.
Vanilla Extract Adds a warm, fragrant flavor to the filling.
Mini Chocolate Chips A classic mix-in for an extra indulgent touch.
Orange Zest A little citrus brightness to balance the richness.
Pistachios (Optional) Crushed pistachios for garnish and added crunch.
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Dough In a large bowl, mix the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the egg yolk and marsala wine, mixing until a smooth dough forms. Wrap in plastic wrap and let it rest for at least 30 minutes.
Roll and Cut Roll out the dough on a lightly floured surface until thin. Cut into circles or ovals that fit around your cannoli molds.
Shape the Shells Wrap each piece of dough around a cannoli tube, sealing the edge with a little beaten egg or water.
Fry to Perfection Heat oil in a deep pot to 180°C (350°F). Fry the cannoli shells until golden and crispy, then drain on paper towels. Let them cool before removing the molds.
Make the Filling In a bowl, mix the ricotta, powdered sugar, vanilla extract, and orange zest until smooth. Fold in the chocolate chips.
Fill the Cannoli Spoon the filling into a piping bag and pipe it into each shell, filling from both ends.
Garnish and Serve Dip the ends in crushed pistachios or more chocolate chips, then dust with powdered sugar.
Nutrition Facts
Servings 12 cannoli
Calories per serving 250
(Note: The full nutritional breakdown, including macros, is provided in the recipe card below.)
Preparation Time
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
How to Serve Authentic Italian Cannoli
Cannoli are best served fresh! Here’s how to enjoy them at their best:
- Classic Style Dust with powdered sugar and enjoy as is.
- With Espresso A perfect pairing—sweet cannoli and strong Italian coffee.
- Drizzled with Chocolate Melt some dark chocolate and drizzle over the top for extra indulgence.
- Topped with Fresh Fruit Strawberries, raspberries, or a cherry on top add a fresh twist.
Additional Tips
- Drain the Ricotta To avoid a runny filling, strain the ricotta overnight in the fridge.
- Don’t Overfill the Shells Fill them just before serving to keep the shells crisp.
- Use Metal Cannoli Tubes These help shape the shells perfectly and prevent them from collapsing.
- Adjust Sweetness If you prefer a less sweet filling, reduce the powdered sugar slightly.
- Experiment with Flavors Try adding cinnamon, nutmeg, or a splash of almond extract to the filling for a unique twist.
FAQ’s
1. Can I make cannoli shells in advance?
Yes! Store them in an airtight container for up to 3 days, but fill them just before serving.
2. What can I use instead of Marsala wine?
White wine, vinegar, or even orange juice work as substitutes.
3. How do I keep the shells crispy?
Store them in a dry, airtight container and don’t fill them too early.
4. Can I bake the shells instead of frying?
Yes, but they won’t be as crispy. Bake at 190°C (375°F) for about 10-12 minutes.
5. How do I thicken runny ricotta filling?
Strain it overnight or mix in a little mascarpone cheese.
6. Can I use store-bought ricotta?
Yes, but make sure to drain it well for the best texture.
7. What if I don’t have cannoli tubes?
Try wrapping the dough around a wooden spoon handle or small metal pipes.
8. Can I freeze cannoli shells?
Yes! Freeze them in a sealed bag and crisp them up in the oven before using.
9. Can I use mascarpone instead of ricotta?
Yes, but mascarpone is richer, so you might want to lighten it with a bit of ricotta.
10. Do I need a deep fryer to make cannoli?
Nope! A heavy pot with enough oil for deep frying works just fine.
Conclusion
Authentic Italian cannoli are crispy, creamy, and absolutely irresistible. Whether you enjoy them plain, chocolate-dipped, or with a sprinkle of pistachios, these sweet treats bring a little taste of Sicily right to your home. So go ahead, give them a try—you might just find yourself making them again and again!
Print
Authentic Italian Cannoli
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
A classic Italian dessert featuring crispy fried pastry shells filled with a rich, creamy ricotta filling. These traditional Sicilian cannoli are lightly sweetened, flavored with vanilla and citrus, and often garnished with chocolate chips, pistachios, or candied fruit.
Ingredients
**For the Shells:**
– 2 cups all-purpose flour
– 2 tbsp granulated sugar
– 1/4 tsp salt
– 1 tsp cocoa powder
– 1 tbsp unsalted butter, softened
– 1 large egg yolk
– 1/2 cup Marsala wine (or dry white wine)
– Vegetable oil, for frying
**For the Filling:**
– 2 cups whole milk ricotta cheese, drained
– 3/4 cup powdered sugar
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 2 tbsp mini chocolate chips (optional)
– 2 tbsp finely chopped pistachios (optional)
– Zest of 1 orange (optional)
**For Garnishing (Optional):**
– Powdered sugar for dusting
– Additional chocolate chips or pistachios
Instructions
1. **Prepare the Shells:**
– In a bowl, whisk together flour, sugar, salt, and cocoa powder.
– Add butter and egg yolk, mixing until crumbly.
– Gradually add Marsala wine, kneading until a smooth dough forms.
– Wrap the dough in plastic wrap and let it rest for 30 minutes.
– Roll out the dough thinly and cut into 4-inch circles.
– Wrap each circle around a metal cannoli tube, sealing the edges with a little beaten egg white.
2. **Fry the Shells:**
– Heat vegetable oil in a deep pan to 375°F (190°C).
– Fry the cannoli shells in batches until golden brown and crisp, about 2 minutes.
– Remove and drain on paper towels. Let them cool before removing from the tubes.
3. **Prepare the Filling:**
– In a bowl, mix ricotta, powdered sugar, vanilla extract, cinnamon, and orange zest.
– Fold in mini chocolate chips and chopped pistachios, if using.
– Transfer the filling to a piping bag and refrigerate for 30 minutes.
4. **Assemble the Cannoli:**
– Pipe the ricotta filling into both ends of each cooled shell.
– Garnish with additional chocolate chips, pistachios, or candied fruit.
– Dust with powdered sugar before serving.
5. **Serve immediately for the best texture.**
Notes
– To prevent soggy shells, fill the cannoli just before serving.
– If ricotta is too watery, drain it using a cheesecloth overnight.
– Marsala wine enhances the shell’s flavor, but dry white wine can be substituted.
– Store unfilled shells in an airtight container for up to 1 week.
Nutrition
- Serving Size: 1 cannoli
- Calories: 280 kcal
- Sugar: 14g
- Sodium: 100mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg