Name: Authentic Italian Cannoli Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 tablespoons unsalted butter, chilled and diced; 1/2 cup Marsala wine; 1 egg, beaten (for sealing); Vegetable oil (for frying); 2 cups ricotta cheese, well-drained; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup mini chocolate chips; 1/4 cup candied orange peel, finely chopped; 1/4 cup chopped pistachios (for garnish)

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Introduction

Cannoli are classic Italian pastries featuring crispy, fried shells filled with a sweet ricotta mixture. This authentic recipe brings the rich flavors of Sicily right to your kitchen with a perfect balance of sweetness and texture.

Two cannoli lie side by side on a white plate with a dusting of powdered sugar around them. Each cannoli has a crispy, golden-brown tube-shaped shell with a slightly bubbled texture. Inside, they are filled with smooth, white creamy filling that is slightly overflowing at the ends. Small dark chocolate chips are scattered on top of the cream, with some chips also resting on the plate around the cannoli. The setting shows a white marbled texture beneath the plate, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons unsalted butter, chilled and diced
1/2 cup Marsala wine
1 egg, beaten (for sealing)
Vegetable oil (for frying)
2 cups ricotta cheese, well-drained
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup candied orange peel, finely chopped
1/4 cup chopped pistachios (for garnish)

Instructions

Step 1: In a bowl, combine the flour, granulated sugar, salt, and cinnamon. Cut in the chilled butter until the mixture resembles coarse crumbs.
Step 2: Stir in the Marsala wine until the dough starts to come together. Knead gently until smooth, then cover and let it rest for 30 minutes.
Step 3: Roll out the dough thinly on a floured surface and cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing the edges with the beaten egg.
Step 4: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the shells until golden brown and crisp, then drain on paper towels. Allow them to cool before carefully sliding the tubes out.
Step 5: In a bowl, beat the ricotta cheese with powdered sugar and vanilla extract until smooth. Fold in the mini chocolate chips and chopped candied orange peel. Chill the filling in the refrigerator.
Step 6: Using a piping bag, fill the cooled shells with the ricotta mixture. Dip the ends of each cannoli into chopped pistachios or extra chocolate chips for garnish.
Step 7: Dust the finished cannoli with powdered sugar and serve immediately for the best texture and flavor.

Tips & Variations

Make sure to drain the ricotta cheese well to avoid a runny filling.
Substitute Marsala wine with dry white wine or a splash of vinegar if preferred.
For a different flavor twist, try adding orange zest or a splash of almond extract to the filling.
If you don’t have cannoli tubes, fashion them from heavy-duty aluminum foil shaped into cylinders.

Storage

Store filled cannoli in the refrigerator and consume within 1 day for optimal crispness. To keep shells crispy longer, store them separately in an airtight container at room temperature for up to 3 days and fill just before serving. Reheat unfilled shells briefly in a warm oven if needed, but avoid reheating filled cannoli.

How to Serve

Two crispy golden-brown cannoli shells filled with smooth, white whipped cream are placed side by side on a white plate. The visible cream is generously dotted with small dark chocolate chips, while powdered sugar is dusted over the shells and plate, adding a soft white layer. A small fresh mint leaf adds a touch of green on top in the background, and a slight drizzle of chocolate can be seen at the base of one shell. The plate rests on a white marbled surface, creating a clean and elegant backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cannoli shells in advance?

Yes, the shells can be made ahead and stored in an airtight container at room temperature for several days. Fill them with ricotta just before serving to keep them crisp.

What if my ricotta is too watery?

Drain the ricotta by placing it in a fine mesh sieve lined with cheesecloth over a bowl for a few hours or overnight in the refrigerator. This helps achieve a thicker, creamier filling.