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Authentic Italian Cannoli Recipe

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4.7 from 126 reviews

This Authentic Italian Cannoli recipe offers a traditional Sicilian dessert featuring crisp, fried pastry shells filled with a creamy ricotta mixture speckled with chocolate chips and candied orange peel. Garnished with chopped pistachios and a dusting of powdered sugar, these cannoli are perfect for an elegant treat or festive occasion.

Ingredients

Scale

For the Cannoli Shells

  • 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)

For the Filling

  • 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

  1. Prepare the dough: In a bowl, combine the flour, granulated sugar, salt, and cinnamon. Cut in the chilled, diced butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
  2. Form the dough: Gradually stir in the Marsala wine until the dough begins to come together. Transfer to a clean surface and knead until smooth. Wrap in plastic wrap and let rest for 30 minutes to relax.
  3. Shape the shells: Roll the rested dough out very thinly and cut into 4-inch diameter circles. Carefully wrap each circle around a cannoli tube, sealing the edges with the beaten egg to hold the shape.
  4. Fry the shells: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the wrapped dough shells until they turn golden brown and crisp, about 2-3 minutes. Remove and drain on paper towels. Once cooled slightly, gently slide the crisp shells off the tubes.
  5. Make the filling: Beat the well-drained ricotta cheese with powdered sugar and vanilla extract until smooth and creamy. Fold in mini chocolate chips and finely chopped candied orange peel evenly into the mixture. Chill the filling to firm up.
  6. Fill the shells: Pipe or spoon the prepared ricotta filling into the cooled cannoli shells. Dip each end of the filled cannoli into chopped pistachios or extra mini chocolate chips for garnish.
  7. Serve: Dust the finished cannoli with powdered sugar and serve immediately for the best texture and flavor experience.

Notes

  • Ensure ricotta cheese is well-drained to avoid a runny filling. Use a fine sieve or cheesecloth to remove excess moisture.
  • Use fresh cannoli tubes for proper shaping; if unavailable, substitute with metal tubes or shaped foil cylinders.
  • Fry shells in small batches to maintain oil temperature and ensure even cooking.
  • For a decorative twist, try dipping the cannoli ends in melted chocolate before adding pistachios or chocolate chips.
  • Serve cannoli soon after filling as the shells can become soggy if left filled for too long.

Keywords: Italian cannoli, ricotta dessert, fried pastry shells, traditional Sicilian dessert, homemade cannoli recipe

Find it online: https://amayaharis.com/authentic-italian-cannoli-recipe/