If you have ever dreamt of savoring a truly delightful Italian treat that bursts with crunchy texture and creamy sweetness, then this Authentic Italian Cannoli Recipe is going to steal your heart. These crispy shells filled with luscious ricotta cream bring the vibrant flavors of Sicily right to your kitchen, making every bite a celebration. Whether you’re planning a festive gathering or simply craving a sweet indulgence, mastering this recipe will become one of your proudest culinary achievements.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the quality of its ingredients. Each one plays a crucial role in building the perfect balance of crispy texture and creamy filling that defines an authentic cannoli.
- 2 cups all-purpose flour: The base for the shells, providing structure and that signature crispness when fried.
- 1 tablespoon granulated sugar: Adds a gentle sweetness to the dough for depth of flavor.
- 1/2 teaspoon ground cinnamon: Brings warm, aromatic spice enhancing the overall taste.
- 1/4 teaspoon salt: Balances sweetness and highlights other flavors perfectly.
- 2 tablespoons unsalted butter, cubed: Introduces flakiness and richness to the shells.
- 1/2 cup dry white wine (or marsala wine for an authentic touch): Helps tenderize the dough while imparting subtle flavor notes.
- 1 large egg yolk: Binds ingredients, adding richness and color.
- 1 tablespoon white vinegar: Assists in creating a tender yet crispy texture.
- Vegetable oil, for frying (about 4 cups): Essential for achieving that golden, crunchy shell.
- 10-12 cannoli tube molds: To shape your shells perfectly.
- 2 cups ricotta cheese (drained well): The star of the filling, creamy and smooth with delicate flavor.
- 1 cup powdered sugar: Sweetens and smooths the ricotta filling beautifully.
- 1 teaspoon vanilla extract: Adds a fragrant warmth to the filling.
- 1/2 teaspoon ground cinnamon: Infuses a subtle spice into the creamy center.
- 1/4 cup mini chocolate chips (optional): For those who enjoy little bursts of chocolate inside.
- 1 tablespoon lemon zest (optional): Brings a bright, fresh contrast to the richness.
- 1/4 cup candied fruit (optional): Adds color, texture, and a hint of sweetness.
- Powdered sugar (for dusting): The classic finishing touch for presentation.
- Chopped pistachios, mini chocolate chips, or candied fruit (for decorating the ends): To make each cannoli uniquely inviting.
How to Make Authentic Italian Cannoli Recipe
Step 1: Make the Cannoli Shells
Start by combining your dry ingredients in a large bowl—flour, sugar, cinnamon, and salt—then rub in the cubed butter until the mixture looks like coarse crumbs. This step is all about creating the right texture for that perfect crunch. Next, whisk the egg yolk, white wine, and vinegar, and add this to your dry mix. Mix gently until you get a dough that you can knead for about 5 to 6 minutes into a smooth, elastic ball. Let this resting dough chill under plastic wrap for at least an hour to develop flavor and texture.
Step 2: Shape the Cannoli Shells
After your dough has had its beauty sleep, roll it out thinly—about an eighth of an inch—and cut out circles roughly four inches across. Then, wrap each circle carefully around your cannoli molds, sealing the edges with a dab of water. This step is essential to ensuring your shells hold their shape during frying and don’t leak filling later.
Step 3: Fry the Cannoli Shells
Heat the vegetable oil to 350°F (175°C) and carefully submerge the prepared shells in the hot oil in batches. Fry each for 2 to 3 minutes, turning occasionally until they develop that irresistible golden color. Drain them on paper towels and cool completely before gently sliding off the molds. This method guarantees that characteristic crunch you can’t replicate any other way.
Step 4: Prepare the Ricotta Filling
While your shells are resting, mix together your well-drained ricotta, powdered sugar, vanilla extract, and cinnamon until you reach a smooth and creamy consistency. This filling is the heart of the Authentic Italian Cannoli Recipe, offering a delicate yet rich flavor. If you like, fold in mini chocolate chips, lemon zest, or candied fruit to add bursts of surprise and texture.
Step 5: Assemble the Cannoli
Once your shells are fully cooled, fill them carefully with the ricotta mixture using a pastry bag or a zip-top bag with the tip snipped off. Filling from both ends ensures every bite is evenly rich, but be cautious not to overfill or the delicious filling may spill over.
Step 6: Garnish and Serve
Dip the ends of your filled cannoli into chopped pistachios, chocolate chips, or candied fruit. Dust them lightly with powdered sugar just before serving for that timeless, inviting look. Serve these beauties fresh for an unbeatable crunch and creaminess combination that will wow everyone.
Step 7: Serve and Enjoy
The magic of this Authentic Italian Cannoli Recipe is at its peak when served immediately so that the shells retain their crispness. If you need to prepare them in advance, wait to fill the shells until just before serving to prevent sogginess. These little marvels promise big smiles with every bite!
How to Serve Authentic Italian Cannoli Recipe
Garnishes
Classic presentation includes a light dusting of powdered sugar and decorating the ends with either chopped pistachios, chocolate chips, or candied fruit. These not only provide extra flavor and texture but also enhance the visual appeal, making your cannoli irresistible at first glance.
Side Dishes
Authentic Italian Cannoli Recipe works wonderfully alongside a robust cup of espresso or a sweet dessert wine like Vin Santo, complementing the richness of the ricotta filling. Fresh seasonal fruits or a light lemon sorbet can also balance the richness with some refreshing contrast.
Creative Ways to Present
For a fun twist, try serving your cannoli in mini dessert glasses by standing them upright, or arrange them on a decorative platter with edible flowers and fresh mint for an elegant occasion. You could even drizzle some melted dark chocolate or caramel over the top for that extra sparkle and decadence.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, keep the shells and filling separate. Store the shells in an airtight container at room temperature to maintain their crunch, and refrigerate the filling in a sealed container. Assemble just before serving for the best texture and flavor.
Freezing
You can freeze the uncooked dough wrapped tightly in plastic wrap for up to one month. When ready, thaw it overnight in the refrigerator before rolling it out and frying. Avoid freezing assembled cannoli, as the shells will lose their crispness upon thawing.
Reheating
Reheating fried cannoli shells briefly in a warm oven (around 300°F/150°C for 3–5 minutes) can help refresh their crispness if they become a little soft. However, be sure to keep the filling chilled separately, as warming will affect the creamy ricotta’s texture and taste.
FAQs
Can I use store-bought cannoli shells instead of making my own?
Absolutely! Store-bought shells can save time and still taste delicious. However, making your own using this Authentic Italian Cannoli Recipe ensures freshness and allows you to customize the thickness and flavor of the shells.
How do I prevent the ricotta filling from being watery?
Draining your ricotta cheese well before use is key. You can place it in a fine sieve or cheesecloth-lined strainer over a bowl and refrigerate it for several hours or overnight to remove excess moisture, resulting in a thicker, creamier filling.
Is it possible to make cannoli without wine?
Yes, while wine adds authenticity and flavor, you can substitute it with milk or water. Just keep in mind that this will slightly alter the traditional taste and texture of the shells.
Can I prepare the filling the day before?
Definitely! The ricotta filling can be made a day ahead and kept refrigerated. Just give it a good stir before filling your shells to refresh the texture. Filling the cannoli shells last minute is best to keep shells crisp.
What’s the best way to pipe the ricotta filling into the shells?
Using a pastry bag fitted with a medium round tip is ideal for controlled filling. If you don’t have one, a sturdy zip-top bag with a small corner cut off works just as well and gives you great control to avoid overfilling.
Final Thoughts
This Authentic Italian Cannoli Recipe is a joyous journey into classic Italian dessert-making that rewards your effort with crunchy, creamy perfection. Sharing these homemade cannoli with your loved ones brings a little piece of Sicilian tradition and loads of smiles. Trust me, once you make this recipe, it will become a cherished favorite in your kitchen for years to come. So grab those cannoli molds and start frying up some happiness!
Print
Authentic Italian Cannoli Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Description
This Authentic Italian Cannoli recipe offers a perfect balance of crispy, golden-fried pastry shells filled with a smooth, sweetened ricotta cheese filling enhanced with vanilla, cinnamon, and optional mix-ins like chocolate chips and candied fruit. A delightful Italian dessert ideal for impressing guests or indulging a sweet craving with a traditional treat.
Ingredients
For the Cannoli Shells
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cubed
- 1/2 cup dry white wine (or marsala wine for an authentic touch)
- 1 large egg yolk
- 1 tablespoon white vinegar
- Vegetable oil, for frying (about 4 cups)
- 10–12 cannoli tube molds (for shaping)
For the Ricotta Filling
- 2 cups ricotta cheese (drained well)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips (optional)
- 1 tablespoon lemon zest (optional)
- 1/4 cup candied fruit (optional)
For Garnishing
- Powdered sugar (for dusting)
- Chopped pistachios, mini chocolate chips, or candied fruit (for decorating the ends)
Instructions
- Make the Cannoli Shells: In a large mixing bowl, combine the flour, sugar, cinnamon, and salt. Add the cubed butter and rub it into the flour mixture with your fingers until it resembles coarse crumbs. In a small bowl, whisk together the egg yolk, white wine, and vinegar. Add the wet ingredients to the dry ingredients and stir until the dough starts to come together. Knead the dough on a lightly floured surface for 5-6 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 1 hour.
- Shape the Cannoli Shells: Once the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut out circles of dough. Wrap each dough circle around a metal cannoli tube, sealing the edges with a little water. Press the edges together to ensure they stay sealed during frying.
- Fry the Cannoli Shells: Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully fry the cannoli shells in batches, turning them to ensure they cook evenly, for about 2-3 minutes or until golden brown. Remove the shells from the oil and drain them on paper towels. Let them cool completely before removing the tubes.
- Prepare the Ricotta Filling: In a mixing bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Stir until smooth and creamy. If desired, fold in the mini chocolate chips, lemon zest, and candied fruit to add extra flavor and texture to the filling.
- Assemble the Cannoli: Once the shells are cooled, pipe the ricotta filling into the cannoli shells using a pastry bag or a zip-top bag with the corner snipped off. Fill the shells from both ends to ensure they are filled evenly. Be careful not to overfill, as the filling can spill out.
- Garnish and Serve: Dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or candied fruit for extra flavor and decoration. Dust with powdered sugar just before serving to give the cannoli a classic finish.
- Serve and Enjoy: Serve the cannoli immediately to enjoy their crispy, fresh texture. If you’re preparing them in advance, fill the shells shortly before serving to prevent them from getting soggy.
Notes
- Ensure the ricotta cheese is well-drained to avoid watery filling.
- Resting the dough is crucial for elasticity and easier rolling.
- Use a thermometer to maintain the oil temperature at 350°F for perfect frying.
- Fill cannoli shells just before serving to prevent sogginess.
- Optional additions like chocolate chips and candied fruit add texture and flavor but can be omitted for a traditional filling.
- Metal cannoli tubes are essential for shaping and frying the shells evenly.
