Authentic Italian Cannoli
Crispy pastry shells filled with sweet ricotta cream, a classic Italian dessert.
30 mins
Prep Time
15 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter, cold and cubed
- 1/2 cup Marsala wine
- 1 egg white, lightly beaten
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Vegetable oil, for frying
- Powdered sugar, for dusting
Nutrition Facts
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Instructions
Make the dough: In a large bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add Marsala wine until a dough forms. Knead lightly, wrap in plastic, and chill for 30 minutes.
Roll out the dough: On a floured surface, roll the dough very thin (about 1/8 inch thick). Cut into 4-inch circles using a cookie cutter or a glass.
Shape the shells: Wrap each dough circle around a cannoli tube, sealing the edge with a bit of egg white. Ensure there are no gaps.
Fry the shells: Heat vegetable oil to 375°F (190°C). Fry the shells until golden brown, about 2-3 minutes. Carefully remove and let cool before sliding off the tubes.
Prepare the filling: In a bowl, mix ricotta, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips. Chill the filling for at least 30 minutes.
Fill the cannoli: Just before serving, pipe the ricotta mixture into the cooled shells from both ends. Dust with powdered sugar and enjoy immediately.
Chef's Tips
- Dough Tips: If the dough is too sticky, add a little more flour. If too dry, add a splash more Marsala wine.
- Frying Tip: Maintain the oil temperature for even cooking. Too hot, and the shells will burn; too cool, and they’ll be greasy.
- Filling Tip: Drain ricotta well to avoid a watery filling. Overnight draining in the fridge works best.
- Serving Tip: Fill cannoli just before serving to keep the shells crispy.
- Variation: Add orange zest or a splash of rum to the filling for extra flavor.
