Cannoli Recipe - Recipes From Chef

As a food enthusiast, few things spark joy in me quite like the thought of a fresh cannoli. But before we dive into the delightful world of this Italian classic, let’s paint a picture of what pairs perfectly with it. Imagine a sunny day with friends gathered around a rustic wooden table, laughter echoing in the air. You’ve prepared an Italian Pasta Salad with chickpeas and vibrant veggies, drizzled in a homemade zesty dressing. The aroma of fresh ingredients fills the space, creating a warm and inviting atmosphere. Now, imagine finishing that meal with a crisp, creamy cannoli. Bliss!

Print Recipe Pin Recipe

Prep Time 35

Cook Time 1

Total Time 1 35

Servings: 18

Course: Dessert

Cuisine: Italian

Calories: 133

Ingredients Method Notes

Ingredients

1 large whole egg
2 tablespoons granulated white sugar
2 cups plain all-purpose flour
1/4 teaspoon fine kosher salt
1 egg yolk keep the white for later if you want
1/3 cup sweet Marsala wine
3 tablespoons cold unsalted butter
1/2 cup confectioners’ sugar
16 ounces well-drained ricotta cheese
1 lemon Zest for a burst of freshness
1 teaspoon pure vanilla extract

Method

Step 1: Create the Dough

Start by grabbing a large bowl. Beat the whole egg and mix it with the sugar, salt, and the sweet Marsala wine. Gradually add flour into the mixture until it forms a dough. Don’t rush this; let it come together naturally. Once combined, knead the dough on a lightly floured surface for about 5 to 10 minutes. This process develops the gluten and gives the cannoli shells that perfect crunch we all love!

Step 2: Rest the Dough

Now, here’s a crucial step. Wrap the dough in plastic wrap and let it rest for at least 30 minutes. The rest period allows the gluten to relax, making it easier to roll out later. Use this time to daydream about how incredible your homemade cannoli will taste!

Step 3: Roll Out the Dough

After the rest, it’s time to roll out the dough. Lightly flour your surface and using a rolling pin, roll the dough as thin as you can—ideally around 1/8 inch thick. The thinner the dough, the crispier your shells will be.

Step 4: Cut the Dough into Shapes

Using a round cutter (about 4-5 inches in diameter), cut out circles from the rolled dough. You’ll need to carefully wrap these around metal cannoli tubes, sealing the edges with a little egg white to ensure they stay together.

Step 5: Fry the Shells

Heat a few inches of oil in a deep pan over medium heat. Once the oil reaches about 350°F, gently slide your cannoli tubes into the hot oil. Fry them until they turn a beautiful golden brown, usually around 3-4 minutes. Carefully remove them from the oil and drain on paper towels. Let them cool slightly before removing the tubes.

Step 6: Prepare the Filling

In a separate bowl, mix the well-drained ricotta cheese with confectioners' sugar, lemon zest, and vanilla extract. Combine everything until smooth, ensuring there are no lumps. Taste it; if it needs a bit more sweetness or zest, adjust until you are satisfied.

Step 7: Fill the Cannoli

Now for the fun part! Using a piping bag or a spoon, fill the cooled shells with the ricotta mixture. Don’t be shy—pack them in there! For a professional touch, you can also dip the ends in mini chocolate chips or finely chopped pistachios.

Step 8: Dust and Serve

Before you serve, dust your cannoli with a sprinkle of confectioners’ sugar. This not only adds sweetness but gives them that classic look we all adore. Now you’re ready to enjoy.

Notes

Resting the Dough: Don’t skip the resting step; it’s vital for achieving the right texture.
Frying Temperature: Maintain a consistent oil temperature to ensure even frying.
Drain Properly: After frying, let shells drain fully to prevent sogginess.
Fill Right Before Serving: For the best crunch, fill your cannoli just before eating.
Experiment with Flavors: Don’t hesitate to mix in different flavors into your ricotta filling, such as chocolate or cinnamon.