why make this recipe
You should make Authentic Italian Cannoli because it gives a crisp shell and a sweet, creamy filling that tastes like classic Italian pastry. This recipe uses simple ingredients and basic steps. If you enjoy hearty, real food too, try a different style of comfort cooking like authentic Cajun sausage and chicken gumbo for another tasty meal.
introduction
This recipe shows how to make crisp cannoli shells and a rich ricotta filling. The steps are clear and easy. You will learn to roll, fry, fill, and finish each cannolo so it looks and tastes like the real thing. For another simple rustic recipe idea, see a classic dish like Rumbledethumps recipe.
how to make Authentic Italian Cannoli
Work in small steps. Make the dough, chill it, roll thin, cut circles, fry shells on metal tubes, cool, and fill with ricotta just before serving. Keep the filling cold and the shells crisp until you are ready to eat. If you want a tip about wider Italian comfort dishes, look at a simple soup like creamy Italian sausage potato soup.
Ingredients :
- 2 cups (250 g) all-purpose flour
- 1 whole egg (room temperature)
- 1 tbsp vegetable oil (plus more for frying (about 8 cups))
- 1 tbsp white granulated sugar
- 1/4 cup marsala wine
- 3 tbsp milk (room temperature)
- 1 egg white (beaten, for sealing the edges)
- 32 oz (910 g) sheep ricotta (do not use cow milk ricotta)
- 1 and 1/2 cups (185 g) powdered sugar
- 1 tsp orange blossom water (or to taste (I like this one))
- 3/4 cup (130 g) mini chocolate chips
- Mini chocolate chips
- Crushed pistachios (unsalted)
- Candied fruits (cherries or orange zest)
Directions :
For the Cannoli Dough
- Put flour and sugar in a bowl. Mix well.
- Add the whole egg, oil, marsala wine, and milk. Mix until you get a dough.
- Knead for 5–7 minutes until smooth and elastic.
- Wrap dough in plastic and chill 30–60 minutes.
- Roll dough thin on a floured surface. Cut into 4-inch (10 cm) circles.
- Wrap each circle around a metal cannoli tube and seal edge with beaten egg white.
- Heat oil to 350°F (175°C). Fry shells in small batches until golden, about 2–3 minutes.
- Drain shells on paper towels and let cool, then slide shells off the tubes.
For the Cannoli Filling
- Drain ricotta in a fine sieve or cheesecloth for several hours or overnight to remove extra liquid.
- Stir ricotta with powdered sugar until smooth.
- Add orange blossom water to taste and mix.
- Fold in 3/4 cup mini chocolate chips.
- Keep filling cold until ready to fill shells.
- Pipe or spoon filling into shells just before serving to keep shells crisp.
- Dip ends in extra mini chips, crushed pistachios, or candied fruit for decoration.
how to serve Authentic Italian Cannoli
Fill shells shortly before serving so they stay crisp. Place two cannoli per plate or arrange them on a platter. Dust with extra powdered sugar if you like. Serve with espresso or sweet wine.
how to store Authentic Italian Cannoli
Store shells and filling separately. Keep shells in an airtight container at room temperature for 1–2 days. Keep filling covered in the fridge for up to 3 days. Once filled, eat cannoli within a few hours for best texture.
tips to make Authentic Italian Cannoli
- Drain the ricotta well. Wet ricotta makes a runny filling.
- Roll the dough very thin for a light crisp shell.
- Keep oil at the right temperature so shells fry evenly.
- Fill shells just before serving to keep them crisp.
- Use fresh ingredients and room-temperature egg for dough that mixes well.
- For more ideas on simple Italian comfort food, you can also try a hearty soup like creamy Italian sausage potato soup.
variation (if any)
- Chocolate shells: add 1–2 tbsp cocoa powder to the dough.
- Citrus twist: add lemon or orange zest to the ricotta.
- Mascarpone mix: swap half the ricotta for mascarpone for a silkier filling.
- Nutty ends: roll ends in crushed hazelnuts or almonds instead of pistachios.
FAQs
Q: Can I use cow’s milk ricotta?
A: It is better to use sheep ricotta for the right tang and texture, but well-drained cow ricotta can work in a pinch.
Q: How do I keep the shells from getting soggy?
A: Fill shells right before serving and keep both shells and filling separate until then.
Q: Can I make shells ahead of time?
A: Yes. Store shells in an airtight container at room temperature for 1–2 days.
Q: Can I bake the shells instead of frying?
A: You can brush the shells with oil and bake them, but they will be different from the classic fried crisp.
Q: How long can I keep filled cannoli in the fridge?
A: Eat filled cannoli within a few hours for the best texture. They lose crispness over time.
Conclusion
For another trusted step-by-step guide to a classic cannoli, see Homemade Cannoli (Authentic Sicilian Recipe) – CucinaByElena.
Authentic Italian Cannoli
Ingredients
Method
- Put flour and sugar in a bowl. Mix well.
- Add the whole egg, oil, marsala wine, and milk. Mix until you get a dough.
- Knead for 5–7 minutes until smooth and elastic.
- Wrap dough in plastic and chill for 30–60 minutes.
- Roll dough thin on a floured surface. Cut into 4-inch circles.
- Wrap each circle around a metal cannoli tube and seal edge with beaten egg white.
- Heat oil to 350°F (175°C). Fry shells in small batches until golden, about 2–3 minutes.
- Drain shells on paper towels and let cool, then slide shells off the tubes.
- Drain ricotta in a fine sieve or cheesecloth for several hours or overnight to remove extra liquid.
- Stir ricotta with powdered sugar until smooth.
- Add orange blossom water to taste and mix.
- Fold in mini chocolate chips.
- Keep filling cold until ready to fill shells.
- Pipe or spoon filling into shells just before serving to keep shells crisp.
- Dip ends in extra mini chips, crushed pistachios, or candied fruit for decoration.