Cannoli (Italian Pastry Dessert) Recipe – Italian Special
Cannoli are iconic Italian pastries originating from Sicily—crispy, golden shells filled with a rich, sweet ricotta cream. Traditionally enjoyed during Carnevale, these beloved tube-shaped treats feature a contrast of textures and flavors: crunchy pastry meets velvety filling, often enhanced with chocolate chips, candied fruit, or pistachios. An elegant finish to any Italian meal.
- Prep Time30 min
- Cook Time30 min
- Perform Time1 hr
- Total Time2 hr
For the Shells:
- 2 cups (250g) all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp butter (cold, cubed)
- 1 egg yolk
- 1/2 cup (120ml) dry white wine or Marsala wine
- 1 tsp vinegar
- Vegetable oil (for frying)
For the Filling:
- 1 1/2 cups (350g) ricotta cheese (well-drained)
- 1/2 cup (60g) powdered sugar (adjust to taste)
- 1/2 tsp vanilla extract
- 1/4 cup mini chocolate chips or chopped dark chocolate
- Optional: candied orange peel, cinnamon, or lemon zest
For Garnish:
- Chopped pistachios
- Extra chocolate chips
- Powdered sugar for dusting
Prepare the Dough:
In a bowl, mix flour, sugar, and salt.
Cut in butter until crumbly. Add egg yolk, vinegar, and wine. Mix to form a dough.
Knead until smooth (about 5 minutes). Wrap and let rest 1 hour at room temperature.
Roll and Shape Shells:
Roll dough very thin (1/8 inch or less).
Cut into 4-inch circles or ovals.
Wrap around metal cannoli tubes, sealing edge with a dab of egg white.
Fry the Shells:
Heat oil to 180°C (350°F).
Fry shells 2–3 minutes until golden brown.
Remove with tongs, drain, and cool. Carefully slide off molds.
Make the Filling:
Beat drained ricotta with powdered sugar and vanilla until smooth.
Fold in chocolate chips and any optional mix-ins.
Chill filling for at least 30 minutes.
Fill and Garnish:
Use a piping bag to fill each cooled shell just before serving.
Dip ends in pistachios or chocolate chips.
Dust with powdered sugar.
Recipe Notes :
Drain Ricotta Well: Wrap in cheesecloth and press to remove moisture.
Shell Tip: Add a splash of cocoa powder to the dough for a richer color.
Make Ahead: Shells can be made and stored airtight for up to 5 days.
Serving Tip: Fill cannoli just before serving to keep them crisp.
