Cannoli (Italian Pastry Dessert) Recipe – Italian Special
Cannoli are iconic Sicilian pastries with a crisp, fried shell wrapped in a delicate tube and filled just before serving to preserve crunch. Inside, a sweet, creamy ricotta filling—often enhanced with citrus zest, mini chocolate chips, or chopped pistachios—delivers rich flavor and silky texture. This dessert marries crisp pastry and smooth filling in every bite, making it a perfect end to any Italian dinner or a standout treat at celebrations. Whether you’re making them for a festive occasion or craving something indulgent, Cannoli deliver timeless flavor and elegance.
- 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 the Ricotta: Strain or press your ricotta (for at least 30 minutes) to remove excess moisture so the filling holds well.
Don’t Fill Early: Fill the shells just before serving to prevent sogginess.
Flavor Variations: Add orange or lemon zest, cinnamon, or even a touch of vanilla for aromatic depth.
Garnishing Tips: Dip the ends in mini chocolate chips, chopped pistachios, or candied fruit, and dust with powdered sugar for a finishing touch.
Make-Ahead Advice: You can fry shells in advance and store them in an airtight container. Keep the filling chilled and assemble just before serving.
