Homemade Cannoli 🇮🇹🎉
These Homemade Cannoli are the ultimate Sicilian dessert—crispy, golden shells filled with a rich and creamy ricotta filling studded with chocolate chips. With their perfect balance of crunchy texture and sweet, indulgent cream, these cannoli are a show-stopping treat for any occasion. Whether you’re celebrating a special day or simply craving an authentic Italian dessert, this recipe delivers Sicilian perfection right in your kitchen.
Let’s dive into how to make these irresistible, homemade cannoli step by step.
Why You’ll Love This Recipe
- Crispy Shells : Lightly fried pastry dough creates a perfectly crunchy exterior.
- Creamy Filling : Sweetened ricotta cream with chocolate chips is rich, smooth, and utterly delicious.
- Customizable : Add toppings like pistachios, candied fruit, or a dusting of powdered sugar for variety.
- Impressive Dessert : These cannoli look and taste like they came straight from an Italian bakery.
- Make-Ahead Friendly : Prep the shells and filling ahead of time for easy assembly later.
Ingredients
(Makes 8–10 cannoli)
For the Shells:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional, for traditional flavor )
- 1 large egg white
- 1 tablespoon red wine vinegar
- 1–2 tablespoons water
- Vegetable oil , for frying
For the Filling:
- 1 (15 oz) container whole milk ricotta cheese , drained
- 1/2 cup powdered sugar , sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional, for added depth )
- 1/4 cup mini chocolate chips
- Optional toppings : Pistachios, candied orange peel, powdered sugar, or cocoa powder
Step-by-Step Instructions
Step 1: Make the Dough for the Shells
- In a mixing bowl, combine the flour , sugar , salt , and cinnamon (if using ). Mix well.
- In a separate small bowl, whisk together the egg white , red wine vinegar , and 1 tablespoon water . Gradually add this mixture to the dry ingredients, stirring until a dough forms. Add more water, 1 teaspoon at a time, if needed, until the dough comes together but isn’t sticky.
- Knead the dough on a lightly floured surface for 2–3 minutes , until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes .
Step 2: Roll and Cut the Dough
- Divide the dough into 4 equal portions . Roll out one portion at a time on a lightly floured surface as thinly as possible (about 1/16 inch thick ).
- Use a 3–4 inch round cutter or glass to cut out circles of dough. Gather scraps, re-roll, and cut more circles until all the dough is used.
Step 3: Shape and Fry the Shells
- Wrap each circle of dough around a metal cannoli tube , overlapping the edges slightly. Seal the edges by lightly moistening them with water and pressing gently.
- Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C) .
- Carefully fry the dough-wrapped tubes in batches for 1–2 minutes per side , or until golden brown and crispy. Use tongs to remove them from the oil and place them on a paper towel-lined plate to drain.
- Tip : Let the shells cool slightly before sliding them off the metal tubes.
Step 4: Prepare the Filling
- Drain the ricotta cheese by placing it in a fine-mesh sieve over a bowl for 30 minutes to remove excess moisture. Pat dry with paper towels if needed.
- In a mixing bowl, combine the drained ricotta , powdered sugar , vanilla extract , and almond extract (if using ). Stir until smooth and creamy. Fold in the mini chocolate chips .
- Tip : For an extra-smooth filling, blend the ricotta mixture in a food processor for 1–2 minutes.
Step 5: Assemble the Cannoli
- Transfer the ricotta filling to a piping bag fitted with a star tip (or use a zip-top bag with the corner snipped off ).
- Pipe the filling into both ends of the cooled cannoli shells, ensuring they’re evenly filled.
- Optional : Dip the ends of the cannoli in chopped pistachios, mini chocolate chips, or candied orange peel for added flair.
Step 6: Serve
- Dust the cannoli lightly with powdered sugar or sprinkle with cocoa powder before serving.
- Enjoy these Homemade Cannoli fresh and crisp for the best texture!
Tips for Success
- Drain the Ricotta : Removing excess moisture ensures a thick, creamy filling without making the shells soggy.
- Use Metal Tubes : Metal cannoli tubes help achieve perfectly shaped shells. Wooden dowels can work in a pinch but may not crisp as evenly.
- Fry in Batches : Avoid overcrowding the pan to ensure even cooking and crispiness.
- Assemble Just Before Serving : Fill the shells right before serving to keep them crispy. Store unfilled shells in an airtight container at room temperature for up to 2 days .
- Freeze for Later : Freeze unfilled shells for up to 1 month . Thaw at room temperature before filling.
Perfect Pairings
These Homemade Cannoli pair beautifully with:
- Espresso or Cappuccino : A classic Italian coffee pairing to balance the sweetness.
- Sweet Wine : Pair with a glass of Marsala or Moscato for a festive touch.
- Fresh Fruit : Serve alongside fresh berries or citrus slices for a refreshing contrast.
- Sparkling Beverages : Pair with sparkling water or Prosecco for a celebratory vibe.
Nutritional Information (Per Cannolo, Approx.)
(Based on 10 cannoli)
- Calories : ~220 kcal
- Protein : ~5g
- Carbohydrates : ~25g
- Fat : ~12g
- Fiber : ~1g
Note: Nutritional values may vary based on specific brands and portion sizes.
Final Thoughts
These Homemade Cannoli are a delightful celebration of Sicilian flavors, combining crispy pastry shells with a sweet, creamy ricotta filling and chocolatey surprises. Whether you’re serving them for dessert, bringing them to a party, or simply indulging in a little slice of Italy at home, this recipe is sure to impress. The combination of textures and flavors creates a dessert that’s both comforting and luxurious.
The best part? They’re endlessly customizable, so you can tweak the fillings, add toppings, or experiment with different extracts to make them your own. So grab your ingredients, roll out that dough, and get ready to enjoy a cannoli that’s as fun to make as it is to eat.
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