Description
Classic Italian Cannoli
Ingredients
For the Cannoli Shells:
2 cups all-purpose flour
2 tbsp granulated sugar
1/4 tsp salt
1 tsp ground cinnamon
2 tbsp unsalted butter, cubed and cold
1 large egg yolk
1/2 cup dry white wine (or water)
Vegetable oil (for frying)
For the Filling:
2 cups ricotta cheese, well-drained
3/4 cup powdered sugar (plus extra for dusting)
1 tsp vanilla extract
1/2 cup mini chocolate chips (plus extra for garnish)
Directions
Make the Dough: In a bowl, whisk together flour, sugar, salt, and cinnamon. Cut in the butter until crumbly. Add the egg yolk and gradually mix in the wine until a dough forms. Knead for 2 minutes, wrap in plastic wrap, and chill for 30 minutes.
Shape the Shells: Roll the dough thin on a floured surface. Cut into 4-inch circles. Wrap each circle around a cannoli mold, sealing the edge with a little egg white.
Fry the Shells: Heat oil in a deep pot to 350°F (175°C). Fry the shells for 2–3 minutes until golden brown. Remove and cool on paper towels. Carefully remove the molds.
Prepare the Filling: In a bowl, mix the ricotta, powdered sugar, and vanilla extract until smooth. Fold in the chocolate chips. Transfer the filling to a piping bag.
Assemble: Pipe the ricotta filling into each cooled shell. Garnish with extra chocolate chips and a dusting of powdered sugar.
Serve & Enjoy: Serve immediately for the perfect crunch!
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Servings: 8 cannoli
Calories: 240 kcal per cannoli
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Step-by-Step Guide
1. Make & Chill Dough: Combine dry ingredients, cut in cold butter, then mix in egg yolk and wine. Knead briefly, wrap tightly, and refrigerate for at least 30 minutes. This rest period is crucial for relaxing the gluten, making the dough easier to roll thinly without shrinking.
2. Roll & Cut: On a lightly floured surface, roll the dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut 4-inch circles. Re-roll scraps as needed.
3. Shape on Molds: Lightly brush one edge of a dough circle with egg white. Wrap it around a cannoli mold, pressing the egg-washed edge to seal securely. Ensure no large gaps exist.
4. Fry to Perfection: Heat 2-3 inches of vegetable oil in a heavy pot to 350°F. Fry 2-3 shells at a time for 2-3 minutes, turning once, until golden and bubbly. Drain on a paper towel-lined rack.
5. Cool & Remove: Let shells cool for 1-2 minutes until safe to handle, then gently twist and slide them off the molds. Cool completely before filling.
6. Fill Just Before Serving: Pipe the ricotta filling from both ends of the shell for an even distribution. Garnish immediately.
Serving Suggestions
For an authentic presentation, serve cannoli on a decorative platter with a light dusting of powdered sugar. Offer small bowls of additional garnishes like chopped pistachios, candied orange peel, or extra chocolate chips for customization. Pair with a strong espresso or a sweet dessert wine like Moscato d’Asti. For a festive touch, drizzle with melted chocolate or a raspberry coulis.
How-to Summary
Create a sweet, spiced dough, chill, then roll thin. Cut circles, wrap around metal molds, and seal with egg white. Deep fry until golden and crisp. Cool, then remove from molds. Mix drained ricotta with powdered sugar, vanilla, and chocolate chips. Pipe the creamy filling into the cooled shells just before serving and garnish.
Frequently Asked Questions
Can I make cannoli shells ahead of time? Yes, unfried dough circles can be frozen between parchment paper for up to a month. Fried, unfilled shells stored in an airtight container at room temperature stay crisp for 2-3 days.
What if I don’t have cannoli molds? You can fashion molds from aluminum foil rolled into 1-inch diameter tubes, though metal molds conduct heat best for shaping. Alternatively, shape free-form “cannoli chips” by frying flat dough pieces.
How do I prevent soggy cannoli? The key is to fill them no more than 30 minutes before serving. Always ensure shells are completely cool and the ricotta is well-drained to avoid excess moisture.
Can I bake instead of fry the shells? While not traditional, you can bake them on molds at 375°F for 10-12 minutes. They will be less blistered and flaky but still tasty. Brush with oil first for better browning.
What’s the best ricotta to use? For the smoothest, richest filling, use whole-milk ricotta and drain it in a fine-mesh sieve for at least an hour, or overnight in the refrigerator.
Common Mistakes to Avoid
- Rolling Dough Too Thick: This yields chewy, not crisp, shells. Aim for 1/8-inch thickness.
- Frying at Wrong Temperature: Oil that’s too cool makes shells greasy; too hot burns them. Use a thermometer.
- Filling Too Early: Filling shells hours in advance guarantees sogginess. Always fill at the last moment.
- Using Wet Ricotta: Skipping the draining step creates a runny filling that weakens the shell.
- Overworking the Dough: Excessive kneading develops gluten, making the dough tough and difficult to roll thin.
Conclusion
Mastering homemade cannoli is a rewarding venture into classic Italian pastry. While the process requires attention to detail—particularly in rolling the dough thinly and frying at the correct temperature—the result is incomparable: a shatteringly crisp shell filled with a sweet, creamy ricotta studded with chocolate. By following the step-by-step guide and heeding the common pitfalls, you can bring the authentic taste of a Sicilian pasticceria to your kitchen. Remember, the final assembly just before serving is the secret to that perfect textural contrast. Buon appetito!