Authentic Italian Cannoli Recipe

Oh, let me tell you—if you’ve never tried an authentic Italian Cannoli, you are in for a treat! These crispy, flaky tubes filled with a sweet, creamy ricotta filling are an absolute dream come true. It’s like a little bite of Italy in every mouthful. Whether you’ve had them before and want to recreate that Italian bakery magic at home or you’re a Cannoli newbie, this recipe will give you that authentic, melt-in-your-mouth experience. Trust me, you’re going to fall in love with these. They’re perfect for any occasion, but I must say, they’re especially great when you need something to impress. Are you ready to make some magic? Let’s dive in!

Why You’ll Love Authentic Italian Cannoli

This dessert isn’t just about flavor; it’s about experience. The crisp, golden shell, the luscious ricotta filling, and the hint of citrus and chocolate make every bite a total showstopper. Here’s why it’s such a hit:

Crispy and Flaky Shells

The cannoli shells are fried to perfection—crunchy on the outside, light, and delicate. When you bite into one, it’s like a sweet, satisfying snap. It’s the kind of texture that makes you instantly smile.

Sweet, Creamy Filling

The ricotta filling is so creamy and light, flavored with just the right amount of vanilla and citrus zest. It’s not overly sweet but balanced beautifully with a slight tang from the ricotta. Plus, adding mini chocolate chips or chopped pistachios to the filling takes it to the next level.

Truly Authentic

This recipe is based on traditional Italian methods, so you’re getting an authentic taste of Sicily. Once you’ve made these, you’ll feel like you’ve just walked out of a charming Italian bakery—trust me, it’s that good.

Customizable

While the classic version is delicious on its own, you can easily get creative. Want to add a little orange zest or swap chocolate chips for candied fruit? Go ahead! These cannoli are a canvas for your sweet imagination.

Perfect for Special Occasions

Whether it’s a birthday, a holiday dinner, or a cozy afternoon treat, these cannoli are always a hit. They have that homemade, heartfelt quality that makes any event feel extra special.

Ingredients

Here’s what you’ll need to bring this Sicilian classic to life:

Cannoli Shells

• All-purpose flour
• Sugar
• Unsalted butter
• White wine vinegar
• A pinch of salt
• Ground cinnamon
• An egg
• Marsala wine (or you can use white wine if needed)
• Vegetable oil (for frying)

Ricotta Filling

• Whole milk ricotta cheese (the key to that creamy, slightly tangy filling)
• Powdered sugar
• Vanilla extract
• Orange zest (optional, for a fresh citrusy note)
• Mini chocolate chips (optional, but recommended for a delightful crunch)
• Chopped pistachios (optional, for garnish and extra flavor)

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Making these cannoli may seem a little intimidating at first, but trust me, once you get into the rhythm, it’s like second nature. Let’s break it down step by step!

Make the Cannoli Dough

Start by mixing the flour, sugar, cinnamon, and salt in a large bowl. Add in the cold butter and rub it in with your fingers until the mixture resembles coarse crumbs. Slowly add the egg, white wine vinegar, and Marsala wine, stirring until the dough starts to come together. You might need a little more wine, depending on the dough’s consistency. Knead the dough on a floured surface for about 5 minutes until it’s smooth and elastic.

Roll and Cut the Dough

Wrap your dough in plastic wrap and let it rest for at least 30 minutes to let the gluten relax. Once it’s rested, roll the dough out to about 1/8-inch thickness. Using a round cutter (about 4 inches in diameter), cut out circles of dough.

Shape the Cannoli Shells

Wrap each dough circle around a metal cannoli tube, overlapping the edges slightly to seal them together. Make sure the seam is sealed well so the shells don’t open during frying. Repeat until all the dough is used.

Fry the Cannoli Shells

Heat the vegetable oil in a large pot to 350°F (175°C). Fry the cannoli shells in batches, making sure they’re submerged in the oil. Fry them for about 2-3 minutes until golden and crispy. Once they’re done, use tongs to remove them from the oil and place them on paper towels to drain. Let them cool completely before removing them from the tubes.

Prepare the Ricotta Filling

In a mixing bowl, combine the ricotta cheese and powdered sugar. Stir until smooth and creamy. Add in the vanilla extract and orange zest if you’re using it, and stir again. For an extra creamy filling, you can also use a hand mixer to beat the mixture until it’s light and fluffy.

Fill the Cannoli

Once the shells have cooled, carefully remove them from the tubes. Using a piping bag or a spoon, fill the cannoli shells with the ricotta mixture. Be generous—each cannolo should be bursting with filling!

Garnish and Serve

Dip the ends of each cannolo in mini chocolate chips or chopped pistachios, depending on your preference. Serve immediately for the crispiest experience, or chill them for a little while before serving if you want the filling to firm up a bit.

Nutrition Facts

Servings: 12
Calories per serving: 250
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 80mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 14g
Protein: 4g

Preparation Time

Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 2 hours (includes chilling time)

How to Serve Authentic Italian Cannoli

These cannoli are perfect just as they are, but you can take them up a notch with these fun serving ideas:

With a Dusting of Powdered Sugar

For a simple yet elegant touch, dust each cannoli with a bit of powdered sugar before serving. It gives them that classic bakery look.

Pair with Espresso

Cannoli and espresso are a match made in Italian dessert heaven. The rich, bold flavors of the espresso perfectly complement the creamy sweetness of the cannoli.

Serve with Fresh Fruit

Serve these cannoli alongside fresh fruit like strawberries or raspberries for a light, refreshing contrast to the richness of the filling.

With a Scoop of Gelato

For an indulgent treat, serve your cannoli with a scoop of your favorite gelato—pistachio, chocolate, or vanilla are classic choices.

Additional Tips

Ensure the Dough is Rested

Resting the dough is key! It helps relax the gluten, making the shells easier to roll out and less likely to shrink when frying.

Frying Tip

Fry the cannoli shells in small batches. Overcrowding the pot can lower the oil temperature, making the shells greasy instead of crispy.

Let the Shells Cool Before Filling

Make sure the cannoli shells have completely cooled before filling them. This will prevent the creamy filling from melting and becoming too runny.

Make-Ahead Tip

You can make the cannoli shells ahead of time and store them in an airtight container for up to a week. Just fill them with the ricotta mixture right before serving to keep them crisp.

Can I Make the Ricotta Filling Ahead?

Absolutely! You can prepare the ricotta filling a day in advance and store it in the fridge. Just make sure to pipe it into the shells right before serving to maintain the crisp texture of the shells.

FAQ Section

Q1: Can I make the cannoli shells ahead of time?

A1: Yes! You can fry the shells a day or two in advance. Store them in an airtight container to keep them crisp.

Q2: Can I make the ricotta filling ahead of time?

A2: Yes, you can! Just store the filling in the fridge for up to 24 hours. Be sure to fill the cannoli shells right before serving to maintain their crispness.

Q3: How do I prevent the cannoli shells from becoming soggy?

A3: Fill the cannoli shells right before serving. If you fill them too early, the moisture from the filling will make the shells soft.

Q4: Can I freeze the cannoli shells?

A4: Yes! You can freeze the fried cannoli shells for up to 3 months. Let them cool completely before freezing and thaw before filling.

Q5: Can I use something other than Marsala wine for the dough?

A5: Yes, you can substitute Marsala wine with white wine or even a little bit of apple cider vinegar if you prefer.

Q6: How do I know when the oil is the right temperature for frying?

A6: The oil should be around 350°F (175°C). You can test it by dropping a small piece of dough into the oil—if it bubbles and rises to the surface, the oil is ready.

Q7: Can I use a different filling for the cannoli?

A7: Absolutely! While ricotta is traditional, you can experiment with other fillings like mascarpone, sweetened cream cheese, or even a chocolate mousse.

Q8: Can I add more flavor to the ricotta filling?

A8: Yes, you can mix in some cocoa powder for a chocolatey twist, or add vanilla, cinnamon, or even a splash of amaretto for extra flavor.

Q9: Can I make a mini version of these cannoli?

A9: Yes! You can make mini cannoli by using smaller cannoli tubes and adjusting the filling size accordingly.

Q10: How should I store leftover cannoli?

A10: It’s best to store the shells and filling separately to keep the shells crispy. Store the filling in an airtight container in the fridge for up to 2 days, and fill the shells right before serving.

Conclusion

These Authentic Italian Cannoli are everything you could want in a dessert—crispy, creamy, and packed with flavor. With just the right balance of sweetness and texture, they’re the ultimate treat to impress your guests or to enjoy with your family. Whether you’re celebrating a special occasion or indulging in a homemade Italian dessert, these cannoli will never disappoint. Make them once, and you’ll be hooked for life. Buon appetito!

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