Italian Cannoli with Ricotta Filling
https://easyhomemaderecipes.caItalian cannoli are one of the most iconic desserts in Italian baking, known for their crisp shells and creamy ricotta filling. Traditionally made for special occasions and holidays, these pastries bring together texture and flavor in every bite.Learning how to make Italian Cannoli at home may seem intimidating, but with the right steps, you can recreate this class treat just like an Italian bakery.If you love traditional holiday desserts, try our recipe for Cuculi Calabrese or Turdilli with Honey a classic Italian dessert, or Cannoli Cake with Creamy Ricotta Filling.
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Ingredients
Ricotta Filling
- 17½ oz ricotta cheese
- 1 tbsp vanilla extract
- 1 cup icing sugar
- 4 tbsp heavy cream
- ¼ cup mini chocolate chips optional
Homemade Shells
- 8½ oz all-purpose flour
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1 tsp salt
- 1 tsp ground coffee
- 1 tsp icing sugar
- 2 eggs
- ¼ cup lard at room temperature
- 2 oz white wine vinegar
- 4 oz marsala wine or any sweet red wine
- oil for frying 3 inches of oil based on your pot
Instructions
Ricotta Filling
- To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.17½ oz ricotta cheese, 4 tbsp heavy cream
- Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.1 tbsp vanilla extract, 1 cup icing sugar
- Once done, use a spatula to add and mix in the chocolate chips (optional).¼ cup mini chocolate chips
- Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
- Fill the cannoli with the ricotta cream when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
- Place on a serving plate. Repeat. Dust with confectioner's sugar and serve immediately.
Homemade Shells
- Sift the flour and remaining dry ingredients in to a medium sized bowl. Use a whisk to mix the ingredients together.1 tsp cinnamon, 1 tsp cocoa powder, 1 tsp salt, 1 tsp ground coffee, 1 tsp icing sugar, 8½ oz all-purpose flour
- Incorporate the lard in to the dry ingredients using your hands.¼ cup lard
- Add a well in the ingredients and then add 1 egg. Use a fork to slowly incorporate the flour around the egg until combined.1 eggs
- Mix the white wine vinegar and the marsala together in a glass. Begin to incorporate them into the dry ingredients a little at a time until you get a workable dough. You may need more or less of the wine/vinegar mixture.2 oz white wine vinegar, 4 oz marsala wine
- Turn the cannoli dough out on to a lightly floured surface and form in to a ball. Wrap in plastic and let rest in refrigerator for 1 hour.
- Place cool dough on a floured surface and cut in to two or four sections. Roll out to .5 cm thick dough circle, then cut with a 5" circle. Roll out the circle in an oval like shape until it's about .25 cm thin. Place a cannoli mold in the middle of the circle to check the size and shape.1 eggs
- Make an egg wash with the remaining egg and use a brush to brush the egg wash over the upper part of the dough. Fold over the bottom, then roll it over the dough with the egg wash pressing firmly. Flare out the side edges on the ends of the cannoli mold for that classic cannoli shape. You can also pinch the seem to make sure it doesn't separate during the frying process.
- Place your preferred oil in to a pot making sure that it's at least 3" deep. Use a thermometer to bring the oil to 350℉. You can also use a deep fryer.oil for frying
- While the oil is warming up, prepare your cannoli shells so that you can fry in batches. Then take your oil off the stove while you prepare the remaining cannoli shells.
- Fry the cannoli shells in the hot oil, not more than 2 at a time for 2 to 3 minutes, until golden brown. Use tongs to remove the cannoli and place them on paper towel or a kitchen towel to absorb any oil. Repeat.
- To remove the cannoli mold, wrap a hand towel gently around the bottom of the cannoli and with your free hand, twist and pull the tube out so you can re-use it. Wipe any excess oil from the cannoli tube before re-using it.
- Let the cannoli shells cool at room temperature on a paper towel for 8 hours, then place in an airtight container until you are ready to use them. Do not fill them until you are ready to serve them.
Notes
Drain ricotta thoroughly to avoid a runny filling
Roll dough thin for crisp, light cannoli shells.
Flare the ends of the cannolo for an authentic look.
Fry shells until golden brown and fully crisp.
Wipe excess oil off with a paper towel before re-using cannoli molds to prevent cannoli from opening up during frying.
Fill cannoli just before serving to maintain crunch
Chill filling before piping for best consistency.
Nutrition
Serving: 1Calories: 130kcalCarbohydrates: 16gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 121mgPotassium: 62mgFiber: 1gSugar: 6gVitamin A: 169IUVitamin C: 0.2mgCalcium: 52mgIron: 1mg
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