How to Create Authentic Italian Cannoli with Ricotta Filling
If you’ve ever tried an Italian cannoli, you probably understand why it’s one of the most famous desserts in Italy and around the world. With its crispy shell and creamy ricotta filling, cannoli is a truly special treat. The best part? You don’t need to travel to Italy to enjoy it—you can make authentic cannoli right at home! In this blog, we’ll walk you through step-by-step instructions so you can create these delightful pastries in your kitchen. Let’s get started!
What Is Cannoli?
Cannoli is a traditional Italian dessert that originated in Sicily. It consists of a crispy, tube-shaped pastry shell filled with sweet ricotta cream. This dessert is often enjoyed on holidays, special occasions, or just as a sweet treat after dinner. The combination of crunchy shell and smooth, creamy filling makes cannoli irresistible!
Ingredients You’ll Need
Before you begin, gather the following ingredients. Cannoli has two main parts: the shell and the ricotta filling.
For the Shell:
- 2 cups (250g) all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter or vegetable shortening
- 1 egg yolk
- ¼ cup (60ml) white wine or water
- Vegetable oil (for frying)
For the Ricotta Filling:
- 1½ cups (375g) ricotta cheese (drained)
- ¾ cup (100g) powdered sugar
- ½ teaspoon vanilla extract
- Optional: chocolate chips, chopped pistachios, or candied fruit
Step 1: Prepare the Pastry Dough
First, make the dough for the cannoli shells. In a large bowl, mix the flour, sugar, and salt. Add the butter or vegetable shortening, and use your fingers to mix until the texture looks like crumbs.
Next, stir in the egg yolk and the white wine (or water) to create a smooth dough. If the dough feels sticky, add a little more flour; if it’s too dry, add a drop more liquid. Knead the dough on a floured surface for about 5 minutes, then wrap it in plastic wrap and let it rest for at least 30 minutes.
Step 2: Roll and Cut the Dough
After the dough has rested, roll it out thinly—about 1/8 inch thick. Use a circular cookie cutter (about 4 inches in diameter) to cut out circles. To shape the cannoli, wrap each circle around a metal cannoli tube and press the edges together so it holds its shape. If you don’t have cannoli tubes, you can create DIY versions using small aluminum foil rolls shaped into tubes.
Step 3: Fry the Cannoli Shells
Heat the vegetable oil in a deep pan to 375°F (190°C). Carefully lower the dough-wrapped tubes into the hot oil, and fry them until they turn golden brown (about 1-2 minutes). Be sure to flip them occasionally so they cook evenly.
Once they’re done, remove the shells with tongs and place them on paper towels to drain. Allow them to cool slightly before carefully sliding them off the tubes. Repeat the process until all the shells are fried.
Step 4: Make the Ricotta Filling
For the creamy filling, start by draining your ricotta cheese if it’s watery. You can do this by placing it in a strainer or cheesecloth over a bowl for at least an hour. This step helps ensure the filling isn’t too runny.
In a mixing bowl, combine the drained ricotta with powdered sugar and vanilla extract. Stir until smooth. If you’d like to add extra flavor, toss in some mini chocolate chips, chopped pistachios, or candied fruit. Mix well, then chill the filling in the fridge for 15-20 minutes.
Step 5: Fill the Cannoli
Now comes the fun part—assembling your cannoli! Use a piping bag or a spoon to fill each cooled shell with the ricotta mixture. Be sure to fill both sides of the shell so the filling runs all the way through.
For an extra touch, dip the ends of the cannoli in chocolate chips, crushed pistachios, or powdered sugar. This adds a little extra flavor and makes them look even prettier!
Step 6: Serve and Enjoy
Your authentic Italian cannoli is ready! Arrange them on a plate, dust with powdered sugar, and serve. Cannoli tastes best fresh, but if you need to store them, keep the shells and filling separate and assemble them right before eating. This will help keep the shells crispy.
Tips for Success
- Drain the Ricotta Completely: This ensures your filling is creamy, not watery.
- Roll the Dough Thinly: Thinner shells cook better and turn out crunchier.
- Fry Carefully: Make sure the oil is at the right temperature to avoid soggy or burnt shells.
- Experiment with Flavor: Try adding orange zest, cinnamon, or other flavors to your ricotta filling for a unique twist.
Conclusion
Making authentic Italian cannoli at home is easier than you might think. By following these simple steps, you can enjoy this classic Sicilian dessert anytime. The combination of crispy shells and sweet ricotta filling will transport you straight to Italy with every bite. So roll up your sleeves, gather your ingredients, and start creating these delicious pastries today. Buon appetito!
