Italian Cannoli Recipe
A cannoli recipe is a tube-shaped Italian dessert that consists of fried pastry dough stuffed with a sweet, creamy cheese filling.
the origin of italian cannoli recipe:
Cannoli is a traditional Italian pastry that hails from Sicily, with origins tracing back to the Arab-Norman rule during the 9th to 11th centuries. The Arabs introduced the use of ricotta cheese to the island, which became a staple ingredient in Sicilian cuisine. The first mention of cannoli as a dessert appeared in 1890 in a Sicilian cookbook. Originally, cannoli were made to celebrate Carnevale, a festive season occurring before Lent, with the name “cannon” referring to the tube-like shape of the pastry shells. Traditionally, the shells were made with lard, though modern recipes often use butter. Over time, cannoli spread beyond Sicily, becoming a beloved dessert throughout Italy and the Italian diaspora worldwide. Today, they are often filled with sweetened ricotta mixed with ingredients like chocolate chips, candied fruit, or pistachios, and are a staple in Italian-American celebrations and restaurants.
what are the ingredients for italian cannoli recipe?
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2 cups flour
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1 tablespoon sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1 egg
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1/3 cup orange juice
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1 teaspoon vanilla
how to make Italian cannoli recipe:
Prepare the Dough for Italian cannoli recipe:
Sift flour, sugar, salt, and cinnamon together in a medium bowl. Cut in butter and mix with your hands until crumbly.
Make a well in the center and add orange juice, egg, and vanilla.
Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Tip: Use a food processor to blend the dry ingredients for a finer consistency.
Rest the Dough:
Wrap the dough in plastic and let it rest for at least 1 hour at room temperature or in the fridge.
Prepare the Filling for Italian cannoli recipe:
In a bowl, combine 2 cups of well-drained ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon.
Mix in Add-ins:
Fold in 1/2 cup of mini chocolate chips or chopped pistachios to the filling.
Chill the filling in the refrigerator for at least 30 minutes to firm it up.
Roll Out the Dough:
Place about a quarter to a half of the dough on a lightly floured work surface (leave remaining dough in the fridge until ready to use).
Roll dough with a rolling pin until thin (about 1/4-inch thick or less).
Using a floured 4-inch round cookie or biscuit cutter, cut out dough into circles. Repeat rolling and cutting with the remaining dough.
Form Cannoli Shells:
Wrap one dough round around a metal cannoli tube one at a time. Seal the overlapping dough edge with remaining beaten egg and press dough together gently to seal.
Fry the Shells:
Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).
Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs, and place them on a cooling rack set over paper towels.
Cool and Fill:
Cool just enough that you can handle the tubes, then carefully twist the tube to remove the shell.
Stuff the cannoli shells with your favorite cream filling.
Garnish and Serve:
Dust the filled Italian cannoli with powdered sugar and, if desired, dip the ends in chopped nuts or sprinkles.
Tips for Italian cannoli recipe:
- To make the perfect Italian cannoli recipe, start by ensuring your ricotta cheese is well-drained to prevent a watery filling; you can place it in a cheesecloth overnight.
- When frying the shells, maintain the oil temperature around 375°F (190°C) and fry in small batches to prevent overcrowding, ensuring that the shells become crisp without absorbing too much oil.
- For filling, pipe the ricotta mixture just before serving to keep the shells crispy; also, add sifted powdered sugar to the filling to achieve the desired sweetness and creaminess.
- To decorate, you can dip the ends in chopped pistachios, mini chocolate chips, or drizzle with melted chocolate for an elegant finish.
- Lastly, store filled cannoli in the refrigerator for no longer than 4 hours to retain their texture; otherwise, fill the shells right before serving.
- Enjoy your delicious homemade Italain cannoli recipe!
frequently asked questions
Here are some frequently asked questions about making Italian cannoli, along with detailed answers:
How do I properly roll out the dough for italian cannoli recipe?
After mixing your dough until smooth, wrap it in plastic wrap and let it rest for about 30 minutes. Roll the dough out on a floured surface until it’s very thin. Using a round cutter, cut out circles and carefully wrap them around metal cannoli tubes, sealing the edges with a bit of egg wash (a beaten egg).
How do I fry cannoli shells without them becoming greasy?
Make sure your oil is heated to around 190°C before frying, which ensures a quick fry and reduces greasiness. Fry the shells in small batches until golden brown, flipping them as needed. Allow them to drain on paper towels after frying to absorb excess oil.
What is the best filling for Italian cannoli recipe?
The classic filling is a ricotta cheese mixture, often sweetened with powdered sugar and flavored with vanilla or citrus zest. Some recipes mix in mascarpone cheese for creaminess or include mini chocolate chips or chopped pistachios for texture.
How do I prevent the filling from becoming soggy?
To keep the shells crisp, fill them only just before serving. You can also strain the ricotta to remove excess moisture, or add a bit of confectioners’ sugar to help absorb moisture.
How long do cannoli last?
Cannoli are best enjoyed fresh. When filled, they can be stored in the fridge for about 2-3 hours; however, the shells may become soft. Unfilled shells can be stored in an airtight container at room temperature for up to a week.
Can I make Italian cannoli recipe (shells) in advance?
Yes! You can prepare and fry the shells a day ahead. Once cool, store them in an airtight container at room temperature. Just fill them before serving to maintain their crispness.
Italian Cannoli Recipe
Course: PastriesCuisine: ItalianDifficulty: Difficult12
servings1
hour2
minutes300
kcal2
hours3
hours2
minutesIngredients
2 cups flour
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1/3 cup orange juice
1 teaspoon vanilla
Directions
- Make shells:
- Sift flour, sugar, salt, and cinnamon together in a medium bowl. Cut in butter and mix with your hands until crumbly.
- Make a well in the center and add orange juice, egg, and vanilla.
- Rest the Dough:
- Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
- Prepare the Filling:
- In a bowl, combine 2 cups of well-drained ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of cinnamon.
- Mix in Add-ins:
- Fold in 1/2 cup of mini chocolate chips or chopped pistachios to the filling.
- Chill the filling in the refrigerator for at least 30 minutes to firm it up.
- Place about a quarter to a half of the dough on a lightly floured work surface (leave remaining dough in the fridge until ready to use).
- Roll dough with a rolling pin until thin (about 1/4-inch thick or less).
- Using a floured 4-inch round cookie or biscuit cutter, cut out dough into circles. Repeat rolling and cutting with the remaining dough.
- Form Cannoli Shells:
- Wrap one dough round around a metal cannoli tube one at a time. Seal the overlapping dough edge with remaining beaten egg and press dough together gently to seal.
- Fry the Shells:
- Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).
- Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs, and place them on a cooling rack set over paper towels.
- Cool and Fill:
- Cool just enough that you can handle the tubes, then carefully twist the tube to remove the shell.
- Stuff the cannoli shells with the cheese filling or any of your favorite cream filling.
- Dust the filled Italian cannoli with powdered sugar and, if desired, dip the ends in chopped nuts or sprinkles.
