Authentic Italian Cannoli Recipe
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462 reviews
Good
Authentic Italian Cannoli Recipe
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The Authentic Italian Cannoli Recipe includes a dough made from flour, cocoa powder, confectioners sugar, lard, eggs, and a mixture of white wine vinegar and Marsala wine. After resting, the dough is shaped and fried in lard, and filled with a sweetened ricotta cheese mixture combined with dark chocolate drops. The cannoli are garnished with candied cherries and powdered sugar.
Description
This recipe begins by draining ricotta cheese to prepare the creamy filling. The dough combines dry ingredients like flour, cocoa powder, cinnamon, instant coffee, and confectioners sugar with wet ingredients including lard, an egg, and a vinegar and Marsala wine mixture. The dough is kneaded until smooth and elastic, rested to relax, and then rolled out to form the cannoli shells ("scorcie").
The shells are fried in lard until crispy and golden. The filling is made by sweetening the drained ricotta cheese and folding in dark chocolate drops for texture. The assembled cannoli are garnished with powdered sugar and candied cherries to add sweetness and visual appeal.
This traditional preparation uses specific flavor elements like cinnamon, coffee, and Marsala wine to create a distinctive taste. The dough’s texture balances softness and firmness, suitable for deep frying. The finished cannoli offer a contrast of crisp shell and creamy, sweet filling.
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Ingredients
- 2 cups flour
- 1 tablespoon cocoa powder bitter
- 4 tablespoon confectioners sugar
- 4 tablespoon lard optional
- 1 pinch salt
- 1 teaspoon cinnamon powder
- 1 teaspoon instant coffee
- 1 egg
- 1 oz white wine vinegar
- 1 oz marsala wine
FOR THE CANNOLI FILLING
- 3 cups ricotta cheese
- 1/2 /2 cup dark chocolate drops
- 1.5 .5 cups sugar
FOR GARNISH
- 24 candied cherries
- powdered sugar as required
FOR THE EGG WASH
- 1 egg white
FOR FRYING
- 1 l lard
Instructions
- Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
- Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.
- Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
- Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
- Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.
- Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
- After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
- Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
- Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
- Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.
- Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
- Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.
- Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
- Top it with a generous sprinkling of powdered sugar and serve.
Notes
- Drain ricotta cheese thoroughly before filling to avoid a watery filling.
- The dough should be elastic yet firm; adjust the Marsala and vinegar mixture as needed based on flour absorption.
- Fry cannoli shells in lard for traditional flavor and texture; ensure oil is at correct temperature to avoid soggy shells.
- Garnish cannoli with powdered sugar and candied cherries before serving for classic presentation.
Nutrition Information
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Calories
198kcal
(10%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
22mg
(7%)
Sodium
41mg
(2%)
Potassium
176mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
2345IU
(47%)
Vitamin C
15.4mg
(17%)
Calcium
174mg
(17%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 41mg | 2% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 2345IU | 47% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 174mg | 17% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.3
462 reviews
Good
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