Homemade Cannoli Recipe
User Reviews
5
Homemade Cannoli Recipe
Description
The Homemade Cannoli Recipe combines a delicate pastry shell and a smooth ricotta-based filling. The pastry dough is carefully kneaded and rested before being rolled out thin and cut into rounds, then fried to create crispy, golden shells with fried air pockets inside. The filling is prepared by draining ricotta overnight, then whipping it smoothly with sugar before folding in chocolate chips, providing a creamy, subtly sweet interior.
These cannoli are assembled by piping the filling into the crisp shells just before serving to maintain shell crunchiness. The inclusion of marsala wine and a small amount of white vinegar in the dough dough tenderizes and flavors the shell, complementing the sweet, chocolate chip-spiked ricotta filling characteristic of Sicilian tradition. The chocolate chips add bursts of texture and flavor to the creamy filling.
For best results, cannoli should be served soon after filling to preserve the shell’s crisp texture, though they can be made ahead and stored refrigerated or frozen. Leftover filling can double as a sweet dip for crackers. Avoid overhanging dough edges on cannoli forms to prevent frying issues. The filling’s preparation is similar to whipping pasta dough, emphasizing kneading technique for the shells.
Ingredients
For the Filling:
- 800 g ricotta cheese sheep’s milk or 3 cups
- 300 g sugar or 1 ½ cups
- 250 g semi-sweet chocolate chips mini or ½ cup
For the Shells:
- 250 g 00 flour or 1 ½ cups
- 20 g sugar or 1 ½ tablespoon
- 3 g salt 3 or 1/2 teaspoon
- 2 g cocoa powder or 1 teaspoon
- 25 g lard or 1 tablespoon
- 45 g egg whisked + 1 more separate, or 1 egg
- 50 g marsala wine or ¼ cup
- 8 g white wine vinegar or 1 teaspoon
Instructions
- Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
- Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
- Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
- Shells: Sift together the flour, sugar, salt, and cocoa powder into a large bowl.
- Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2 minutes.
- Transfer to a clean surface dusted with flour and knead the dough for 10-15 minutes.
- Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
- Remove the dough and place on a clean surface dusted with flour and roll it out until it is about a ¼” to 1/3” thick.
- Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of the dough as possible, which will make about 20-25.
- Roll each round out until they are about 5” to 6” in diameter, be sure to dust with flour wherhe needed to avoid any sticking.
- Whisk 1 egg together in a bowl and set aside.
- Wrap each rolled out dough round around a metal cannoli cylinder and rub a little whisked egg onto the end of the cannoli dough and wrap the other end over top and gently press to secure. Repeat until all of the cannoli shells are prepped.
- Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on paper towels or a rack on a sheet tray.
- Once they are cool, remove the shells from the metal cannoli cylinders.
- To Stuff: Take the filling out of the refrigerator and add it to a piping back with no tip.
- Once the filling is in there use scissors to cut off the end of the piping bag, which is about a ½” up from the tip of the bag.
- Generously stuff each cannoli shell using the filling in the piping bag. You will have to pipe in one side then turn it to pipe in the other side.
- Generously sprinkle on powdered sugar and serve!
Notes
- Drain ricotta in refrigerator for at least 2 hours or overnight to remove excess moisture before mixing filling.
- Roll dough to about 1/4 to 1/3 inch thick and cut rounds with a 1 1/2 inch cutter for uniform shells.
- Do not allow dough to hang over cannoli molds’ edges to prevent frying problems and ease shell removal.
- Cannoli are best eaten within a few hours of filling to maintain crisp shells but can be refrigerated for up to 3 days or frozen for 2 months.
- Leftover filling is suitable as a sweet dip for graham crackers or similar snacks.
- Sicilian style typically uses sheep's milk ricotta and includes chocolate chips; Northern Italy often prefers whole milk ricotta without chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 77mg | 3% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 157IU | 3% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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