ItalyCannoli
Cannoli is a traditional Sicilian dessert that has become popular throughout Italy and beyond — crispy dough tubes filled with sweet ricotta cheese cream.
What you'll need
Ingredients
- 250 g
- 30 g
- pinch
- 30 gSee recipes with butter
butter
i - 1
- 60 mlSee recipes with dry white wine
dry white wine
i - 1 tablespoonSee recipes with white wine vinegar
white wine vinegar
i - 500 gSee recipes with ricotta
ricotta
i - 150 gSee recipes with powdered sugar
powdered sugar
i - 1 teaspoonSee recipes with vanilla extract
vanilla extract
i - 50 gSee recipes with finely chopped bitter chocolate
finely chopped bitter chocolate
i - See recipes with zest of 1 orange
zest of 1 orange
i - See recipes with vegetable oil for frying
vegetable oil for frying
i - See recipes with chopped pistachios and powdered sugar for decorating
chopped pistachios and powdered sugar for decorating
i
How to make it
Instructions
- 1
Mix flour, sugar and salt in a bowl. Add diced cold butter and knead until crumbs form. Add the egg, wine, and vinegar. Knead until smooth. Wrap in clingfilm and chill for 1 hour.
- 2
Roll out the dough thinly (about 2 mm). Cut out circles with a diameter of 10-12 cm. Wrap each circle around a metal cannoli tube.
- 3
Heat oil to 180°C. Fry the tubes until golden (1-2 minutes). Carefully remove from the metal moulds and cool.
- 4
Mix together the ricotta, powdered sugar and vanilla. Add chocolate and orange zest.
- 5
Fill cooled tubes with cream from a pastry bag. Dip the ends in chopped pistachios. Sprinkle with powdered sugar before serving.
Frequently Asked Questions
Why aren't my cannoli shells crispy?
They weren't fried long enough or the oil wasn't hot enough (should be 160–170°C). The dough also needs to be rolled very thin — 1–2 mm. Test with a small piece: it should sizzle immediately and float to the surface.
How do I get a smooth, creamy filling?
Drain the ricotta through cheesecloth overnight in the refrigerator to remove excess whey. Beat with powdered sugar (not granulated) for a smooth texture. Fold in mini chocolate chips or pistachios last.
When should I fill the cannoli shells?
Strictly just before serving — maximum 5–10 minutes before. If filled too early, the moisture from the filling softens the shell and destroys the crunch.
Can I make cannoli without metal molds?
Yes — roll thick aluminum foil tightly into cylinders about 2 cm in diameter. Wooden dowels also work. The mold just holds the shape while frying; what's inside doesn't matter.
How do I store the shells and filling separately?
Empty shells keep in an airtight container at room temperature for up to 5 days. The ricotta filling keeps refrigerated for up to 2 days. Fill only what you need, just before serving.
USA
France
Ukraine
Join the conversation
Comments
Loading comments…