How to Make the Perfect Cannoli
Italian · Hard · 80 min · 12 servings
Cannoli are iconic Sicilian pastries consisting of crispy fried pastry tubes filled with a sweetened ricotta cream that is studded with chocolate chips and often garnished with candied orange peel or pistachios. They are a symbol of Sicilian hospitality and are best enjoyed the moment they are filled.
Why this recipe works
This Cannoli recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 380 calories with 9g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 250 g all-purpose flour
- 30 g caster sugar plus extra for rolling
- 50 ml dry Marsala wine or white wine vinegar
- 500 g full-fat sheep milk ricotta, well drained overnight
- 150 g icing sugar, sifted
- 80 g good-quality dark chocolate chips and chopped pistachios for garnish
Step by step instructions
Step 1: Make and Rest the Pastry Dough
Combine the flour, caster sugar, a pinch of salt, 2 tablespoons of softened lard or butter, and the Marsala wine in a bowl. Mix and knead for 8 minutes until a firm, smooth dough forms. The dough should not be sticky. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes. This resting period is essential because it relaxes the gluten and makes the dough much easier to roll thinly.
Step 2: Roll and Fry the Shells
Roll the rested dough to 2mm thickness on a lightly floured surface. Cut into circles approximately 10 centimeters in diameter. Wrap each circle around a metal cannoli tube, sealing the edge with a dab of beaten egg white. Fry in vegetable oil heated to 180 degrees Celsius for 2 to 3 minutes until deeply golden and blistered. Drain on paper towels and cool completely before sliding off the tubes.
Step 3: Prepare the Ricotta Filling
Ensure the ricotta has been draining in a sieve lined with cheesecloth in the refrigerator overnight to remove excess liquid. Beat the drained ricotta vigorously with a wooden spoon until completely smooth and creamy. Sift in the icing sugar and fold gently to combine. Stir in two-thirds of the chocolate chips. Refrigerate the filling until ready to use.
Step 4: Fill and Serve Immediately
Transfer the ricotta filling to a piping bag fitted with a large star or round nozzle. Pipe the cream into each cannoli shell from both ends, meeting in the middle, so it is filled all the way through without air pockets. Press a few chocolate chips and a pinch of chopped pistachios into each exposed end. Dust with icing sugar and serve within 30 minutes of filling so the shells stay crispy.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sheep milk ricotta → full-fat cow milk ricotta that has been strained for 24 hours as a more widely available alternative
- Marsala wine → orange juice combined with a splash of white wine vinegar for an alcohol-free version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Filling the cannoli shells too far in advance, which causes the moisture from the ricotta to make the shells soft and soggy
- Using ricotta that has not been properly drained, resulting in a runny filling that does not hold its shape when piped
Nutrition facts
Per serving: 380 calories, 9g protein, 42g carbs, 19g fat, 1g fiber.
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