How to Make a Classic Italian Cannoli with Crispy Shells

How to Make a Classic Italian Cannoli with Crispy Shells

Cannoli are one of the most famous Italian pastries, known for their crispy, golden-brown shells and creamy, sweet ricotta filling. Originating from Sicily, these tube-shaped desserts are a staple in Italian bakeries and are often enjoyed during holidays and special occasions. In this guide, you’ll learn how to make classic Italian cannoli from scratch, including tips for achieving the perfect crispy shells and a delicious, traditional filling.

Ingredients

For the Cannoli Shells:

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• ¼ tsp salt
• 1 tsp cocoa powder (optional, for color)
• 2 tbsp unsalted butter, cold and cut into small pieces
• ½ cup (120ml) Marsala wine (or white wine)
• 1 egg white (for sealing the edges)
• 1-quart vegetable or canola oil (for frying)
• Powdered sugar (for dusting)

For the Ricotta Filling:

• 2 cups (500g) whole milk ricotta cheese (well-drained)
• ¾ cup (100g) powdered sugar (adjust to taste)
• ½ tsp vanilla extract
• ¼ tsp cinnamon (optional)
• ¼ cup mini chocolate chips or candied fruit (optional)

Step 1: Prepare the Cannoli Dough

1. In a large mixing bowl, combine the flour, sugar, salt, and cocoa powder.
2. Add the cold butter pieces and mix until the dough forms small crumbs.
3. Gradually pour in the Marsala wine, stirring until the dough starts to come together.
4. Knead the dough on a floured surface for about 5 minutes until smooth.
5. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.

Step 2: Drain the Ricotta for a Creamy Filling

1. Place the ricotta cheese in a fine mesh strainer or cheesecloth over a bowl.
2. Allow it to drain for several hours (preferably overnight) in the refrigerator to remove excess moisture.
3. Once drained, mix the ricotta with powdered sugar, vanilla extract, and cinnamon (if using).
4. Gently fold in mini chocolate chips or candied fruit for added texture and flavor.
5. Refrigerate the filling until ready to use.

Step 3: Roll and Cut the Dough

1. Lightly flour a clean surface and roll out the rested dough until it is about 1/8-inch thick.
2. Use a round cutter (about 4 inches in diameter) to cut circles from the dough.
3. Wrap each circle around a cannoli tube, sealing the edge with a bit of egg white.
4. Press gently to ensure the dough is securely wrapped around the tube.

Step 4: Fry the Cannoli Shells

1. Heat oil in a deep pan or fryer to 375°F (190°C).
2. Carefully lower the dough-wrapped tubes into the hot oil and fry for about 2 minutes, or until golden brown and crispy.
3. Remove with tongs and place on a paper towel-lined plate to drain excess oil.
4. Once slightly cooled, carefully slide the shells off the tubes. Let them cool completely before filling.

Step 5: Fill the Cannoli and Serve

1. Transfer the ricotta filling into a piping bag with a large round tip.
2. Pipe the filling into both ends of each cooled cannoli shell.
3. Dust with powdered sugar and garnish with extra chocolate chips or chopped pistachios, if desired.

Tips for the Best Cannoli:

• For extra crispy shells, make sure the dough is rolled out thinly and fried at the right temperature.
• If the shells become soft, store them in an airtight container and crisp them up in t