When you think of Italian desserts, one of the first treats that comes to mind is the delightful cannoli. These authentic Italian cannoli offer a unique blend of crispy pastry and rich, creamy filling that transports you straight to the heart of Sicily with every bite. The combination of sweet ricotta, mini chocolate chips, and a hint of candied orange peel creates a flavor explosion, while the golden shells provide the perfect crunch. This recipe is beloved not only for its intense flavors but also for its ease of preparation, making it accessible for both rookie cooks and seasoned chefs alike.
The beauty of authentic cannoli lies in their versatility; you can serve them for a special occasion or enjoy them as a simple dessert on a cozy evening. Plus, with a prep time of just about thirty minutes plus cooking time, you’ll find this treat instantly rewarding. Prepare to impress your family and friends with these delightful pastries that boast an irresistible balance between sweet and savory.
Why You’ll Love This Authentic Italian Cannoli
There’s much to admire about this classic dessert! Here are a few reasons why you’ll fall in love with this recipe:
- Crispy Shells: The contrast between the crunchy exterior and smooth filling makes for a perfect textural balance.
- Rich Filling: The sweet, luscious ricotta filling enriched with chocolate and citrus elevates each bite.
- Easy to Make: With accessible ingredients and straightforward steps, you’ll find this pastry easy to whip up at home.
- Customizable: Adjust the filling and garnishes to cater to your taste and preferences.
- Impressive Presentation: These beautiful pastries are sure to wow guests at any gathering!
Preparation Phase & Tools to Use
Before diving into this recipe, it’s essential to prepare your kitchen for success. Start by clearing your workspace and gathering all the necessary ingredients and tools. You’ll need a large mixing bowl for combining dry ingredients, a rolling pin for rolling out the dough, and a sharp cutter for slicing dough into circles. If you don’t have cannoli tubes, you can improvise with metal or wooden dowels wrapped in aluminum foil.
For frying, an appropriate pot or deep pan is crucial, filled with vegetable oil heated to 350°F (175°C). To test the oil, drop a small piece of dough into it — when it bubbles and rises, you’ll know it’s ready. Have a slotted spoon or spider tool on hand for safe removal of the cannoli shells from the hot oil. Lastly, prepare a cooling rack lined with paper towels to drain excess oil after frying.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, chilled and diced
- 1/2 cup Marsala wine
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup chopped pistachios (for garnish)
Instructions
Step 1: Prepare the Dough
Start by mixing the dry ingredients in a large bowl: combine the flour, sugar, salt, and cinnamon. Incorporate the cold, diced butter into the mixture using your fingers or a pastry cutter until it resembles coarse crumbs. This step is crucial as it adds a rich flavor to your dough. Slowly stir in the Marsala wine until a dough forms. Knead the mixture gently on a floured surface until it becomes smooth. Once done, wrap it in plastic wrap and let it rest for 30 minutes at room temperature. This resting period allows the gluten to relax, ensuring that your dough will be easy to roll out.
Step 2: Shape the Cannoli Shells
After resting, roll out your dough on a floured surface until it’s about 1/8 inch thick. Using a sharp round cutter, cut circles about 4 inches in diameter from the rolled dough. Take the cannoli tubes and carefully wrap each dough circle around the tube, overlapping the edges slightly. Seal with the beaten egg to ensure they stay closed during frying. Place these assembled tubes on a plate as you work through the rest of the dough.
Step 3: Fry the Cannoli
Heat a pot of vegetable oil to 350°F (175°C). Once the oil is hot, carefully drop the cannoli shells into the oil, a few at a time. Fry them until they are golden and crisp, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes. Once done, use a slotted spoon to remove them from the oil and place them on a cooling rack lined with paper towels. Allow them to cool slightly, then gently remove the tubes from the shells. This should be done while they are still warm but not too hot to handle.
Step 4: Prepare the Filling
While your shells are cooling, it’s time to prepare the filling. In another bowl, beat the ricotta cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the mini chocolate chips and finely chopped candied orange peel. This mixture should be placed in the refrigerator for at least 30 minutes to set and chill — this adds to the overall creaminess and flavor depth of your filling.
Step 5: Assemble and Serve
Once the shells have cooled completely and the filling is chilled, it’s time for assembly. Use a piping bag or a zip-top bag with one corner cut off to pipe the ricotta filling into each shell. Make sure to fill them generously but don’t overdo it, as you want your cannoli to hold shape without spilling. For a beautiful presentation, dip the ends of the filled cannoli into chopped pistachios or extra chocolate chips. Dust with powdered sugar before serving for that classic touch. These cannoli are best served fresh!
Variations
- Protein: Add crumbled crispy bacon or pancetta to the filling for a sweet and savory twist!
- Vegetables: For a surprising crunch, experiment with finely diced peppers or zucchini in the filling.
- Spices: Incorporate hints of nutmeg or orange zest to your ricotta for an extra flavor dimension.
Cooking Notes
- Ensure that your ricotta cheese is well-drained; excess moisture can lead to a runny filling.
- The dough can be prepared in advance; just wrap it tightly and store it in the refrigerator for up to three days.
Serving Suggestions
- Pair cannoli with a rich espresso or a refreshing Italian dessert wine for a classic Italian experience.
- Serve with summer berries for a colorful, fresh contrast and added flavor enhancement.
Tips
- For extra crispy shells, consider double-frying them. After the first fry, let them cool, and fry them again shortly before serving.
- Be gentle when removing the tubes from the shells, as they can break easily if not handled with care.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: Approximately 250 per cannoli
- Protein: 6g
- Sodium: 100mg
FAQs
How do I store leftover cannoli?
Leftover cannoli are best stored in an airtight container in the refrigerator, but be aware that the shells can become soggy over time. For the best experience, try to eat them within a day or two of making.
Can I make the filling ahead of time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just make sure to fill the shells right before serving to keep them crispy.
What can I use instead of Marsala wine?
If you don’t have Marsala wine, you can substitute it with white wine, vinegar, or even a combination of grape juice mixed with a touch of vinegar.
Can I freeze cannoli?
While you can freeze the shells, it’s not advisable to freeze the filled cannoli as the cream may not defrost well. Fill the shells just before serving.
Conclusion
In conclusion, these authentic Italian cannoli are an indulgent treat that showcase iconic Italian flavors and textures, making them a perfect dessert for any occasion. With their crispy shells and luscious filling, they promise to delight everyone at the table. Whether you enjoy them on a special day or make them as a spontaneous kitchen project, these cannoli are sure to elevate your dessert experience. Don’t hesitate to experiment with variations that suit your taste, and remember to share your creations with friends and family, inviting them to relish in this classic dessert’s Italian charm!
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Authentic Italian Cannoli
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
These authentic Italian cannoli offer a unique blend of crispy pastry and rich, creamy filling that transports you straight to the heart of Sicily with every bite.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 tablespoons unsalted butter, chilled and diced
- 1/2 cup Marsala wine
- 1 egg, beaten (for sealing)
- Vegetable oil (for frying)
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup candied orange peel, finely chopped
- 1/4 cup chopped pistachios (for garnish)
Instructions
- Start by mixing the dry ingredients in a large bowl: combine the flour, sugar, salt, and cinnamon. Incorporate the cold, diced butter into the mixture using your fingers or a pastry cutter until it resembles coarse crumbs. This step is crucial as it adds a rich flavor to your dough. Slowly stir in the Marsala wine until a dough forms. Knead the mixture gently on a floured surface until it becomes smooth. Once done, wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
- After resting, roll out your dough on a floured surface until it’s about 1/8 inch thick. Using a sharp round cutter, cut circles about 4 inches in diameter from the rolled dough. Take the cannoli tubes and carefully wrap each dough circle around the tube, overlapping the edges slightly. Seal with the beaten egg to ensure they stay closed during frying.
- Heat a pot of vegetable oil to 350°F (175°C). Once the oil is hot, carefully drop the cannoli shells into the oil, a few at a time. Fry them until they are golden and crisp, turning occasionally to ensure even cooking. This usually takes about 2-3 minutes. Once done, use a slotted spoon to remove them from the oil and place them on a cooling rack lined with paper towels.
- While your shells are cooling, it’s time to prepare the filling. In another bowl, beat the ricotta cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. Gently fold in the mini chocolate chips and finely chopped candied orange peel.
- Once the shells have cooled completely and the filling is chilled, it’s time for assembly. Use a piping bag or a zip-top bag with one corner cut off to pipe the ricotta filling into each shell. Make sure to fill them generously but don’t overdo it, as you want your cannoli to hold shape without spilling.
Notes
Ensure that your ricotta cheese is well-drained; excess moisture can lead to a runny filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 100 mg
- Protein: 6 g