Authentic Italian Cannoli Recipe
There’s just something utterly magical about the crunch of a golden pastry shell giving way to a smooth, sweet ricotta filling dusted with a snow of powdered sugar — that’s the magic of an Authentic Italian Cannoli Recipe. Whether you grew up with these treats at every celebration or you’re tasting them for the first time, making cannoli at home is a delicious adventure you’ll never forget. With this recipe, you’ll discover every little trick to achieving that perfectly crisp shell and the creamiest, most luscious ricotta center. Let’s roll up our sleeves and dive in together!
Ingredients You’ll Need
What makes this Authentic Italian Cannoli Recipe truly special is the balance of simple, pure ingredients — each one playing a special role in developing those iconic textures and flavors. Make sure to use high-quality ricotta and real Marsala wine for a genuine taste of Sicily!
- All-purpose flour: Gives the shells their structure and delicate crunch.
- Granulated sugar: Sweetens the dough just the right amount without overpowering it.
- Ground cinnamon: Hints of warm spice add depth to the pastry shells.
- Salt: Enhances all the other flavors (don’t skip this tiny powerhouse!).
- Unsalted butter, cubed: Adds richness and makes your dough wonderfully tender.
- Large egg: Holds everything together and gives the shell its subtle golden color.
- Sweet Marsala wine (or dry white wine): Key for authentic flavor and a shatteringly crisp shell.
- White vinegar: A splash makes the dough extra light and airy when fried.
- Egg white (for sealing): Helps your shells hold together in the hot oil.
- Vegetable oil, for frying: Use a neutral oil so the flavors of your cannoli shine through.
- Whole milk ricotta cheese, well drained: Be sure it’s well-drained for a firm, creamy filling that won’t go soggy.
- Powdered sugar: Dissolves beautifully for a silky, smooth filling and looks pretty as a dusting on top.
- Vanilla extract: Rounds out the flavors with sweet aroma.
- Ground cinnamon (optional): Warm and fragrant, it takes your filling to the next level if you love spice.
- Mini chocolate chips or chopped pistachios (optional): Add a fantastic crunch and beautiful color at each end.
- Powdered sugar for dusting: Because every cannoli deserves a little snowfall of sweetness.
- Extra chocolate chips or crushed pistachios for ends (optional): The finishing touch for that bakery look and an extra pop of flavor.
How to Make Authentic Italian Cannoli Recipe
Step 1: Prepare the Dough
Start by whisking together the flour, sugar, cinnamon, and salt in a big bowl. This ensures your dry ingredients are evenly combined, which is so important for a consistent texture. Next, use your fingertips or a pastry cutter to rub the cubed butter into the flour — you’re looking for a texture that’s a bit like coarse breadcrumbs. Stir in the egg, Marsala wine, and vinegar until it forms a shaggy dough. Knead it gently on a floured surface for 3–4 minutes; this helps the gluten relax for a tender, pliable shell. Wrap in plastic and let it rest for at least 30 minutes. This resting time is non-negotiable if you want that signature shatter when you bite in!
Step 2: Make the Filling
While your dough is resting, it’s time to whip up that dreamy filling. Combine your very well-drained ricotta (trust me, the more moisture you remove, the better!) with powdered sugar, vanilla, and cinnamon if you love a hint of spice. Stir it all together until glossy and smooth, then refrigerate until you’re ready to fill the shells. Chilling the filling helps it firm up, so every bite is creamy but not runny.
Step 3: Shape and Fry the Shells
Once the dough is rested, roll it out as thin as you can — about 1/8 inch, or even thinner if you’re brave! Use a 4-inch cookie cutter to make circles. Gently wrap each circle around a metal cannoli tube, sealing the edge with egg white so the shell stays closed in the fryer. Heat oil to 350°F and fry two or three shells at a time, turning for even browning. They’ll crisp up in just a minute or two, so don’t look away! Drain on paper towels and let them cool completely before removing the metal tubes.
Step 4: Fill and Garnish
When the shells are cool, it’s time for the best part! Spoon or pipe your chilled filling into each shell, filling from both ends so every bite is creamy. If you feel fancy, dip each end in mini chocolate chips or crushed pistachios — not only does this look gorgeous, but it adds a fantastic crunch. Lastly, dust generously with powdered sugar and serve immediately to enjoy that perfect contrast between super crisp shell and velvety filling.
How to Serve Authentic Italian Cannoli Recipe
Garnishes
For that picture-perfect touch, dust your cannoli with a cloud of powdered sugar right before serving. If you want to take your Authentic Italian Cannoli Recipe up a notch, roll the ends in mini chocolate chips, chopped pistachios, or even candied orange peel. These extra touches make every bite a little celebration!
Side Dishes
Classic cannoli are so satisfying on their own, but they also shine alongside a platter of fresh fruit, a hot espresso, or perhaps a splash of chilled dessert wine. If you’re hosting a party, a plate of cannoli with berries or citrus segments makes a festive (and refreshingly light) pairing.
Creative Ways to Present
Think outside the (pastry) box! I love arranging cannoli upright in a tall glass or bouquet-style on a tray for a wow-worthy display. For a party, you could even set up a DIY cannoli bar and let everyone fill and decorate their own — a sure-fire hit at any gathering.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare, but it does happen!), store filled cannoli in the refrigerator, uncovered, for up to one day. The shells will start to soften slightly, but they’ll still be delightfully tasty. For ultimate crunch, only fill as many as you’ll eat right away and keep the rest of the shells separate.
Freezing
You can freeze unfilled shells in an airtight container, layered with parchment paper, for up to a month. Simply thaw at room temperature and fill before serving. I don’t recommend freezing filled cannoli, as the ricotta filling can become icy and separate.
Reheating
If your shells lose some crispness, pop unfilled shells in a 300°F oven for 5–7 minutes. Let them cool completely before filling, and they’ll be fresh as new! Filled cannoli are best enjoyed as soon as possible for that perfect texture.
FAQs
Can I make the dough for Authentic Italian Cannoli Recipe in advance?
Absolutely! The dough can be made a day ahead and refrigerated, wrapped tightly in plastic. Just bring it back to room temperature before rolling to make shaping easier.
What’s the secret to a super crisp cannoli shell?
The key is rolling the dough ultra-thin (no shortcuts!), using Marsala wine for flavor and crunch, frying at the correct temperature, and letting the shells cool completely before filling.
How do I prevent the filling from making the shells soggy?
Drain your ricotta overnight to minimize moisture, and always fill the cannoli just before serving. This way, you’ll keep those shells fabulously crispy!
Can I use store-bought shells for this Authentic Italian Cannoli Recipe?
While homemade shells give you the best flavor and texture, you can absolutely use good-quality store-bought shells when pressed for time. Just be sure to choose ones that are fresh and crisp.
Is there a non-alcoholic substitute for Marsala wine?
Yes! You can substitute dry white grape juice or apple juice for the Marsala wine, though the flavor will be slightly different. The shells will still be light and delicious.
Final Thoughts
Making cannoli from scratch might sound a bit old-school, but once you taste a pastry shell you’ve made yourself, you’ll never go back. This Authentic Italian Cannoli Recipe brings the magic of Italy straight into your kitchen, creating memories (and cravings!) you’ll want to revisit again and again. Give it a try — you’ll be amazed at how rewarding, fun, and utterly delicious this classic dessert truly is!
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Authentic Italian Cannoli Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Indulge in the authentic flavors of Italy with this homemade cannoli recipe. Crispy, fried pastry shells filled with a creamy ricotta mixture, these cannoli are a delightful dessert for any occasion.
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, cubed
- 1 large egg
- 1/4 cup sweet Marsala wine (or dry white wine)
- 1 tablespoon white vinegar
- 1 egg white (for sealing)
- vegetable oil, for frying
For the Filling:
- 2 cups whole milk ricotta cheese, well drained
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup mini chocolate chips or chopped pistachios (optional)
- powdered sugar for dusting
- extra chocolate chips or crushed pistachios for ends (optional)
To Garnish:
Instructions
- Prepare the Dough: In a bowl, combine flour, sugar, cinnamon, and salt. Cut in butter, then add egg, Marsala wine, and vinegar. Knead, wrap, and rest dough.
- Make the Filling: Mix ricotta, powdered sugar, vanilla, and cinnamon. Refrigerate until ready to use.
- Form and Fry the Shells: Roll dough thin, cut into circles, wrap around tubes, seal, and fry until golden brown.
- Fill the Cannoli: Fill shells with ricotta mixture, garnish, and serve.
Notes
- Drain ricotta overnight for a smooth filling.
- Fill shells just before serving for best texture.
- Unfilled shells can be stored airtight for up to 1 week.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250
- Sugar: 13g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
