Cannoli!! This recipe makes a crisp and flaky cannoli shell enclosing a lusciously creamy, sweet ricotta filling which is dotted with decadent dark chocolate chips. In other words, pure dessert bliss! These homemade Italian pastries may require a little more effort than some other desserts but they are well worth it!
These cannoli taste just like the best ones I’ve gotten at Italian bakeries! They have the perfect combination of flavors and textures.
The cannoli shells are perfectly tender and flaky, like a flake away in your mouth kind of texture.
The ricotta cannoli filling is rich and deliciously sweetened, and those little flecks of mini dark chocolate chips swirled throughout just amp up that already immensely satisfying flavor.
But if you still want to boost flavor you can add extra cinnamon, orange zest, maraschino cherries, or vanilla to the filling. And optionally finish by dipping ends in crunchy pistachios.
Don’t be scared away by the number of steps in this recipe, the first time will likely go slow but once you get the hang of it these cannoli will become a breeze to prepare. And they may even become a new holiday or party tradition!
Cannoli
A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.
Prep: 40min
Total: 105min
Yield: 28
Serving Size: 1 serving
Nutrition Facts: calories 182 kcal, Carbohydrate 18 g, Protein 5 g, Fat 10 g, Saturated Fat 7 g, Cholesterol 28 mg, Sodium 55 mg, Fiber 1 g, Sugar 10 g, servingSize 1 serving
Ingredients:
- 1 3/4 cups (250g) unbleached all-purpose flour ((scoop and level to measure))
- 1 1/2 Tbsp (18g) granulated sugar
- 1/4 tsp salt
- 3 Tbsp (43g) unsalted butter, (diced into small pieces)
- 1/3 cup marsala wine*, (then more as needed)
- 1 large egg
- 1 egg white
- Vegetable oil or shortening, (for frying (about 8 cups))
- 32 oz. whole milk ricotta, (strained**)
- 1 1/2 cups (180g) powdered sugar***
- 3/4 cup (126g) mini chocolate chips
- 1/4 tsp ground cinnamon****
- Chopped unsalted pistachios, (optional)
Instruction:
- Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).
- In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.
Cannoli Recipe
FAQ
What is the cannoli filling made of?
What is the difference between Italian cannoli and Sicilian cannoli?
Is mascarpone or ricotta better for cannoli?
How are Italian cannolis made?
