Prepare to embark on a culinary journey to Sicily, the birthplace of the iconic cannoli. These crispy, cylindrical shells filled with sweet, creamy ricotta are far more than just a dessert; they’re a symbol of Sicilian heritage and a testament to the island’s rich culinary tradition. Cannoli’s history stretches back centuries, with evidence suggesting variations existed as far back as the 13th century during the Arab occupation of Sicily. Early versions may have differed slightly from the cannoli we know today, but the fundamental concept of a fried pastry shell filled with a sweet mixture remained consistent.
The name cannoli itself is derived from the Sicilian word cannula, meaning little tube, a perfect description of the pastry’s distinctive shape. Interestingly, the precise origin story of cannoli is shrouded in some mystery, with several competing narratives. One popular tale links the treat to the Carnival season, where it was traditionally enjoyed as a festive delicacy. Another suggests cannoli emerged from the ingenuity of Sicilian nuns who sought a creative way to utilize readily available ingredients. Regardless of its exact origins, cannoli quickly became a beloved dessert, transcending social classes and becoming integral to Sicilian celebrations and everyday life.
Today, cannoli production is a significant part of Sicily’s economy, with countless pasticcerie (pastry shops) boasting their own unique recipes and variations. While the basic ingredients—primarily flour, sugar, wine, and ricotta cheese—remain consistent, the subtle nuances in preparation and filling create a vast spectrum of flavors and textures. Some cannoli feature chocolate chips, candied fruit, or even pistachios in their filling, showcasing the versatility of this classic dessert. The annual production of cannoli in Sicily alone likely numbers in the millions, a testament to its enduring popularity both on the island and worldwide. Beyond Sicily, cannoli has conquered global palates, becoming a beloved treat in Italian-American communities and beyond, often appearing on dessert menus in restaurants across the globe.
Making cannoli at home is a rewarding experience, allowing you to control the ingredients and create a truly personalized treat. This recipe will guide you through each step, from crafting the delicate crisp shells to assembling the luscious ricotta filling. Get ready to experience the magic of homemade cannoli – a taste of Sicily in every bite.
Ingredients and Measurements
Making perfect cannoli requires precise measurements and high-quality ingredients. The success of your cannoli hinges on the balance of flavors and textures, so don’t skimp on the details!
For the Cannoli Shells:
- 2 cups (250g) all-purpose flour: Using a good quality flour is essential for a crisp shell. Avoid using self-rising flour, as the leavening agents will affect the texture.
- 1/2 teaspoon salt: Enhances the flavor of the dough and balances the sweetness.
- 1/2 cup (113g) unsalted butter, cold and cubed: Cold butter is crucial for creating a flaky, tender dough. Using unsalted butter allows you to control the salt level in the recipe.
- 1/4 cup (60ml) Marsala wine (or dry white wine): Adds a subtle depth of flavor and helps to bind the dough. If you prefer not to use alcohol, you can substitute with an equal amount of water.
- 1 large egg yolk: Binds the dough and adds richness. Ensure the egg is at room temperature for easier incorporation.
For the Ricotta Filling:
- 2 cups (450g) whole milk ricotta cheese: Use high-quality ricotta cheese for the best flavor and texture. Drain the ricotta thoroughly in a cheesecloth-lined sieve for at least 30 minutes to remove excess moisture. This is critical for a creamy, not watery, filling.
- 3/4 cup (150g) granulated sugar: Adjust the amount based on your preference for sweetness. You can also use powdered sugar for a smoother texture, but it might slightly reduce the sweetness.
- 1 teaspoon vanilla extract: Enhances the overall flavor of the filling. Use a high-quality vanilla extract for the best results.
- 1/2 cup (60g) mini chocolate chips (optional): Adds a delightful chocolatey crunch. Feel free to use other additions like candied fruit, chopped nuts, or cocoa powder.
- 1/4 cup (30g) chopped candied orange peel (optional): Provides a lovely citrusy note to complement the sweetness. Ensure the candied orange peel is finely chopped for even distribution.
- Pinch of cinnamon (optional): A dash of cinnamon adds warmth and complexity to the filling. Start with a small amount and adjust to taste.
For Frying (if making the shells from scratch):
- Vegetable oil or canola oil: Enough for deep frying the cannoli shells. You’ll need about 2 inches of oil in a deep pot or pan. Use a high smoke point oil to prevent burning and impart unwanted flavors.
Important Note: These measurements are a guideline. You can adjust them according to your preferences and the size of your cannoli tubes. Remember to always weigh your ingredients for the most accurate results, especially the flour.
Equipment Preparation
Making perfect cannoli requires the right tools. Proper preparation of your equipment will ensure a smooth and efficient process, resulting in beautifully shaped and flawlessly fried shells. Let’s start by gathering everything you’ll need.
Cannoli Tubes: You’ll need approximately 12-15 standard-sized cannoli tubes (6-8 inches long). These are typically made of aluminum or stainless steel. Ensure your tubes are clean and completely dry before use. Any moisture can cause the dough to stick and prevent even frying.
Pastry Bag with a Large Tip: A sturdy pastry bag with a large, round tip (approximately ½ inch in diameter) is essential for piping the cannoli filling. Choose a disposable bag for easy cleanup, or a reusable one that’s easy to clean thoroughly. Avoid using tips that are too small, as this will make filling the shells tedious and could result in uneven filling.
Mixing Bowls: You will need at least three mixing bowls of varying sizes. One large bowl for the dough, one medium bowl for the ricotta filling, and a small bowl for any additional ingredients you might need, like powdered sugar for dusting. Use stainless steel or glass bowls; avoid using reactive materials like aluminum or copper for the dough, as these can affect the color and taste.
Measuring Cups and Spoons: Accurate measurements are crucial for the perfect cannoli recipe. Having a set of both measuring cups (dry and liquid) and spoons will ensure consistency. Invest in a good quality set for accurate measurements.
Rolling Pin: A sturdy rolling pin is necessary to roll out the dough to the correct thickness. Choose a rolling pin that feels comfortable in your hand and allows for even pressure distribution. Avoid using a rolling pin that is too small or too large for your work surface.
Large Frying Pan or Deep Fryer: A large, heavy-bottomed frying pan (at least 12 inches in diameter) or a deep fryer is necessary for frying the cannoli shells. If using a frying pan, ensure it’s deep enough to fully submerge the cannoli tubes. If using a deep fryer, ensure it’s the appropriate size for your needs.
Tongs or Slotted Spoon: You’ll need tongs or a slotted spoon to carefully remove the fried cannoli shells from the hot oil. Use heat-resistant tongs or a slotted spoon to avoid burns.
Cooling Rack: A wire cooling rack is essential to allow the fried cannoli shells to cool completely and crisp up before filling. Avoid stacking the cannoli shells while they are still warm, as this can make them soggy.
Paper Towels: Have plenty of paper towels on hand to absorb excess oil from the fried cannoli shells.
Optional: A pastry brush for brushing oil onto the dough before frying can be helpful for achieving extra crispness.
Before you begin, ensure all your equipment is clean and ready to use. This will streamline your cannoli-making process and minimize the risk of contamination.
Cannoli Shell Pastry Dough Preparation
Creating the perfect cannoli shell is crucial for a truly exceptional cannoli. This recipe yields enough dough for approximately 24 cannoli shells, depending on their size. We’ll start with the dry ingredients, ensuring they’re properly combined before introducing the wet ingredients. This prevents lumps and ensures a smooth, workable dough.
Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, very cold and cut into small cubes
- 1/2 cup (120ml) dry Marsala wine (or other dry white wine)
- 1 large egg yolk
Instructions:
1. Whisk dry ingredients: In a large bowl, whisk together the flour and salt. This ensures even distribution and prevents pockets of salt in the final dough.
2. Cut in butter: Add the very cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Avoid overmixing at this stage; some small pieces of butter are desirable for a flaky texture. Overmixing will result in a tough dough.
3. Incorporate wet ingredients: In a separate small bowl, whisk together the Marsala wine and egg yolk. Gradually add the wet ingredients to the flour-butter mixture, mixing gently with a fork until the dough just comes together. Do not knead the dough excessively. Overkneading will develop the gluten and result in tough cannoli shells.
4. Form the dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together into a ball. Do not knead. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or preferably up to 2 hours. This resting period allows the gluten to relax, resulting in a more tender and manageable dough.
5. Roll and cut: Once chilled, on a lightly floured surface, roll out the dough very thinly, aiming for a thickness of about 1/16th of an inch (approximately 1.5mm). Use a rolling pin to achieve a uniform thickness; uneven thickness will result in unevenly cooked cannoli shells. Use a sharp knife or a 4-inch (10cm) cookie cutter to cut the dough into 4-inch circles. You can also use a pizza cutter to cut long strips and then cut them into circles.
6. Wrap around cannoli tubes: Wrap each circle around a cannoli tube, overlapping the edges slightly and pressing to seal. Ensure the dough is firmly pressed to the tube to prevent it from unraveling during frying. Trim any excess dough.
Professional Tip: For extra crispy shells, prick the dough lightly with a fork before frying.
Professional Tip: If you don’t have cannoli tubes, you can use metal dowels or even sturdy straws (though the results might not be as perfect).
Frying the Cannoli Shells
Frying the cannoli shells is a crucial step that requires precision and patience to achieve perfectly crisp and golden-brown results. Improper frying can lead to soggy, oily shells, ruining the entire cannoli experience. Here’s how to fry your cannoli shells like a pro.
Preparation is key: Before you begin frying, ensure your cannoli shells are completely dry. Any remaining moisture will cause the oil to splatter violently and potentially result in uneven cooking. Gently pat them dry with a clean kitchen towel after they’ve been shaped and set.
Choose the right oil: A high-smoke-point oil is essential for frying cannoli shells. Peanut oil or vegetable oil are excellent choices. Avoid using olive oil, as its lower smoke point can lead to burning and impart an undesirable flavor. Use approximately 2 quarts (or 2 liters) of oil in a large, heavy-bottomed pot or deep fryer. The oil should be deep enough to fully submerge the cannoli shells – at least 3-4 inches (7-10 cm) deep.
Heating the oil: Use a candy thermometer to monitor the oil temperature. The ideal temperature for frying cannoli shells is between 350°F and 375°F (175°C and 190°C). Do not overheat the oil; excessively hot oil will burn the shells before they are cooked through. If the oil begins to smoke, it’s too hot – lower the heat immediately.
Frying the shells: Carefully lower the cannoli shells into the hot oil, working in batches to avoid overcrowding the pot. Overcrowding will lower the oil temperature, resulting in greasy shells. Fry for approximately 2-3 minutes per side, or until they are a deep, golden brown. Use tongs or a slotted spoon to gently turn the shells. Avoid overcrowding the pot, as this will lower the oil temperature and lead to unevenly cooked shells. If you’re frying a large batch, consider working in batches of no more than 4-6 shells at a time.
Draining the shells: Once golden brown, remove the shells from the oil and place them on a wire rack lined with paper towels to drain excess oil. Allow them to cool completely before filling. Proper draining is crucial for preventing soggy cannoli shells. The paper towels will absorb excess oil, ensuring a crisp and delightful final product.
Troubleshooting: If your cannoli shells are burning too quickly, reduce the heat. If they’re not browning sufficiently, increase the heat slightly. Always monitor the oil temperature closely throughout the frying process. Remember, patience is key to achieving perfectly fried cannoli shells.
Storage: Once cooled, store the fried cannoli shells in an airtight container at room temperature for up to 2 days or in the freezer for up to 1 month. They are best filled just before serving to maintain their crispness.
Cannoli Cream Filling Preparation
The creamy ricotta filling is the heart and soul of a perfect cannoli. Getting this right is crucial for a truly delicious experience. This recipe yields enough filling for approximately 12-15 standard-sized cannoli shells.
Ingredients:
- 15 ounces (425g) whole milk ricotta cheese, drained exceptionally well. This step is paramount. Excess moisture will result in a runny filling. Drain the ricotta in a fine-mesh sieve lined with cheesecloth for at least 2 hours, or preferably overnight in the refrigerator. Press gently to remove as much whey as possible.
- 1 cup (2 sticks) unsalted butter, softened to room temperature. Using softened butter ensures a smooth, creamy texture.
- 1 ½ cups (300g) powdered sugar, sifted. Sifting removes lumps and ensures a smooth, lump-free filling.
- 2 large eggs, lightly beaten. Room temperature eggs will incorporate more easily into the mixture.
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon finely grated orange zest (optional, but adds a lovely citrus note)
- Pinch of salt
- Mini chocolate chips or chopped pistachios (optional, for added texture and flavor)
Instructions:
1. Prepare the Ricotta: As mentioned earlier, thoroughly draining the ricotta is the most crucial step. The drier the ricotta, the thicker and more stable your filling will be. If you’re short on time, you can speed up the draining process by placing a weight (like a plate with a can on top) on the cheesecloth.
2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sifted powdered sugar using an electric mixer until light and fluffy. This process incorporates air and creates a lighter, fluffier filling.
3. Add the Eggs: Gradually add the lightly beaten eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
4. Incorporate the Ricotta: Gently fold in the well-drained ricotta cheese using a spatula. Be careful not to overmix, as this can make the filling too thin.
5. Add Flavorings: Stir in the vanilla extract, cinnamon, orange zest (if using), and salt. Mix until everything is evenly distributed.
6. Add Mix-ins (Optional): If desired, gently fold in mini chocolate chips or chopped pistachios for added texture and flavor.
7. Chill: Cover the bowl and refrigerate the cannoli filling for at least 2 hours, or preferably overnight. Chilling allows the flavors to meld and the filling to firm up, making it easier to pipe into the cannoli shells.
8. Fill and Serve: Once chilled, transfer the filling to a piping bag fitted with a large round tip. Pipe the filling into the cooled cannoli shells and serve immediately or store in the refrigerator for up to 2 days.
Professional Tip: For a truly authentic taste, consider using sheep’s milk ricotta. It has a slightly tangier and richer flavor that complements the sweetness of the cannoli shell perfectly. However, whole milk ricotta works just as well and is more readily available.
Filling the Cannoli Shells
Once your cannoli shells are cool and crisp, it’s time for the most rewarding part: filling them! This is where you get to unleash your creativity and enjoy the delicious fruits of your labor. Proper filling technique ensures a perfect cannoli every time.
Prepare your filling: Before you begin, make sure your ricotta filling is completely chilled. This will help it hold its shape and prevent it from becoming runny inside the shells. A cold filling also enhances the creamy texture and prevents the shells from becoming soggy. For a classic recipe, you’ll need approximately 2 cups of prepared ricotta filling. This quantity should be enough for about 12-15 standard-sized cannoli shells, depending on their size and how generously you fill them.
Choose your filling method: There are a few ways to fill cannoli shells. A pastry bag fitted with a large round tip (around ½ inch to ¾ inch) is the most common and provides the most control. Alternatively, you can use a zip-top bag with a corner snipped off. This is a great option if you don’t have a pastry bag, but it requires a bit more finesse. For very large shells, or if you prefer a less precise filling, you can use a spoon, but be careful not to overfill.
Filling with a pastry bag: Fill your pastry bag about halfway with the ricotta filling. Hold the cannoli shell firmly, either in your hand or using tongs, angled slightly upwards. Gently squeeze the pastry bag, applying even pressure, to pipe the filling into the shell. Avoid overfilling, as this can cause the filling to overflow and make the cannoli messy. Aim for a filling that is generously packed but not overflowing. Leave about ½ inch of space at each end of the shell to prevent leakage.
Filling with a zip-top bag: Fill the bag about halfway, ensuring no air pockets remain. Seal the bag tightly and snip off a small corner. This method requires a bit more practice for consistent filling. Start with a small snip and adjust as needed to control the flow of the filling. Use the same technique as with a pastry bag, holding the shell firmly and squeezing gently to fill it evenly.
Filling with a spoon: This is the least precise method, but it works in a pinch. Carefully spoon the filling into the shell, taking care not to overfill. Use a small spoon to pack the filling in tightly. This method is best for experienced bakers who have a good sense of how much filling to use.
Finishing Touches: Once filled, you can decorate your cannoli. Traditionally, they are dusted with powdered sugar. You can also add chopped pistachios, chocolate shavings, or candied cherries for extra flair. Serve immediately for the best taste and texture, or store them in an airtight container in the refrigerator for up to 2 days. However, the shells might soften slightly over time.
Troubleshooting: If your filling is too runny, chill it for longer before filling. If your shells are breaking, they may not be completely cooled or may be too brittle. If you find the filling difficult to pipe, try thinning it slightly with a little milk or cream, but be mindful that this may affect the texture.
Recommendations for Homemade Cannoli
To achieve the perfect homemade cannoli, meticulous attention to detail is key. Start with high-quality ingredients. The ricotta filling is the star, so source the freshest, most creamy ricotta cheese you can find. Similarly, using good quality chocolate chips for the filling will significantly enhance the flavor profile. Don’t skimp on the frying oil either; a neutral-flavored oil with a high smoke point is crucial for achieving perfectly crisp shells.
Proper frying technique is essential for achieving light and crispy cannoli shells. Ensure the oil is at the correct temperature before adding the shells. Overcrowding the pan will lower the oil temperature, resulting in soggy shells. Fry in batches, ensuring each shell is evenly golden brown. Once fried, immediately drain the shells on paper towels to absorb excess oil.
Filling the cannoli shells requires a delicate touch. Use a piping bag fitted with a large round tip for even filling. Don’t overfill the shells, as this can cause them to break or become too heavy. A delicate touch is required during the filling process to avoid cracking the shells.
Storage is crucial for maintaining the cannoli’s freshness and crispness. Store filled cannoli in an airtight container in the refrigerator. It’s best to fill the shells just before serving to prevent the shells from becoming soggy. While they can be stored for up to 2 days in the refrigerator, their texture is best enjoyed immediately after filling.
Serving Suggestions: Cannoli are best enjoyed at room temperature. Allow them to sit at room temperature for about 15-20 minutes before serving to let the flavors meld and the filling soften slightly. Garnish with extra chocolate shavings, candied fruit, or a dusting of powdered sugar for an elegant presentation.
Complementary Dishes: Cannoli pair beautifully with strong espresso or a sweet dessert wine like Vin Santo. They can also be served as part of a larger dessert spread, paired with lighter desserts like biscotti or fruit tarts, to offer variety in texture and flavor. A light and refreshing salad could also serve as a nice counterpoint to the richness of the cannoli.
Nutritional Information (Approximate per cannoli, based on a standard recipe): The nutritional content will vary depending on the specific ingredients and quantities used. However, a typical cannoli can contain approximately 300-400 calories. A significant portion of these calories comes from fat and sugar. The exact breakdown of carbohydrates, fats, proteins, and sugars will depend on the recipe, but they are typically high in fat and sugar and relatively low in protein and fiber.
Important Note: The calorie and nutritional information provided is an estimate and may vary depending on the specific ingredients and recipe used. For precise nutritional information, it is recommended to use a nutrition calculator with the exact ingredients and quantities of your specific recipe.
By following these recommendations, you can create delicious and authentic homemade cannoli that will impress your friends and family. Enjoy!
