Name: Classic Cannoli Recipe – Pasta.com
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Yield: 8
Cuisine: Italian
Ingredients: [For Granish] Chocolate Syrup; [For Granish] ¼ cup Chocolate Chips; [For Granish] Strawberries (optional garnish); [For The Cannoli Shells] 2 tablespoons Butter (unsalted, cold and cut into small pieces); [For The Cannoli Shells] ¼ cup Marsala Wine; [For The Cannoli Shells] 1 Egg White (large, lightly beaten); [For The Cannoli Shells] Vegetable Oil (for frying); [For The Ricotta Filling] 1 ½ cups Ricotta Cheese; [For The Ricotta Filling] ½ cup Powdered Sugar; [For The Ricotta Filling] ½ teaspoon Vanilla Extract

Originating in Sicily, cannoli have a rich history dating back centuries. These iconic Italian pastries consist of crispy, fried pastry shells known as “cannoli shells” filled with a decadent mixture of ricotta cheese, powdered sugar, and hints of vanilla or citrus zest. This traditional cannoli recipe is the epitome of decadent Italian desserts.

Classic Cannoli Recipe

A luxurious Classic Cannoli recipe that pairs fried pastry with a decadent sweet ricotta cheese filling.

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Prep Time 30 mins

Cook Time 15 mins

Chill Time 1 hr

Total Time 1 hr 45 mins

Course Dessert

Cuisine Italian

Servings

Calories 238 kcal

Ingredients

For The Cannoli Shells

1 cup Flour, all-purpose
2 tablespoons Sugar, granulated
¼ teaspoon Salt
2 tablespoons Butter, unsalted, cold and cut into small pieces
¼ cup Marsala Wine
1 Egg White, large, lightly beaten
Vegetable Oil, for frying

For The Ricotta Filling

1 ½ cups Ricotta Cheese
½ cup Powdered Sugar
½ teaspoon Vanilla Extract

For Granish

Chocolate Syrup
¼ cup Chocolate Chips
Strawberries, optional garnish

Instructions

In a large mixing bowl, combine the flour, granulated sugar, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually pour in the sweet Marsala wine and mix until the dough comes together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
In a separate bowl, prepare the ricotta filling by combining the ricotta cheese, powdered sugar, vanilla extract, and mini chocolate chips. Place the filling in the refrigerator to chill.
After the dough has chilled, divide it into two portions. Roll out each portion of dough on a lightly floured surface until it’s thin, about ⅛ inch thick. Use a round cookie cutter or a glass to cut out circles from the dough, approximately 4 inches in diameter.
Wrap each dough circle around a cannoli tube or a metal cannoli form, sealing the edge with a bit of beaten egg white.
In a large, deep pot, heat vegetable oil to approximately 350°F (175°C). Carefully place the prepared cannoli shells into the hot oil, a few at a time, and fry until golden brown and crisp, about 1-2 minutes. Use tongs to remove the shells from the oil and transfer them to a paper towel-lined plate to drain excess oil. Let the shells cool completely.
Once the cannoli shells have cooled, gently remove them from the cannoli tubes or forms. Fill a piping bag fitted with a large star tip with the chilled ricotta filling. Pipe the filling into both ends of each cannoli shell, filling it completely. Repeat with the remaining shells.
Plate the cannoli, and drizzle chocolate syrup over the filled cannoli shells. Garnish with chocolate chips on each end of the cannoli.
Decorate the plate with fresh strawberries on the side.
Chill in the refrigerator for at least 1 hour before serving.