Authentic Sicilian Cannoli Recipe

Ingredients

For the Cannoli Shells:
3 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 egg yolks
1/2 cup dry white wine
Vegetable oil, for frying
For the Filling:
2 cups ricotta cheese, drained
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/3 cup mini chocolate chips
For the Garnish:
Powdered sugar, for dusting
Additional mini chocolate chips, for sprinkling

Steps and instructions

Combine the flour, sugar, and salt in a large bowl. Add the melted butter and egg yolks, and mix with a fork.
Slowly add the wine, a little at a time, mixing until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
Wrap the dough in plastic wrap and let it rest at room temperature for 1 hour.
Divide the dough into 4 pieces. Working with one piece at a time (keep the remaining pieces covered with plastic wrap to prevent drying), roll the dough out as thin as possible.
Cut the dough into 4-inch circles using a round cookie cutter or glass.
Wrap each circle of dough around a cannoli tube. Brush a little egg white on the edge of the dough circle to help seal it.
Heat the vegetable oil in a deep fryer or large saucepan to 360°F. Fry the cannoli shells a few at a time, turning once, until golden brown. This should take about 2-3 minutes.
Using tongs, carefully remove the cannoli shells from the oil and drain on paper towels. Let them cool slightly, then carefully remove the cannoli tubes. Let the shells cool completely.
For the filling, mix together the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Stir in the mini chocolate chips.
Once the cannoli shells are cooled, use a pastry bag without a tip to pipe the filling into the shells from both ends.
Dust the finished cannoli with powdered sugar and sprinkle with additional mini chocolate chips before serving.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients and mix the dough.
Fork - To mix the ingredients and help incorporate the wet and dry ingredients.
Plastic Wrap - To wrap and rest the dough during the resting period.
Rolling Pin - Used to roll out the dough into thin circles for the cannoli shells.
Round Cookie Cutter or Glass - To cut the dough into 4-inch circles.
Cannoli Tubes - Metal tubes used to shape and fry the cannoli shells.
Deep Fryer or Large Saucepan - Used to heat the vegetable oil for frying the cannoli shells.
Tongs - To safely remove the fried cannoli shells from the oil.
Pastry Bag without a Tip - A bag to pipe the filling into the cooled cannoli shells.

Recipe variations

Use whole wheat flour or almond flour instead of all-purpose flour for a healthier twist.
Add a teaspoon of orange zest or lemon zest to the dough for a citrusy flavor.
Replace the ricotta cheese with mascarpone cheese for a creamier filling.
Add chopped pistachios or almonds to the filling for added crunch.
Sprinkle the cannoli shells with powdered cocoa or drizzle with melted chocolate before filling.
Add a tablespoon of cocoa powder to the dough for chocolate cannoli shells.
Instead of mini chocolate chips, mix in dried fruit such as chopped cherries or raisins to the filling.
Swap the cinnamon in the filling for a pinch of nutmeg or cardamom for a different spice profile.
Make a savory version by using a seasoned ricotta cheese filling and topping with sundried tomatoes or olives.
For a gluten-free option, use gluten-free flour blend and ensure all other ingredients are gluten-free as well.
Make vegan cannoli by using a vegan-friendly ricotta alternative and dairy-free chocolate chips.

Recipe overview

This authentic Italian Cannoli recipe will transport you straight to the streets of Sicily from the comfort of your own kitchen! Cannoli are tube-shaped shells of fried pastry dough filled with a delectable mixture of sweet ricotta and mini chocolate chips. The process of making cannoli may seem a little intricate, involving making and frying the shells and preparing the filling, but it's an enjoyable and rewarding experience. Each step is worth it to achieve the crispy shell with lusciously creamy filling. This recipe provides clear, step-by-step instructions to guide you through. Get ready for a sensory delight and a satisfying baking adventure!

Common questions

How long does it take to make cannoli?
It takes approximately 2 hours and 30 minutes to make cannoli, including preparation and cooking time.
Can I substitute the dry white wine?
Yes, you can substitute the dry white wine with Marsala wine or even rum for a different flavor.
How do I drain the ricotta cheese?
To drain the ricotta cheese, place it in a fine-mesh sieve or cheesecloth-lined colander over a bowl. Leave it in the refrigerator for a few hours or overnight to allow the excess liquid to drain.
Can I bake the cannoli shells instead of frying them?
No, cannoli shells are traditionally fried to achieve their crispy texture. Baking them will result in a different texture and taste.
How should I store the cannoli?
The filled cannoli should be stored in an airtight container in the refrigerator. It is best to fill the cannoli shells just before serving to prevent them from becoming soggy.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the dough and the filling.
Fork - Used to mix the ingredients for the dough.
Plastic Wrap - Used to wrap and rest the dough.
Rolling Pin - Used to roll out the dough into thin circles.
Round Cookie Cutter or Glass - Used to cut the dough into circles for the cannoli shells.
Cannoli Tubes - Metal tubes used for shaping and frying the cannoli shells.
Deep Fryer or Large Saucepan - Used for frying the cannoli shells.
Tongs - Used to carefully remove the fried cannoli shells from the hot oil.
Paper Towels - Used to drain the excess oil from the fried cannoli shells.
Pastry Bag - Used for piping the filling into the cannoli shells.

Origin stories

Cannoli, one of the most beloved Italian pastries, has an intriguing history that is as rich as its filling! Originating in the beautiful island of Sicily during the Middle Ages, this delectable dessert was traditionally made during the Carnival season. However, it quickly grew in popularity and is now enjoyed year-round. The word "cannoli" actually means "little tubes," a fitting name for these cylindrical sweet treats. There’s a humorous saying in Sicily that goes "A cannoli a day keeps the doctor away," illustrating just how cherished these pastries are. While we can't vouch for their medicinal properties, there is no denying that cannoli are a delight to the taste buds!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.