Description
This Creamy Cannoli Recipe offers a classic Italian dessert experience with crispy, golden shells filled with a smooth, sweet ricotta mixture studded with mini chocolate chips. The recipe guides you through making homemade cannoli shells with a delicate, flaky texture achieved by deep frying or air frying, paired with a luscious, flavored ricotta filling. Perfect for special occasions or indulgent treats, this recipe yields 24 delightful cannoli with authentic flavors and satisfying crunch.
Ingredients
Cannoli Shells
- 250 g All-purpose flour
- 25 g Granulated Sugar
- ¼ tsp Salt
- 43 g Unsalted Butter, room temperature
- 1 Egg
- 80 ml Marsala Wine
- Vegetable Oil (for deep frying)
Cannoli Filling
- 900 g Ricotta, strained overnight
- 195 g Powdered Sugar
- ¼ tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 170 g Mini Chocolate Chips
Instructions
- Strain Ricotta: Strain the ricotta the night before and let it sit overnight to remove excess moisture and create a thicker filling.
- Mix Dry Ingredients: In a large mixing bowl, combine flour, granulated sugar, and salt thoroughly.
- Add Butter: Cube the room temperature butter and mix it into the flour mixture using a food processor, stand mixer, or by hand until the texture resembles lumpy breadcrumbs.
- Add Wet Ingredients: Add one egg and the Marsala wine to the mixture, stirring gently until a rough dough forms. Add extra Marsala if needed, but do not overmix.
- Knead Dough: Turn the dough onto a floured surface and knead by hand until smooth. Shape into a round ball.
- Rest Dough: Wrap in plastic wrap and let it rest on the counter for 2 hours to relax the dough.
- Roll Dough Thin: Roll the dough as thin as possible using a rolling pin or pasta maker until it is translucent enough to see fingers through it.
- Cut Circles: Cut rolled dough into circles sized according to desired cannoli length but no longer than the metal tubes.
- Wrap Around Tubes: Wrap each dough circle around cannoli tubes and seal the seam with egg wash, pressing firmly to secure.
- Deep Fry Cannoli Shells: Heat vegetable oil in a saucepan to 350°F (180°C). Fry 2-3 shells at a time using a slotted spoon, turning carefully with tongs to evenly brown for 1-2 minutes per side. Drain on paper towels on a wire rack. Leave shells on tubes until cool enough to remove carefully.
- Air Fry Alternative: Preheat an air fryer to 400°F (205°C). Lightly oil the basket and place cannoli tubes with dough shells without touching. Air fry for 4-5 minutes until golden brown. Cool on paper towels and carefully remove from tubes once cooled.
- Make Filling: In a bowl, beat ricotta, powdered sugar, ground cinnamon, and vanilla extract until smooth and creamy.
- Add Chocolate Chips: Stir in mini chocolate chips evenly throughout the filling.
- Fill Cannoli: Transfer filling to a piping bag, cut the tip, and pipe into cooled cannoli shells just before serving.
- Optional Garnish: For extra crunch, dip the ends in additional chocolate chips.
- Serve: Serve immediately. If storing, keep shells and filling separate and assemble before eating.
Notes
- Straining ricotta overnight is essential to get a thick, creamy filling.
- Rolling the dough very thin helps achieve the ideal crispy texture in the shells.
- Be careful when removing cooked shells from the metal tubes as they will be hot and fragile.
- Deep frying produces the classic texture, but air frying is a lighter alternative.
- Store filled cannoli for a short time only as shells will soften if filled too early.
