cannoli
Cannoli: try this crunchy Sicilian pastry filled with creamy ricotta, chocolate chips and orange zest. A true classic you can master at home.
Ingredients
Method
Dough Preparation
- In a large bowl, combine flour, sugar, and salt. Add the cold butter and mix with your fingers until the mixture resembles coarse crumbs.
- Make a well in the center and add white wine vinegar, egg, and white wine. Mix until the dough comes together. Knead until smooth, wrap in plastic, and let rest for 30 minutes.
Filling Preparation
- In another bowl, mix ricotta, powdered sugar, and vanilla extract until creamy. Stir in the chocolate chips and orange zest. Cover and refrigerate until ready to use.
Shaping and Frying Shells
- On a floured surface, roll the dough thinly (about 2 mm) and cut out circles (about 10 cm each). Wrap each circle around a cannoli mold and seal the edges with egg white.
- Heat oil in a large pan to 180°C (350°F). Fry the prepared dough with molds until golden and crisp. Remove and drain on paper towels, then cool slightly before carefully removing molds.
Assembly and Finishing
- Just before serving, fill each shell with the ricotta cream using a piping bag.
- Dip the ends in chopped pistachios if desired and dust with powdered sugar. Serve immediately for best crunch.
Notes
The cannoli is a beloved symbol of Sicilian pastry, famous for its distinctive crisp shell and creamy, sweet ricotta filling. It's a dessert that's celebrated across Italy—and the world—both for its indulgent taste and the joy it brings to festive gatherings. Versatile and endlessly customizable, cannoli are perfect for special occasions or simply when you want to treat yourself at home.
Practical Tips for Perfect Cannoli
Achieving true cannoli shells requires thin dough; roll it as thin as possible to ensure delicate crispiness. If you don't have a pasta machine, take your time with a rolling pin and use extra flour to prevent sticking. Be careful not to overwork the dough or it may become tough. For frying, keep oil temperature steady—too low, and the shells absorb oil and turn greasy; too high, and they burn. Use a thermometer for best results. Once fried, let them cool fully before filling to keep that signature crunch. If you don't have cannoli molds, you can improvise with cleaned metal tubes or roll parchment paper into tight cylinders.Ingredient Swaps and Filling Tricks
- If you can't find ricotta, whip together cottage cheese (well-drained and blended) for a similar texture, or try mascarpone for a richer take.
- Add mini chocolate chips, candied fruits, or a dash of cinnamon to the filling for extra flavor.
- For non-traditional variations, dip shells in melted chocolate before filling, or flavor the ricotta cream with espresso or orange liqueur.
