Ingredients
Method
Preparing the shell
- In a large bowl, combine flour, sugar, cinnamon, cocoa powder (if using), and salt.
- Cut in the chilled butter until the mixture becomes crumbly.
- Add the egg, white wine (or vinegar), and mix until a dough forms. Gradually add water as needed to bring the mixture together.
- Knead the dough for about 5 minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
- On a floured surface, roll the dough until very thin. Cut into 4-inch circles or ovals.
- Wrap each piece of dough around metal cannoli forms and seal the edge with a little water.
- Heat oil in a deep pan to 180°C (355°F). Fry shells in batches until golden and crisp, about 2-3 minutes. Drain on paper towels and let cool before removing from forms.
Ricotta filling and assembly
- In a medium bowl, mix ricotta cheese, powdered sweetener, vanilla, and orange zest until smooth and creamy.
- If desired, add chocolate chips and candied orange peel to the filling and mix gently.
- Transfer the filling into a piping bag. Just before serving, fill the cannoli shells from both ends to ensure even distribution.
- Dust generously with powdered sugar and serve immediately to maintain crispness.
Notes
The cannoli is more than just a dessert—it's a symbol of Sicilian celebration and warmth, known for its irresistible contrast between a crisp, golden shell and a luscious, smooth ricotta filling. Whether you're recreating a taste of Italy at home or looking for a stunning addition to your dessert table, cannoli shines with its versatile appeal—perfect for everything from festive gatherings to cozy coffee breaks.
Tips for the Perfect Cannoli
- Drain the Ricotta Properly: For a creamy and firm filling, always drain ricotta overnight in the refrigerator. Wrap it in cheesecloth and set it over a colander to remove extra moisture. This step prevents soggy shells and ensures a rich texture.
- Avoid Overfilling Shells: Fill your cannoli shells just before serving. This keeps the shells crisp and prevents them from softening.
- Alternative Ingredients: If you can't find ricotta, mascarpone is a suitable substitute, but keep in mind it’s richer and heavier. For a lighter version, try blending ricotta with a splash of Greek yogurt.
- Seal Shell Edges Well: When wrapping the dough around cannoli forms, moisten the edge with a little water or egg white for a secure seal and prevent unrolling during frying.
- Make Ahead: The shells can be made up to three days in advance and stored in an airtight container at room temperature.