Ingredients
Method
Preparing the shells
- Sift the wheat flour, coconut sugar, and cocoa powder into a large bowl.
- Add the cold butter (or coconut oil) and mix with your fingertips until the texture is sandy.
- Incorporate the egg and white wine (or orange juice) and knead until you have a soft, smooth dough.
- Wrap the dough in plastic wrap and let it rest for at least 20 minutes.
- On a lightly floured surface, roll out the dough very thin and cut into oval shapes of about 10x8 cm.
- Wrap each oval around a cannoli metal tube, sealing the ends with a bit of water.
- Fry in hot oil (or bake at 200°C/392°F for a lighter version) until golden and crisp. Let cool before removing from the forms.
Preparing the filling
- Blend the ricotta very well with the Greek yogurt, erythritol (or sugar), vanilla, and orange zest until creamy and homogeneous.
- Gently stir in the mini chocolate chips if desired.
Assembling the cannoli
- Only when the shells are completely cold, fill them carefully with the ricotta cream using a pastry bag or spoon.
- Finish with a little more chocolate chips, a dusting of powdered sugar, or orange zest for decoration, if desired. Serve immediately for maximum crunch!
Notes
Cannoli have earned their fame as one of Italy’s most joyful and versatile desserts. These crispy shells brimming with creamy ricotta filling fit perfectly on any celebratory table, and the recipe welcomes creativity—be it in the shells or the filling!
Pro Tips for Perfect Cannoli
- Chill your dough before rolling: This helps produce a crispier shell and makes handling easier, especially when rolling out thin.
- Roll the dough thinly: The thinner, the crispier! Use a pasta machine or a rolling pin for best results, aiming for almost translucent dough.
- Seal the cannoli edges well: Use water to seal the dough’s edge before frying or baking, preventing the shells from unraveling.
- Drain ricotta thoroughly: Excess moisture can make the shells soggy. Consider straining the ricotta overnight in the refrigerator using cheesecloth for a firmer filling.
- Fill just before serving: To keep that signature crunch, always fill cannoli as close as possible to serving time.
Ingredient Swaps & Variations
- Don’t have white wine? Substitute with orange juice for a citrusy twist in the dough.
- For a lighter touch, the shells can also be baked instead of fried, though they’ll be a bit less crisp.
- Add pistachios, candied fruit, or mini chocolate chips to the filling for extra texture and flavor.
- Flavor the ricotta cream with cinnamon, espresso powder, or a splash of liqueur for a creative variation.