Introduction:

Cannoli are one of the most famous desserts in Italy, especially loved in the Sicilian region. These crispy, wavy pastry tubes filled with creamy ricotta are a flavor combination that will satisfy any dessert lover. Although making cannoli may require some patience, the final result is absolutely worth the effort. In this article, you’ll find a detailed cannoli recipe that will let you prepare this delicious dessert in the comfort of your own kitchen.

Ingredients:

For the dough:

• 200 g all-purpose flour

• 50 g powdered sugar

• 25 g cocoa powder

• 1/4 teaspoon salt

• 50 g cold butter

• 1 egg

• 50 ml white wine (optional, can be replaced with water)

• 1 teaspoon wine vinegar

• Oil for frying (such as rapeseed oil)

For the filling:

• 500 g ricotta

• 100 g powdered sugar

• 1 teaspoon vanilla extract

• 50 g chocolate chips (optional)

• Grated zest of 1 lemon (optional)

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Instructions:

1. Preparing the dough:

In a bowl, combine the flour, powdered sugar, cocoa powder, and salt. Add the cold butter cut into cubes and chop it with a knife until crumbly. Then add the egg, vinegar, and wine (or water). Knead the dough until smooth and elastic. If it is too dry, add a little water. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Shaping the tubes:

After chilling the dough, roll it out very thinly, about 2 mm thick. Cut out circles around 10 cm in diameter and shape them into tubes by wrapping them around cannoli molds or wooden skewers. Press the edges of the dough to prevent them from opening during frying.

3. Frying:

In a deep pan or pot, heat the oil to 180°C (350°F). Carefully place the cannoli tubes in the hot oil and fry for 2–3 minutes, until golden and crispy. Once fried, remove them and drain them on a paper towel.

4. Preparing the filling:

In a bowl, combine the ricotta, powdered sugar, and vanilla extract. Add chocolate chips and lemon zest if you like. Use a mixer to get a smooth, creamy filling. Transfer the mixture into a piping bag or a plastic bag with the corner cut off.

5. Filling the cannoli:

Once the tubes have cooled, gently fill them with the prepared ricotta mixture. Try not to fill the cannoli too early to avoid the shell getting soft. Serve immediately after filling.

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Serving and Storage Tips:

• Cannoli are best served immediately after filling, when the shell is crispy and the filling is fresh.

• To store, keep the shells and filling separate and fill the tubes right before serving.

• You can decorate the cannoli by dusting them with powdered sugar or adding chocolate chips.

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Variations:

Fruit Cannoli:

Add fresh fruit pieces like raspberries, strawberries, or oranges to the filling for a refreshing flavor.

Pistachio Cannoli:

Sprinkle chopped pistachios into the filling to enhance the dessert with a nutty aroma.

Chocolate Cannoli:

Instead of ricotta, use chocolate cream or cocoa powder for the filling.

Do I have to use wine in the dough?
No. Wine adds a unique flavor, but you can replace it with water or milk.

Can the cannoli dough be made in advance?
Yes, the dough can be prepared a day before and stored in the refrigerator. Make sure it is wrapped well in plastic wrap.

Can cannoli be made vegan?
Yes. The dough can be made without eggs, and the filling can be made with vegan cottage cheese or tofu.

Why aren’t my cannoli crispy enough?
Make sure the dough is properly chilled before frying and that the oil is hot enough. If the oil is too cold, the dough will absorb fat and become soft.

What molds are best for cannoli?
Metal cannoli molds are ideal, but if you don’t have them, you can use wooden sticks or wrap the dough around hollow tubes.

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