Authentic Italian Cannoli Treat

This authentic Italian cannoli recipe transports you straight to Sicily with its crispy shells and creamy, sweet ricotta filling. The traditional technique creates that distinctive crunch that gives way to the luscious filling for a perfect balance of textures and flavors.

I first learned this recipe from my Sicilian neighbor who insisted proper cannoli must always be filled just before serving. After mastering her technique, these have become my signature dessert for family celebrations.

Ingredients

• All purpose flour: forms the base of the crispy shell dough
• Sweet Marsala wine: provides authentic flavor that distinguishes real cannoli shells
• Shortening: creates that distinctive bubble texture when fried
• Whole milk ricotta: must be properly drained for the perfect filling consistency
• Semisweet chocolate: adds delightful texture contrast in the creamy filling
• Lemon zest: brightens the rich filling with subtle citrus notes

Step-by-Step Instructions

Prepare the dough:

Mix dry ingredients for shells by combining flour, sugar and cinnamon in a medium bowl. Cut in shortening until the mixture resembles coarse crumbs. This creates the base texture that will develop into perfectly crisp shells.

Create the well and add wet ingredients:

Make a depression in the center of your flour mixture and pour in Marsala wine, water, vinegar, egg, and egg yolk. Begin mixing with a fork until the dough starts coming together. The Marsala is essential here, providing that characteristic cannoli flavor.

Knead the dough:

Transfer the mixture to a clean surface and knead by hand for a full 10 minutes until smooth and elastic. This develops the gluten structure needed for the perfect shell texture. Add tiny amounts of water only if absolutely necessary.

Rest the dough:

Wrap your dough tightly in plastic wrap and refrigerate for at least 1 hour. This resting period relaxes the gluten and makes the dough easier to roll while developing flavor.

Roll the dough:

Divide your chilled dough into three manageable balls. Using a pasta machine, roll each portion through progressively thinner settings until you reach the thinnest possible sheet. The ultra thin dough creates that delicate crispness authentic cannoli are known for.

Cut and shape:

Using a circular cutter or large glass, cut 4 to 5 inch circles from your dough sheets. Dust each circle lightly with flour before wrapping around cannoli tubes. This ensures they will release after frying. Seal the overlapping edge with egg white which acts as an effective edible glue.

Fry to golden perfection:

Heat oil to exactly 375°F and carefully lower the tubed dough into the hot oil. Fry until golden brown, about 2 to 3 minutes, turning with tongs for even coloring. The precise temperature ensures shells cook quickly without absorbing excess oil.

Cool and remove tubes:

Allow the fried shells to cool just until handleable. Carefully twist the metal tubes to release the shells without breaking them. This is the most delicate part of the process requiring gentle pressure.

Prepare the filling:

Combine drained ricotta with confectioners sugar until perfectly smooth. Fold in chopped chocolate and fresh lemon zest. The quality of your ricotta dramatically impacts the final taste so choose the freshest available.

Fill just before serving:

Transfer your filling to a pastry bag and pipe from both ends to ensure the cannoli is completely filled. Always fill cannoli no more than one hour before serving to maintain optimal shell crispness.

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My grandmother always insisted that the faint scent of Marsala wine is what separates tourist cannoli from the real thing. Even now, that distinctive aroma instantly transports me to her kitchen where she would fry shells while telling stories of her childhood in Sicily.

Storage Secrets

Store unfilled cannoli shells in an airtight container at room temperature for up to two months. The key is keeping them completely dry with good air circulation. I place paper towels between layers to absorb any ambient moisture. Never refrigerate empty shells as they will quickly absorb humidity and lose their crispness.

Perfect Ricotta Selection

For authentic Sicilian cannoli, the quality of your ricotta matters tremendously. Commercial ricotta often contains stabilizers and gums that affect texture. Look for fresh Italian style whole milk ricotta with minimal ingredients or make your own using whole milk and cream. After purchasing, drain your ricotta overnight in a cheesecloth lined strainer in the refrigerator to remove excess whey. This creates that luxurious thick consistency that defines excellent cannoli filling.

Regional Variations

While this recipe presents the classic Sicilian style cannoli, variations exist throughout Italy. In Palermo, you'll find shells dusted with ground pistachios while in parts of mainland Italy, the filling might include orange flower water or candied citrus peel. During Carnevale celebrations, some regions add Strega liqueur to the filling for a festive twist. The version presented here represents the traditional preparation most widely recognized as authentic.

Frequently Asked Questions

→ How do I make the cannoli shells crisp?

Ensure your oil is at the correct temperature of 375°F (190°C) to achieve crispy shells. Also, roll the dough evenly and thinly before frying.

→ Can I prepare the shells in advance?

Yes, the shells can be stored in an airtight container for up to 2 months. Fill them just before serving to maintain their crispness.

→ What type of ricotta should I use for the filling?

Use high-quality ricotta cheese that has been thoroughly drained to ensure a creamy, thick consistency for the filling.

→ What’s the best way to flavor the filling?

Add lemon zest, a small amount of vanilla, or chopped semisweet chocolate for additional flavor to the ricotta filling.

→ Can I make this dessert without a pasta machine?

Yes, you can use a rolling pin to achieve a thin dough if a pasta machine isn’t available, though it may require more time and effort.