Cannoli Recipe: A Step-by-Step Guide to Italian Pastry Perfection
The crispy, crunchy shells filled with sweet, creamy ricotta—cannoli are a true delight! This recipe will guide you through making these iconic Italian pastries from scratch. Get ready to impress your friends and family with your newfound cannoli-making skills!
Ingredients:
For the Shells:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup lard (or vegetable shortening)
- 1/4 cup dry Marsala wine (or water)
- Vegetable oil, for frying
For the Ricotta Filling:
- 2 (15-ounce) containers ricotta cheese, drained well
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
- 1/4 cup chopped candied fruit (optional)
- Zest of 1 orange (optional)
Equipment You'll Need:
- Rolling pin: For rolling out the dough.
- Cannoli tubes: These are essential for shaping the shells. You can find these at most Italian grocery stores or online.
- Large skillet or deep fryer: For frying the cannoli shells.
- Pastry bag or ziplock bag with corner snipped off: For filling the cannoli.
Instructions:
Making the Cannoli Shells:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in Lard: Cut in the lard (or shortening) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Liquid: Gradually add the Marsala wine (or water), mixing until the dough comes together. Do not overmix.
- Knead and Rest: Turn the dough out onto a lightly floured surface and knead for a few minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax.
- Roll and Cut: Roll out the dough very thinly (about 1/16 inch thick). Use a 4-inch cookie cutter or a sharp knife to cut out circles.
- Wrap Around Tubes: Wrap each circle around a cannoli tube, overlapping the edges slightly. Press the edges to seal.
- Fry the Shells: Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 375°F (190°C). Carefully fry the cannoli shells in batches for 2-3 minutes per side, until golden brown and crispy.
- Cool and Remove: Remove the shells from the oil and place them on a wire rack to cool completely. Gently remove the cannoli tubes.
Making the Ricotta Filling:
- Combine Ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix well until smooth and creamy.
- Add Mix-ins (Optional): Stir in the mini chocolate chips, candied fruit, and/or orange zest, if desired.
Filling the Cannoli:
- Fill the Shells: Transfer the ricotta filling to a pastry bag or a ziplock bag with a corner snipped off. Pipe the filling into the cooled cannoli shells.
- Serve and Enjoy: Serve immediately or store in an airtight container in the refrigerator for up to 2 days. For best results, serve at room temperature.
Tips for Cannoli Success:
- Don't overfill the cannoli: Overfilling can cause them to break.
- Use high-quality ricotta: The taste of the ricotta cheese is crucial to the overall flavor of the cannoli.
- Get creative with fillings: Experiment with different flavors and mix-ins!
This detailed recipe will help you create delicious cannoli that are sure to impress. Happy baking! Remember to share your cannoli creations with us! Use #homemadecannoli to show off your culinary skills.
