Authentic Italian Cannoli Recipe: A Step-by-Step Guide to Crispy Shells and Creamy Filling
Are you ready to embark on a culinary journey to Sicily? This isn't just any cannoli recipe; it's a guide to crafting authentic Italian cannoli, from the delicate, crispy shells to the rich, creamy ricotta filling. Get ready to impress your family and friends with this delectable treat!
Ingredients for the Cannoli Shells:
- 2 cups all-purpose flour: The foundation of our crispy shells. Using high-quality flour will make a difference.
- 1 teaspoon salt: Enhances the flavors and balances the sweetness.
- 1/2 cup dry white wine: Adds tenderness and helps create the perfect shell texture.
- 1/4 cup lard or vegetable shortening: For that incredibly flaky, crispy shell. Lard is traditional, but shortening works well too.
- 2 large eggs: Binds the ingredients and adds richness.
Ingredients for the Ricotta Filling:
- 2 cups ricotta cheese: The star of the show! Choose a high-quality ricotta for the best flavor. Make sure to drain any excess whey.
- 1 cup powdered sugar: Sweetness balanced with the ricotta's subtle tang.
- 1/2 cup mini chocolate chips: Adds a touch of delightful sweetness and texture. (Optional, but highly recommended!)
- 1 teaspoon vanilla extract: Enhances the overall flavor profile.
- 1/4 cup chopped candied fruit (optional): Adds a festive, textured element. Choose your favorite! Citrus peels work wonderfully.
- Pinch of cinnamon: For a warm, aromatic touch.
Making the Cannoli Shells:
Step 1: Combining Dry Ingredients
In a large bowl, whisk together the flour and salt. This ensures even distribution and prevents lumps.
Step 2: Adding Wet Ingredients
In a separate bowl, whisk together the wine, lard (or shortening), and eggs. Slowly add this mixture to the dry ingredients, mixing until just combined. Don't overmix!
Step 3: Forming the Dough
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, resulting in more tender shells.
Step 4: Rolling and Cutting the Dough
Roll out the dough very thinly (about 1/16 inch thick). Use a 3-4 inch cookie cutter or a sharp knife to cut out circles.
Step 5: Wrapping the Shells
Wrap each circle around a cannoli tube (metal tubes are ideal, but you can improvise with something similar). Overlap the edges slightly and crimp them to seal.
Step 6: Frying the Shells
Heat about 2 inches of vegetable oil in a large, heavy-bottomed pan to 350°F (175°C). Carefully fry the cannoli shells in batches for about 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and let them cool completely on a wire rack.
Making the Creamy Ricotta Filling:
Step 1: Mixing the Ingredients
In a medium bowl, combine the ricotta cheese, powdered sugar, chocolate chips (if using), vanilla extract, candied fruit (if using), and cinnamon. Mix thoroughly until well combined.
Assembling Your Cannoli:
Once the shells are completely cool, gently fill them with the creamy ricotta mixture using a piping bag or a spoon. Dust with powdered sugar and enjoy immediately!
Tips for Success:
- Don't overmix the dough: Overmixing will result in tough shells.
- Roll the dough thinly: Thinly rolled dough makes for crispier shells.
- Fry at the correct temperature: Too low a temperature will result in greasy shells. Too high a temperature will burn them.
- Cool completely before filling: Filling the shells while they're still warm will make them soggy.
This authentic Italian cannoli recipe is sure to be a crowd-pleaser. Enjoy the delicious taste of Sicily, made with love in your own kitchen! Remember to share your cannoli creations with us – we'd love to see your results! Buon appetito!
