Description
Authentic Italian Cannoli are a Sicilian classic, featuring crisp golden shells filled with sweet, creamy ricotta. Each bite blends crunch with smoothness, enhanced by chocolate chips, pistachios, and citrus zest for a truly unforgettable dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (cold, cubed)
- 1 egg yolk
- 1/2 cup Marsala wine or white vinegar
- Vegetable oil, for frying
- 2 cups whole milk ricotta (well-drained)
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/2 cup mini chocolate chips
- 2 tablespoons candied orange peel (optional)
- 1/4 cup chopped pistachios
Instructions
- Heat oil in a deep frying pan to 350°F (175°C).
- Mix flour, sugar, and salt in a bowl. Cut in butter, add yolk and Marsala, and knead into smooth dough. Rest for 30 minutes.
- Roll dough thin and cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing edges with egg white.
- Fry shells in hot oil until golden and crisp, about 2 minutes. Drain on paper towels and let cool.
- Beat ricotta with powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips and candied peel.
- Use a piping bag to fill each shell with ricotta cream. Dip ends in pistachios or chocolate chips.
- Dust with powdered sugar and serve immediately.
Notes
- Drain ricotta overnight for the best texture.
- Fry shells in small batches for even golden color.
- Fill shells just before serving to keep them crisp.
Nutrition
- Serving Size: 1 cannolo
- Calories: 250
- Sugar: 18g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg