Italian Cannoli Recipe

Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all-time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell bubbly crisp and that cream sturdy and sweet. It looks daunting, but I’m sure you’ll master the process the first time. The picture is from my student’s first try, I’d say that’s pretty good!

 

Italian Cannoli Recipe

Culinary Immigration
Italian Cannoli recipes are a dime a dozen. But, I have to say this one is my all time favorite. My brother owned a bakery that supplied this Italian cannoli recipe to an Italian restaurant in Sun Valley, ID. There is a trick to get that shell bubbly crisp and that cream sturdy and sweet. It looks daunting, but I’m sure you’ll master the process the first time. The picture is from my students first try, I’d say that’s pretty good!
Total Time 2 hours
Course Dessert
Cuisine Italian

Equipment

  • pasta maker for rolling dough
  • 3/4" diameter ring
  • deep fryer,
  • 1/2”-inch starred piping tip with bag

Ingredients
  

  • 2 cup all-purpose flour
  • 1 teaspoon Dutch process cocoa powder
  • 1/2 teaspoon course salt
  • 3 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup marsala wine
  • 1 large egg white lightly beaten
  • Cannoli Filling:
  • 1/2 lb. ricotta drained overnight
  • 1 teaspoon orange flavored water
  • 2/3 cup powdered sugar
  • Pistachios
  • maraschino cherries
  • Semi sweet chocolate
  • 1/2 ” starred piping tip

Instructions
 

  • Cannoli Shell: Combine flour, sugar, cocoa powdered, cinnamon and, salt in mixer or processor. Add marsala and oil. Beat until dough comes together. Knead dough on lightly floured surface until smooth and elastic. Wrap in plastic wrap for 30 minutes. Divide dough into 4 pieces. Roll ball out the thickness of a dime ( a pasta rolling machine works great here), cut out circles in 3 1/2 “size of english muffin cutter or other cutter with that diameter.
    Cannoli form should be 3/4” inches in diameter. Wrap each round sealing with a dab of egg white (try not to use too much egg white or they will stick to the form and not cook right).
    Heat oil to 350 degrees and fry for 1 minute or until they are bubbly and golden brown. Cool completely before filling.
  • Cannoli filling: Drain ricotta overnight.
    After drained place the ricotta into a mixing bowl. Add in the confectioner's sugar and mix throughly. Mix in the orange water if using, mix gently. Whisk the entire ricotta until it is creamy and perfectly smooth. You may use a standmixer for this which makes it easier. Chill for at least an hour.
    Fill the cannoli just before serving, not before or they will get soggy. Carefully pipe the ricotta mixture into each end. Gently dust the ends into more chocolate chips, or pistachios, cherries to garnish. Dust lightly with powdered sugar and serve immediately. 
     
Keyword Cannoli, desserts, Italian cannoli, Italian desserts

 

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