Cannoli originated in Sicily, Italy but I tried it for the first time in a local Italian bakery. It was made the traditional way with marsala wine, candied orange, citrus zest, dark chocolate, and sweet creamy ricotta in the filling. To date, that bakery makes the best cannoli and this recipe tastes the same.
It is the best dessert and is my favourite thing of all time to eat. Now that Sadie can make them, I feel complete. These are best served with coffee but some regions of Italy serve them with wine. This recipe was made when we both trialed many other recipes that we found online and after trying a few dozen we had to experiment with various ingredients to get the taste, aroma, and texture right. This recipe is an authentic Italian recipe using the traditional marsala wine. Whilst different variations of cannoli exist, this is the original cannoli. Cannoli is an Italian tube-shaped pastry that is fried, and whilst not very healthy, homemade cannoli or canollo is the best.
Other popular variations of cannoli include pistachio filled, and chocolate glazed around the edges. New modern twists on cannoli have brought us cannoli cups, brown butter rum cannoli, and amaretto laced cannoli.
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For the shells
* Butter (3 tbsp)
* Demerara Sugar (2 tbsp)
* Cinnamon (1 tsp)
* Medium Egg (1) + egg white (1)
* Plain White Flour (1 1/2 cups)
* Sweet Marsala Wine (3 tbsp)
* Fine Sea Salt (1 pinch)
* Oil (any high smoke point flavourless oil such as groundnut)
For the filling
* Ricotta (250g)
* Chopped bittersweet chocolate around 75% dark (30g)
* Powdered sugar (1/2 cup)
* Candied orange (optional)
* Lemon zest (optional)
* Orange zest (optional)
KITCHENWARES:
Canollo molds:
Piping bag:
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