These Italian pastries are an absolute delight to try for your next dessert. The tube-shaped shells are fried and filled with a sweet and creamy filling often made up of cheese, candied fruits, or chocolates.
🔴 Check the full recipe on how to make Authentic Italian Cannoli here:
Ingredients:
Filling:
18 oz mascarpone cheese or ricotta, strained if using ricotta and chilled
½ cup powdered sugar
¼ cup candied fruits, or chocolate chips, or roasted and chopped nuts of your choice
½ tsp orange liqueur, or bourbon, brandy, or rum
¼ tsp ground cinnamon
Pastry:
1¼ cups all-purpose flour
1¼ tbsp granulated sugar
¼ tsp salt
1 egg, yolk, and white divided
1¼ tbsp unsalted butter, cubed & chilled
⅓ cup white wine
1 tbsp orange liqueur, bourbon, brandy, or rum
Vegetable oil for frying, roughly 5 to 8 cups
To serve:
Either one or a combination of the following toppings: candied fruits, chocolate chips, roasted and chopped nuts, candy sprinkles, dried berries, or candy-coated chocolate chips
⬇️ How to make Authentic Italian Cannoli ⬇️
0:09 In a mixing bowl, add flour, sugar, and salt.
0:23 Add the butter and knead until the mixture resembles wet sand.
0:34 Add egg yolk, wine, and liqueur of choice. Mix until the dough comes together.
0:53 Place the dough in your working area and knead for roughly 5 to 7 minutes until the dough turns elastic and smooth.
1:08 Cover with cling film and set aside in a chilled area to rest for at least an hour.
For the filling:
1:23 Combine all ingredients in a mixing bowl, then transfer into a large piping bag and keep chilled. Set aside.
2:09 Preheat your vegetable oil ready for frying and prepare a wire rack lined with a baking sheet.
2:12 Dust your working area once more with flour, then place your rested dough on it. Roll until the dough reaches ⅛-inch or 3-mm thickness.
2:34 Using a 4-inch cookie cutter, cut the pastry into circles. Set aside any excess dough for future use.
2:52 Brush the sides with egg whites and wrap pastry circles around cannoli tubes. Seal the ends where the pastry meets then repeat until you have used up and wrapped all your dough.
3:08 Deep fry for roughly 5 minutes until pastry skin begins to bubble and turn golden brown.
3:17 Drain the cannoli tubes briefly into your basket, then work quickly to remove the cannoli tube from the pastry using paper towels and tongs.
3:30 Transfer your cannoli shells onto your wire rack and set them aside to crispen and cool completely.
3:38 Once the shells have cooled down, pipe roughly 2 ounces of filling on each side of the cannoli.
3:49 Serve with roughly 1 tablespoon of topping per cannoli immediately to avoid getting soggy.
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