🍮🇮🇹 ITALIAN CANNOLI — MAIN CHART
Prep Time: 30 minutes
Chill Time: 1 hour
Fry Time: 8–10 minutes
Total Time: ~1 hour 40 minutes
Servings: 12 cannoli
Cook Method: Roll + deep fry + pipe
Texture Goal: Shatter-crisp shell, creamy ricotta filling
Flavor Profile:
Sweet ricotta, citrus zest, crisp pastry, chocolate accents
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Ingredients
Cannoli Shells
• 2 cups all-purpose flour
• 2 tbsp sugar
• ½ tsp salt
• 2 tbsp cold butter, cubed
• 1 egg yolk
• ½ cup marsala wine (or white wine)
• Oil for frying
Filling
• 2 cups whole-milk ricotta (well drained)
• ¾ cup powdered sugar
• ½ tsp cinnamon
• 1 tsp vanilla extract
• Zest of 1 orange or lemon
• ½ cup mini chocolate chips
Finish
• Powdered sugar
• Chopped pistachios (optional)
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Steps
1. Make the shell dough
Mix flour, sugar, and salt.
Cut in butter until crumbly.
Add egg yolk and wine gradually until dough forms.
Knead briefly until smooth.
Wrap and rest 30 minutes.
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2. Roll and shape
Roll dough very thin (about 1/8 inch).
Cut into circles.
Wrap around metal cannoli tubes and seal edges with egg wash.
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3. Fry
Heat oil to 350°F (175°C).
Fry shells 1–2 minutes until golden brown and crisp.
Remove and cool completely before sliding off tubes.
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4. Make the filling
Drain ricotta well (at least 1 hour in fridge, wrapped in cheesecloth if possible).
Mix ricotta, powdered sugar, cinnamon, vanilla, zest, and chocolate chips until smooth. Chill 30 minutes.
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5. Fill & finish
Pipe filling into both ends of each cooled shell.
Dust with powdered sugar and garnish with pistachios.
Fill just before serving for max crisp.
Crisp shell. Smooth center. Classic done right.
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