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Yields:
18 - 22 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs
Revered as one of Italy’s most iconic desserts, Sicilian cannoli is a delightfully crisp pastry housing velvety smooth, sweetened ricotta cheese.... yep—the same ingredient in many of your favorite lasagna recipes! Of course, instead of garlic and herbs, this ricotta is flavored with sugar, vanilla, and orange zest for an irresistible filling you can eat by the spoonful. This extremely special Italian Christmas dessert is more of a weekend project, but don’t let the process intimidate you. Very simply put, this is fried pie dough filled with a stir-together cream filling. For those who have only indulged in soft, refrigerated, pre-filled cannoli, one bite of the shatteringly crisp shell, yielding to luscious ricotta cream, is an altogether life-changing experience!
Can you make cannoli without metal forms?
Cannoli forms are nifty tools that can be used for a variety of other treats, including cream horns and brandy snaps. It is possible, however, to fashion your own cannoli forms out of aluminum foil! Take a 12-inch square sheet of aluminum foil and fold it in half to make it sturdier. Use a round whisk handle that is roughly 1-inch thick and wrap the foil around it to form a tube. Slide the foil off of the handle and make more forms.
What is in cannoli filling?
The traditional Sicilian cannoli filling is sweetened sheep’s milk ricotta. Since it is much easier to find cow’s milk ricotta in the United States, that is what is used in this recipe. Usually the ricotta is drained in a cheesecloth overnight, creating a nice, stiff base for a piped cream filling. This recipe streamlines that process by draining the ricotta quickly on paper towels. Supple mascarpone, powdered sugar, vanilla extract, and orange zest make up the rest of the filling.
The toppings is where you can get creative! You could opt for the classic chocolate chips or chopped pistachios, or experiment with toppings more common in Italy, such as fresh, candied, and dried fruits. Or, go non-traditional with chopped up candy and colorful sprinkles! Make a cannoli bar where guests can fill their own crispy cannolo and sprinkle it with anything and everything.
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Ingredients
For the shells:
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1/4 cup unsalted butter, cubed
- 1 large egg, separated
- 1 large egg yolk
- 10 Tbsp. marsala wine or dry white wine, divided
- Cooking spray
- Vegetable oil, for frying
For the filling:
- 24 oz. whole milk ricotta cheese
- 1 (8-oz.) container mascarpone cheese
- 1 cup powdered sugar, plus more for dusting
- 2 tsp. fresh orange zest (optional)
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Optional garnishes:
- 1/2 cup chopped toasted pistachios
- 1/2 cup mini semi-sweet chocolate chips
Directions
- Step 1For the shells: In a large bowl, whisk together the flour, cornstarch, granulated sugar, and salt until combined. With a pastry cutter or your fingers, work the butter into the flour until pea-sized pieces form. Add both egg yolks and 8 tablespoons of marsala wine, stirring with a rubber spatula or wooden spoon until the ingredients are incorporated and the mixture holds together like pie crust when pinched together with your fingers. If the mixture feels dry, add the additional 2 tablespoons of wine, 1 tablespoon at a time.
- Step 2Turn the mixture out onto a clean countertop and knead for 2 to 3 minutes until combined, smooth, and elastic. Divide the dough in half and wrap in plastic wrap. Allow the dough to rest at room temperature for at least 1 hour.
- Step 3In a large Dutch oven, heat 1 ½ inches of oil over medium heat until the oil registers 360°F.
- Step 4Working with 1 piece of dough at a time, on a lightly floured surface, roll the dough until it’s about ⅛-inch thick. Use a 4-inch circular biscuit cutter to cut the dough into circles. Allow the dough to rest at least 10 minutes before re-rolling. Repeat with the remaining dough.
- Step 5Spray each cannoli form or tube of foil with cooking spray. Wrap the dough around the prepared form. Brush the overlapping ends with egg white and press firmly to seal. Cover any remaining dough rounds with plastic wrap until cannoli forms become available.
- Step 6Place a wire rack onto a baking sheet and line with 2 to 3 layers of paper towels. Fry 4 or 5 cannoli at a time so they aren’t crowded until golden brown, 2 to 3 minutes. Use a pair of tongs to remove each cannolo to the prepared wire rack, allowing any excess oil to drip into the Dutch oven. Immediately use a pair of tongs to remove the metal form by holding the cannoli with a paper towel and using the tongs to gently pull the cannoli form out. Allow the form to cool completely before forming more cannoli. Repeat with any remaining shells and allow to cool completely before filling.
- Step 7For the filling: Line a rimmed baking with two layers of paper towels. Spread the ricotta in an even layer over the towels and top with another double layer of paper towels. Allow the ricotta to drain for 15 minutes.
- Step 8In a large bowl, mix the mascarpone with a rubber spatula until smooth and softened. Whisk in the drained ricotta, powdered sugar, orange zest, if using, and the vanilla. Gradually whisk in the heavy whipping cream until a smooth, fluffy filling forms. Spoon the mixture into a large zip-top bag and refrigerate until ready to use.
- Step 9When ready to fill the cannoli shells, cut a corner off of the zip-top bag and pipe the filling into the cannoli shells. Sprinkle the ends with pistachios or chocolate chips, if you like. Serve immediately or chilled, dusted with powdered sugar.
Tip: If you don’t want to use Marsala or white wine, water can be substituted. Be sure to add it gradually!
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