Today I am showing you how to make the Italian dessert recipe for Cannoli! Cannolis are light crispy shells, dipped in chocolate, and filled with a creamy center. They are heaven in a single bite.
This recipe is one that has been on my list to conquer for quite a while. It’s not an easy one, but I have broken it up into simple steps and I hope you find it easy to follow. The Italians know their food. They especially know their desserts and cannolis are amazing. The outer shell is crispy, and flaky, while the inside is filled with a smooth ricotta cheese dotted with chocolate chips. Seriously, it is so good. I get asked all the time why I don’t eat my food on camera. Watching people eat disgusts me (I don’t know why, it just does) and trying to eat while standing up, looking at the camera, chewing quietly and trying to talk all at the same time is not for me. Eating a cannoli is not a neat experience, so don’t try one on a first date! If I had eaten one of these on camera, there would have been shell crumbs falling everywhere, and cannoli cream dripping out all over the place. Thank goodness I don’t do that since no one needs to see that! Side note- they said that if you eat in front of a mirror, you will eat less. Hmmm, I’m going to have to put a mirror on the dinner table.
Cannolis are traditional Italian pastries, but be clear that if you are taking these to a traditional Italian family and you want to impress the lady of the house, do not put sprinkles on! It’s like sacrilegious or something to Italians. I know this because I showed my Italian Mother In Law these, and she sniffed. Just sniffed. At me. Not the cannoli. It wasn’t a happy sniff either. I’m assuming it was the sprinkles present, which ruined the whole thing in her mind. Either that or she was mad I didn’t let her teach me an Italian dessert again this year. Last year she taught be how to make Italian Peach Cookies.
Despite the fact these didn’t pass the MIL’s sniff test, they are some of the most wonderful desserts I have ever made. They take a lot of work, but if you’re up for a day of frying dough, try this homemade cannoli recipe!
- 2 cups flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 10 tablespoons (+2-3 additional tbsp if needed) Marsala wine
- Cannoli forms- get them here.
- egg white for wash
- 1 cup icing sugar
- 1 cup granulated sugar
- 32 ounces ricotta cheese (drained)
- 1 cup whipping cream
- 1 cup mini chocolate chips
- Combine flour, cinnamon, shortening, salt and sugar in a food processor. Process until the mixture is like fine sand.
- Add Marsala through the chute, until the mixture forms a ball. You may need to use 1-2 additional tablespoons of marsala if the mixture is too dry to come together.
- Wrap in plastic wrap and let sit on the counter for 1-2 hours.
- Roll out dough with a rolling pin, or run through a pasta maker to make a thin sheet of dough. Cut out dough with a round cutter approximately 4″ in diameter.
- Wrap dough circles around a cannoli form, and seal edge with a small dab of egg white.
- Heat oil to 315F- 325F. Place cannolis into the hot oil and gently hold in place, turning until golden brown.
- Transfer to a piece of paper towel to cool.
- Dip ends into chocolate and sprinkles if desired, and set aside to harden.
- Whip whipping cream until soft peaks form.
- In a small bowl combine sugars and cheese. Gently fold in whipping cream.
- Continue to fold while adding chocolate chips.
- Transfer filling to a piping bag and squeeze filling into each end of the cannoli.
- Consume within a few hours of filling.