Authentic Italian Cannoli with Luscious Ricotta Filling
Experience the divine taste of traditional Italian cannoli, crafted from an age-old family recipe passed down through generations. The delicate, crispy shells are filled with a decadent ricotta cream that boasts a perfect balance of sweetness and rich chocolate flavor. Our dear friend Giovanna, whose family has operated charming Italian restaurants in Chicago for over 40 years, has perfected this classic dessert. The shells can be prepared in advance and stored at room temperature, while the filling can be frozen for later enjoyment. Join us in celebrating the joy of Italian cooking, as Giovanna always says, 'Mangiare, mangiare'—Eat, eat! Impress your family and friends with these delightful treats at your next gathering.
N/A
Servings
176
Calories
17
Ingredients
Ingredients
whole milk ricotta cheese
64 ounces (drained)
powdered sugar
16 ounces (sifted)
granulated sugar
1 cup
vanilla extract
1 teaspoon
cinnamon oil
2-3 drops
milk chocolate candy bars with almonds
8 ounces (at room temperature)
eggs
2 (at room temperature)
vanilla extract
1/2 teaspoon
ice water
11 tablespoons
flour
3 cups
granulated sugar
1/4 cup
salt
1/4 teaspoon
unsweetened cocoa powder
1 teaspoon
ground cinnamon
1 teaspoon
Crisco shortening
3 tablespoons
egg white
1 (beaten)
peanut oil
3-4 quarts
Instructions
1
Three days before assembling the cannoli, drain the ricotta by placing it in a colander inside a large bowl. Cover with plastic wrap and refrigerate for 48 hours to ensure it's completely dry.
2
To prepare the cannoli shell dough, beat the eggs in a small bowl, then mix in the vanilla extract and ice water.
3
In a large mixing bowl, combine the flour, granulated sugar, salt, cocoa powder, and ground cinnamon using your hands until well blended.
4
Add the shortening into the mixture and mix until it resembles coarse crumbs.
5
Create a well in the center of the dry ingredients, pour in the egg mixture, and combine with your hands. If the dough is too dry, add more ice water as needed.
6
Transfer the dough onto a lightly floured surface and knead until smooth, about 3 minutes. Form the dough into a flattened ball, then wrap it in plastic wrap and let it rest at room temperature for 30 to 60 minutes.
7
After resting, divide the dough into 4 equal pieces. Roll each piece through a pasta machine on the middle setting until thin, dusting lightly with flour to prevent sticking. Aim for a thickness similar to construction paper. Cut the rolled dough into 4.5-inch circles.
8
Preheat peanut oil in a large heavy kettle to 375°F (190°C), using a rack at the bottom to prevent shells from burning. Lightly oil the cannoli tubes by submerging them in hot oil and then draining.
9
Wrap each dough circle around an oiled cannoli tube, brushing the edges with egg white to seal. Avoid pressing tightly to ensure easy removal after frying.
10
Carefully lower several filled tubes into the hot oil, frying until golden brown, about 2 minutes. Use tongs to remove the tubes and let them drain briefly in a metal bowl.
11
When cool enough to handle, gently twist and slide the cannoli shells off the tubes. Let the shells rest on a rack overnight to maintain their crispness.
12
To prepare the ricotta cream filling, beat the drained ricotta in a mixing bowl until smooth. Slowly mix in the powdered sugar, granulated sugar, vanilla extract, and cinnamon oil until fully combined.
13
Fold in the milk chocolate pieces and transfer the ricotta cream into a bowl. Store in the refrigerator and use within 48 hours. Any extra filling can be frozen for later use.
14
To serve, fill each cannoli shell with ricotta cream using a knife. Arrange on a serving platter and dust with confectioners' sugar. Serve warm or within an hour of filling for the best texture.
Nutrition Information
10
Fat
18
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main filling ingredient for these cannoli?
The main filling ingredient is whole milk ricotta cheese that has been drained for 48 hours.
How long should the ricotta cheese be drained?
The ricotta should be drained in a colander inside a large bowl for 48 hours in the refrigerator.
Who provided the inspiration for this cannoli recipe?
The recipe was perfected by Giovanna, whose family has operated Italian restaurants in Chicago for over 40 years.
What type of oil is best for frying the cannoli shells?
Peanut oil is used for frying, preheated to a temperature of 375°F (190°C).
How many calories are in one serving of this cannoli?
There are 176 calories in a single serving.
Can the cannoli filling be frozen for later use?
Yes, any extra ricotta cream filling can be frozen for later enjoyment.
What is the secret to keeping the shells crisp?
Letting the shells rest on a rack overnight after frying helps them maintain their crispness.
How thin should the cannoli dough be rolled?
The dough should be rolled through a pasta machine until it reaches a thickness similar to construction paper.
What size should the dough circles be cut?
The rolled dough should be cut into 4.5-inch circles.
How do you seal the dough around the cannoli tubes?
The edges of the dough circles are brushed with beaten egg white to create a seal.
How long does the dough need to rest before rolling?
The dough should rest at room temperature for 30 to 60 minutes after being wrapped in plastic.
What flavoring is added to the ricotta cream besides vanilla?
The filling is flavored with cinnamon oil and granulated sugar.
What kind of chocolate is used in the filling?
The recipe calls for milk chocolate candy bars with almonds, chopped into pieces.
How long should the shells be fried in the hot oil?
The shells should be fried for about 2 minutes until they are golden brown.
How soon should the cannoli be served after filling?
For the best texture, serve the cannoli within one hour of filling.
What is the total fat content per serving?
Each serving contains 10 grams of fat.
How much protein is in each cannoli?
There are 4 grams of protein per serving.
What are the total carbohydrates per serving?
Each serving contains 18 grams of carbohydrates.
How do you prevent the shells from burning during frying?
Use a rack at the bottom of the kettle to prevent the shells from making direct contact with the bottom.
What ingredients are used to flavor the shell dough?
The dough is flavored with vanilla extract, unsweetened cocoa powder, and ground cinnamon.
How long should the dough be kneaded?
The dough should be kneaded on a lightly floured surface for about 3 minutes until smooth.
What is the purpose of the ice water in the dough recipe?
Ice water is added to the egg mixture to help bind the dry ingredients if the dough is too dry.
How do you prepare the cannoli tubes before wrapping the dough?
The tubes should be lightly oiled by submerging them in hot oil and then draining them.
What is the recommended way to fill the shells?
Use a knife to fill each cannoli shell with the prepared ricotta cream.
How should the finished cannoli be garnished?
Arrange them on a platter and dust them with confectioners' (powdered) sugar.
What should the consistency of the dry ingredients be after adding shortening?
The mixture should resemble coarse crumbs before adding the liquid ingredients.
How long can the prepared ricotta cream be refrigerated?
The ricotta cream should be used within 48 hours of preparation.
What does the Italian phrase 'Mangiare, mangiare' mean?
The phrase means 'Eat, eat!' and is a common expression of joy in Italian cooking.
What is the first step in making the cannoli filling?
The first step is beating the drained ricotta in a mixing bowl until it is smooth.
How many ingredients are required for this entire recipe?
The recipe requires a total of 17 ingredients.