Why You’ll Love This Recipe
Cannolis are a classic Italian dessert that are beloved for their combination of textures and flavors. The crunchiness of the shell perfectly contrasts with the creamy, sweet ricotta filling. The addition of mini chocolate chips and powdered sugar gives them an extra touch of indulgence. This recipe allows you to recreate this Italian favorite at home with simple ingredients and easy steps. Whether you’re a seasoned baker or a beginner, these cannolis will surely impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shell:
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1 ¾ cups all-purpose flour
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2 tablespoons granulated sugar
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¼ teaspoon salt
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2 tablespoons unsalted butter (cold)
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1 egg yolk (reserve the whites)
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⅓ cup of halal-friendly ingredient
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1 teaspoon white vinegar
For the filling:
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16 oz ricotta cheese (whole milk)
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½ cup heavy whipping cream
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½ cup powdered sugar
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1 teaspoon vanilla extract
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¼ teaspoon cinnamon
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1 tablespoon mini chocolate chips
Directions
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Make the Dough for the Shell: In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture becomes crumbly. Then, add the halal-friendly ingredient and egg yolk, mixing until the dough comes together.
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Knead and Chill: Turn the dough onto a floured surface and knead until smooth. Cover the dough with plastic wrap and let it chill in the refrigerator for 30 to 60 minutes.
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Prepare the Ricotta Filling: Drain the ricotta cheese using a fine mesh sieve for at least 30 minutes to remove excess moisture. In a medium bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar, then fold it into the ricotta mixture. Chill the filling until ready to use.
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Heat the Oil: In a Dutch oven, heat about 5 inches of oil to 350°F for frying the shells.
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Shape and Fry the Shells: Roll out the dough and cut into circles using a biscuit cutter. Wrap each circle around a cannoli mold, sealing the edges with egg whites. Fry the shells until golden brown, then remove them from the molds while still warm.
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Fill and Serve: Fill the cooled shells with the ricotta mixture using a piping bag. Top with mini chocolate chips and dust with powdered sugar. Serve immediately and enjoy!
Servings and Timing
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Servings: Makes up to 24 cannolis
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Prep Time: 30 minutes (excluding chilling time)
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Cook Time: 15 minutes
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Total Time: 45–60 minutes (including chilling time)
Variations
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Vegan Cannoli: Use vegan ricotta and a dairy-free alternative for the whipped cream to make these cannolis vegan-friendly.
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Chocolate-Dipped Shells: For an extra touch of decadence, dip the ends of the fried shells in melted chocolate before filling them.
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Fruit-Filled Cannoli: For a fruity twist, fold in small bits of strawberries or citrus zest into the ricotta filling.
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Flavored Shells: You can add a pinch of cinnamon or cocoa powder to the dough for an added flavor.
Storage/Reheating
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Storage: Cannolis are best enjoyed fresh, but you can store the shells in an airtight container for up to a day. Fill them just before serving to prevent the shells from becoming soggy.
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Reheating: To refresh the shells, warm them in the oven at 350°F for 5–7 minutes.
FAQs
1. Can I make the cannoli shells ahead of time?
Yes, you can fry the shells ahead of time and store them in an airtight container for up to one day. Fill them with the ricotta mixture just before serving.
2. How do I prevent the shells from becoming soggy?
Fill the cannoli shells just before serving to avoid them absorbing moisture from the ricotta filling and becoming soggy.
3. Can I bake the cannoli shells instead of frying them?
Yes, if you prefer a healthier version, you can bake the shells at 375°F for 12–15 minutes until they’re golden brown.
4. How long can I store leftover filled cannoli?
Filled cannolis are best eaten immediately. If you have leftovers, store the filling separately and fill the shells just before serving.
5. How do I know when the oil is hot enough for frying?
Use a thermometer to check the oil temperature, which should be around 350°F for optimal frying. You can also test with a small piece of dough to see if it bubbles and crisps up.
6. Can I use a different mold for the shells?
Yes, you can use other types of molds or even improvise with aluminum foil rolled into cylinders to create the shape of the cannoli shells.
7. How do I know when the shells are cooked properly?
The cannoli shells should be golden brown and crispy when properly fried. Don’t overcook them, as they can become too dark and bitter.
8. Can I add nuts to the filling?
Yes, chopped pistachios, almonds, or hazelnuts can be added to the ricotta filling for extra texture and flavor.
9. How can I make the filling thicker?
If you find that the filling is too runny, you can add a bit more powdered sugar to thicken it up, or refrigerate it longer before using.
Conclusion
Making homemade cannolis is a fun and rewarding experience that brings an authentic Italian treat to your home. With their crispy, golden shells and creamy, flavorful ricotta filling, these cannolis are perfect for any special occasion or just as a delicious dessert to satisfy your sweet cravings. Whether you follow the classic recipe or add your own variations, these cannolis will surely be a hit with everyone who tries them!
Cannoli Recipe
Homemade Cannolis are a classic Italian dessert featuring crispy, deep-fried shells filled with a luscious ricotta mixture, mini chocolate chips, and dusted with powdered sugar.
- Prep Time: 30 minutes (excluding chilling time)
- Cook Time: 15 minutes
- Total Time: 45–60 minutes (including chilling time)
- Yield: Makes up to 24 cannolis
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Ingredients
1 ¾ cups all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter (cold)
1 egg yolk (reserve the whites)
⅓ cup halal-friendly ingredient
1 teaspoon white vinegar
16 oz ricotta cheese (whole milk)
½ cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1 tablespoon mini chocolate chips
Instructions
- In a food processor, pulse the flour, sugar, and salt. Add the cold butter and pulse until the mixture becomes crumbly. Then, add the halal-friendly ingredient and egg yolk, mixing until the dough comes together.
- Turn the dough onto a floured surface and knead until smooth. Cover the dough with plastic wrap and let it chill in the refrigerator for 30 to 60 minutes.
- Drain the ricotta cheese using a fine mesh sieve for at least 30 minutes to remove excess moisture. In a medium bowl, whip the heavy cream until stiff peaks form. Add the powdered sugar, then fold it into the ricotta mixture. Chill the filling until ready to use.
- In a Dutch oven, heat about 5 inches of oil to 350°F for frying the shells.
- Roll out the dough and cut into circles using a biscuit cutter. Wrap each circle around a cannoli mold, sealing the edges with egg whites. Fry the shells until golden brown, then remove them from the molds while still warm.
- Fill the cooled shells with the ricotta mixture using a piping bag. Top with mini chocolate chips and dust with powdered sugar. Serve immediately and enjoy!
Notes
For a vegan version, substitute with vegan ricotta and a dairy-free whipped cream alternative.
Dip the ends of the fried shells in melted chocolate for an extra indulgent touch.
For a fruity twist, fold in small bits of strawberries or citrus zest into the ricotta filling.
To store, keep the shells in an airtight container for up to 1 day and fill just before serving to prevent sogginess.
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 18g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
