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Italian bakeries have been serving up cannoli forever. The crispy shell and creamy sweet filling are nearly irresistible. Often times, they come with mini chocolate chips or chopped pistachios or dipped in chocolate. No matter what topping you pick, they’re a MAJOR treat. (It’s why we couldn’t stop ourselves from making cannoli cupcakes!)
Why is there wine in cannoli shells?
Cannoli dough is usually made with white wine, which might seem a little odd. It includes wine for the same reason some pie crusts will include vinegar or vodka. The alcohol tenderizes the pastry and helps make it extra flaky. Who knew?
What is cannoli filling?
Cannoli filling is always made with ricotta and usually powdered sugar to sweeten it. Filling will usually include mascarpone and whipped cream for a lighter filling. You’ll sometimes find orange zest or nutmeg in there for extra flavor.
How do I thicken cannoli filling?
Getting the consistency of the cannoli filling is important. Start by draining your ricotta. Place ricotta in a fine mesh strainer and set strainer over a larger bowl. Let sit in refrigerator for at least an hour, preferably 2. How much liquid drains out will depend on the quality of your ricotta. The higher the quality, the less liquid. Even if just a little strains out, it will help in the long run. If you like your filling to be a little sweeter don’t add more powdered sugar directly to the ricotta mixture. The powdered sugar will actually cause the mixture to loosen and it won’t hold up very well. Add more powdered sugar to your heavy cream when whipping it to make the filling sweeter!
Another important step is letting the filling chill. We like to make our filling first and let it hang out in the refrigerator until we are ready to serve the cannoli. The longer it’s in there the better.
Can I make cannoli ahead of time?
Most fried treats, like churros, are best straight out of the fryer. Cannoli are a great exception to the rule though! The shells can fried up to a day ahead of time. Let them cool completely before storing them in an airtight container. They hold their crispness well and it’s a great to not have to fry right before guests are coming over.
You can also make your filling ahead of time and keep in the refrigerator for up to 3 days. Wait to fill your cannoli until you are ready to serve them.
If you prefer to fry the shells right before to ensure extra crispy shells (same), you can still get ahead by making your dough and keeping it refrigerated for up to 3 days.
How do I make the cannoli shells crispy?
Two important things to make sure your shells are extra crispy: Make sure your butter is extra cold when making the dough and make sure your frying oil is heated to 360°.
Cold butter will help give your shells layers ensuring the shells are crispy and flaky! After making your dough let it chill until that butter is nice and cold again before rolling them out, at least 1 hour, but longer is better.
Having your oil at the right temp, in this case 360°, is crucial. If your oil is lower than that, the shells will take much longer to fry which will cause them to soak in more oil and making the shells softer and less crisp. Too hot and you risk burning the outside of the shells. Hitting that sweet spot will ensure crispy, flaky shells!
How do I keep cannoli from getting soggy?
Unfilled shells will last in an airtight container for 1 day, but wait to fill them until ready to serve. Filled cannoli will start to get soggy after about an hour. It makes for a fun “do it yourself” station at a party. Give your guests the filling and plenty of toppings to dip the cannolis in and let them make their own right as they are ready to eat!
Can I air fry cannoli?
YES! If you aren’t a fan of frying, the air fryer is a solid option! They crisp up beautifully without any excess oil.
Need another Italian bakery favorite? We’re obsessed with Rainbow cookies!
Cal/Serv: 239
Yields: 20
Prep Time: 0 hours 10 mins
Total Time: 3 hours 0 mins
Ingredients
For the filling:
1
(16-oz.) container ricotta
1/2 c.
mascarpone cheese
1/2 c.
powdered sugar, divided
3/4 c.
heavy cream
1 tsp.
pure vanilla extract
1 tsp.
orange zest
1/4 tsp.
kosher salt
1/2 c.
mini chocolate chips, for garnish
For the shells:
2 c.
all-purpose flour, plus more for surface
1/4 c.
granulated sugar
1 tsp.
kosher salt
1/2 tsp.
cinnamon
4 tbsp.
cold butter, cut into cubes
6 tbsp.
white wine
1
large egg
1
egg white, for brushing
Vegetable oil, for frying
Directions
Make filling:
- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight.
- In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form.
- In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour.
Make shells:
- In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles.
- Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together.
For frying:
- In a large pot over medium heat, heat about 2″ of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly.
- When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove.
- Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
For Air Fryer:
- Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden.
- When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds.
- Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
Nutrition (per serving): 239 calories, 5 g protein, 21 g carbohydrates, 1 g fiber, 9 g sugar, 15 g fat, 8 g saturated fat, 149 mg sodium
