How do I make traditional Italian cannoli dough without a food processor?

Answer guidance: Explain step-by-step how to prepare the dough by hand, including mixing dry ingredients, cutting in butter or fat, incorporating egg and Marsala wine, and kneading. Mention tips to achieve the right dough texture and resting time before frying. Use clear, simple language suitable for both beginners and experienced cooks.

What’s the best way to strain ricotta for a smooth cannoli filling?

Answer guidance: Describe different methods to remove excess moisture from ricotta, such as using cheesecloth, paper towels, or refrigerator draining. Highlight why straining is important for texture and consistency in the filling. Include tips on selecting ricotta brands that are less watery.

How should I store cannoli shells and filling to keep them fresh?

Answer guidance: Provide detailed storage instructions for both uncooked and cooked shells, and separately for the filling, including recommended containers, temperatures, and shelf life. Explain why shells and filling should be stored separately to prevent sogginess and maintain crunchiness.

What can I do if my cannoli shells turn out too soft instead of crisp?

Answer guidance: Offer practical fixes such as reheating shells in the oven at a low temperature to restore crispness, and caution against reheating filled shells. Suggest preventive tips to avoid soft shells, like rolling dough thin and maintaining proper frying oil temperature.

What are common variations or substitutions in Italian cannoli recipes?

Answer guidance: List popular ingredient alternatives (e.g., different fats, sugars, flavorings in dough and filling), including how they affect taste and texture. Mention creative toppings and fillings like chocolate, pistachios, or mascarpone blends. This question supports natural inclusion of related keyword phrases and invites linking to recipe variations on your site.

Italian Cannoli Recipe: Make Crispy Shells and Creamy Filling

Name: Classic Cannoli Recipe: How to Make Crispy Shells and Creamy Filling at Home
Prep time: PT-486097H29M40S
Cook time: PT-486098H59M40S
Total time: PT-486098H59M40S
Cuisine: Italian
Ingredients: 250 grams (2 cups) all-purpose flour; 30 grams (2 tablespoons) granulated sugar; 1/4 teaspoon salt; 30 grams (2 tablespoons) unsalted butter, chilled and diced; 60 ml (1/4 cup) Marsala wine or white wine (or grape juice mixed with 1 tablespoon white vinegar); 1 whole egg plus 1 egg white (for dough and sealing edges); Vegetable oil or shortening for deep frying (about 1-2 liters); 450 grams (2 cups) whole milk ricotta cheese, well strained; 100 grams (1/2 cup) powdered sugar (or granulated sugar); 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 50 grams (1/4 cup) mini chocolate chips; Optional garnishes: chopped unsalted pistachios, candied citrus peel, extra chocolate chips

Description

🍰 Discover the joy of making classic Italian cannoli with crispy, golden shells and a luscious, creamy ricotta filling.
✨ This homemade recipe lets you enjoy an authentic Sicilian dessert that’s both crunchy and irresistibly smooth.

Ingredients

Scale

250 grams (2 cups) all-purpose flour
30 grams (2 tablespoons) granulated sugar
1/4 teaspoon salt
30 grams (2 tablespoons) unsalted butter, chilled and diced
60 ml (1/4 cup) Marsala wine or white wine (or grape juice mixed with 1 tablespoon white vinegar)
1 whole egg plus 1 egg white (for dough and sealing edges)
Vegetable oil or shortening for deep frying (about 1-2 liters)

450 grams (2 cups) whole milk ricotta cheese, well strained
100 grams (1/2 cup) powdered sugar (or granulated sugar)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
50 grams (1/4 cup) mini chocolate chips
Optional garnishes: chopped unsalted pistachios, candied citrus peel, extra chocolate chips

Instructions

1. In a food processor or bowl, combine flour, sugar, and salt. Pulse in cold butter until mixture resembles coarse crumbs.
2. Add Marsala wine and whole egg, mix until soft, smooth dough forms. Add water or flour if needed. Cover and rest dough for 30 minutes to 2 hours.
3. Roll dough very thin (1-2 mm) on floured surface. Cut into 9-10 cm circles.
4. Wrap each circle tightly around a greased metal cannoli tube, seal edges with egg white.
5. Heat oil to 175°C (345-355°F). Fry wrapped tubes 1-2 minutes until golden and crisp.
6. Drain on paper towels. Remove shells from tubes once cooled.
7. Strain ricotta well. Fold ricotta, powdered sugar, vanilla, cinnamon until smooth, then mix in chocolate chips. Chill at least 30 minutes.
8. Fill shells with ricotta mixture using piping bag or spoon just before serving.
9. Garnish ends with pistachios, extra chips, or candied peel. Dust with powdered sugar.

Notes

🌡️ Roll dough thin and fry at right temperature for crisp, non-greasy shells.
⏳ Fill shells just before serving to keep them crunchy; re-crisp in 120°C oven if needed.
❄️ Chill ricotta filling ahead to prevent watery texture and keep it creamy.

Prep Time: 30 minutes
Chilling and resting time: 30-75 minutes
Cook Time: 15-20 minutes
Category: Dessert
Method: Frying and filling
Cuisine: Italian

Nutrition

Serving Size: 1 cannoli
Calories: 180-250 kcal
Sugar: 10-15 g
Fat: 10-18 g
Carbohydrates: 18-25 g
Protein: 5 g

Keywords: classic cannoli, crispy shells, creamy filling, Italian dessert