Classic Cannoli Recipes

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CLASSIC CANNOLI



Classic Cannoli image

True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? A dessert that is delizioso.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 dozen

Number Of Ingredients 17

2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 cup sweet Marsala wine
3 tablespoons vegetable oil
Vegetable oil, for frying
1 large egg white, lightly beaten
4 ounces semisweet chocolate (preferably 61 percent cacao)
1/2 cup shelled unsalted pistachios, finely chopped

Steps:

  • Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
  • With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
  • Make the shells: Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
  • Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
  • Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
  • Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and then into pistachios. Let set 15 minutes on parchment paper.
  • Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.

HOMEMADE CANNOLI



Homemade Cannoli image

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Steps:

  • For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
  • For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
  • To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
  • To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

CLASSIC CANNOLI RECIPE



Classic Cannoli Recipe image

Have friends over for coffee when you make this Classic Cannoli Recipe. This Classic Cannoli Recipe pairs perfectly with hot beverages, plus it's easy!

Provided by My Food and Family

Categories     Chocolate Recipes

Time 40m

Yield 12 servings

Number Of Ingredients 6

1 container (32 oz.) POLLY-O Original Ricotta Cheese
3/4 cup powdered sugar
1/2 tsp. vanilla
1/4 tsp. ground cinnamon
1/2 cup miniature semi-sweet chocolate chips
12 cannoli shells

Steps:

  • Mix first 4 ingredients until blended. Stir in chocolate chips.
  • Refrigerate 30 min.
  • Fill shells with cheese mixture just before serving.

Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

CANNOLI



Cannoli image

Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.

Provided by Lydia Nacawa

Categories     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 30

Number Of Ingredients 15

3 cups all-purpose flour
¼ cup white sugar
¼ teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
½ cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
1 (32 ounce) container ricotta cheese
½ cup confectioners' sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped

Steps:

  • In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
  • Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
  • Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
  • To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g

CANNOLI



Cannoli image

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 1h10m

Yield Makes 12

Number Of Ingredients 17

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

Steps:

  • Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
  • Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
  • Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
  • When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

TRADITIONAL SICILIAN CANNOLI



Traditional Sicilian Cannoli image

Make and share this Traditional Sicilian Cannoli recipe from Food.com.

Provided by InMemoryofBrats

Categories     Dessert

Time 4h

Yield 16 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1 tablespoon sugar
1 pinch salt
2 tablespoons melted butter
3/4 cup marsala
egg white, for sealing
oil (for frying)
5 cups ricotta cheese
1 1/4 cups confectioners' sugar
1 orange rind, grated/zest
mini chocolate chip

Steps:

  • SHELLS: In a mixing bowl, combine flour, sugar, and salt.
  • Add butter and marsala.
  • Knead dough on lightly floured surface until well mixed.
  • Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
  • Roll out dough very thin.
  • Cut dough into rounds using a 4 inch cookie cutter.
  • Roll each round again until very thin.
  • Roll each round around a cannoli tube, tightly, and seal with egg white.
  • Fry in hot oil, turning, until golden.
  • Drain on paper towels and let cool.
  • Gently twist cannoli tube to remove shell.
  • Cool COMPLETELY.
  • FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
  • Keep covered in the refrigerator until your shells are cooled and ready to fill.
  • Fill pastry bag with filling.
  • Use a plain or open star tip.
  • Insert tip to center of shell and fill to one end and then repeat this step on the other end.
  • Dust with confectioners' sugar.

Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1

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HOMEMADE CANNOLI THAT LIVE UP TO THE HYPE - SERIOUS EATS
2019-07-16 Transfer the sticky dough to a lightly greased bowl, cover, and set it aside for at least 2 hours or up to 24. Either way, that flexibility leaves more than enough time to make the filling at your leisure, so don't feel compelled to tackle the entire recipe, start to …
From seriouseats.com
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CLASSIC CANNOLI RECIPE | MARTHA STEWART | CANNOLI RECIPE, CANNOLI, …
Feb 14, 2012 - Like the authentic version of this Italian dessert, our cannoli are filled with fresh ricotta. Cinnamon-infused dough for the shells is rolled, lightly fried, and dipped in …
From pinterest.ca
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SICILY, ITALY: AUTHENTIC CANNOLI RECIPE & HISTORY - LEXIS ROSE
2021-02-09 Heat the oil to 375°F. Set some paper towels on top of a cooling rack over a baking sheet (to catch drips) beside your heating oil. While the oil is heating, flour your pastry mat with the semolina, and split your chilled dough into two halves. Roll out each of …
From lexisrose.com
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CLASSIC CANNOLI RECIPE | RECIPE | CANNOLI RECIPE, CANNOLI, DESSERTS
Aug 3, 2012 - Like the authentic version of this Italian dessert, our cannoli are filled with fresh ricotta. Cinnamon-infused dough for the shells is rolled, lightly fried, and dipped in chocolate and pistachios. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
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CLASSIC CANNOLI RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. In a …
From foodnewsnews.com
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BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
2022-04-13 Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in cling film and refrigerate at least 1 hour and up …
From delish.com
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HOW TO MAKE CANNOLI DIP RECIPE - DESSERTS ON A DIME
2021-06-02 Instructions. Mix together the cream cheese, ricotta and powdered sugar together with a hand held mixer or stand up mixer for 3-5 minutes until well combined. Then add in the vanilla extract and mix until combined (1-2 minutes). Fold in the chocolate chips and serve with broken waffle cones or graham crackers.
From dessertsonadime.com
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BEST AUTHENTIC SICILIAN CANNOLI RECIPE - CUCINABYELENA
2021-10-29 Take the dough out of the bowl and knead on a floured surface for an additional 10 minutes. Shape the well mixed dough into a ball and transfer to a bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours. Heat a large pot with 1 ½-inches vegetable oil to 345 - 355 degrees.
From cucinabyelena.com
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Top Asked Questions

How do you make cannoli?
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps.
What is the best filling for cannoli shells?
Mix ricotta, sugar, vanilla, and chocolate chips in a bowl. Using a spoon or pastry bag, fill the shells with cheese mixture. Serve immediately so shells stay crisp. Everyone loves Chocolate! Melt down some of your favorite chocolate and dip the ends of the cannoli shells in prior to adding the filling.
When was the first cannoli made?
Cannoli. "Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way.
How do you make ricotta cheese cannoli filling?
Let the ricotta drain in the fridge for 2 hours or up to overnight. In a mixing bowl fold and stir together drained ricotta, sugar, vanilla, salt, and cinnamon. Add the chocolate chips and stir to combine. Transfer the mixture into a piping bag fitted with a large round tip. Pipe filling into cannoli shells.

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