Authentic Italian Cannoli Recipe
What is a Cannoli?
If you've never had a cannoli before, this is the time! Cannolis are a traditional dessert that is authentically Italian. Cannolis originate in Sicily. They are basically an Italian pastry that is tubular in shape, the tube made out of 00 Flour dough, fried and then filled with a delicious, sweet creamy cheese such as ricotta or Mascarpone.
If you prefer to get them ready made, we have mouth-watering Italian cannolis at our store.
These desserts can be enjoyed with coffee, tea or just alone when in the mood! The following recipe has been adopted from 93 year old Clara from Favenyana, which is close to Sicily. Clara is featured on the Pasta Grannies youtube profile.
Clara is apparently famous for her "cannoli Sicilian ricotta filled fried pastries". Alright! Are you ready for some delightful desserts? Our Italian supermarket carries the best Italian flour, so be sure to browse our store for your authentic Italian food products.
You can always substitute the chocolate chips for other desired food items such as chopped pistachios or other favorite nuts.
Ingredients for Cannoli:
For the pastry:
- Roughly 8 - 10 cups of 00 (all purpose) flour
- 1 cup & 2 TBS water
- 1 cup of oil, butter or lard (be very generous with this)
- 1/4 cup granulated sugar
- 2 TBS white wine vinegar (nothing too strongly flavored
- Cannoli molds
- Optional: pasta rolling machine
Optional: oval pastry cutter
For Frying the pastry:
- At least 5 cups of cooking oil (Clara uses lard; you could use rice bran oil or whatever you prefer)
- A utensil for collecting the hot cannolis from the oil
For the filling:
- 2 cups & 1 TBS ricotta
- 1/2 cup sugar (or to taste)
- 3/4 cup chocolate chips or buttons
- Optional: mesh or sieve for sieving the filling
- Optional: icing sugar for dusting
Cannoli Shell Preparation:
- In a mixing bowl, place the 1/4 cup granulated sugar, one cup of water and oil (or cooking lard).
- Add 2 TBS of vinegar she says it gives the pastry and then the Italian 00 flour.
- Once the dough has formed, kneed it for about 10 minutes.
- Then roll into a big log about 5 inches or so in diameter.
- Cut the roll into 5 inch sections.
- You could use pasta rolling machines to roll out the dough, but if you don’t, you can use a rolling pin and roll out the sections.
- Once rolled out into about half a centimeter layers, you can either use the oval pastry cutter or you can cut the dough into long rectangles and then cut squares to go around the cannoli molds.
- Place the pastry ovals or squares on a tablecloth to stop them from sticking.
- Once you’ve used up all your dough, place the dough around the cannoli mold.
- You can use some water to stick the pastry edges together over the mold.
- Heat up your oil in a large pan/pot.
- When it is hot enough, slowly drop a small piece of dough into the pan. If it bubbles and pops to the surface, it is ready for frying.
- Place about four to five wrapped cannoli shells (on the mold) gently into the oil.
- Make sure to turn them regularly.
- Once the pastry is hard, remove from the oil.
- Metal rods get very hot so be careful when removing the pastry from the rods.
- Allow the shells to cool in a serving plate/dish - preferably at an angle.
- In a medium mixing bowl, mix the ricotta with a little sugar.
- Use a sieve or mesh to push the mixture through to make it light and fluffy
- Once all is pushed through and collected, you can add your chocolate chips or buttons.
- Use a butter knife to fill both ends of the cannoli shell.
- If you would like, you can dust your fresh cannolis with some
Enjoy with some fresh made Italian espresso, that you can find at our Italian grocery store.