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Homemade Cannoli
This is the full recipe for cannoli including the shells and filling. Special equipment is needed including cannoli tubes, pasta machine and a pastry bag.
Ingredients
Serves: 30
- Shells
- 3 cups (375g) plain flour
- 1/4 cup (60g) white sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter
- 1 egg
- 1 egg yolk
- 1/2 cup (125ml) sweet Marsala wine
- 1 tablespoon distilled white vinegar
- 2 tablespoons water
- 1 egg white
- 1 litre oil, for frying, or as needed
- Filling
- 1kg ricotta cheese
- 1/2 cup (90g) icing sugar
- 1 cup diced glace citron
- 125g cooking chocolate, diced
Directions
Preparation:45min ›
Cook:1hour ›
Extra time:1hour chilling ›
Ready in:2hours45min
- Shells: In a medium bowl mix together the flour, sugar and cinnamon. Rub in the butter until it is in pieces no larger than peas.
- Make a well in the centre 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 about 10cm 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 180 degrees C in a deep-fryer or deep heavy frypan. 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 cake 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.
- Filling: Stir together the ricotta cheese and icing sugar using a spoon. Fold in the diced citron and chocolate.
- Use a pastry bag to pipe into shells filling from the centre to one end then doing the same from the other side. Dust with additional icing sugar and grated chocolate for garnish when serving.
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Reviews and Ratings
Global Ratings:
(100)
Reviews in English (85)
Please note that when I submitted this recipe, I indicated grated citrus peel to taste and barely 1/2 to 1 cup of powdered sugar, again to taste. My submission did not include the "one cup of candied citron"... I'll assume that the editors added this in error. With regards to rolling the dough, I found that paper-thin was too difficult to achieve with a rolling pin and was happy to have the pasta machine available. I agree with the previous review that if you don't get the pastry thin enough the results will disappoint. I'm sure that those trying to tackle this type of pastry have their own tricks up their sleeves, eveyone finds their best methods. I do hope that those few tricks I included will help first-timers get good results. Good luck and good eating. - 08 Sep 2005 (Review from Allrecipes USA and Canada)
Your Cannoli recipe is the BOMB!!!!!!!!!!! It's so tradional italian that is so good and these so like the ones my family and I have had. These are EXCELLENT!!!!!!!!!!!!!!!!!!! Thanks, Lydia Nacawa p.s. These were so good with the Marsala wine it pulled the flavors together!!! Five stars ***** - 23 Nov 2005 (Review from Allrecipes USA and Canada)
I loved the ricotta filling, but I added a small amount of vanilla, 1 teaspoon. - 28 Dec 2007 (Review from Allrecipes USA and Canada)