There’s something magical about cannoli that transports me back to the bustling streets of Sicily. I remember the first time I bit into one, the crispy shell giving way to a creamy, ricotta filling laced with chocolate chips and a hint of orange zest. It was a sunny afternoon, and I was sitting in a small café, watching the world go by as I savored every bite. Inspired by that experience, I decided to recreate those delicious pastries at home. Here’s my take on this beloved Italian dessert, which is surprisingly easy to make and will impress anyone lucky enough to indulge.
Ingredients
For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1 tablespoon white wine or vinegar
- Oil for frying
For the Filling:
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 teaspoon orange zest (optional)
For Garnish:
- Pistachios, crushed (optional)
- Powdered sugar for dusting
Instructions
To begin with the cannoli shells, in a large mixing bowl, combine the flour, granulated sugar, cinnamon, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. Next, whisk together the egg and white wine (or vinegar) in a separate bowl, then add it to the flour mixture. Knead the dough until it is smooth and elastic, about 5-7 minutes. Wrap it in plastic wrap and let it rest for at least 30 minutes at room temperature.
While the dough rests, prepare the filling. In a bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Fold in the mini chocolate chips and orange zest if using. Cover the filling with plastic wrap and refrigerate until ready to use.
After the dough has rested, roll it out on a floured surface to about 1/8 inch thick. Cut into circles, approximately 4 inches in diameter. Wrap each circle around a metal cannoli tube, sealing the edges with a little water or egg wash.
In a deep skillet, heat oil to 350°F (175°C). Carefully lower the cannoli tubes into the hot oil, frying until golden brown, about 2-3 minutes. Remove them from the oil and let them cool on a paper towel-lined plate. Once cool, gently slide off the shells from the tubes.
When ready to serve, fill a piping bag with the ricotta filling and pipe it into each cannoli shell from both ends, ensuring it’s filled generously. For an extra touch, sprinkle crushed pistachios on the ends and dust with powdered sugar before serving.
Enjoy these delightful cannoli as a sweet end to your meal or a special treat during a gathering. Each bite will remind you of that sunny afternoon in Sicily, filled with laughter and joy, just like the memories we create around food.