Holy Cannoli! Authentic Sicilian Delights
Craving authentic Sicilian cannoli? My recipe delivers crispy shells & creamy ricotta filling. Easy to follow, even for Bake Off novices! Get my secret tips now. ... Global Comfort Food
Recipe Introduction
Quick Hook
Fancy a trip to sicily without leaving your kitchen? this cannoli recipe is your golden ticket! we are diving into a creamy, crunchy world of pure italian bliss.
Honestly, who can resist that sweet ricotta filling nestled in a crispy shell?
Brief Overview
The cannoli, a true taste of sicily, has been a beloved italian dessert for ages. traditionally enjoyed during carnival, these sweet treats are now devoured all year round.
Making homemade cannoli might seem daunting, but it's totally manageable with my guide. this recipe is a medium difficulty, takes about 1 hour 15 minutes, and yields around 12 delicious cannoli.
Main Benefits
One of the best things about this sicilian cannoli recipe is that it is so versatile. the ricotta filling for cannoli is packed with protein.
These are perfect for impressing at your next dinner party or simply treating yourself. what makes this recipe extra special is the focus on authentic flavors.
So, let's get started with these iconic italian desserts!
Now, onto the ingredients we will need.
Holy Cannoli! Authentic Sicilian Delights Recipe Card
Ingredients:
Instructions:
Nutrition Facts
Ingredients & Equipment: Let's Get This Cannoli Party Started!
So, you're ready to try your hand at my cannoli recipe ? ace! it's easier than you think. think of it like making a really posh cheese and crackers.
But instead of crackers, you’ve got crispy, golden shells. first, let's gather our kit.
The A-Team: Main Ingredients
Alright, let's break down what you need for this authentic cannoli recipe . Precise measurements are key! You don't want a soggy bottom.
- Cannoli Shells:
- All-purpose flour: 1 1/2 cups (180g), plus extra for dusting. Go for a good quality flour.
- Granulated sugar: 1/4 cup (30g). Standard stuff.
- Ground cinnamon: 1/4 teaspoon . Adds a little warmth.
- Kosher salt: 1/4 teaspoon . Balances the sweetness.
- Vegetable shortening: 3 tablespoons (45ml), chilled. Makes the shells flaky.
- Dry Marsala wine: 1/3 cup (80ml). This is the secret ingredient!
- Large egg white: 1 , lightly beaten. For sealing the shells.
- Vegetable oil: 4-6 cups . For frying.
- Ricotta Filling:
- Whole milk ricotta cheese: 15 ounces (425g). Must be well-drained!
- Powdered sugar: 3/4 cup (150g). For sweetness.
- Vanilla extract: 1/2 teaspoon . Classic flavour.
- Ground cinnamon: 1/4 teaspoon . Aromatic touch.
- Heavy cream: 2 tablespoons (30ml). Makes it extra creamy.
- Mini chocolate chips: 1/4 cup (40g). Everyone loves chocolate!
Seasoning: Adding a Little Pizzazz
The right seasoning can elevate your homemade cannoli to a whole new level. honestly, it's where the magic happens. cinnamon is essential – don't skip it! vanilla extract enhances the sweetness of the ricotta.
Mini chocolate chips add a lovely texture.
Tools of the Trade: Equipment Needed
You don't need a fancy kitchen for this easy cannoli recipe . I did it in my tiny London flat, so you can too.
- Deep fryer or large pot: For frying the shells. A heavy-bottomed pot is best.
- Cannoli tubes: Metal or wooden. You need these to shape the shells!
- Rolling pin: To roll out the dough.
- Pastry bag: Optional, but makes filling easier.
- Candy thermometer: To monitor oil temperature (absolutely crucial!).
- Slotted spoon: For removing the shells.
Quick tip: if you don't have cannoli tubes, you can try wrapping the dough around aluminum foil cones. just make sure they're secure! you can use paper clips to hold them.
Remember to fill your sicilian cannoli recipe shells right before serving to avoid soggy results.
Holy Cannoli! Your Guide to Crispy, Creamy Perfection
Honestly, who doesn't love a good cannoli? these classic italian treats are proper lush. think crispy shells bursting with sweet, creamy ricotta.
Making them at home might seem daunting, but trust me, with this guide, you'll be creating your own authentic cannoli recipe in no time.
Forget shop-bought – these are next-level. i once made these for a dinner party, and everyone was chuffed! let's dive into creating a homemade cannoli .
Nailing the Prep: Mise en Place is Key
First things first, mise en place – getting everything in its place before you start is essential. measure out all your ingredients.
Drain that ricotta! seriously, this is crucial for a non-soggy filling. aim for around 45 minutes prep time. safety-wise, be careful when frying.
Hot oil is no joke!
Shell Yeah! Step-by-Step Cannoli Magic
Here's the lowdown on making those perfect shells for your Sicilian cannoli recipe :
- Whisk together the flour, sugar, cinnamon, and salt.
- Cut in the chilled shortening.
- Mix in the Marsala wine until a dough forms.
- Chill the dough for at least 30 minutes .
- Roll out thinly and cut into circles.
- Wrap around cannoli tubes , sealing with egg white.
- Fry in 350° F ( 175° C) oil until golden brown, around 1- 2 minutes per side.
- Cool before removing the tubes.
Visual cues for doneness? Think a deep golden brown. Don't overcrowd the fryer, or the oil temperature will drop.
Pro Tips for Cannoli Glory
Want to take your easy cannoli recipe from good to bellissimo ? Here are a few secrets.
- Super-Drain the Ricotta : Use cheesecloth and let it drain overnight. Honestly, this step makes all the difference.
- Fill 'Em Fresh : The shells get soggy if filled ahead of time. Fill just before serving.
- Oil Temperature Matters : Invest in a candy thermometer. You want that oil at a consistent 350° F ( 175° C) .
Common mistakes to avoid? soggy filling and shells that aren't crispy enough. make-ahead? fry the shells a day in advance, but always fill right before serving for the best texture.
You know? the key is always the freshness!
And remember, don't be afraid to experiment with cannoli filling variations ! a little lemon zest or some chopped pistachios can really elevate things.
This fried pastry recipe is all about having fun and making it your own. now go on, get baking, you star.
Recipe Notes for Cannoli Recipe Success
Alright, so you're ready to tackle this cannoli recipe ? ace! before you dive in headfirst, let's have a chinwag about a few things that'll make your sicilian cannoli experience smoother than a gondola ride.
I'm talking serving suggestions, storage secrets, and a few cheeky variations to spice things up, eh?
Ace Serving Suggestions for your Sicilian Cannoli Recipe
Right, plating and presentation are key, innit? Think about it, you've put in all this effort, so let's make 'em look proper tasty.
Dust those freshly filled homemade cannoli with a generous snowfall of powdered sugar. that always looks the business. for extra flair, dip the ends in chopped pistachios or even some dark chocolate shavings.
Ooh, fancy!
As for what to serve with 'em, a strong italian coffee, like an espresso, is a must. the bitterness cuts through the sweetness perfectly.
Or, if you're feeling particularly decadent, a glass of vin santo will do the trick. you know, like a real italian wouldn't say no, right.
Top-Notch Storage Tips for Cannoli Recipe Leftovers
Honestly, the best cannoli is the one you eat right now . however, life happens, doesn't it? if you've got leftover shells, store them in an airtight container at room temperature.
They'll stay crisp for a couple of days.
The ricotta filling for cannoli is best kept refrigerated in an airtight container. it should be good for up to 3 days.
But whatever you do, do not fill the shells until you're ready to serve! they'll get soggy. nobody wants a soggy bottom, yeah?
Freezing isn't really recommended for filled cannoli. however, you can freeze the unfilled shells. just wrap them well in cling film and then foil.
They'll keep for a month or two. reheat them in a low oven before filling. honestly i've tried, but it loses crispness!
Cannoli Recipe: Variations to Make it Your Own
Fancy a bit of a twist? you can totally play around with this cannoli recipe . for a dietary adaptation, try a gluten-free version by using gluten-free flour for the dough.
It might take a bit of tweaking to get the texture right, but it's doable.
Or how about seasonal ingredient swaps? in the summer, add some fresh berries to the filling. in the autumn, a pinch of nutmeg will do the job.
Just don't go too mad, yeah? you still want that classic flavour shining through.
Nutrition Basics: Cannoli Recipe Cheat Sheet
Okay, let's be honest, authentic cannoli recipe isn't exactly health food. but, hey, life's too short to count every calorie, right? a rough estimate is about 300-350 calories per cannoli.
They're a good source of protein (from the ricotta) and calcium.
The key health benefit? Pure, unadulterated joy. Seriously though, everything in moderation, yeah? Consider it a treat, not a staple.
There you have it! these extra notes are just a way to make your cannoli experience better, more exciting and easier.
Don’t be afraid to get creative and make your own. now, go forth and bake some magic! you got this! honestly, you really do.
Frequently Asked Questions
Why are my cannoli shells soggy? How do I keep them crispy?
Soggy shells are a cannoli tragedy! The main culprit is moisture from the ricotta filling. Be sure to drain your ricotta cheese really well – overnight in the fridge using cheesecloth is ideal. Also, only fill the cannoli shells right before serving; if you fill them too early, the moisture will soak into the shell, and you'll end up with a sad, limp cannoli, and nobody wants that, mate!
Can I make the cannoli shells ahead of time?
Absolutely! This is a great way to break up the work. You can fry the shells a day or two in advance and store them in an airtight container at room temperature. Just be sure they're completely cool before storing them to prevent condensation. Think of it as prepping your stage before the main act, ensuring your cannoli are ready to steal the show!
What can I use if I don't have cannoli tubes? Is there a baking hack?
No cannoli tubes? No worries! You can get creative. Tightly rolled aluminum foil can work in a pinch; just make sure it's sturdy and greased well. You could also use the metal tubes you use for cream horns! Just remember to remove them carefully after frying. A little ingenuity can go a long way in the kitchen – even Mary Berry would approve.
The filling in my cannoli recipe seems too runny. What did I do wrong?
A runny filling likely means your ricotta wasn't drained enough. Honestly, this is the make-or-break point in most cannoli recipes! Excess moisture will thin the filling, no matter how much sugar you add. Try draining the ricotta again and consider adding a tablespoon of cornstarch to the filling to help thicken it up. Remember, a firm, voluptous filling is the goal for a proper cannoli.
What are some fun variations I can try with this cannoli recipe?
Let's get creative! For a chocolate twist, add cocoa powder to both the shell dough and the ricotta filling. You could also incorporate citrus zest (orange or lemon) for a bright, zesty flavor. For toppings, go beyond the traditional pistachios and chocolate chips – think chopped candied ginger, toasted coconut, or even a drizzle of Nutella. Consider it your chance to put your own signature on this classic treat, just like a chef on "MasterChef"!
Can I bake the cannoli shells instead of frying them to make this cannoli recipe healthier?
While you can try baking the shells, be aware that you won't achieve the same crispy, bubbly texture as the traditional fried method. Baked shells tend to be a bit drier and less flavorful. If you're determined to bake, brush the shells with oil before baking at a moderate temperature (around 350°F/175°C) until golden brown, and keep a close eye on them. You can also look into using an air fryer.
