Cannoli Recipe

All-purpose flour: The base for the cannoli dough, providing structure and texture.

Sugar: Adds sweetness to both the dough and the filling.

Cinnamon: Adds a warm, spicy flavor to the dough.

Salt: Enhances the overall flavor of the dough.

Unsalted butter: Adds richness and helps create a tender dough.

Egg: Binds the dough together and adds richness.

White wine: Used to moisten the dough and add flavor.

Ricotta cheese: The main ingredient for the creamy filling.

Powdered sugar: Sweetens the ricotta filling.

Vanilla extract: Adds a rich, aromatic flavor to the filling.

Mini chocolate chips: Adds texture and a burst of chocolate flavor to the filling.

When making the dough for cannoli, ensure that you roll it out as thinly as possible. This will help achieve a crispy and light shell. Additionally, when wrapping the dough around the cannoli tubes, make sure to seal the edges well with a bit of beaten egg to prevent them from opening up during frying. For the filling, drain the ricotta cheese thoroughly to avoid a watery mixture, which can make the shells soggy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may result in a denser texture.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but adjust the liquid content in the recipe accordingly.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor similar to cinnamon, though slightly more pungent.

• unsalted butter - Substitute with coconut oil: Coconut oil is a plant-based alternative that provides a subtle coconut flavor and similar fat content.

• egg - Substitute with flaxseed meal: Mix 1 tablespoon flaxseed meal with 3 tablespoon water to replace one egg, suitable for vegan diets and adds fiber.

• white wine - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness, similar to white wine.

• ricotta cheese - Substitute with mascarpone cheese: Mascarpone is creamier and richer, offering a slightly different texture but similar flavor profile.

• powdered sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a caramel-like flavor, though it may alter the color of the filling.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor, adding a nutty note to the filling.

• mini chocolate chips - Substitute with cacao nibs: Cacao nibs offer a more intense chocolate flavor and a crunchier texture, with less sweetness.

• To maintain the crispiness of your cannoli shells, store them separately from the filling. Place the shells in an airtight container at room temperature. They should remain fresh for up to a week.
• For the ricotta filling, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days. Remember to give it a good stir before using it to fill the shells.
• If you need to freeze the cannoli shells, wrap each one individually in plastic wrap to prevent them from sticking together. Place them in a freezer-safe bag or container. They can be frozen for up to 2 months.
• When ready to use frozen cannoli shells, let them thaw at room temperature for about 30 minutes. To regain their crispiness, you can pop them in a preheated oven at 350°F for 5-7 minutes.
• The ricotta filling can also be frozen. Place it in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 1 month. Thaw it in the refrigerator overnight before using.
• Avoid filling the cannoli shells until just before serving to prevent them from becoming soggy. Use a piping bag to fill the shells quickly and efficiently.
• If you have leftover filled cannoli, store them in the refrigerator in a single layer on a plate covered with plastic wrap. They should be consumed within 1-2 days for the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the cannoli on a baking sheet lined with parchment paper. Bake for about 5-7 minutes until the shells are crisp and the filling is warmed through. Keep an eye on them to avoid over-browning.

• If you prefer a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the cannoli inside for about 3-5 minutes. This method is great for maintaining the crispiness of the shells.

• For a more delicate approach, use a microwave. Place the cannoli on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 20-30 seconds. Be cautious, as the filling can become too hot quickly.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cannoli in the basket and heat for 3-4 minutes. This method ensures a crispy shell without overcooking the filling.

• For a stovetop method, use a non-stick skillet over medium heat. Place the cannoli in the skillet and cover with a lid. Heat for 2-3 minutes, turning occasionally to ensure even warming.

• Mixing bowl: Use this to combine the flour, sugar, cinnamon, and salt, and to cut in the butter until the mixture resembles coarse crumbs.

• Pastry cutter: This tool helps to cut the butter into the flour mixture to achieve the coarse crumb texture.

• Measuring cups: Essential for accurately measuring the flour, sugar, and wine.

• Measuring spoons: Necessary for measuring the cinnamon, salt, and vanilla extract.

• Whisk: Use this to beat the egg before adding it to the dough mixture.

• Plastic wrap: Wrap the dough in this to let it rest for 30 minutes.

• Rolling pin: Roll out the dough thinly before cutting it into circles.

• Cookie cutter: Use this to cut the rolled dough into circles.

• Cannoli tubes: Wrap the dough circles around these tubes before frying.

• Deep fryer: Fry the dough-wrapped cannoli tubes until they are golden brown.

• Tongs: Use these to safely remove the fried cannoli shells from the hot oil.

• Cooling rack: Place the fried cannoli shells on this to cool.

• Mixing bowl: Another one for mixing the ricotta, powdered sugar, and vanilla extract to make the filling.

• Spatula: Fold the mini chocolate chips into the ricotta mixture with this.

• Piping bag: Fill this with the ricotta mixture to easily fill the cooled cannoli shells.

• Scissors: Use these to cut the tip of the piping bag for filling the cannoli shells.

Prepare the filling: Make the ricotta mixture a day ahead and store it in the fridge. This allows the flavors to meld and saves time on the day of assembly.

Uniform shape: Use a round cookie cutter to ensure all dough circles are the same size, making the frying process quicker and more efficient.

Pre-made shells: Purchase pre-made cannoli shells from a bakery or store to skip the dough-making and frying steps entirely.

Efficient frying: Fry multiple cannoli shells at once if your pot is large enough, reducing overall cooking time.