So, you're craving something sweet and crunchy? Cannoli are the perfect treat! Picture crispy shells filled with creamy ricotta, and guess what? There are tons of variations to try! From classic Sicilian to Nutella-stuffed delights, each recipe brings its own twist to this beloved dessert. Want to impress your friends or just satisfy that sweet tooth? Stick around, because you're about to discover some seriously delicious cannoli recipes!
Classic Sicilian Cannoli
Classic Sicilian Cannoli are a delightful treat that embodies the essence of Italian pastry. These crispy shells, filled with sweetened ricotta cheese and often improved with chocolate chips or candied fruit, are perfect for any occasion. Making cannoli from scratch may seem intimidating, but with the right ingredients and a bit of patience, you can create an authentic Sicilian dessert that will impress your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 teaspoon white wine vinegar
- 1/4 cup Marsala wine (or dry red wine)
- 2 cups ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips (optional)
- Chopped pistachios or candied orange peel for garnish
- Oil for frying
Instructions:
In a mixing bowl, combine the flour, sugar, and salt, then cut in the softened butter until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the egg, vinegar, and Marsala wine. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
Knead the dough for about 5 minutes, then wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Meanwhile, prepare the filling by mixing the drained ricotta, powdered sugar, and vanilla extract until smooth. Fold in mini chocolate chips if desired.
Once the dough has rested, roll it out thinly and cut into circles. Wrap each circle around a cannoli tube and seal the edges with a bit of water.
Heat oil in a deep pan to 350°F (175°C) and fry the shells until golden brown. Remove and let cool slightly before gently sliding them off the tubes.
Fill the cooled shells with the ricotta mixture and dust with powdered sugar before serving. Garnish with chopped pistachios or candied orange peel if desired.
Extra Tips:
To achieve the perfect texture for your cannoli shells, make sure to roll the dough as thin as possible without tearing it. This will guarantee a crispy exterior once fried.
Additionally, for the filling, using whole milk ricotta that has been well-drained will yield the best results, as excess moisture can make the filling runny.
If you're preparing the cannoli in advance, fill the shells just before serving to maintain their crunchiness. Enjoy your homemade cannoli fresh for the ultimate flavor experience!
Chocolate-Dipped Cannoli
Chocolate-dipped cannoli are a delightful twist on the classic Italian dessert, combining the rich flavors of sweet ricotta filling with a crunchy, chocolate-coated shell. This indulgent treat is perfect for special occasions or a sweet ending to any meal.
With a few simple ingredients, you can create a beautiful dessert that's bound to impress your family and friends. The combination of creamy filling and a crispy shell dipped in chocolate adds a touch of elegance to this beloved pastry.
Ingredients:
- 12 cannoli shells (store-bought or homemade)
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1 cup semi-sweet chocolate chips (for dipping)
- 1 tablespoon vegetable oil
- Chopped pistachios or additional chocolate chips for garnish (optional)
Cooking Instructions:
In a mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract, mixing until smooth and creamy.
Fold in the mini chocolate chips to distribute them evenly throughout the filling. Using a piping bag or a zip-top bag with the corner snipped off, fill each cannoli shell with the ricotta mixture.
In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil together until smooth, stirring every 30 seconds to prevent burning.
Dip one end of each filled cannoli into the melted chocolate, letting any excess drip off, and place them on a parchment-lined baking sheet. Allow the chocolate to set at room temperature or in the refrigerator before serving.
Extra Tips:
For the best texture and flavor, use high-quality ricotta and mascarpone cheese, and verify they're well-drained before mixing.
If you're short on time, store-bought cannoli shells can save you effort, but making your own can provide a fresher taste.
Feel free to experiment with the filling by adding flavors like orange zest or cinnamon for a unique twist. To keep the shells crispy, fill them just before serving.
Enjoy your chocolate-dipped cannoli as a delightful treat for any occasion!
Pistachio Cannoli
Indulging in the delightful flavors of Pistachio Cannoli is a truly satisfying experience. The crisp, flaky shells filled with a rich and creamy pistachio-infused ricotta filling create a perfect balance of textures and tastes.
This recipe will guide you through the process of making these delectable treats that are perfect for any occasion, whether it's a festive gathering or simply a sweet treat to enjoy at home.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1/4 cup white wine or vinegar
- Oil, for frying
- 1 cup ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/3 cup pistachio nuts, finely chopped
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Extra chopped pistachios for garnish
Instructions:
In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and mix until crumbly. Gradually add the white wine or vinegar until a dough forms.
Knead the dough for a few minutes until smooth, then wrap in plastic wrap and let it rest for at least 30 minutes.
Meanwhile, in another bowl, mix the drained ricotta cheese with powdered sugar, chopped pistachios, vanilla extract, and almond extract until well combined.
Roll out the dough thinly on a floured surface and cut into circles, then wrap the circles around cannoli tubes and seal the edges.
Heat oil in a deep fryer and fry the wrapped tubes until golden brown. Remove and let them cool before gently sliding off the shells.
Fill the cooled cannoli shells with the pistachio ricotta filling using a piping bag, and sprinkle with extra chopped pistachios for garnish.
Extra Tips:
For the best results, make sure your ricotta cheese is well-drained to prevent a watery filling.
You can also chill the filling for about an hour before piping it into the shells, which improves the flavors and makes it easier to fill.
If you prefer a sweeter filling, feel free to adjust the amount of powdered sugar to your taste.
Additionally, for a unique twist, consider adding a touch of orange zest to the filling for a revitalizing citrus note.
Enjoy your homemade Pistachio Cannoli!
Raspberry Ricotta Cannoli
Raspberry Ricotta Cannoli are a delightful twist on the classic Italian dessert, combining the creamy richness of ricotta cheese with the tartness of fresh raspberries. This recipe is perfect for any occasion, whether you're hosting a dinner party or simply looking to treat yourself.
The crispy shell filled with a luscious raspberry-infused ricotta filling creates a beautiful balance of flavors and textures that will leave your taste buds dancing.
Ingredients:
- 1 cup ricotta cheese
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh raspberries, mashed
- 1/4 teaspoon almond extract
- 12 cannoli shells
- Extra raspberries for garnish
- Chocolate chips (optional)
To prepare the Raspberry Ricotta Cannoli, start by combining the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract in a mixing bowl. Use a hand mixer to blend until smooth and creamy, ensuring there are no lumps.
Gently fold in the mashed raspberries and almond extract until well incorporated. Once the filling is ready, carefully spoon it into a piping bag or a zip-top bag with the corner snipped off.
Pipe the filling into each cannoli shell, making sure to fill them generously. Arrange the filled cannoli on a serving platter and garnish with extra fresh raspberries and chocolate chips if desired.
When preparing Raspberry Ricotta Cannoli, it's essential to fill the shells just before serving to maintain their crispiness. If you need to prepare ahead of time, keep the filling and shells separate in the refrigerator until you're ready to serve.
You can also experiment with different flavors by adding a bit of lemon zest to the filling or using other berries like strawberries or blueberries for a unique twist. Enjoy your homemade cannoli!
Nutella-Stuffed Cannoli
Nutella-Stuffed Cannoli are a delightful twist on the classic Italian dessert that combines the rich, creamy flavor of Nutella with the crispy, flaky texture of homemade cannoli shells. Perfect for a special occasion or a sweet treat any day of the week, these cannoli are sure to impress family and friends.
The contrast between the crunchy shell and the luscious filling makes each bite a heavenly experience.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 egg yolk
- 1/4 cup white wine or vinegar
- Oil for frying
- 1 cup Nutella
- 1/2 cup ricotta cheese
- 1/2 teaspoon vanilla extract
- Confectioners' sugar for dusting
- Chopped hazelnuts or chocolate shavings for garnish (optional)
Instructions:
In a mixing bowl, combine the flour, sugar, and salt. Add the softened butter and egg yolk, mixing until crumbly. Gradually add the white wine (or vinegar) until a dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a floured surface to about 1/8 inch thick. Cut out circles and wrap them around cannoli tubes, sealing the edges with a bit of water.
Heat oil in a deep fryer or large pot to 350°F (175°C) and fry the shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
For the filling, mix Nutella, ricotta, and vanilla extract in a bowl until smooth. Once the shells are cool, carefully pipe the Nutella filling into each shell and dust with confectioners' sugar. Garnish with chopped hazelnuts or chocolate shavings, if desired.
Extra Tips:
To achieve the perfect cannoli shell, make sure the oil is at the right temperature before frying; too cool and the shells will absorb excess oil, too hot and they may burn.
It's best to fill the cannoli just before serving to prevent the shells from becoming soggy. If you prefer a less sweet filling, you can adjust the amount of Nutella or mix in some cream cheese for a tangier flavor.
Enjoy your delicious Nutella-Stuffed Cannoli!