Cream-Filled Cannoli

Introduction

Cannoli are an iconic Italian dessert loved for their crispy shell and creamy filling.

Originating from Sicily, these pastries are a perfect blend of textures and flavors, featuring a crunchy fried shell and a rich, smooth filling often made with sweetened ricotta or custard.

Whether you’re hosting a dinner party or simply craving a sweet treat, this recipe for cream-filled cannoli will transport you straight to an Italian bakery.

Let’s get started on this delicious adventure!

Ingredients

For the Cannoli Shells:

2 cups (250g) all-purpose flour

2 tablespoons sugar

1/4 teaspoon salt

3 tablespoons unsalted butter, chilled and cubed

1/2 cup (120ml) dry white wine or water

1 egg white (for sealing)

Oil for frying

For the Cream Filling:

2 cups (500g) ricotta cheese or custard

1 cup (125g) powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (optional)

1/2 cup (100g) mini chocolate chips or candied fruits (optional)

For Garnish:

Powdered sugar for dusting

Chocolate chips, nuts, or candied fruits (optional)

Instructions

Preparing the Shells

1. Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add the wine or water, mixing until a dough forms. Knead the dough briefly, wrap it in plastic wrap, and refrigerate for 1 hour.
2. Roll and Cut the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Use a round cutter (about 4 inches in diameter) to cut circles. Wrap each circle around a metal cannoli tube, sealing the edges with a dab of egg white.
3. Fry the Shells: Heat oil in a deep skillet or fryer to 375°F (190°C). Fry the dough-wrapped tubes in batches until golden brown, about 1–2 minutes. Carefully remove the shells from the tubes and let them cool on a paper towel-lined plate.

Preparing the Filling

4. Mix the Cream: In a mixing bowl, beat the ricotta cheese or custard with powdered sugar, vanilla extract, and cinnamon until smooth. Fold in mini chocolate chips or candied fruits, if desired. Refrigerate the filling for at least 30 minutes to firm up.

Assembling the Cannoli

5. Fill the Shells: Using a piping bag or a spoon, fill each cooled cannoli shell with the cream mixture, ensuring both ends are generously filled.
6. Decorate: Dip the ends of the filled cannoli in chocolate chips, crushed nuts, or candied fruits for an extra touch of flavor and color.

Serving Suggestions

7. Dust with Sugar: Lightly dust the cannoli with powdered sugar for a classic finish.
8. Serve Immediately: Cannoli are best served fresh to maintain the crispness of the shells. Pair them with a cup of espresso or cappuccino for an authentic Italian experience.

Tips for Success

Drain the Ricotta: If using ricotta cheese, drain it thoroughly in a cheesecloth overnight to remove excess moisture.

Avoid Soggy Shells: Fill the shells just before serving to keep them crispy.

Experiment: Try adding lemon zest, orange peel, or a splash of liqueur to the filling for unique flavor variations.

Conclusion

Cream-filled cannoli are a timeless dessert that combines the best of crunchy and creamy textures.

This recipe allows you to recreate the magic of this Italian favorite right in your kitchen.

With their delicate shells and indulgent filling, these cannoli are sure to impress your family and friends.

Enjoy every bite of this sweet treat and bring a taste of Sicily to your table!