Cannoli are traditional Italian pastries originating from Sicily, famous for their crispy, golden shells and creamy, sweet ricotta filling. Although often included in Italian bakery collections, cannoli are technically fried pastries rather than bread. The shells are traditionally made with flour, sugar, butter or lard, and a little wine, then fried until crisp. They are filled with sweetened ricotta cheese and can be garnished with chocolate chips, chopped pistachios, or candied fruit. Cannoli are a beloved Italian dessert, perfect for celebrations, special occasions, and enjoying with coffee or espresso.
Prepare the Dough: Mix flour, sugar, and a pinch of salt in a bowl. Add butter or lard and enough sweet wine or water to form a firm dough.
Knead and Rest: Knead until smooth, wrap the dough, and refrigerate for 30–60 minutes.
Roll the Dough: Roll the dough very thinly and cut it into circles or ovals.
Shape the Shells: Wrap each piece around a metal cannoli tube, sealing the overlapping edges with a little beaten egg.
Fry the Shells: Heat oil to approximately 175–180°C (350–355°F). Fry the shells until golden and crisp, then drain on paper towels.
Cool the Shells: Allow the shells to cool before carefully removing the metal tubes.
Prepare the Filling: Mix well-drained ricotta cheese with powdered sugar until smooth. Fold in chocolate chips or citrus zest if desired.
Fill the Cannoli: Transfer the filling to a piping bag and fill each shell just before serving to preserve its crispness.
Garnish and Serve: Dust with powdered sugar and decorate the ends with chopped pistachios or chocolate chips.
All-purpose flour – 250 g
Ricotta cheese – 400 g
Powdered sugar – 100 g
Unsalted butter – 40 g
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