cannoli

<p>Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat</p>

Cannoli

plain flour

golden caster sugar

bicarbonate of soda

cinnamon

tsp cocoa powder(optional)

butter

egg,separated

dry marsalaor white wine

rapeseed oilor sunflower oil

dark chocolate,melted

icing sugar,to dust

ricotta,drained and beaten until fluffy

mascarpone

tbsp finely chopped candied peel

tbsp icing sugar

cannoli moulds(available to buy online)

<p>Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)</p>

<p class="Body">Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.</p><p><em>It's important to take care when cooking with hot oil. Read our guide on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen.</em></p>

<p>Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, <em>make sure the oil stays at 180C at all times and doesn’t get any hotter</em>. These will keep for 2-3 days in an airtight container.</p>

<p>When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.</p>

A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.&nbsp;

(250 grams) unbleached all-purpose flour

sugar

tsp salt

Tbsp (43 grams) unsalted butter,

marsala wine*, (then more as needed)

Vegetable oil or shortening, (for frying (about 8 cups))

whole milk ricotta, (strained**)

(180 grams) powdered sugar***

(126 grams) mini chocolate chips

tsp ground cinnamon****

unsalted pistachios, (optional)

To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren&#039;t clumps of butter.

Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn&#039;t need more than a few Tbsp extra wine).

Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).

Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.

Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn&#039;t get too hot and burn shells. You can fry up to 6 at a time).

Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.

Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.

Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Shells

In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

For the Cannoli Filling

Fresh, homemade cannoli cream is easier than you think to make. These are perfect for Easter, Christmas, and beyond! 

Cannoli Cream recipe

whipping cream

container whole milk ricotta cheese, (strained)

vanilla

chocolate chips

Whip

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.

Fold

In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.

Chill and Fill

Chill the cream for at least 2 hours before filling the cannoli shells.

https://embed.mediavine.com/videos/pxvwplyvwpbxwehmyqze

Making fresh, homemade cannoli cream is easier than you think. You’ll be filling cannoli in no time with my How to Make Cannoli Cream tutorial and this cannoli recipe!

How to Make Cannoli Cream

How to make homemade Cannoli without Wine

Cannoli Without Wine

ricotta cheese

tsp vanilla extract

fruits (finely chopped)

oz dark chocolate (finely chopped)

flour

tsp baking powder

tsp nutmeg

tbsp butter

tbsp red wine vinegar

tbsps sugar

tbsps orange juice

egg (for brushing)

vegetable oil (for frying)

water (if needed)

Cannoli without Wine

Chopped all the dry fruits and the dark chocolate.

Add in a bowl the ricotta cheese, add the dried fruits and the chocolate. Add the zest of an orange, the vanilla, the orange juice and the sugar.

Mix carefully all the ingredients. Cover and refrigerate.

Cannoli Filling

In a food processor, combine the flour, sugar, nutmeg, baking powder and salt.

Add the butter, the egg and mix thoroughly. Add the orange juice, the red wine vinegar and pulse until the dough forms into a ball. Add water, if needed.

On a floured surface, knead the dough for 3 minutes. Make a ball and cover it. Let it rest for 1 hour at room temperature.

Roll the dough into a long and equal snake shape, about 12 inches long. Cut into slices the dough. (Each disc should be about 1/2 inch thick). This should give you about 18 cannolis. Using a rolling pin, make a flat round shape of each disc. Take each disc and roll them around the cannoli tubes. Using the beaten egg and a brush, brush the last part of the disc to make it stick to the roll.

Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with a paper towel. Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on paper towels. Cool the cannoli completely.

Cannoli Dough

Using a pastry bag or a Ziploc bag with one of the corner cut, fill up the tubes from each side.

Lay them down on a serving plate and dust them with some icing sugar. This desert is soo irresistible, for sure you will be not be able to eat just one;)

Assemble

Mascarpone Cannoli Cheesecake

dry almond-anise biscotti,

unsalted butter, melted

salt

cream cheese,

mascarpone cheese,

vanilla extract

lemon

eggs,

semisweet mini chocolate chips

Italian cherries

Pulse the biscotti to fine crumbs in a food processor. Drizzle in the butter, add the salt and pulse until the mixture has the texture of wet sand. Press into the bottom of a 9-inch springform pan.

Bake for 8 minutes, until the crust smells toasted and is beginning to brown. Set aside to cool while you make the filling. Reduce the oven temperature to 325 degrees F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, mascarpone and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the salt, vanilla and lemon zest; beat on medium speed until combined. Add the eggs, one at a time, beating after each addition until just combined. Scrape down the sides of the bowl and mix again. Remove the bowl from the mixer and fold in the chocolate chips.

Pour the cream cheese mixture over the crust and spread evenly. Bake for 45 minutes, or until the center of the cake still moves just slightly.

Allow the cheesecake to cool on a wire rack for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Run a knife around the edge of the pan before releasing the collar.

Top each slice of cheesecake with a spoonful of cherries, if using.

I was disappointed.  Didn’t taste like cannoli at all.  It didn’t crack and cooked perfectly though.  We ended up taking a good week for family of 4 to eat it.  Won’t make again.

Looked beautiful, but had no cannoli flavor and was way too sweet. Also, too many chocolate chips.  Was not really edible and was thrown away. 

I made this for Thanksgiving this past week and it was a hit! <br />I’m not much of a baker, so to my surprise, I nailed this simple cheesecake. I used double chocolate biscotti and graham crackers for a crust, because it’s what I had in the pantry. I will make it again and again! Deeeeelish!

I made this for Thanksgiving and the family LOVED IT! I could not find the Italian cherries anywhere, so we had it with some whipped cream instead, but it was still a huge hit!

Delicious! Brought it to Thanksgiving and everyone loved it. Thanks, Giada.

I was so excited to make this. I followed directions to a T and it was a total flop! Glad I had other people bringing deserts for Thanksgiving as mine will be going in the garbage.

I didn't think this tasted like cannoli but it made a very rich, creamy cheesecake which I loved!  The cheesecake batter was quite thick and I was a bit skeptical, but oh so good. The chocolate chips sank and weren't showing much on the surface. I baked this in a water bath.    

I felt like the biscotti crust overwhelmed the delicate, subtle flavors in the cheesecake.  Also, Cannoli to me means ricotta; the mascarpone just wasn't convincing.  Not a bad cheesecake, but not the authentic flavor I had hoped for.  <div><br /></div><div>Fixes: a pinch of salt is missing from the cheesecake batter ingredients list.  I added a few tablespoons of flour to the batter to keep the chocolate from sinking.  I'd recommend making this in a hot water bath and allowing to cool in the oven with a cracked door.  </div>

My cheesecake came out perfect! The chocolate chips look just like the picture and I had no cracks in my cheesecake either! I’m impressed! First time making it and it was a hit! The ingredients aren’t that expensive either so I’m really happy with this recipe! I did add the salt to the crust and the salt in the mix as well. I couldn’t find the cherries so I just purchased Luxardo cherries I found at target. 

In regards to sinking chocolate chips:  reserve 1/4 of chocolate chips, add 1/2 tsp of flour to remaining chips and add to mixture.  The thin coating of flour will help keep the chips suspended in mixture.  After pouring mixture into springform pan, sprinkle reserved chips on top.  They will stay put and look perfect.  Made this for the first time for Thanksgiving and it looked and tasted perfect.  Hope this helps - Julie<div>P.S.  Used raspberry jelly w/ lemon juice, sugar, red wine, and  Amaretto.  Cooked 2 minutes.  Cooled over night - thick, creamy, tart, and sweet.  Wonderful  </div>

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Homemade Cannoli

all-purpose flour

dry white wine

ricotta cheese, preferably whole milk

allspice

heavy cream

canola oil, for frying

Flour,

egg, lightly beaten, for egg wash

Powdered sugar,

HOMEMADE CANNOLI
Alex Guarnaschelli
Best Thing I Ever Made/That’s Italian
Food Network
Allpurpose
Flour, Granulated Sugar, Kosher Salt, Unsalted Butter, Egg Yolk, Dry White Wine,
Ricotta Cheese, Powdered Sugar, Ground Cinnamon, Allspice, Heavy Cream, Semisweet
Chocolate Chips, Lemon, Canola Oil

For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.

For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.

To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.

To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

These were AMAZING! Followed the recipe exactly. No problems at all. Filling must sit in fridge to firm up. Was suspicious of cinnamon amount, but it’s perfect once in the shell. 

You need to add mascarpone cheese and then this is Devine. My recipe also uses a lot more of nutmeg and It tastes more authentic!

I made this and took the treats to work, everyone raved at the flavor and crispy flaky crust of the shell, big hit!!

I'm 15 and made this recipe; it was delicious. I do highly recommend straining your ricotta. Also, when you think your dough is thin enough, KEEP ROLLING! I also used sweet Marsala wine and a few of my own touches, and it turned out amazing.

Of all the Italian recipes I have used, this is BY FAR THE MOST DISAPPOINTING. The dough was very dry, the shells wouldn’t come off the form and the filling was like eating pumpkin pie. This recipe might be great for Americans, but if you’re Italian and Grew up eating authentic foods, this recipe is gross. I’m very happy I tried it before sharing it or I would have been embarrassed. A cannoli is NOT supposed to taste like a pumpkin pie. Do not use this crap. 

Made this. My daughter added Nutella to the filling because NUTELLA and she wanted to. Anyway, these were SO GOOD! Probably the best cannoli I've ever had. The dough I made produced exactly 24 3" canoli shells. I don't know about the filling because I only filled what we needed. Will definitely make these again. Thanks, Chef Alex!

I made this and used chunks of Elite bittersweet chocolate  Best Recipe for Cannolis 

https://www.foodnetwork.com/videos/cannoli-guarnaschelli-recipe-0186699

Alex Guarnaschelli shares her favorite recipe for crunchy, oozy cannoli.

Cannoli Guarnaschelli Recipe

all-purpose flour,

egg yolk, egg

Canola oil,

ricotta

confectioners' sugar,

mini semisweet chocolate chips

Make the dough: Sift together the flour, granulated sugar and salt into a medium bowl. Work in the butter with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and wine and mix with a wooden spoon to make a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough into a disk. Let rest in the fridge while you make the filling.

Make the filling: Whisk the ricotta in a medium bowl until smooth. Sift in the confectioners¿ sugar, cinnamon and allspice. Whisk to blend.in a separate bowl, beat the heavy cream with a whisk until fairly stuff then gently fold into the ricotta mixture using a rubber spatula. Fold in the mini chocolate chips. Zest the lemon and fold it into the ricotta. Refrigerate for 30 minutes to an hour while you make the shells.

Make the shells: Fill a large Dutch oven with 2 inches of canola oil; heat to 360 degrees F. meanwhile, sift an even layer of flour onto a flat surface. Dust the dough with flour and roll out slightly. Cut the dough into 4 pieces. Working with 1 piece of dough at a time, roll out until about 1/8 inch thick. With a paring knife, cut out 3- to 4-inch rounds using a small bowl as a guide. You should have about 24 rounds total. Wrap each round of dough around a cannoli mold, brushing with a little beaten egg to seal the seam and ensure the dough won¿t slide off the mild. Flare out the edges of the dough slightly (this lets the oil penetrate each shell as it fries). Working in small batches, hold one end of each mold and carefully add to hot oil. Fry the shells until crispy, 2 to 3 minutes. Remove the shells from the oil using tongs and transfer to a baking sheet lined with paper towels. Let cool slightly. Using a kitchen towel, grip the mold in one hand and hold the shell in the other. Twist the shell slightly to pull it off the mold; set aside to cool. Repeat to make more shells.

Fill the cannoli: Using a spatula, transfer the refrigerated filling to a pastry bag and snip the corner. Just before serving, pipe the filling into the shells from both sides so it runs through the whole shell. Dust the cannoli with confectioners' sugar.

These classic Sicilian treats are hard to resist. Creamy ricotta and zesty lemon curd cuts through the richness of the cannoli pastry beautifully.

caster sugar

cold lard, chopped

(60 milliliters) moscato or white wine

Sunflower oil, to deep-fry

white chocolate, melted

(35 grams) pure icing sugar

orange

mixed peel, finely chopped

lemons

unsalted butter, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Start your day with this stuffed french toast from Delish.com!

Cannoli-Stuffed French Toast

c. powdered sugar,

of nutmeg

kosher salt

brioche

eggs

c. milk

I didn’t like this recipe. First of all, cannoli cream came out too watery and thin so I kept adding more ingredients to make it thicker or else this would be a disaster while frying toast on a pan. Even after I had to adjust cream, it made toast too soaked it. Be sure to add ingredients!

https://streaming.hearstdigitalstudios.com/b5020553-6135-4495-a9b6-3025f7c4c565/video_rover_16x9_1080p_hd_1550254042_68310.mp4

Cannoli French Toast = Brunch's MVP

Cannoli Bundt Cake

Nonstick baking spray,

baking powder

baking soda

small-diced candied lemon peel

small-diced candied orange peel

(8 tablespoons) unsalted butter,

orange zest

whole-milk ricotta (not drained)

milk

Marsala wine

For the cake: Preheat the oven to 350 degrees F. Grease a Bundt pan with nonstick baking spray.

In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, salt, candied lemon, candied orange and chocolate chips. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar for 1 minute until pale yellow. Add the eggs, vanilla, lemon zest and orange zest; mix for 2 minutes. Add the ricotta and milk; mix for 30 seconds (don't panic if it looks like it's separating). Add in the dry ingredients and mix on medium speed for 1 minute just to incorporate everything together.

Pour the batter in the prepared Bundt pan. Set the pan on a baking sheet and transfer to the oven. Bake until fully cooked through, 1 hour.

Allow the cake to rest for 10 minutes before inverting onto a wire rack to finish cooling.

For the glaze: In a small saucepan over medium heat, combine the Marsala and granulated sugar. Whisk until the sugar dissolves. Poke holes in the cake with a skewer. Remove the glaze from the heat and brush onto the Bundt cake. Allow the cake to absorb the sauce and cool for about 20 minutes.

Before serving, dust the cake with powdered sugar if desired.

https://www.cookingchanneltv.com/videos/cannoli-bundt-cake-0246524

Laura bakes a rich cannoli bundt cake, then covers it with a Marsala glaze.

Top 24 cannoli recipes from across the web

The most viewed cannoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cannoli

Cannoli

Cannoli Cream recipe

Cannoli Without Wine

Mascarpone Cannoli Cheesecake

Homemade Cannoli

Homemade Cannoli

Cannoli

Cannoli-Stuffed French Toast

Cannoli Bundt Cake

Homemade Cannoli

Cannoli French Toast Bake

Strawberry Krumkake Cannoli

Air Fryer Cannoli

Mini Cannoli Cups

Cannoli Bites

Pumpkin Pie Egg Rolls with Cardamom...

Cheat's Cannoli recipe

Authentic Sicilian Cannoli Recipe

Authentic Sicilian Cannoli Recipe

Italian Cannoli Recipe

Authentic Cannoli Dip (Nonno's Reci...

Cannoli Dip

Cannoli with ricotta, chocolate and...

Top 24 cannoli recipes from across the web

The most viewed cannoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli

Cannoli

Cannoli Cream recipe

Cannoli Without Wine

Mascarpone Cannoli Cheesecake

Homemade Cannoli

Homemade Cannoli

Cannoli

Cannoli-Stuffed French Toast

Cannoli Bundt Cake

Homemade Cannoli

Cannoli French Toast Bake

Strawberry Krumkake Cannoli

Air Fryer Cannoli

Mini Cannoli Cups

Cannoli Bites

Pumpkin Pie Egg Rolls with Cardamom...

Cheat's Cannoli recipe

Authentic Sicilian Cannoli Recipe

Authentic Sicilian Cannoli Recipe

Italian Cannoli Recipe

Authentic Cannoli Dip (Nonno's Reci...

Cannoli Dip

Cannoli with ricotta, chocolate and...

The most viewed cannoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine