The cannoli is a traditional Italian pastry that has been around for centuries. It is a popular dessert enjoyed by many and can be found in almost any Italian bakery. Over time, variations on the classic recipe have developed, and now many different types of cannolis are available.
Brief History and Origin
The history of the cannoli is closely tied to Sicily, where it originated centuries ago. The exact date of its creation is unknown, but it is believed to have been around since at least the 14th century. It was traditionally served during weddings as part of the bride’s dowry. The original recipe called for ricotta cheese, sugar, eggs and cinnamon all wrapped up in a fried dough shell.
The popularity of the cannoli spread throughout Italy and eventually made its way to America with Italian immigrants in the early 1900s. In America, variations on the classic recipe began to emerge as bakers experimented with different ingredients, such as chocolate chips or nuts added to the filling or flavors used for the shell. The cannoli quickly became a popular dessert in Italian-American bakeries and restaurants.
Cannoli – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Total time: 1 hr 10 mins
- Servings: 4
Ingredients
For the Shells
- 150g all-purpose flour
- 1 tbsp. white sugar
- ½ tsp cinnamon, ground
- 30g butter
- 1 egg, yolk & white separated
- 50ml dry white wine
- Sunflower oil for frying
- 50g melted dark chocolate,
- Pinch of salt
- icing sugar to dust
For the filling
- 250g ricotta
- 100g mascarpone
- 2 tbsp. candied peel, finely chopped
- 2 tbsp. confectioners’ sugar
Instructions
- Add cinnamon, sugar, salt, and flour to make shells, and mix well. Then add butter and rub until lumps disappear.
- In a small bowl, add dry white wine and egg yolk, mix well and transfer to the flour mixture; mix all the ingredients and knead until consistent and smooth, wrap and place in the refrigerator overnight.
- Take the dough out of the refrigerator, cut it into pieces and roll it as thin as possible; you can also use a rolling pasta machine.
- Then lay them on a flour-dusted surface and cut them into 11cm diameter circles; wrap each circle around a cannoli mold and make them stick by applying egg white on the top edge.
- Fill 1/3 of the heavy bottom saucepan with oil, and place over medium-high heat. When the oil temperature reaches 180 degrees C, add cannoli (with their molds) one by one and deep fry for 45 to 60 seconds or until they turn golden brown.
- When ready, carefully take them out of the oil using tongs, and shake the mold to take off the cannoli shell. Once cooled, dip the shells in the melted chocolate and leave them to harden.
- To make the filling, drain the ricotta cheese and beat until fluffy. Then add mascarpone, confectioners’ sugar and candied peel, and mix well.
- Add the filling to the chocolate-coated cannoli shells using a piping bag, dust with icing sugar and serve immediately.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Vegan Cannoli: Vegan cannoli is just as tasteful as the original version. It is made with plant-based ingredients and is easy to make as well.
- Maple Cannoli:Maple syrup’s sweet, caramel-like flavor stands out in this cannoli recipe.
- Pumpkin Cannoli:Pumpkin cannoli is a delicious dessert for the fall season.
- Lemon & Pistachio Cannoli:ZestyLemon filling coated with pistachios make this cannoli very tempting.
- Chocolate Cannoli: The traditional richness of chocolate is a great addition to the classic cannoli.
