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Italian Homemade Cannoli
Anderson Jorge

Italian Homemade Cannoli

Italian Homemade Cannoli
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 cannoli
Course: Dessert
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 cups 250 g, for the dough base
  • Granulated sugar – 2 tablespoons 25 g, adds slight sweetness
  • Salt – ¼ teaspoon balances flavor
  • Unsalted butter – 2 tablespoons 28 g, cold and cubed for texture
  • Egg – 1 large for binding
  • White vinegar – 1 tablespoon 15 ml, helps create crisp shells
  • Cold water – ¼ cup 60 ml, to form dough
  • Ricotta cheese – 2 cups 450 g, well-drained for filling
  • Powdered sugar – ¾ cup 90 g, sweetens the filling
  • Vanilla extract – 1 teaspoon enhances flavor
  • Mini chocolate chips – ½ cup 90 g, for classic cannoli filling
  • Oil for frying – enough for deep frying about 3–4 cups / 750 ml

Method
 

  1. In a mixing bowl, combine flour, sugar, and salt until evenly mixed
  2. Add cold butter and rub into the flour until crumbly
  3. Mix in egg, vinegar, and water to form a smooth dough
  4. Knead lightly, then cover and let rest for 30 minutes
  5. Roll the dough thin (about 1–2 mm thick) on a floured surface
  6. Cut into circles (about 4–5 inches wide)
  7. Wrap each circle around cannoli tubes, sealing edges with water
  8. Heat oil in a deep pan to 350°F (175°C)
  9. Fry shells until golden and crisp, about 2–3 minutes
  10. Remove carefully and let cool before sliding off molds
  11. In a bowl, mix ricotta, powdered sugar, and vanilla until smooth
  12. Fold in chocolate chips
  13. Pipe filling into both ends of each shell just before serving

Notes

  • Protein: 7 g
  • Carbohydrates: 28 g
  • Fat: 13 g
  • Fiber: 1 g
  • Sugar: 14 g
  • Sodium: 120 mg