Cannoli

AuthorMaggie Burjel
DifficultyBeginner

Learn our Cannoli Recipe from our Sicily Cooking Vacation - irresistible!

These delicious cannoli are not a difficult recipe for you to make at home, follow these instructions and share with us your results @travelcdv

Check out our Sicily - The Motherland Cooking Adventure and come to Italy to make these with us!

Yields12 Servings
Ingredients for the Cannoli Shells
 4 cups Flour
 ¾ cup Lard
 ½ cup Sugar
 2 tbsp Cinnamon
 1 tsp Vanilla
 1 ½ cups Dry white wine
 2 Eggs
 Frying oil (peanut or corn)
Ingredients for the Cannoli Filling
 1 kg Ricotta
 1 ½ cups Sugar
 ¼ cup Chocolate chips
Directions
1

Mix the ricotta, sugar, and chocolate chips. Refrigerate.

Mix the filling of the cannoli

2

In food processor fitted with a metal blade, mix the two flours, lard, sugar, cinnamon and vanilla.

3

Start the processor on medium speed.

4

After a few minutes, add the wine.

5

When the dough is smooth, remove from the food processor and place on a working surface.

6

Cover dough and let it rest for a few minutes.

7

Start by shaping the dough in long pieces and then cut into smaller ones.

8

Keep some flour on the side. Dust the smaller pieces of dough with the flour.

9

Use a rolling pin to thin the dough (you want the center to be thinner than the sides) and cut in 3”x3” (8x8cm) circles. (You may want to lightly butter the metal tubes).

Cut the dough in circles

10

Brush the egg only on one side of the circle

11

Place the tube in the middle of the dough. Don’t press the dough against the tubes too much; otherwise it will be difficult to remove them afterward. Don’t’ close it too tight.

place dough in metal rod

12

Wet the overlapping part with the beaten egg and press on the edges to stick them together.

dough in metal rod

13

Heat oil to 350º F (180º C).
(Best to use a deep fryer)

Fry shells

14

Fry the shells one at a time for about 45 seconds

shells in deep frier

15

After the cannoli shell is fried, remove them from the deep fryer and briefly transfer them onto paper towels on a large plate to drain the excess oil. Remove the rod after they have cooled down.

fried shells

16

Using a pastry bag or a spoon, fill the cannoli first from one side and then from the other.

Filling shells

17

Note: It is best to fill the cannoli shortly before serving. If the cannoli are filled too long in advance, the ricotta filling may wet the shells, and the cannoli might become soft and soggy.

Homemade Cannoli

Ingredients

Ingredients for the Cannoli Shells
 4 cups Flour
 ¾ cup Lard
 ½ cup Sugar
 2 tbsp Cinnamon
 1 tsp Vanilla
 1 ½ cups Dry white wine
 2 Eggs
 Frying oil (peanut or corn)
Ingredients for the Cannoli Filling
 1 kg Ricotta
 1 ½ cups Sugar
 ¼ cup Chocolate chips

Directions

Directions
1

Mix the ricotta, sugar, and chocolate chips. Refrigerate.

Mix the filling of the cannoli

2

In food processor fitted with a metal blade, mix the two flours, lard, sugar, cinnamon and vanilla.

3

Start the processor on medium speed.

4

After a few minutes, add the wine.

5

When the dough is smooth, remove from the food processor and place on a working surface.

6

Cover dough and let it rest for a few minutes.

7

Start by shaping the dough in long pieces and then cut into smaller ones.

8

Keep some flour on the side. Dust the smaller pieces of dough with the flour.

9

Use a rolling pin to thin the dough (you want the center to be thinner than the sides) and cut in 3”x3” (8x8cm) circles. (You may want to lightly butter the metal tubes).

Cut the dough in circles

10

Brush the egg only on one side of the circle

11

Place the tube in the middle of the dough. Don’t press the dough against the tubes too much; otherwise it will be difficult to remove them afterward. Don’t’ close it too tight.

place dough in metal rod

12

Wet the overlapping part with the beaten egg and press on the edges to stick them together.

dough in metal rod

13

Heat oil to 350º F (180º C).
(Best to use a deep fryer)

Fry shells

14

Fry the shells one at a time for about 45 seconds

shells in deep frier

15

After the cannoli shell is fried, remove them from the deep fryer and briefly transfer them onto paper towels on a large plate to drain the excess oil. Remove the rod after they have cooled down.

fried shells

16

Using a pastry bag or a spoon, fill the cannoli first from one side and then from the other.

Filling shells

17

Note: It is best to fill the cannoli shortly before serving. If the cannoli are filled too long in advance, the ricotta filling may wet the shells, and the cannoli might become soft and soggy.

Homemade Cannoli

Cannoli