Cannoli Recipe

Flour: The base for the dough, providing structure and texture.

Granulated sugar: Adds a touch of sweetness to the dough.

Salt: Enhances the overall flavor of the dough.

Unsalted butter: Adds richness and helps create a tender dough.

Egg: Acts as a binder and adds richness to the dough.

White wine: Used to moisten the dough and add a subtle flavor.

Ricotta cheese: The main ingredient for the creamy filling.

Powdered sugar: Sweetens the ricotta filling.

Vanilla extract: Adds a warm, aromatic flavor to the filling.

Mini chocolate chips: Provide a delightful crunch and chocolatey goodness in the filling.

When making the dough for cannoli, ensure it is rolled out as thinly as possible. This will help achieve a crisp and delicate shell. Additionally, when sealing the edges around the cannoli tubes, use a small amount of egg white to ensure a secure seal, preventing the shells from opening during frying.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the shell denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free option that adds a subtle coconut flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 2.5 tablespoon water) is a vegan alternative that helps bind ingredients.

• white wine - Substitute with apple cider vinegar: Apple cider vinegar provides acidity and a slight sweetness, similar to white wine.

• ricotta cheese - Substitute with mascarpone cheese: Mascarpone is creamier and richer, offering a different texture and flavor.

• powdered sugar - Substitute with stevia powder: Stevia is a low-calorie sweetener, though it may alter the texture slightly.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• mini chocolate chips - Substitute with cacao nibs: Cacao nibs are less sweet and provide a more intense chocolate flavor.

• To keep your cannoli fresh and crispy, store the shells and filling separately. Place the ricotta mixture in an airtight container and refrigerate for up to 2 days.

• For the cannoli shells, store them in an airtight container at room temperature. They will stay crispy for up to 2 days.

• If you need to store the cannoli for a longer period, consider freezing the shells only. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.

• When ready to use, thaw the cannoli shells at room temperature. Avoid microwaving or heating them, as this can make them soggy.

• For the ricotta filling, it is best not to freeze it as the texture may change. However, if you must, place the filling in a freezer-safe container and freeze for up to 1 month. Thaw in the refrigerator overnight and stir well before using.

• Assemble the cannoli just before serving to ensure the shells remain crispy. Fill the shells with the ricotta mixture using a piping bag or a spoon.

• If you have leftover filled cannoli, store them in the refrigerator in a single layer on a plate covered with plastic wrap. They will keep for up to 1 day, but the shells may soften slightly.

• Preheat your oven to 350°F (175°C). Place the cannoli shells on a baking sheet lined with parchment paper. Warm them for about 5-7 minutes until they are crisp again. Be careful not to overheat, as the ricotta filling can become too soft.

• If you prefer using a toaster oven, set it to 350°F (175°C) as well. Place the cannoli on a tray and heat for 5 minutes. This method is quicker and works well for smaller batches.

• For a quick reheat, use a microwave on medium power. Place the cannoli on a microwave-safe plate and heat for 10-15 seconds. This method is not ideal as it can make the shells less crispy, but it works in a pinch.

• If you have an air fryer, preheat it to 350°F (175°C). Place the cannoli in the basket and heat for 3-4 minutes. This method helps maintain the crispiness of the shells while warming the filling.

• For a stovetop method, use a non-stick skillet over medium heat. Place the cannoli in the skillet and cover with a lid. Heat for about 2-3 minutes, turning occasionally to ensure even warming. This method can help keep the shells crispy without drying them out.

• Mixing bowl: Used to combine the flour, sugar, and salt, and later to mix the ricotta filling.

• Pastry cutter: Helps to cut the butter into the flour mixture until it resembles coarse crumbs.

• Plastic wrap: Used to wrap the dough and let it rest for 30 minutes.

• Rolling pin: Essential for rolling out the dough thinly.

• Round cookie cutter: Used to cut the dough into circles.

• Cannoli tubes: Metal tubes around which the dough is wrapped to form the cannoli shells.

• Pastry brush: Used to seal the edges of the dough with egg white.

• Deep fryer: Used to fry the cannoli shells until golden brown.

• Paper towels: For draining the fried cannoli shells to remove excess oil.

• Cooling rack: Allows the fried cannoli shells to cool down properly.

• Spatula: Useful for mixing the ricotta, powdered sugar, and vanilla extract.

• Piping bag: Used to fill the cooled cannoli shells with the ricotta mixture.

• Measuring cups: For accurately measuring the flour, sugar, and other ingredients.

• Measuring spoons: For measuring smaller quantities like salt and vanilla extract.

Prepare the filling: Mix the ricotta, powdered sugar, and vanilla ahead of time and store in the fridge.

Use pre-made shells: Purchase pre-made cannoli shells to skip the dough-making and frying steps.

Efficient dough rolling: Use a pasta machine to roll the dough thinly and evenly.

Batch frying: Fry multiple cannoli shells at once to save time.

Chill the filling: Keep the filling chilled in a piping bag for easy and quick filling of the shells.