Cannoli Recipe

All-purpose flour: The base for the cannoli shells, providing structure and texture.

Sugar: Adds sweetness to both the dough and the filling.

Cinnamon: Infuses the dough with a warm, aromatic flavor.

Salt: Enhances the overall flavor of the dough.

Butter: Adds richness and helps create a tender dough.

Egg: Binds the dough together and adds richness.

White wine: Adds flavor and helps achieve the right dough texture.

Ricotta cheese: The main ingredient for the creamy filling, providing a smooth and rich texture.

Powdered sugar: Sweetens the ricotta filling and ensures a smooth consistency.

Vanilla extract: Adds a delightful flavor to the filling.

Mini chocolate chips: Adds texture and a touch of sweetness to the filling.

When making the dough for cannoli shells, ensure that the butter is very cold before cutting it into the flour mixture. This helps create a flaky texture in the final product. Additionally, when rolling out the dough, dust your work surface and rolling pin with a light layer of flour to prevent sticking. For the filling, make sure the ricotta cheese is well-drained to avoid a runny consistency. You can do this by placing the ricotta in a cheesecloth and letting it sit in a strainer over a bowl for a few hours or overnight in the refrigerator.

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

• sugar - Substitute with honey: Honey provides natural sweetness and moisture, but use less as it is sweeter than sugar.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, slightly sweet flavor similar to cinnamon, though it is more pungent.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• cold butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) is a good 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, providing a luxurious texture to the filling.

• powdered sugar - Substitute with coconut sugar: Coconut sugar is less processed and has a lower glycemic index, though it may slightly alter the color and flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile, adding a nutty aroma.

• mini chocolate chips - Substitute with cacao nibs: Cacao nibs provide a more intense chocolate flavor and a crunchier texture, with less sweetness.

• To store your cannoli shells, place them in an airtight container. They can be kept at room temperature for up to a week. Ensure they are completely cooled before storing to maintain their crispiness.

• If you need to store the ricotta filling, transfer it to an airtight container and refrigerate. It will stay fresh for up to three days. Remember to give it a good stir before using it again.

• For longer storage, you can freeze the cannoli shells. Wrap each shell individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to two months. When ready to use, let them thaw at room temperature.

• The ricotta filling can also be frozen. Place it in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to a month. Thaw it in the refrigerator overnight and stir well before filling the shells.

• To prevent the cannoli from becoming soggy, fill the shells with the ricotta mixture just before serving. This ensures the shells remain crisp and the filling stays fresh.

• If you have leftover filled cannoli, store them in the refrigerator in a single layer on a plate covered with plastic wrap. They should be consumed within a day to enjoy the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the cannoli on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until the shells are crisp and the filling is slightly warm. Be careful not to overheat, as the ricotta filling can become too runny.

• If you prefer using a toaster oven, set it to 350°F (175°C) as well. Place the cannoli on a small baking tray and heat for 5-7 minutes. This method is great for reheating smaller batches.

• For a quick reheat, use a microwave. Place the cannoli on a microwave-safe plate and cover with a damp paper towel to prevent the shells from becoming too hard. Heat on medium power for 20-30 seconds. Check and add more time if needed, but be cautious as the chocolate chips can melt quickly.

• 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 gently warming the filling.

• For a stovetop method, use a non-stick skillet over medium-low heat. Place the cannoli in the skillet and cover with a lid. Heat for 2-3 minutes on each side, turning gently to avoid breaking the shells. This method is useful if you want to keep a close eye on the reheating process.

• Mixing bowl: Use this to combine the flour, sugar, cinnamon, and salt, and later to mix the egg and wine into the dough.

• Pastry cutter: This tool helps to cut in the butter until the mixture resembles coarse crumbs.

• Rolling pin: Essential for rolling the dough to ⅛ inch thickness.

• Round cookie cutter: Use this to cut the dough into 4-inch circles.

• Cannoli molds: Wrap the dough circles around these to shape the cannoli shells.

• Deep fryer: Fry the cannoli shells in hot oil until golden brown.

• Paper towels: Drain the fried cannoli shells on these to remove excess oil.

• Electric mixer: Beat the ricotta, powdered sugar, and vanilla until smooth.

• Spatula: Fold in the mini chocolate chips into the ricotta mixture.

• Piping bag: Fill the cooled cannoli shells with the ricotta mixture using this tool.

Prepare the filling: Make the ricotta mixture a day ahead and store it in the fridge.

Uniform shape: Use a round cookie cutter for consistent dough circles.

Pre-made shells: Buy pre-made cannoli shells to skip the frying step.

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

Quick cooling: Place fried cannoli shells on a wire rack for faster cooling.