Cannoli I Recipe - Allrecipes.com
Cannoli I Recipe

Cannoli I

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"Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun."

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Ingredients Edit and Save

Original recipe makes 16 - 18 cannoli cookies Change Servings
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Directions

  1. To Make Filling: Combine ricotta cheese, 1 1/4 cups white sugar, and 2 teaspoons vanilla until smooth and creamy. Stir in candied citron and semi-sweet chocolate pieces. Refrigerate to chill.
  2. To Make Shells: Sift together into a bowl 3 cups flour, 1/4 cup sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the shortening with a pastry blender until pieces are the size of small peas. Stir in 2 beaten eggs. Blend in the white vinegar and the cold water one tablespoon at a time.
  3. Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in waxed paper and chill in refrigerator for half an hour.
  4. From cardboard, cut an oval pattern measuring 6 x 4 1/2 inches. Roll chilled dough 1/8 inch thick on floured surface. Using the cardboard pattern and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
  5. Set out a deep saucepan 1/2 to 2/3 full of vegetable oil or shortening and heat to 360 degrees F (180 degrees C). Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
  6. Drain off excess fat before removing to absorbent paper. Cool slightly. Remove tubes. Cool shells completely.
  7. When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with confectioners' sugar. Keep cannoli filling refrigerated.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2004

I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc. chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells.

 
Most Helpful Critical Review
Apr 18, 2008

I am rating the cannoli shells, as I made my own filling. I found the dough to be too dry, so I added an additional 2 tbsp. of water. The dough itself is pretty tough so you have to knead for at least 5 minutes before you get it to the right consistency. Also, make sure you roll them out as thin as you can, which is difficult because of the dough consistency. They should be nice and thin with a little bubbling. The cooking time for me was about 5 minutes, as I only submerged them half way in oil. The recipe itself is good. Nice flavoring, but I'm still on the lookout for the perfect shell recipe!

 
Dec 30, 2003

The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it. I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours.

 
Dec 29, 2003

Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever!

 
Jul 19, 2005

Ricotta must be dry, I drain in a sieve with weight on top over night, I also used powdered sugar as I think it blends better. The dough recipe actually made over 30 shells, I rolled them as thin as I could as they swell up and blister, only take 2-3 mins not 8. I used mixed peel/candied peel not citron but the taste was overpowering so you could not taste the chocolate or the original cannoli taste I first had as a teen, (just the ricotta and sugar and nothing else) I have just made another batch without the fruit or choc, next time I may use 1/2 cup choc and 1/4 cup peel as I think this may balance out the flavours better. I actually have this exact recipe on the back of an old box of cannoli forms made by hoan, I think the 8 mins deef frying was prob an eror and should read 3 as 8 mins would turn them black.

 
Dec 24, 2006

I used the shell recipe many years ago. It has a better taste and consistency to it then the ones made with wine. Being Italian I did not follow the filling recipe because we use powdered sugar instead of regular white sugar. But over all everything came out perfect!

 
Mar 09, 2008

I bought the shells at the local Italian bakery. The filling was runny, I should have drained the cheese. A little corn starch thickened it right up. The flavor was great. I lucked out and found the citron at the Italian deli.

 
Apr 16, 2006

My shells were a disaster - but the filling was amazing! I used mini chips, and powdered sugar as someone had suggested - very yummy!

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 8.9 g
  • 14%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 122 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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