May 7, 2024

Homemade Classic Cannoli Recipe

Homemade Classic Cannoli Recipe

Indulge in the sweet embrace of Italy with this recipe for Classic Cannoli  from Epicurious. These iconic cream-filled wafers hold a rich history, believed to have originated in Sicily and cherished across the globe. Whether you’re savoring them in the heart of Italy or in a bustling Little Italy in the United States, their irresistible allure remains unchanged. Join us on a culinary journey as we craft these beloved treats from scratch, ensuring each bite is a symphony of flavors and textures.

Ingredients:

  • 1 large egg, beaten
  • 1 pound ricotta impastata (or whole-milk ricotta, drained overnight)
  • ¼ cup mascarpone cheese
  • ¼ tsp. unsweetened cocoa powder
  • 2 Tbsp. Marsala wine or sherry
  • 1½ Tbsp. white wine vinegar
  • 1 cup all-purpose flour (plus extra for dusting)
  • ¼ cup confectioners’ sugar
  • 2 Tbsp. unsalted butter (at room temperature)
  • 1 tsp. pure vanilla extract
  • ½ tsp. ground cinnamon
  • 4 cups neutral oil (such as canola or grapeseed)
  • ½ to ¾ cup confectioners’ sugar (adjust to taste)
  • ½ tsp. kosher salt
  • 1 tsp. orange zest or orange extract (optional)
  • ½ cup mini chocolate chips (for garnish)
  • ¾ cup confectioners’ sugar (for garnish)

Directions:

  1. Crafting the Shells: Begin by combining flour, confectioners’ sugar, salt, eggs, cinnamon, cocoa powder, Marsala wine, white wine vinegar, and butter. Process the mixture until a soft, pliable dough forms. Refrigerate the dough for an hour to enhance its texture.
  2. Preparing the Filling: In a separate bowl, blend ricotta impastata, mascarpone cheese, confectioners’ sugar, vanilla extract, and optional orange zest until creamy and smooth. Transfer the filling into a piping bag, ready to be generously piped into your cannoli shells.
  3. Shaping and Frying: Roll out the chilled dough, cut into disks, and shape them into delicate ovals. Wrap the dough around cannoli molds and fry until golden brown, ensuring a crispy exterior. Once cooled, carefully remove the shells from the molds, ready to be filled with the decadent cheese mixture.
  4. Finishing Touches: Elevate your cannoli with a sprinkling of mini chocolate chips and a dusting of confectioners’ sugar. Each cannolo becomes a work of art, ready to be savored and shared with loved ones.

Serving Suggestions:

Pair your freshly made Cannoli Classici with a selection of complementary side dishes and beverages. Consider serving them alongside a refreshing fruit salad or a traditional Italian espresso for a truly authentic experience. Consider complementing the richness of the cannoli with a vibrant assortment of fresh berries and citrus segments. The bright flavors provide a refreshing contrast to the creamy sweetness of the dessert. Or you can even create a savory contrast to the sweetness of the cannoli with an Italian antipasto platter featuring an array of cured meats, cheeses, olives, and marinated vegetables. The combination of flavors and textures provides a satisfying accompaniment to your dessert spread.

The Origin of Cannoli:

The origins of cannoli are steeped in legend and tradition. Legend has it that during Sicily’s Arab rule, in the quaint town of Caltanissetta, the art of making cannoli was passed from Muslim women to Christian nuns. Originally a delicacy reserved for Carnevale festivities, these delightful treats quickly captured the hearts and palates of locals, becoming a beloved year-round indulgence. Today, cannoli stand as a symbol of Sicilian culinary prowess, delighting dessert enthusiasts around the world.

In conclusion, crafting Cannoli Classici is more than just a culinary endeavor—it’s a celebration of tradition, flavor, and craftsmanship. From the delicate crispness of the shell to the creamy richness of the filling, each element harmonizes to create a dessert worthy of admiration. Whether enjoyed as a decadent treat or shared at festive gatherings, Cannoli Classici are sure to leave a lasting impression on all who partake.

For more delicious recipes, click here.

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