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There is something truly magical about these Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe that instantly transports you to a lively Italian piazza. Imagine biting into crispy, perfectly fried shells that give way to a luscious, creamy ricotta filling kissed by subtle notes of vanilla and cinnamon. This dessert is an irresistible fusion of crunchy texture and sweet, delightful creaminess that makes it a guaranteed crowd-pleaser. Whether you’re sharing with friends or indulging in a quiet moment, these cannoli cookies bring a warm, festive spirit to any occasion.
Ingredients You’ll Need
Getting ready to make your Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe? The ingredients are wonderfully straightforward and each one plays a special role in creating the perfect harmony of flavor and texture. From the crispiness of the shell to the creamy smoothness of the filling, every component is essential.
- All-purpose flour: The base of the cannoli shell dough, providing structure and crispiness.
- Granulated sugar: Adds just the right touch of sweetness to the shells without overpowering.
- Cocoa powder: A subtle chocolate depth that adds complexity and richness to the dough.
- Ground cinnamon: Warms up the flavor profile with its cozy spice notes.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter: Creates flaky, tender shells and a buttery indulgence.
- Egg: Binds the dough ingredients together, adding moisture and richness.
- Marsala wine (or dry sherry): Adds a subtle, aromatic complexity to the dough and helps create a light crisp.
- Vegetable oil: For frying the cannoli shells to golden perfection.
- Whole milk ricotta cheese: The heart of the filling, drained well to ensure creamy texture without excess moisture.
- Powdered sugar: Sweetens the ricotta filling finely and smoothly.
- Pure vanilla extract: Infuses the filling with a warm and inviting aroma.
- Mini chocolate chips: Add little bursts of chocolate joy in every bite of the filling.
- Candied orange peel (optional): Provides a bright, citrusy zing that livens up the filling beautifully.
How to Make Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe
Step 1: Prepare the Cannoli Shells
Start by sifting together your dry ingredients—flour, sugar, cocoa powder, cinnamon, and salt—in a medium bowl. This ensures everything is evenly mixed, giving your shells a perfectly consistent flavor and color. Then, add the chilled, diced butter and use your fingers or a pastry blender to work it in until the mixture looks like coarse crumbs. This step is crucial to developing the flakiness and crunchiness you want in your cannoli shells.
Step 2: Form the Dough
In a separate small bowl, whisk the egg and Marsala wine (or dry sherry), then gradually introduce this wet mixture to your flour mixture. Stir gently until a dough starts to form a cohesive ball. At this point, wrap your dough tightly in plastic wrap and pop it into the fridge for at least an hour. This chilling period lets the gluten relax, making rolling easier and helping the shells hold their shape during frying.
Step 3: Roll and Cut the Dough
Once chilled, lightly flour your workspace and roll out the dough to about 1/8-inch thickness. It shouldn’t be too thick or the shells will be heavy rather than crunchy. Use a 4-inch cookie cutter or the rim of a glass to cut out perfect circles that fit nicely around cannoli tubes. Remember, a neat edge makes for an even fry and beautiful presentation.
Step 4: Shape and Fry the Cannoli Shells
Wrap each dough circle snugly around a metal cannoli tube, sealing the edge with a little water. This step is what gives your cookies their classic tubular shape. Heat vegetable oil to 350°F (175°C) in a deep pan—careful temperature control is key here to prevent undercooked or greasy shells. Fry the shells in batches for 2-3 minutes until golden and crisp. Remove carefully and slide the tubes out once cool enough to handle. Place them on paper towels to drain and cool completely before filling.
Step 5: Prepare the Sweet Ricotta Filling
While your shells cool, mix up the divine filling. Combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and cinnamon in a bowl. Whisk until silky smooth and creamy – this luscious filling is what makes these cookies so wonderfully irresistible. Gently fold in the mini chocolate chips and, if you love a hint of citrus, the finely diced candied orange peel for that traditional touch of brightness.
Step 6: Assemble the Cannoli Cookies
Transfer your sweet ricotta mixture to a piping bag fitted with a large tip, and fill each end of the cooled cannoli shells generously. Filling at both ends ensures a perfect balance of crispy shell and creamy sweetness with every bite. For the finishing touch, a light dusting of powdered sugar adds that classic look and a bit of extra sweetness.
How to Serve Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe
Garnishes
These cookies really shine with simple garnishes that elevate their charm. Try dipping the ends in chopped pistachios or finely grated chocolate for texture and visual appeal. A sprinkling of extra powdered sugar just before serving brings a delicate snowy effect that invites you in for that first delicious bite.
Side Dishes
Cannoli cookies pair wonderfully with robust flavors like a strong espresso or a smooth dessert wine such as Vin Santo. For a lighter option, a fresh fruit salad with vibrant berries can balance the richness of the ricotta filling beautifully. These pairings make your gathering feel even more special and elegant.
Creative Ways to Present
Presentation can be a conversation starter here! Serve the cannoli cookies standing upright in a decorative glass or a rustic basket lined with a linen napkin. You can also layer them on a beautiful platter surrounded by fresh flowers or citrus slices to add a pop of color. The more inviting the display, the more everyone will want to dive right in.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough!), store the filled cannoli in an airtight container in the refrigerator. However, keep in mind that the crunchy shell can soften after a day due to the moisture in the filling. If you want to preserve that signature crunch, store shells and filling separately and assemble just before serving.
Freezing
You can freeze the cannoli shells before frying—wrap the dough circles around the tubes, freeze flat, then fry directly from frozen when you’re ready. The filling can also be made ahead and frozen in a sealed container. Just thaw in the fridge overnight before using for the best texture and flavor.
Reheating
Reheat unfilling fried shells briefly in a low oven (around 300°F) to bring back their crispiness if needed. Avoid microwaving shells as they can become chewy or soggy. Always refill the shells fresh for an impeccable crunchy and creamy experience.
FAQs
Can I make these cannoli shells without Marsala wine?
Absolutely! If you prefer to avoid alcohol, dry sherry is a great substitute, and even water or white grape juice can work, though Marsala adds a lovely depth of flavor that makes the shells extra special.
How do I prevent the ricotta filling from becoming watery?
Draining the ricotta thoroughly before mixing is the key step. You can use cheesecloth or let the ricotta sit in a fine mesh strainer for a few hours to remove excess moisture and ensure a rich, thick filling.
Why do I need to use cannoli tubes?
Cannoli tubes help maintain the dough’s tubular shape while frying, ensuring even cooking and a hollow inside perfect for filling. If you don’t have tubes, using crumpled aluminum foil shaped into cylinders can work as a handy DIY alternative.
Can I prepare the filling in advance?
Yes, the sweet ricotta filling can be made up to two days ahead of time and stored in the refrigerator. Just give it a gentle stir before piping to restore its smooth texture.
Is it possible to make these cannoli cookies gluten-free?
With some experimentation using a blend of gluten-free flours and a binder like xanthan gum, you can adapt the shell recipe. Keep in mind that texture might slightly differ, but with patience, you can enjoy gluten-free cannoli cookies too!
Final Thoughts
If you’ve been searching for a way to bring a taste of authentic Italy right into your kitchen, the Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe is a fantastic place to start. Every step, from mixing the dough to piping the luscious filling, is a joyful experience that ends with a dessert worth savoring and sharing. Make these for your next celebration or just because—you really can’t go wrong with a treat this scrumptious and timeless.
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Crunchy Italian Cannoli Cookies with Sweet Ricotta Filling Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 20m
- Total Time: 1h 50m
- Yield: 12 cannoli cookies
- Category: Dessert
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
These Crunchy Italian Cannoli Cookies feature crisp, chocolate and cinnamon-infused shells fried to golden perfection and filled with a sweet, creamy ricotta filling studded with mini chocolate chips and optional candied orange peel. This classic Italian dessert is beautifully balanced with a hint of Marsala wine in the dough and aromatic vanilla and cinnamon in the filling, perfect for an authentic homemade treat.
Ingredients
Cannoli Shells:
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, chilled and diced
- 1 large egg
- ¼ cup Marsala wine (or dry sherry)
- Vegetable oil for frying
Sweet Ricotta Filling:
- 1 ½ cups whole milk ricotta cheese, drained well
- ¾ cup powdered sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- 2 tablespoons candied orange peel, finely diced (optional)
Instructions
- Prepare the Cannoli Shells: In a medium bowl, sift together the flour, sugar, cocoa powder, cinnamon, and salt. Add the chilled butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
- Mix Dough: In a small bowl, whisk together the egg and Marsala wine (or dry sherry). Gradually add this liquid to the flour mixture, stirring until a cohesive dough ball forms.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up for easier rolling.
- Roll and Cut: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or the rim of a glass.
- Form Shells: Wrap each dough circle around a metal cannoli tube, sealing the edge with a little water to hold the shape.
- Fry the Shells: Heat vegetable oil in a deep pan to 350°F (175°C). Fry cannoli shells in batches for 2 to 3 minutes or until golden brown, turning as needed. Carefully remove with tongs and let them cool slightly before sliding the cannoli tubes out.
- Drain and Cool: Place fried shells on paper towels to drain excess oil and cool completely before filling.
- Prepare Ricotta Filling: Combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon in a mixing bowl. Stir until smooth and creamy.
- Add Mix-ins: Gently fold in mini chocolate chips and candied orange peel if using.
- Fill Cannoli Shells: Transfer the ricotta filling to a piping bag fitted with a large tip. Pipe the filling generously into each end of the cooled cannoli shells.
- Serve: Dust the assembled cannoli cookies with powdered sugar if desired and serve promptly for the best crunch.
Notes
- Ensure the ricotta cheese is well-drained to avoid a watery filling.
- You can substitute Marsala wine with dry sherry or omit for a non-alcoholic option.
- Handling the cannoli shells gently preserves their delicate crisp texture.
- For best results, fill the cannoli just before serving to keep shells crunchy.
- Candied orange peel adds a fragrant citrus note but is optional.
