Make Cannolis

Craving something sweet and savory? Cannoli is the perfect treat! Cannoli is a traditional Sicilian pastry that is perfect for any occasion. In fact, they have earned a place for themselves as a staple dessert in Italian households around the world.

Making cannoli is a simple, but lengthy process. The following ingredients make about 20 cannoli (depending on shell size). You may change the amount of ingredients according to the amount of cannoli you wish to make. See below for tips on how to speed up the process, change the recipe, and more!

Ingredients

Shells:

  • 4 cups of flour
  • 1/2 cup of shortening (butter)
  • 3 tablespoons of sugar
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 cup vinegar
  • 1/4 cup water
  • 2 eggs
  • Corn oil for deep frying

Cream Filling:

  • 1 quart (946ml, 4 US cups) of half and half cream
  • 1/2 cup plus 2 heaping tablespoons of sugar
  • 1/2 cup plus 2 heaping tablespoons of cornstarch
  • 1 stick cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)

Garnish (optional)

  • Powdered sugar (icing sugar)
  • Chopped almonds
  • Maraschino cherries

Steps

Shells

  1. Blend the flour, sugar, cinnamon, salt, and shortening together in a large mixing bowl. Note: Prior to mixing the ingredients together, cut the shortening up into pea-size pieces to allow for easy mixing.
  2. Slowly stir in the eggs, vinegar, and water into the flour blended mix.
  3. Turn the dough onto a lightly floured surface. Knead for about 5 minutes.
  4. Cover the dough and refrigerate for at least 30 minutes. It should feel chilled before working with it again.
  5. Roll out the dough onto a lightly floured surface with a rolling pin. Roll until it is about 1/8 inch (3mm) thick.
  6. Cut the dough into 5 inch (12.5cm) circles. Note: See the "Tips" section below to learn how to get perfect cannoli shells every time!
  7. Roll the pieces loosely around the cannoli tube until each piece slightly overlaps the opposite edge.
    • Press the overlapping edges together and seal by dabbing them with a drop or two of water to ensure that they stick and do not break apart in the fryer.
  8. Heat the oil in deep fryer to 360⁰ F/182ºC. Place the cannoli tube and shell in the deep fryer until golden brown.
  9. Remove each cannoli shell and tube from the deep fryer. Set the rolls on paper towel to cool.
    • Remove the cannoli tube after it has cooled slightly. For the best results and the least breakage, do not wait until shells are cooled completely before removing them.
  10. Repeat until all dough is used.

Cream Filling

  1. Mix the cornstarch and sugar together in a medium mixing bowl.
  2. Heat the half and half in top of double boiler over direct heat, and stir in the sugar and cornstarch gradually.
    • Place over simmering water in double boiler, add the cinnamon stick, if desired, and cook until thickened.
  3. Remove from the heat. Cool completely in the refrigerator.
  4. Mix mini chocolate chips into cream filling once completely cooled (optional).
  5. Cover the cream filling with plastic wrap tightly and refrigerate until ready to serve. When ready to serve, remove the cinnamon stick and stir well.
  6. Fill the cannoli shells with the cream filling using a pastry bag. For best results, fill one end of the cannoli at a time. Fill shell until cream filling slightly overfills its outer edges.

Finishing Touches

  1. Top the cannolis with a light dusting of powdered sugar.
  2. Garnish outer edges of cannolis with extra chocolate chips, chopped nuts, or maraschino cherries. Be creative- the possibilities are endless!



Tips

  • Don’t have time to make the full recipe? Buy pre-made cannoli shells to cut the time in less than half!
  • Use the rim of a margarita glass as a dough-cutter to make perfectly shaped cannoli shells.
  • Don't have time to make the full recipe in one sitting but still want the same homemade goodness? Cannoli shells can keep their original freshness for several days. Make the shells ahead of time and store them in a sealed container with paper towel to keep their original crispness for 3-5 days!
  • Use a full copper bowl to mix the cream filling in. A copper bowl will get the hottest and will not give final product a metallic taste that a normal pot would.
  • Personalize your shells:
    • Try replacing cinnamon with cocoa powder.
    • Try replacing white vinegar with your favorite wine or liquor.
  • Personalize your filling:
    • Try filling the cannolis with a ricotta cheese.
    • Try kid-friendly filling options- fill your cannolis with vanilla ice cream.
  • Half the recipe to make less, or double it to make more!
  • Affordable Alternatives:
    • Don't own a double boiler? Learn how to make a double boiler from alternative items you can find in your home.
    • Use a gallon-size (3.7 liter) Ziploc bag as an affordable replacement for a pastry bag. Simply fill the Ziploc bag with the cream filling, and cut a small hole in the corner squeeze filling into center of cannoli shell.

Warnings

  • Avoid getting water in the deep fryer; it will pop, and can lead to serious burns!
  • Wear protective clothing while cooking with a deep fryer – long sleeves are advised.
  • Avoid touching hot products.
  • Be aware of possible food allergies. This product contains gluten, eggs, and nuts (nuts are optional).

Things You'll Need

  • Dry measuring cups
  • Liquid measuring cups
  • Measuring spoons
  • Large mixing bowl
  • Medium mixing bowl
  • Rolling pin
  • Cannoli tubes
  • Deep fryer
  • Double boiler
  • Paper towel

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