Description
Learn how to make perfect cannoli with these helpful FAQ answers covering shells, filling, and preparation tips.
Ingredients
Scale
For the Cannoli Shells:
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- 2 cups all-purpose flour
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- 2 tablespoons granulated sugar
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- 1 teaspoon cinnamon
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- ¼ teaspoon salt
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- 2 tablespoons cold butter, cubed
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- 1 egg
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- ¼ cup white grape juice (a delicious alcohol-free alternative)
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- 1 tablespoon white vinegar
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- Vegetable oil for frying
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- Powdered sugar for dusting
For the Pastry Cream Filling:
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- 4 egg yolks
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- ½ cup granulated sugar
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- ¼ cup cornstarch
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- 2 cups whole milk
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- 1 vanilla bean, split and scraped (or 2 teaspoons vanilla extract)
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- Zest of 1 lemon
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- ½ cup mascarpone cheese, room temperature
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- ½ cup ricotta cheese, drained
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- ⅓ cup mini chocolate chips (optional)
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- ¼ cup pistachios, finely chopped (optional)
Instructions
Step 1: Prepare the Pastry Cream
Step 2: Make the Cannoli Dough
Step 3: Roll and Cut the Dough
Step 4: Form and Fry the Shells
Step 5: Finish the Filling
Step 6: Fill the Cannoli
Step 7: Garnish and Serve
Notes
- You can make cannoli shells without forms by using aluminum foil wrapped around a 1-inch diameter wooden dowel.
- To prevent lumpy pastry cream, properly temper eggs by slowly adding hot milk while whisking.
- Ready-made shells can be used as a time-saver.
- Shells can be made up to a week ahead, filling 1-2 days ahead.
- For dairy-free version, use almond milk and dairy-free alternatives.
- To prevent bubbling shells, roll dough very thin and seal edges properly.
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Keywords: cannoli, Italian dessert, pastry cream, homemade shells, dairy-free cannoli, dessert recipe
