I don’t even need to say anything else right? Cannoli. Mascarpone cream. Chocolate dipped edges. And a perfectly crisp shell. This experiment in the kitchen making cannoli from scratch was by far one of my best. Not the easiest but the most tasty for sure.
Aside from the cannoli for just one second,I have a bit of news to share. If you’ve been wondering where all of the Salt Lake City Restaurant Reviews went, they have all be magically transported to another site,TheSLCfoodie.com. If you’re a local, give it a whirl.
Now, back to those cannoli. My friend Haley and I had been all talk about making cannoli over the last few months. But our big talk finally came to fruition and we completed our lofty goal. And even surpassed it I would say. We made to two types of cannoli, one with a gluten free shell and a ricotta filling (which Haley is posting on her blog A Fuller Life) and one traditional shell with a mascarpone and ricotta filling(recipe below).
One intriguing part of this recipe is how much kneading the dough took. It said 15 minutes. I was done after two but then reread the recipe, poured a glass of red wine and kept kneading away. Who knows if it helped or not but I wasn’t about to screw these delicious little pastries up. And I will forewarn you that the smell of frying permeates your home for days after you make cannoli.
A classic recipe for homemade cannoli filled with mascarpone cream.
Prep Time 45 minutes mins
Cook Time 10 minutes mins
Total Time 55 minutes mins
Course Dessert, Snack
Cuisine Italian
Ingredients
Cannoli Shells
- 1 cup all-purpose flour, plus more for dusting
- 1 1/2 tablespoons granulated sugar
- 1/2 teaspoon unsweetened Dutch-process cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon coarse salt
- 3/8 cup sweet Marsala wine
- 1 1/2 tablespoons vegetable oil
- 1/2 large egg white, lightly beaten
- 2 ounces semisweet chocolate, preferably 61 percent cacao
- Confectioners' sugar for dusting
Mascarpone Creme
- 3/4 cup whole milk ricotta cheese, drained overnight w/ cheesecloth & squeezed dry
- 3/4 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla or Grand Marnier
- 1/2 tsp ground cinnamon
- pinch of salt
Instructions
Cannoli Shells
Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
Divide dough into 2 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered) OR roll out into a thin sheet of dough. Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip ends of cannoli shells in melted chocolate. Let set 15 minutes on parchment paper.
Mascarpone Cream
Mix filling ingredients together.
Cover and refrigerate until ready to use (at least a couple of hours).
When ready to serve, use a ziploc bag (cut the corner) or pastry bag with 1/2 inch star tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
Let the filling smoosh out of each end of the shells, just a tad.
Some people sprinkle powdered sugar on top right before serving or dip the ends into chocolate shavings.
Notes
Cannoli cannot be made ahead of time the shells will get soggy. You can however, make the shells and cream in advance then pipe them right before serving. After making the shells store them at room temperature in an air tight container for up to 4 days. Store the fillingin the fridge until ready to use.
Posted in
Baking Confections, Categories, Dessert, Recipes, Vintage Mixer
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FAQs
Can you use mascarpone instead of ricotta in cannoli? Yes, you can absolutely swap out ricotta for mascarpone when you're making cannoli.
What is traditional cannoli filling made of? ›
Traditionally, cannoli filling is a sweet, simple filling made with ricotta cheese and powdered sugar. We also use vanilla and a hint of cinnamon in our cannoli filling recipe.
Is mascarpone cream cheese the same as ricotta? ›
Not quite. Mascarpone cheese is made by heating heavy cream with acid until it has coagulated. 1 Ricotta is made by heating whole milk and buttermilk together until hundreds of small curds form—the curds, when strained, become ricotta.
How to thicken cannoli filling for ricotta? ›
To thicken, add cornstarch 1 tbsp. at a time until desired consistency is reached. Add cannoli cream to a bowl to dip your Golden Cannoli Chips, or a pastry bag to fill your Golden Cannoli Shells, and serve with your favorite toppings!
Which is healthier, ricotta or mascarpone? ›
Ricotta, made from milk and whey, is a much lighter alternative to cook and bake with; it has about half the calories and fat of mascarpone. Equivalent in fat to one regular Arby's classic roast beef sandwich (14 g).
How do I substitute mascarpone for ricotta? ›
Due to the differences in texture, taste, and fat content, you should not use mascarpone and ricotta interchangeably in all recipes. You can use ricotta for mascarpone in a pinch—especially for baked goods—but the main difference will be in the texture: Look for a high-quality brand of ricotta with very fine curds.
What's the difference between a cannoli and a Sicilian cannoli? ›
Cannoli is a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Its size ranges from 9 to 20 centimetres (31⁄2 to 8 in). In mainland Italy, it is commonly known as cannolo siciliano ( lit. 'Sicilian cannoli').
What brand of ricotta is best for cannoli filling? ›
Using good quality ricotta cheese is essential to the success of this recipe. You can use homemade ricotta cheese, which is easy to make and adds a special touch . If using store bought, look for impastata ricotta, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets.
How to prevent cannoli from getting soggy? ›
Separate the Shells and Filling: If possible, store the cannoli shells and filling separately. This helps prevent the shells from becoming soggy. Use Airtight Containers: Place the cannoli shells in an airtight container to protect them from moisture and maintain their crispness.
Is it better to use mascarpone or cream cheese? ›
Mascarpone vs.
Cream cheese contains at least 33% milk fat, and mascarpone may contain 60-75% milk fat. Mascarpone has a buttery flavor that makes it particularly suitable for desserts. It adds richness and a creamy texture, while cream cheese brings a creamy consistency and slightly tangy taste to dishes.
No mascarpone and cream cheese are not the same, they are both dairy-based and do have some similarities but they are made in different ways. They have a similar texture so can very often substitute each other but Philadephia is more savory while mascarpone is milkier in taste.
Is mascarpone more fattening than cream? ›
Mascarpone is made from heavy cream, while cream cheese is made from whole milk. This gives mascarpone its high fat content and richer, creamier texture. The fat content of cream cheese is 30 to 40 percent, compared to mascarpone's whopping 60 to 75 percent fat content.
How do you make cannoli cream not grainy? ›
Add 1 tablespoon cornstarch. Heat in microwave 45 seconds, stir until smooth texture and add to the filling. Whisk with mixer for 3–4 minutes until the filling begins to thicken and become fluffy.
Why are my cannoli shells puffing up? ›
Oil that is too hot can burn your shells, but it can also create too much steam too quickly and puff up the shells in a bad way.
How long does homemade cannoli cream last? ›
I find it indispensable, so I've included it as a necessary ingredient in the recipe, but you can omit it or adjust the amount however suits you. Consider the chocolate chips, zest, and pistachios under the same rule. Keep this cannoli cream snack spread in a lidded container in the fridge for up to seven days.
What is the difference between mascarpone and ricotta cheese in tiramisu? ›
Mascarpone lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It's what makes this ricotta tiramisu just a bit special.
Why is my cannoli filling not firm? ›
Suggestions for Thickening Cannoli Filling
The best way to get thick cannoli cream is to drain the ricotta but if your cream is still too thin, you can try a bit of cornstarch to the mixture and mix it well. Add the cornstarch one teaspoon at a time until you get the texture that you are looking for.
What can I use mascarpone for? ›
Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.
