Why You’ll Love these Crispy Cannoli
When I think about the perfect cannoli, I’m immediately drawn to that satisfying crunch followed by the creamy, sweet filling that makes this classic Italian dessert so irresistible.
These crispy shells create that magical textural contrast that simply elevates the entire eating experience.
You’ll appreciate how the delicate, paper-thin dough transforms into a sturdy, bubbled vessel during frying. The wine in the dough adds complexity that store-bought versions just can’t match.
And can we talk about versatility? Fill them right before serving, and they’ll maintain that delightful crispness that makes your taste buds dance.
Trust me, once you master these, boxed cannoli shells will feel like distant memories.
What Ingredients are in Crispy Cannoli?
Making authentic cannoli at home might seem intimidating, but with the right ingredients, you’ll be creating these crispy Italian treats in no time. The secret to perfect cannoli lies in using high-quality ingredients for both the shell and the filling. The dough needs to be rolled paper-thin to achieve that signature crunch, while the filling should be rich and creamy with just the right amount of sweetness.
For the shells:
- 4 cups sifted flour
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- 3/4 cup red wine
- 1 egg yolk, beaten slightly
For the filling:
- 3 lbs ricotta cheese
- 1 3/4 cups sifted confectioners’ sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons minced candied citron peel or chopped nuts of choice
- Additional confectioners’ sugar for dusting
When shopping for these ingredients, pay special attention to the ricotta cheese—it should be as dry as possible. If your ricotta seems too wet, you may need to drain it in cheesecloth overnight in the refrigerator.
The red wine in the shell dough isn’t just for flavor; it helps create that distinctive bubbled texture when fried. And while traditional recipes call for citron peel, feel free to customize with your favorite nuts or even mini chocolate chips for a modern twist.
How to Make these Crispy Cannoli
To make the cannoli shells, start by resifting 4 cups of flour with 1 tablespoon of sugar and 1/4 teaspoon of cinnamon on a clean work surface. Form a well in the center and pour in 3/4 cup of red wine. Stir from the center outward, gradually incorporating the dry ingredients.
Then comes the arm workout—knead that dough for about 15 minutes until it’s smooth and quite stiff. If it feels sticky, add more flour; if it’s too dry to roll, add a few drops of wine. Cover the dough with a warm bowl and let it rest for two hours in a moderately cool spot. This resting period is non-negotiable for developing that perfect texture.
Now for the fun part. Roll out the dough paper-thin (we’re talking see-through thin) and cut it into 5-inch rounds. Wrap each round loosely around metal cannoli tubes, leaving about a quarter-inch of the tube exposed at each end. Seal the overlapping edge with a bit of beaten egg yolk—a small brush works wonders here.
Heat your oil and fry two cannoli at a time until they’re golden brown, about one minute. Carefully remove them with a slotted spoon, drain on paper towels, and gently slide them off the tubes when cool enough to handle.
For the dreamy filling, beat 3 lbs of ricotta cheese for about a minute, then add 1 3/4 cups of sifted confectioners’ sugar. Keep beating until the mixture is light and creamy, about 5 minutes. Using a food processor blender can make this process much faster and achieve a silkier texture for your ricotta filling.
Mix in 1/4 teaspoon of cinnamon and 2 tablespoons of minced candied citron peel or chopped nuts. If your ricotta seems too wet (a common cannoli catastrophe), drain it in cheesecloth overnight in the fridge.
When ready to serve, use a pastry bag with a large tip to pipe the filling into each shell, dust with powdered sugar, and prepare for the perfect contrast of crispy shell and creamy filling. Remember—only fill cannoli right before serving, or you’ll lose that magnificent crunch that makes these treats so special.
For those looking to simplify the frying process, a high-quality premium electric skillet can provide consistent temperature control that’s ideal for achieving perfectly crisp cannoli shells.
Crispy Cannoli Substitutions and Variations
While our classic recipe creates the perfect cannoli, there’s plenty of room to play with flavors and ingredients to make these Italian treats your own.
I love substituting Marsala wine for the red wine in the shell dough, giving it that authentic Sicilian flair. Not into alcohol? Apple juice works surprisingly well too.
For the filling, mascarpone can replace some of the ricotta for a creamier texture, and dark chocolate chips make a delicious alternative to the traditional citron.
Want something unique? Try adding pistachios, orange zest, or even a splash of amaretto to your filling. The possibilities? Endless.
What to Serve with Crispy Cannoli
When you’ve gone through the effort of creating perfectly crispy cannoli shells and creamy filling, pairing these Italian delights with the right accompaniments can elevate your dessert experience to new heights.
I love serving mine with a shot of espresso or a sweet dessert wine like Moscato d’Asti. The bitter coffee cuts through the sweetness, while the wine complements it.
A sprinkle of crushed pistachios on a plate adds texture and color.
For a complete Italian dessert spread, try adding amaretti cookies and fresh berries alongside.
Can’t decide? Trust me, you can’t go wrong.
Final Thoughts
After making these crispy cannoli from scratch, I’m convinced they’re worth every minute spent in the kitchen.
The contrast between that delicate, crispy shell and creamy ricotta filling creates pure magic on your taste buds.
Traditional Sicilian pastries like these connect us to centuries of culinary tradition, and there’s something deeply satisfying about mastering them at home.
Can you imagine the looks on your guests’ faces when you casually mention you made the shells yourself?
Much like stir fry cooking, perfecting cannoli balances preparation time with incredible flavor while preserving the essential qualities of each ingredient.
