The Best Homemade Cannoli Recipe
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- čas přidán 27. 08. 2024
- Learn how to make delicious Sicilian style homemade cannoli’s that are stuffed up with an amazing sweet sheep’s milk ricotta cheese. Subscribe ► bit.ly/2zBklap
Cannoli’s are Sicilian, they were founded in Sicily and everyone knows them as such. There is an incredible history behind it stemming back all the way to 800-1100 ad. During the Arabic rule of the island, the kind had quite a few concubines that would make him amazing foods and desserts. Of those desserts was a cylinder-shaped pastry filled with ricotta, almonds, and honey.
Ingredients for this recipe:
For the Filling:
• 800 g sheep’s milk ricotta or 3 cups
• 300 g sugar or 1 ½ cup
• 250 g mini semi-sweet chocolate chips or ½ cup
For the Shells:
• 250 g 00 flour or 1 ½ cups
• 20 g sugar or 1 ½ tbsp
• salt 3 g
• 1 tsp cocoa powder 2 g
• 25 g lard or 1 tbsp
• 45 g eggs = 1 egg, whisked + 1 more separate
• 50 g marsala wine or ¼ c
• 8 g white wine vinegar or 1 tsp
Serves 25
Prep Time: 45 minutes
Rest Time: 1 hour
Cook Time: 5 minutes
Procedures:
1. Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
2. Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
3. Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
4. Shells: Sift together the flour, sugar, salt and cocoa powder into a large bowl.
5. Add in the lard, egg, wine, and vinegar and mix by hand until combined, about 2 minutes.
6. Transfer to a clean surface dusted with flour and knead the dough for 10-15 minutes.
7. Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.
8. Remove the dough and place on a clean surface dusted with flour and roll it out until it is about a ¼” to 1/3” thick.
9. Using a 1 ½” diameter circle round cutter, cut as many rounds as possible out of the dough as possible, which will make about 20-25.
10. Roll each round out until they are about 5” to 6” in diameter, be sure to dust with flour were needed to avoid any sticking.
11. Whisk 1 egg together in a bowl and set aside.
12. Wrap each rolled out dough round around a metal cannoli cylinder and rub a little whisked egg onto the end of the cannoli dough and wrap the other end over top and gently press to secure. Repeat until all of the cannoli shells are prepped.
13. Fry in oil at 350° for 1 to 2 minutes or until browned. Set aside to drain on paper towels or a rack on a sheet tray.
14. Once they are cool, remove the shells from the metal cannoli cylinders.
15. To Stuff: Take the filling out of the refrigerator and add it to a piping back with no tip.
16. Once the filling is in there use scissors to cut off the end of the piping bag, which is about a ½” up from the tip of the bag.
17. Generously stuff each cannoli shell using the filling in the piping bag. You will have to pipe on one side then turn it to pipe in the other side.
18. Generously sprinkle on powdered sugar and serve!
Chef Notes:
Make-Ahead: While best served and eaten within a few hours of making them, you can make these up to 1 day ahead. Keep refrigerated until ready to serve.
How to Store: Place covered in the refrigerator for up to 3 days. They will also freeze well covered for up to 2 months. Thaw in the refrigerator for 1 day or until softened.
You can re-roll out the dough to make even more cannoli shells.
Make sure to not form the dough around the cannoli metal molds so that it is hanging over the edges or else it will cook over and will ruin when trying to release them from the metal mold.
You should get fried air pockets in the cannoli shells when frying them.
Some Sicilian variations of the filling include thickened cream with milk and cornstarch, but this is not authentic.
You can also use milk or bittersweet chocolate chips.
Another very classic addition to adding to the filling is citron.
Northern Italy most often uses whole milk ricotta while Southern Italy and Sicily use sheep’s milk ricotta.
When kneading the dough think of pasta, it’s the exact same technique and takes the same amount of time.
There will be some filling leftover which is perfect for dipping graham crackers in!
I'm silician on my dad's side. He wasnt around but I always fwlt this strong connection to pasta, Bread, cheese, and GARLIC . Inlove learning about where i come from with food.THANK YOU FOR THE VIDEO. I can't wait to make this.
A good idea is to fill the shells as close to serving them as possible. Filling them way ahead of time can result in the ricotta making the shells soggy. If your ricotta doesn't drain well, try draining them at room temperature instead of in the fridge. Some people don't add the chocolate with the ricotta but dip one end into chocolate chips and the other end into chopped pistachio nuts....it's all good.
I love the stories about your dad especially the one in the bagel video was heartfelt, tell him that the world thanks him. You're killing it with these recipes, epic.
As a native Neapolitan, I thought Naples was the centre of the universe for cannoli. But after trying your recipe I am converted, these are the best cannoli I've ever tasted. Viva li Sicilia. Saluting from Australia
Thanks for giving it a shot!!
This is my project today.i bought my she'll forms last week.so I can make my canolis.thanks for sharing your great educational video.
Love your video about the cannolie's. I would like to see more sweet recipes from Sicily plz.
Your videos are excellent, I’m retired and enjoy cooking for my family (especially the grandchildren) your tutorials have improved my skill level/confidence immensely… thank you
Keep safe and Keep smiling
I’ve seen six Cannoli videos and this is the first time I’ve heard “leave the gun take the Cannolis” and I’ve been thinking it the whole time!! THANK YOU FOR THAT AND THE RECIPE!! 💝🖤💝🖤💕
Right?!?!?
Cannoli is already in plural form, the singular one should be cannolo
I lived in New York for 20 yrs, canoli tears up my stomach. My husband is italian/American grew up all italian cookin & of New York do not lack of that tradition... I feel bad for him So I will make this for him.. Thank you, I enjoy watching you teach . I never get bored, in fact I watched him twice or over and over.
you prolly got lactose intolerance honey
These not only look delicious but beautiful as well. My sweet tooth has never been a candy or cookie type but anything that is a cake or pastry and I'm there. I'm definitely giving this a go!!
Thank you so much!
I made these shells yesterday and they turned out great! Thank you for the recipe! For the filling, I used a recipe from one of my favorite sources that called for a mix of ricotta and mascarpone. Unorthodox, sure, but it was out of this world.
Just tried this, already know it’s amazing. I replaced some of the ricotta with mascarpone. Enhanced the consistency and flavor!!
@@gretadonato6812 It’s so creamy and tasty!
@@oldschoolsolarpower8077 for real though! Thank you! Finally found a cannoli cream recipe that I’m happy with. Could have sworn cinnamon was in cannoli filling too, but maybe that’s an American version?
@@gretadonato6812 not sure! But that sounds like a cool idea. The filling I use calls for mixing in chopped pistachios. I also dipped the ends of the shells in melted semisweet chocolate.
Can you tell me what recipe you used?
Bravo!!!! So happy you are sharing the traditional and original recipe...
And you are so right....the sheep milk ricotta has no substitute when it comes down to flavor!👏👏👏
so good!! Thanks for watching!
Billy, I absolutely love your recipes. I haven’t tried very many on them but I’m working up to it. They’re straight forward and easy to follow. I’m getting up in years, 78, and because of arthritis in my hands am unable to knead dough by hand. What’s your opinion of using a stand mixer for kneading? Believe me, I’m not lazy just can’t do everything the way I use to. I tried your recipe for white bread and it was wonderful, even if I did knead with a mixer. Do you have any recipe books in the works? I’ve downloaded every one of your recipes on CZcams but my poor iPad is getting overloaded. Keep up the good work. You’re fantastic!
I had THE BEST cannoli when I visited my Dad's town Marsala with " "a vera ricotta ri pecura" (sheep's milk ricotta). My father adds citrus to the ricotta. Love the vid.
Thank you for your video!
I love cannoli. Made some today and they are all gone.. as for the left over pastry, I don’t bother re rolling. Instead I fry the scraps at the end. They make great nibbles. I have even served the the “scrapolli” as I call them with a small bowl of the filling for scoop and eat. Like corn chips and salsa. I usually made three different flavoured fillings. Oh yum. I want more.
You make it looks sooo easy, idk when i made it would be that easy, lol
I literally just said the same exact thing to my wife while watching this
Just wonderful!! I watched a good 20 videos on cannolis read a few different articles. I have had that cheese sitting in cheese cloth for about 40 hours trying to decide which one to try. I think your over all recipe is the best one, but I am going to have to use something different than Marsala... might spice it up with a little vanilla extract and red wine... should be fine (i hope). At any rate, thanks!!!
Wow.. never knew how simple it was to make this version of cannoli cream, I usually have made it with half & half! But will definitely try it!
Thanks so much Chef!
The only cannoli I’ve had was from a supermarket bakery and as you can imagine, I was not that impressed. These look so good. It’s so interesting peanut oil is a traditional choice. Thank you Chef Billy!
Thanks for watching!
I see you wasted no time with the new format(one video per week) bringing out the big guns and posting a trophy dessert. Perfection man!
Had to pull it all out if I'm only going to be doing one a week so I figured this would be a good way to get that started hah!
Chef Billy Parisi HomeRun!
That chef move with the flour throw.....😍
Lard is the authentic way to cook them, delicious and authentic.
OMG those cannoli looks so mouth watering delicious❤️❤️
Thank you!😄
Thanks for watching
Wonderful!!! You are using sheep's milk ricotta like in the original Sicilian recipe, most Italian Americans unfortunately use cow's milk ricotta.
well excuse me I would love to use sheeps milk but tell me where in Ocean City Maryland are people milking sheep? Tell me where on the East coast are people milking sheept let alone making the ricotta for me
I made millio n s of cannoli shells in my lifetime and we always used a good quality red wine vinegar
Thought I would be missing cannoli's from NYC Carlos bakery but feel like making this at my home going forward. Great receipe..thank you Chef
Your videos are incredible. I love seeing the notifications in my feed. Thank you Chef for everything that you do!
Glad you like them! thank you so much!
Mmm thats some good cannoli :D
Vinnie would like this video :)
Thank you for this recipe, I can't wait to try it out!
So good!!
I’ve tried the recipe 3 times and pretty happy with the results... but the blisters were huge and the dough were more on the dry side. Do you have any tips to improve? Thank you for the recipe again!!
Thank You! You make it look easy! I’m excited!
No need to get over fancy, gang. Wring out your ricotta, get some good ingredients, you’ll be fine. This is one guy’s perfected recipe.
Looks amazing and delicious!,I'm so excited to make it, but unfortunately, I don't have these tubes! Can I make it without tubes? Or Is there anything as alternative? Thank you soo much chef Billy 👍
Maybe?
Another traditional way is to use a wooden broomstick cut to 5 inch length.... They will last forever...
@@punkdad979 Thank you!
@@punkdad979 Nice!
You could actually make the dough and instead of cutting them, rolling and forming them around the tubes you could just cut them with a knife into random sized triangles or squares and just fry the flat pieces and use the filling as a dip. That would be an alternative way of serving them. No disrespect to the chef, but my grocery store sells the dip and “cannoli chips” that way in the bakery section which is good, but I would much prefer making them from scratch lol
I'm researching now
Thanks for the recipe! ☺️ If I don't have marsala wine, is there any alternative?
No really. Maybe milk but it will alter the flavor
Maybe mvrodaphne.
It's sweet
Try a little Brandy
I've read that white wine works too
Go to the liquor store. Marsala wine isn’t expensive and you’ll be surprised how often you can use it.
Heard !! Chef!!
I love cannolis ...
Delicious 🤤 love buying these with pistachios!
Hate it when they sell me cream filled cannoli shells, but not to worry I’m just as quick to return it cause if it’s not a real cannoli I’ll pass.
The only thing[s] keeping me from attempting this is: Requiring special items that I probably would not be able to use for anything else, and there are several places near where I live that have good to great cannolis.
Awesome video, thank you! One ingredient that I like to add to the filling, orange extract.
Great tip!
@@ChefBillyParisi yeah, just a preference, I know some people put cinnamon oil.
I learn a ton here, thanks for all the great videos.
For anyone in Portugal who can't find Marsala wine, an acceptable substitute is Madeira wine (Vinho da Madeira). It's not authentic, but it'll work, good luck
WOW are you the guy from gohsthunters or something like that, you look at lot like him. Great recipe all the same 😊
I haven’t tried those before
this video is incredible, thank you for such a thorough tutorial! i was wondering if you've sized he recipe up and if so how large have you gone? I'm assuming the dough should translate fine to a much larger batch by looking at it but just figured I'd also see what your experience was! I'm going to make around 200 for work and of course would ideally like to make the dough in one batch.
Good luck!
Made this recipe. I had to continually add water bc my dough was way too crumbly. Then I decided I needed more flour, but the dough was not becoming elastic or bouncing back at all. So I added vital wheat gluten. They came out like moist bread. Not flaky. I'm going to try removing them from the molds and baking them to pull the extra moisture out. If anyone has any suggestions for next time I'm open to them
Crunchy and delicious 😋
So good
We also have Cannoli in Malta
Great video! Any thoughts about cooking the shells in coconut oil?
I wouldn't
Yum! I have to try this...thanks chef. Gotta say, pronouncing words will always cause some to disagree... c'est la vie. Say it how YOU like to say it. We’ll get it. ☺️
thanks for watching!
Yum...is there any suggestion you have for those tubes? Other than going and buying lots of tubes?! Thanks!
I don’t. They are pretty cheap on amazon
@@ChefBillyParisi great. I'll check them out there
@@ChefBillyParisi Just a thought, you are missing a ton of affiliate moola. Go get your amazon affiliate account and leave some links for us, in this episode at least the sift, the strainer and the tubes !
Thank you
Thanks
Wow looks so delicious 👌
Thanks for watching
My Italian Grandma, loves the video, but said "you hurting her Italian ears when you say ricotta" I about died 😂😂
love it !!
Don't use peanut oil. I had read peanut oil was traditional but I found it left the shells a bit greasy in aftertaste and maybe not as crisp or bubbly. Refined coconut oil worked much better. However, I'm on the fence whether canola oil is better. My point is that if you're not having success, it could just be the oil.
Honestly, these don't seem to have much flavor to them. It really did taste like a cracker. I know the star is supposed to be the filling, but I'm really surprised that with the sugar and cocoa powder that there's not more flavor to the shell.
Good evening Bill, my name is Glen and I'm wondering is it feasible to get pizza dough that's already made in canisters at the grocery store then roll it out thinner cut it in circles and then bake it in the oven to make cannoli shells, looking for a little bit of adult supervision on this need your opinion, Thank You🙂😋👑🇺🇸
Wonder if the regular sugar will make the filling gritty? I have problem even with powered sugar, my filling often comes out gritty for some reason...
Amazing...
Is your chinois fine mesh or extra fine? I love watching your videos and I've tried some of the recipes. No complaints from the family. Thanks!
Fine mesh!
If you ever needed a real cannoli that is perfect… south philly’s Termini Brother’s Bakery makes the perfect cannoli. Their filling is thick and sweet with chocolate chips and candied contron. They fill them fresh to order. Extremely fresh.
Thank you for the video, very easy to make. However, when I went to store the shells they were not crispy anymore. What did I do wrong???
Looks nice bravi
Can you please tell me where I can buy sheep ricotta? I’m in Boston. Thanks
Are the cannoli tricky to get off the cylinders once they are fried?
So let me start by saying that this is my first ""try" at making these. I too researched and watched about a dozen videos before choosing yours. I knew there would be a learning curve here so once the dough was ready I cut it in half. The first half would be my trial run. Your written recipe differs from your video instructions in 2 places 1) you have 1 Tbsp lard but have 1 1/2 Tbsp lard in the video. You also have written 350 as the oil temp but in the video you have 325. So I went with 1 1/2 on the lard and 350 for the temp. I had a total of 15 rounds. 6 came unrolled during frying. 4 of the "winners" had char marks so next time I will go with the 325 temp. I'll calk this up to the learning curve. Hope the 2nd half comes out better. I think I'm going to roll them out a little thicker. Haven't made the cream yet but I'm sure it will be wonderful. Wish me luck!!!
💙
Forever
Me gusta colocarle 🍊 caramelizada
I'm in country where we don't have marsala wine available, is there a substitute for it? Thnx
For the filling do you use powdered sugar or regular??
Holy Cannoli
Yes lol
Omg! That looks amazing. I’m going to have to do this. Can’t wait. Thank you chef 👨🍳
How do I store my shell and how long do they store
In plastic bag, up to 3 days
I saw some beautiful cannoli today at a bakery here in Yuma. I know to ask questions. They were filled with Cream Cheese. No Ricotta in sight! Gasp… right???
What would be a good substitute for the wine. I can’t put alcohol in mine.
Can I use a stand mixer to knead the dough?
G'Day mate,
I really do enjoy watching your videos 🏁.
Yes, Hahaha pronunciation of words, I get your American, I forgive you ❤️.
I will give this recipe a go. My wife loves cannoli. I reckon they look delicious.
Onyamate! Regards from the Blue Mountains NSW Australia 🇦🇺🇮🇹
Thanks for watching!!
I prefer dipping the ends into the chocolate chips instead of mixing them in.
Hey, do you have an alternative for the lard? In Holland we have lard but it way to salty so I don’t know if the lard you use is also very salty?
Unfortunately no
Eef dg -- He said you can use butter in place of lard - or even Crisco or other similar shortening. For my taste, though, he put way too much sugar on some, nearly none on others in the pyramid.. Cut up candied or glazed fruit in the filling (instead of chocolate chips) is the original Sicilian version. Also, Marsala is not always easy to find if you're not in a large city. In this case, Amaretto or Frangelico works beautifully. Buon appetito!
@@winsboy thank you! We used Marsala wine but the biscuit/cookie dough (to fry) wasn’t crispy enough unfortunateley. We’ll use the butter instead next time!
@@winsboy thank you! My store stopped selling marsala, I'll look for one of those!
Hi Chef!! I need to make 20 cannoli tomorrow!! Is this recipe enough for 20?? I have made it twice, but never counted! How terrible:) they are so delicious a friend of mine has asked me to make them for her son's birthday party!! Thanks for reply...
I think 1 1/2 times will get you there
@@ChefBillyParisi how do I make one and a half??
What can I use to replace the egg and wine
For the cannolis, do we use regular sugar or powdered sugar?
Filling, shell, or after?
@@ChefBillyParisi filling!
Is the Marsala wine you mention a "wine" like with a cork, or a "cooking wine"? I found a Marsala Cooking Wine from Holland House. Would that be good? Awaiting for your answer to make my cannolis!
You can use that
I dont have these cylinders to wrap the cannoli . Any alternatives, please??
Can I add lemon zest to the ricotta and sprinkle some crushed Aigina nuts on the ends
What marsala wine did you use? Dry or sweet
can I store the dough in the refrigerator overnight?
Yes
Make the filling with powdered sugar
Are there alternatives to using chocolate chips? I just don't like chocolate chips :(
I would just not use them
a very serious question: Who would even consider taking the gun after watching this video? TAKE THE CANNOLI!!!!!!
Bahahahaha
Can you substitute all-purpose flour with 00 flour or any other recommendations?
Possibly
Some families used to add alcohol to the filling now nowadays you can't do that in the bakery they used to do it in the bakery as well when they used to make them but now they can't
Where can I buy sheep’s milk ricotta? I live on Long Island, NY
Not everybody has 00 flour can they use regular flour
I have never used white sugar. Only powdered sugar. Interesting.
Ciao Billy, I used your recipe today to make these cannolis. The shells came out perfect but the cream was on the watery side, any suggestions?
May have needed more whipping, chilling or draining, hard do to know without seeing it
@@ChefBillyParisi i will try it out. Thank you
Why zero zero flour? Can we use regular all purpose white flour?
Can anyone tell me how to remove the shells from the moulds without absolutely ruining the shells? 😅
first of all make sure you don't get any of the egg on the cannoli molds and if you do, it will make the shell stick to the molds. After removing from the oil, let them rest briefly and I mean briefly. Take two dish cloths one in each hand. Gently hold the cannoli shell with one hand with the cloth. Hold the other cloth with the hot cylinder and twist in opposite directions until the shell slides off.
I always thought it was Mascarpone in the filling!
I am from California where can I get ricotta made with sheep milk.
any specialty market or just even an Italian market