Cannoli are a beloved Italian pastry that have become popular around the world. The crunchy tube-shaped shells of cannoli are filled with a sweet, creamy filling that is the star of the pastry. But what exactly is in the classic cannoli filling recipe?
Cannoli Filling Ingredients
The traditional cannoli filling contains just a few main ingredients:
– Ricotta cheese – This is the base of the filling. Whole milk or part-skim ricotta can be used.
– Powdered sugar – Also called confectioners’ sugar, this is added to sweeten the ricotta.
– Mascarpone cheese – Some ricotta filling recipes also include mascarpone to make the filling extra creamy and silky.
– Vanilla extract – Vanilla is added for flavoring.
– Candied fruit or chocolate chips – Diced candied fruit like orange peel or citron are traditional cannoli fillings add-ins. Mini chocolate chips are also popular.
The Process of Making Cannoli Filling
While the ingredients are simple, perfecting the right texture for cannoli filling requires a bit of technique. Here is an overview of the basic process:
1. **Drain the ricotta** – To limit excess moisture in the filling, ricotta is drained of excess whey or moisture before mixing the filling. Cheesecloth or a fine mesh strainer can be used to drain the ricotta for at least 30 minutes or up to overnight in the refrigerator.
2. **Mix the filling** – The drained ricotta is placed in a large bowl and powdered sugar and vanilla extract are mixed in thoroughly. Gentle folding helps maintain the fluffiness. The sugar amount can be adjusted to taste. Mascarpone can also be added now if using.
3. **Whip and chill** – For very smooth, light cannoli filling, the mixture can be transferred to a stand mixer fitted with the whisk attachment and whipped for 5-10 minutes. This incorporates air and makes the texture extra smooth and stable. The filling is then refrigerated for at least 2-4 hours.
4. **Fill the shells** – Right before serving, a piping bag can be used to pipe the chilled filling into the cannoli shells. The ends may be dipped into finely chopped pistachios, cocoa powder or candied fruit.
Common Cannoli Filling Variations
While the traditional ricotta base is most popular, some cannoli filling variations include:
– **Chocolate chip** – Mini semisweet chocolate chips stud the creamy filling.
– **Pistachio** – Finely chopped pistachios are mixed into the filling or used as a garnish.
– **Limoncello or orange** – Limoncello liqueur or orange juice/zest adds bright citrus flavors.
– **Coffee** – Instant espresso powder or cold brewed coffee can be mixed in.
– **Fruit puree** – Raspberry, strawberry or other fruit purees complement the creamy filling.
– **Chocolate** – Melted dark chocolate or cocoa powder is swirled into the ricotta.
– **Nutella** – For an extra decadent filling, Nutella or other chocolate-hazelnut spreads can be used.
Storing and Freezing Cannoli Filling
To enjoy freshly filled cannoli for longer than a day, the filling and shells need to be stored properly:
– **Refrigeration** – Filling can be refrigerated in a piping bag or airtight container for 3-5 days. Let come to room temperature before piping into shells.
– **Freezing** – Filling freezes well for 1-2 months. Thaw overnight in the refrigerator before using. Whipped filling may need to be re-whipped once thawed.
– **Shells** – To retain their crunch, cannoli shells should be stored in an airtight container at room temperature up to 1 week. To freeze, place shells in a freezer bag for up to 6 months.
Conclusion
The rich, sweet filling is what makes cannoli so irresistible and crave-worthy. While the classic ricotta-based recipe is most popular, many creative flavor variations can be made. With proper storage, both the fillings and shells can be kept fresh for enjoyment any time a cannoli craving strikes.
Cannoli Filling Flavor | Primary Ingredients |
---|---|
Classic Ricotta | Ricotta, powdered sugar, vanilla |
Chocolate Chip | Ricotta, chocolate chips |
Pistachio | Ricotta, pistachios |
Limoncello | Ricotta, limoncello liqueur |
Orange | Ricotta, orange juice/zest |
Coffee | Ricotta, espresso powder |
Fruit Puree Swirl | Ricotta, fruit puree |
Chocolate | Ricotta, melted chocolate |
Nutella | Nutella or chocolate-hazelnut spread |
Cannoli are a classic Italian pastry that feature a crisp, fried pastry shell filled with a sweet ricotta-based cream. The creamy filling is traditionally made by mixing drained ricotta cheese with powdered sugar for sweetness and vanilla extract for flavor. Optional ingredients like chocolate chips, candied fruit, pistachio, or limoncello liqueur can be added to create a variety of flavors. While ricotta is the base of most cannoli fillings, mascarpone or even Nutella are sometimes used. Proper whipping and chilling gives the filling light and stable texture. The filling can be piped into the cannoli shells right before serving for maximum freshness and crispy shells. With proper storage in the refrigerator or freezer, both the shells and filling can keep for extended enjoyment of these iconic Italian pastries.
Cannoli originated in Sicily and were likely influenced by similar filled Arab pastries. The name comes from the Sicilian word “cannolo” meaning “tube” referring to the cannoli’s cylindrical shape. They emerged as a Carnival treat in places like Palermo and were served stuffed with sheep milk ricotta. Italian immigrants eventually popularized cannoli in North America. Traditionally, they were fried in lard but today vegetable oil is more common. While the ricotta filling is widely preferred, some regions use a whipped custard filling. Creative flavors like pistachio, chocolate, limoncello, and fruit purees have grown popular. Fresh cannoli with crisp shells and luscious cream filling are now ubiquitous Italian bakery treats around the world.
Cannoli have gained global popularity far beyond Italy and Sicilian immigrant communities. They are now ubiquitous menu items at Italian restaurants, bakeries, and coffee shops. Gourmet flavors and fillings abound, yet most stick to the classic ricotta base. Pre-made shells let home cooks easily fill them with homemade or store-bought filling. Cannoli “kits” with shells and filling are readily available. The shells have low moisture and high fat content which lets them retain crunch days after frying. Most cooks warn against filling shells too far in advance. Fresh cannoli have also become popular gifts and artisanal versions now ship nationwide. These once obscure Carnival treats are now icons of Italian baking enjoyed by people around the world.
Key Facts about Traditional Cannoli:
– Originated in Sicily as Carnival fare
– Name means “little tubes” referring to their shape
– Made by deep-frying tube-shaped pastry dough
– Filled with sweetened ricotta cream and candied fruit or chocolate
– Ricotta provides rich, creamy texture
– Powdered sugar sweetens and stabilizes the filling
– Served with crunchy, freshly-fried shells for best texture
– Vegetable oil is used today instead of lard for frying
– Considered the “crowning classic of Italian pastry”
– Found on nearly every Italian restaurant and bakery menu
– Available in gourmet flavors like pistachio, limoncello, hazelnut
– Pre-made shells allow easy homemade filling
– Fillings and shells can be refrigerated or frozen
– Freshly filled cannoli should be consumed within a day
– Have become iconic gifts and souvenirs of Italian cuisine
While Sicily claims their origins, cannoli have found fame across continents thanks to their crunchy fried shells enveloping sweet, creamy ricotta filling. They have transcended their Carnival treat roots into a year-round treat crafted everywhere from corner bakeries to gourmet shops. These crispy yet creamy pastries have become icons of Italian baking mastery and bring joy to cannoli connoisseurs worldwide. The classic cannoli endures as one of Italy’s most beloved and recognizable desserts.
Nutrition Facts
Cannoli are an indulgent dessert, but here are some of the basic nutritional facts about their components:
Cannoli Shells
– About 90 calories per large shell
– High in fat from deep frying, about 7 grams from vegetable oil
– Low moisture content allows shells to stay crisp
– No cholesterol when using vegetable oil instead of lard
– Very low amounts of carbohydrates, fiber, protein
Ricotta Filling
– About 220 calories per 1/4 cup ricotta filling
– 12 grams fat, mostly from whole milk ricotta
– 25 grams carbs primarily from sugar
– 10 grams protein from the ricotta
– Low fiber, calcium and other nutrients from ricotta
– Varies based on additional ingredients like chocolate
Mascarpone Filling
– About 330 calories per 1/4 cup mascarpone filling
– 30 grams fat from heavy mascarpone cheese
– Low protein, around 2 grams per serving
– No fiber or nutrients like calcium
– High in saturated fat due to whole milk and cream in mascarpone
So while delicious, cannoli should be enjoyed as an occasional treat. Whole milk ricotta provides more nutrition than heavy mascarpone fillings. And shells fried in olive oil are preferable to those fried in vegetable oil. Overall though, cannoli remain a high-fat, high-calorie indulgence.
Cannoli Pairings and Accompaniments
Cannoli make a perfect dessert finale for Italian feasts. Here are some delicious flavors that complement and enhance the cannoli experience:
– **Strong espresso** – A potent Italian espresso highlights the sweetness.
– **Vin Santo** – This Tuscan dried grape wine has notes of caramel, nuts and raisins.
– **Sparkling wine** – An Italian prosecco or spumante cuts through the richness.
– **Orange liqueur** – Limoncello or orange Curaçao liqueur mirror citrus cannoli fillings.
– **Fruit** – Fresh strawberries, raspberries or orange slices cleanse the palate.
– **Chocolate** – Espresso, truffles or chocolate sauce satisfy chocolate cravings.
– **Nuts** – Pistachios, hazelnuts or almonds provide crunch.
– **Honey** – Acacia honey drizzle plays up the Italian flavors.
– **Vanilla gelato** – A scoop of gelato contrasts creamy and cold.
– **Caramel or chocolate sauce** – Drizzled over cannoli filling for extra sweetness.
With options from fruity to nutty to chocolaty, cannoli can be served with a complementary flavor accent to satisfy any dessert craving.
Where to Find the Best Cannoli in America
Craving an authentic cannoli but can’t fly to Sicily? Here are some of the best spots for cannoli in the United States:
New York City
– **Caffé Palermo** – Little Italy pastry shop making cannoli since 1973 using family recipes.
– **Veniero’s Pastry** – Old school East Village bakery famous for huge homemade cannoli.
– **Pasticceria Rocco** – Beloved Brooklyn cannoli shop with pistachio and chocolate-dipped specialties.
Boston
– **Mike’s Pastry** – Legendary North End bakery makes giant cannoli flown nationwide.
– **Modern Pastry** – Competing neighbor known for classic cannoli and creative flavors.
– **Bova’s Bakery** – A historic North End icon serving traditional cannoli since 1926.
Chicago
– **Ferrara Bakery** – Little Italy cannoli with loyal following dating back to 1908.
– **Bittersweet Pastry** – Gourmet Shops known for tasty cannoli with chocolate chip ricotta filling.
– **Fontano’s Subs** – Chicago sandwich shop offering authentic cannoli loaded with candied fruit.
San Francisco
– **Golden Gate Bakery** – Chinatown bakery with legendary cannoli using family recipes.
– **Stella Pastry and Cafe** – North Beach gem crafting classic cannoli plus creative flavors.
– **Tony’s Pizza Napoletana** – Popular spot for pizza, antipasti, and housemade cannoli.
Los Angeles
– **Bar Cicchetti** – Stylish Italian spot named for cannoli on the menu.
– **Iliterati Cafe** – Highly-rated Santa Monica cafe with orange blossom cannoli.
– **Gelato Bar** – Popular gelato chain featuring cannoli-inspired gelato flavors.
Wherever you live in America, authentic and innovative cannoli can likely be found nearby. But nothing truly compares to cannoli sampled fresh in Sicily!
How to Make Cannoli at Home
While no home kitchen can replicate true Sicilian cannoli, you can come close following these steps:
Shells
– Cut 12 x 6 inch rectangles of flour and egg pasta dough
– Roll around cannoli forms or a pencil to create the cylinder shape
– Seal edges with egg wash and pinch closed
– Deep fry shells at 350°F for 2-3 minutes until golden
– Drain shells on a paper towel-lined baking sheet
Filling
– Drain whole milk ricotta overnight or in cheesecloth
– Mix ricotta with 1 cup powdered sugar and 1 tsp vanilla
– Fold in chocolate chips, candied fruit, citrus zest, etc.
– Chill filling mixture for at least 2 hours
Assembly
– Pipe filling into cooled cannoli shells right before serving
– Dust with cocoa powder or candied pistachios
– Serve immediately for maximum crunch
With practice, you can create satisfactory homemade cannoli. But the effort might make you appreciate the masters all the more next time you bite into the real thing!
Common Questions about Cannoli
Here are answers to some frequently asked questions about cannoli:
Are cannoli supposed to be crispy?
Yes, a key feature of cannoli is the crisp, crunchy texture of the fried dough shell. They should be freshly filled and consumed shortly after frying for ultimate crispness.
How long do cannoli last?
The shelf life of filled cannoli is only about 1-2 days when refrigerated. The shells lose their desirable crunch after that. Unfilled shells can be kept in an airtight container for up to a week.
What is cannoli cream made of?
Most cannoli filling contains a base of sweetened ricotta cheese lightened with whipped cream or mascarpone cheese. Vanilla, chocolate, candied fruit, or other flavorings are often added.
Can you freeze cannoli cream?
Yes, cannoli filling can be frozen for 1-2 months. The texture may need to be re-whipped after thawing in the refrigerator overnight.
Do you eat cannoli shells?
Yes, the crispy fried cannoli shell is meant to be eaten along with the creamy filling inside. The shell provides textural contrast.
Should cannoli shells be hard or soft?
Cannoli shells should be very crisp and crunchy when freshly filled and served. Soft or soggy shells means they have likely lost their freshness.
Can I make cannoli ahead of time?
You can make the components ahead – the shells and filling. But do not fill them until right before serving for the signature cannoli experience.