Description
Crisp, golden cannoli shells filled with smooth, vanilla-scented pastry cream for a luscious twist on the traditional ricotta-filled Sicilian dessert—perfect for celebrations or indulgent treats.
Ingredients
Scale
- For the Pastry Cream:
- 4 cups whole milk
- 1 teaspoon vanilla extract
- 3-inch strip of lemon zest
- 8 large egg yolks
- 1 cup granulated sugar
- 1 cup all-purpose flour
- For the Cannoli Shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 large egg
- ¼ cup red wine or Marsala
- 1 tablespoon vegetable oil
- 3 tablespoons milk
- 1 egg white (reserved from the pastry cream)
- Vegetable oil for frying
- For Garnishing (optional):
- Powdered sugar
- Chopped pistachios
- Grated chocolate or chocolate chips
Instructions
- Prepare the Pastry Cream: In a saucepan, heat the milk with the lemon zest and vanilla extract until warm. In a separate bowl, whisk egg yolks and sugar until smooth, add flour, then gradually mix in warm milk. Return to saucepan and cook until thickened, about 5 minutes. Remove lemon zest, strain, cover with plastic wrap on surface, and chill for 2 hours.
- Prepare the Cannoli Shell Dough: In a bowl, mix flour and sugar, then add egg, wine/Marsala, oil, and milk. Mix to form dough, knead until smooth, about 5 minutes.
- Shape the Cannoli Shells: Divide dough into four portions, roll into thin sheets, cut into 4-inch rounds, wrap around cannoli molds, and seal with egg white.
- Fry the Cannoli Shells: Heat oil to 350°F (175°C). Fry shells until golden and crisp, 2–3 minutes. Drain on paper towels, cool, and remove molds.
- Assemble the Cannoli: Fill a piping bag with chilled pastry cream, pipe into both ends of each shell, garnish with pistachios or chocolate chips, and dust with powdered sugar.
Notes
- Ensure the pastry cream is fully chilled for easier piping.
- Fried shells can be stored in an airtight container for up to 3 days.
- Fill cannoli just before serving to maintain crispness.
- Prep Time: 2 hours 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 320 kcal
- Sugar: 22g
- Sodium: 90mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg