Q1: What is the absolute, number one secret to a cannoli shell that is still crispy?

The most important rule of cannoli is to fill them just before you serve them. A filled cannoli will begin to get soft and soggy in as little as 20 to 30 minutes. For that perfect, signature, shatteringly crisp bite, you must assemble them at the last minute.

Q2: My ricotta filling is runny and watery. What did I do wrong?

You likely did not drain your ricotta cheese. This is the most crucial, non-negotiable step for a thick, creamy, and luscious filling. Draining the ricotta overnight removes all the excess water (whey), which is the number one culprit behind a runny filling.

Q3: Can I make these without the special, metal cannoli molds?

Unfortunately, the cannoli molds are an essential piece of equipment for this recipe. They are the key that creates the classic, hollow, tubular shape of the shell. You can find them easily and inexpensively online or at most specialty kitchen stores.

Q4: Can I bake the cannoli shells instead of frying them?

You can, but the final result will be a very different dessert. Baking the shells will create a cracker-like pastry, but you will not get the signature, light, bubbly, and blistered texture that is the hallmark of a true, classic cannoli.

Q5: What are some other classic fillings or toppings for cannoli?

For a beautiful, classic, pastry shop-style finish, you can dip the ends of your filled cannoli in a variety of delicious toppings! Some fantastic choices include more miniature chocolate chips, finely chopped pistachios, or some chopped, candied orange peel.

Homemade Cannoli (An Authentic, Crispy Recipe!)

A classic, from-scratch recipe for homemade Italian cannoli. The process involves making a simple dough with flour and white wine, which is then rolled thin, cut into circles, and wrapped around cannoli molds before being deep-fried until golden and bubbly. The crispy shells are then filled with a sweet, creamy ricotta cheese filling, flavored with cinnamon and lemon zest and studded with mini chocolate chips. The cannolis are filled just before serving and dusted with powdered sugar for a professional bakery touch.

Author: Evelyn

Ingredients

For the Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
1 quart canola oil, for frying
1 egg, lightly beaten, for egg wash
For the Filling:
2 cups whole milk ricotta cheese
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon, for zest
Powdered sugar, for dusting

Instructions

Make the Shell Dough: In a medium bowl, sift together the flour, granulated sugar, and salt. Work the butter into the flour with your fingers until the mixture is coarse. Add the egg yolk and the white wine and mix until a smooth dough forms. Wrap the dough in plastic and let it rest in the refrigerator for at least 30 minutes.
Make the Filling: While the dough rests, whisk the ricotta in a medium bowl until smooth. Sift in the powdered sugar, cinnamon, and allspice and mix to blend. In a separate bowl, beat the heavy cream until fairly stiff peaks form. Gently fold the whipped cream into the ricotta mixture. Stir in the chocolate chips and the lemon zest. Refrigerate the filling for at least 30 minutes to an hour to firm up.
Roll and Fry the Shells: In a medium, heavy-bottomed pot, heat the canola oil to 360°F.
On a floured surface, roll the dough until it is very thin (about 1/8-inch thick). Use a 3-to-4-inch round cutter to cut out about 24 circles.
Wrap each circle around a cannoli mold. Brush a little egg wash on the edge to seal it shut.
Carefully submerge and fry the shells in the hot oil for 2 to 3 minutes, until crispy and golden. Using tongs, remove the mold from the oil and carefully slide the hot shell off onto a paper towel-lined plate to cool. Repeat with all the dough circles.
Fill the Cannolis: Just before serving, transfer the chilled ricotta filling to a pastry bag. Pipe the filling into the cooled cannoli shells from both ends to ensure they are filled completely.
Dust the filled cannolis with powdered sugar and serve immediately.

Notes

Special Equipment: You will need metal cannoli molds for shaping and frying the shells.
Resting the dough is an important step that allows the gluten to relax, making it easier to roll out thinly.
For the crispiest shells, it’s crucial to fill the cannolis just before serving. If filled too far in advance, the shells will become soft.
The dough needs to be rolled very thin to achieve the classic bubbly, crispy texture when fried.

Find it online: https://cookupjoy.com/homemade-cannoli/