Growing up in a big Italian family, I have so many fond memories of gathering around the kitchen table on Sunday afternoons, the air filled with the aroma of simmering tomato sauce and freshly baked bread. But the true star of the show was always the Italian cannoli cookies that my nonna would whip up with such love and care. She’d let me help roll out the dough and fill the crisp shells with the most heavenly sweet ricotta filling, dusting them with a generous coat of powdered sugar. It was pure bliss in every bite.
Even though I don’t get to see my family as often these days, I always make sure to recreate those cherished memories by baking up a batch of Italian cannoli cookies whenever I’m feeling nostalgic. And let me tell you, this recipe is the real deal – it’s as close to my nonna’s famous version as you can get. Trust me, once you try these Italian cannoli cookies, they’re going to become your new go-to treat.
Why This Italian Cannoli Cookies Recipe Will Become Your Go-To
The secret behind these perfect Italian cannoli cookies lies in the attention to detail and the use of high-quality ingredients. From the flaky, golden-brown shells to the creamy, subtly sweet filling, every component is carefully crafted to deliver an authentic taste of Italy in every bite. Plus, the versatility of this recipe means you can whip up a batch for any occasion – whether it’s a fancy dinner party or a cozy afternoon with a cup of coffee.
The Secret Behind Perfect Italian Cannoli Cookies
What sets this Italian cannoli cookies recipe apart is the unique technique of frying the dough into the perfect shape. By carefully rolling and shaping the dough around a cannoli mold, you’ll achieve that signature crisp and flaky texture that’s absolutely essential for authentic Italian cannoli cookies. And the filling? It’s a heavenly blend of sweet ricotta, fragrant vanilla, and a touch of cinnamon that will have your taste buds doing the happy dance.
Essential Ingredients You’ll Need
To make these delectable Italian cannoli cookies, you’ll need a few key ingredients:
- Flour – The foundation of the dough, using a high-quality all-purpose flour ensures a tender and pliable texture.
- Eggs – Providing structure and richness to the dough, the eggs help create the perfect balance of flakiness and chewiness.
- Ricotta – The star of the filling, this creamy Italian cheese lends a luxurious texture and subtly sweet flavor.
- Vanilla extract – A touch of vanilla enhances the overall flavor profile, complementing the ricotta perfectly.
- Cinnamon – A warm spice that adds depth and complexity to the filling.
- Powdered sugar – The final dusting of powdered sugar is the perfect finishing touch, adding a delightful sweetness and beautiful presentation.
Step-by-Step Italian Cannoli Cookies Instructions
Preparing Your Italian Cannoli Cookies
Making these Italian cannoli cookies is a bit of a labor of love, but trust me, it’s so worth it. The entire process takes around 2 hours, including the dough resting and frying time. You’ll need a few pieces of equipment, like a food processor, a rolling pin, and cannoli molds, but once you have everything set up, the steps are straightforward and easy to follow.
1- Start by combining the flour, eggs, and a pinch of salt in a food processor until a dough forms. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it’s smooth and elastic.
2- Divide the dough into 8 equal pieces, then use a rolling pin to roll each piece into a thin, round wrapper, about 1/8 inch thick. Carefully wrap the dough around the cannoli molds, pressing gently to adhere.
3- In a large, heavy-bottomed pot, heat about 2 inches of oil to 350°F. Gently lower the wrapped molds into the hot oil and fry for 2-3 minutes per side, or until the dough is golden brown and crispy.
4- Remove the fried shells from the oil and let them drain on a paper towel-lined plate. Once they’re cool enough to handle, gently slide the shells off the molds.
5- While the shells are cooling, prepare the ricotta filling by combining the ricotta, powdered sugar, vanilla, and cinnamon in a bowl until smooth and creamy.
6- Using a piping bag or a spoon, carefully fill each cannoli shell with the ricotta mixture. Dust the filled Italian cannoli cookies with a generous coating of powdered sugar, and enjoy!
Pro Tips for Success
To ensure your Italian cannoli cookies turn out perfectly every time, here are a few pro tips:
- Make sure to let the dough rest for at least 30 minutes before rolling and shaping – this will help prevent shrinkage during frying.
- Use a high-quality, full-fat ricotta cheese for the filling – it makes all the difference in terms of texture and flavor.
- Don’t overfill the cannoli shells, as the filling can ooze out during frying. Keep the portion size moderate.
- If the shells start to brown too quickly, adjust the oil temperature to maintain a consistent 350°F.
- Dust the finished Italian cannoli cookies with powdered sugar right before serving for the best presentation.
Serving and Storing Your Italian Cannoli Cookies
Perfect Pairings for Italian Cannoli Cookies
These Italian cannoli cookies are the perfect sweet treat to enjoy with a steaming cup of espresso or a glass of sweet Marsala wine. They also make a lovely addition to any Italian-inspired spread, complementing dishes like baked ziti, chicken parmesan, or a big bowl of homemade marinara.
Storage and Make-Ahead Tips
The great thing about these Italian cannoli cookies is that they keep really well. Once filled, store them in an airtight container in the refrigerator for up to 5 days. If you want to get a head start, you can fry the shells in advance and keep them in an airtight container at room temperature for up to 2 weeks. When ready to serve, simply fill the shells with the ricotta mixture and dust with powdered sugar.
Variations and Dietary Adaptations for Italian Cannoli Cookies
Creative Italian Cannoli Cookies Variations
While the classic ricotta filling is hard to beat, you can have some fun with different variations of these Italian cannoli cookies. Try swapping in sweetened mascarpone cheese for a richer, creamier filling. Or experiment with seasonal flavors like pumpkin spice in the fall or lemon zest in the spring. You can even dip the filled shells in melted chocolate for an extra indulgent twist.
Making Italian Cannoli Cookies Diet-Friendly
For a gluten-free version of these Italian cannoli cookies, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. And for a dairy-free or vegan option, you can use a plant-based ricotta alternative and skip the powdered sugar dusting in favor of a light coating of cocoa powder or crushed nuts.
Frequently Asked Questions
Q: Can I use a different type of cheese in the filling?
A: Absolutely! While the traditional ricotta filling is hard to beat, you can experiment with other Italian cheeses like mascarpone or even a blend of ricotta and cream cheese.
Q: How do I prevent the shells from getting soggy?
A: Make sure to fry the shells until they’re golden brown and crispy, then allow them to cool completely before filling. Storing the filled cannoli in the fridge can also help prevent sogginess.
Q: Can I make the dough in advance?
A: Yes, you can make the dough a day or two in advance and keep it wrapped in the fridge until you’re ready to roll and fry the shells.
Q: How do I adjust the recipe for a larger crowd?
A: This recipe makes about 8 Italian cannoli cookies, but it’s easy to scale up. Simply double or triple the ingredient amounts to make a larger batch.
Q: What if the filling oozes out during frying?
A: Try not to overfill the shells, and make sure to allow them to cool completely before piping in the ricotta mixture. If you do experience some oozing, just use a spoon to gently scoop up any filling that escapes.
Italian Cannoli Cookies
- Total Time: 25
- Yield: 12 cookies
Description
Indulge in the irresistible flavors of Italy with these homemade Italian Cannoli Cookies – a classic Sicilian treat made with a crisp, golden-brown shell and a rich, creamy filling. These quick and easy cookies are perfect for any occasion, from holiday parties to everyday indulgence.
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 eggs
– 1 tablespoon vegetable oil
– 1 cup ricotta cheese
– 1/2 cup powdered sugar, plus more for dusting
– 1 teaspoon vanilla extract
Instructions
1. – In a medium bowl, combine the flour, granulated sugar, and salt. Make a well in the center and add the eggs and vegetable oil. Mix until a dough forms.
2. – On a lightly floured surface, roll the dough out to 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or the rim of a glass.
3. – In a large skillet, heat 2 inches of vegetable oil to 350°F. Fry the dough circles a few at a time until golden brown, about 1-2 minutes per side. Drain on a paper towel-lined plate.
4. – In a medium bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until well combined.
5. – Pipe or spoon the ricotta filling into the centers of the fried cookie shells. Dust with additional powdered sugar before serving.
Notes
For best results, chill the filled cookies in the refrigerator for at least 30 minutes before serving to allow the filling to set. Leftover cookies can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Conclusion
These Italian cannoli cookies are a true taste of Italy, and I can’t wait for you to experience the magic for yourself. From the flaky, golden-brown shells to the creamy, dreamy ricotta filling, every bite is a nostalgic delight. Whether you’re baking them for a special occasion or just treating yourself to a little slice of Italian heaven, I know these cookies will become a new favorite in your household. So what are you waiting for? Grab your apron and get ready to create some unforgettable memories in the kitchen!
