Authentic Homemade Cannoli Recipe

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🧊 How to Store Cannoli

 

  • Unfilled shells: Store at room temperature in an airtight container for up to 1 week.

  • Ricotta filling: Store in a sealed container in the refrigerator for up to 3 days.

  • Filled cannoli: Store in the fridge in an airtight container and enjoy within 2 days. (Note: the shells will soften over time.)

🟡 Pro Tip: Fill the shells just before serving to keep them crispy and perfect!

🔥 Expert Tips for Perfect Homemade Cannoli

  • Let the dough rest: Knead well and let it rest for at least 1 hour. This develops gluten and gives the shells the right texture.

  • Roll thin: Roll dough to about 1/8 inch thickness. Thin dough = crispy shells!

  • Fry at the right temp: Keep oil at 350°F (175°C). Too hot = burnt shells. Too cool = oily, soggy shells.

  • Drain the ricotta: Use cheesecloth and a sieve to drain excess moisture.

  • Serve fresh: Fill cannoli just before serving for the crispiest texture.

🔄 Variations & Substitutions

  • Flavored Ricotta: Mix in cocoa powder or cinnamon for a chocolate twist.

  • Fruit-Infused: Add chopped candied citrus or zest for brightness.

  • Nutty Crunch: Stir in finely chopped pistachios or almonds for texture.

❓ Frequently Asked Questions

Can I bake the shells instead of frying?

Yes! Preheat your oven to 375°F (190°C) and bake for 15–20 minutes, or until golden. Baked shells will be less crispy than fried ones.

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