Cannoli - Italian Tubes

Cannoli are the popular crispy Italian tubes made from a thin dough with dry white wine, deep-fried and filled with a delicate cottage cheese and citrus cream. The dough rests in the fridge for 12 hours, and this amount makes about 20 tubes. I recommend making these at home. Enjoy!

Cannoli - Italian Tubes

Crispy Italian tubes made from a white wine dough, filled with a cottage cheese and citrus cream.

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Chilling the dough 12 hours hrs

Total Time 14 hours hrs 30 minutes mins

Servings: 20 tubes

Course: Pastries

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the dough

• 260 g wheat flour
• 25 g sugar
• 15 g butter cold
• 1 egg + 1 yolk; white for sealing
• 50 ml dry white wine
• 2 g ground cinnamon
• 400 ml vegetable oil for frying

For the cream

• 250 g smooth cottage cheese or ricotta
• 100 ml sweetened condensed milk
• 1 lemon zest

Method

 

1. In the bowl of a stand mixer, combine the flour, sugar, cinnamon, and cold butter until crumbly.
2. Add 1 egg and 1 yolk, pour in the dry white wine, and mix until smooth. Set the remaining egg white aside - you'll need it to seal the tubes.
3. Put the dough in a bag and chill in the fridge for 12 hours.
4. Pour 400 ml of vegetable oil into a saucepan and heat it.
5. Roll out part of the dough on a floured surface to no more than 1.5 mm thick, cut out 9 cm circles, then roll each one with a pin into an oval about 1 mm thick.
6. Prick the pieces with a fork, wrap them around the metal tubes, brush the edge with egg white, and press the seam shut.
7. Deep-fry one tube at a time for 1-1.5 minutes, turning every 15-20 seconds, until golden.
8. Place the tubes on paper towels, let them cool completely, and only then remove the metal molds.
9. For the cream, blend the cottage cheese or ricotta with the condensed milk and lemon zest.
10. Fill the tubes with cream and dust with powdered sugar before serving.
    

Tips

• You'll need metal cannoli tubes for shaping, a 9 cm round cutter, and a saucepan for deep-frying.
• Ricotta is the classic choice for the cream, but smooth homemade cottage cheese works too.
• Fill the tubes with cream only right before serving, otherwise they'll go soft.
• You can decorate the ends of the cannoli with chopped nuts or chocolate, and dust with powdered sugar on top.