Growing up in a big Italian family, the smell of freshly baked Italian Cannoli Cookies was a cherished memory that always brought a smile to my face. My nonna would spend hours in the kitchen, meticulously crafting these delicate, flaky pastries, filling them with a creamy, sweet ricotta mixture that melted in your mouth. The aroma of warm vanilla and fragrant citrus zest would waft through the house, drawing everyone to the table for a taste of this beloved family tradition.
As a child, I remember watching in awe as my nonna effortlessly piped the ricotta filling into the crisp cannoli shells, then carefully dusted them with powdered sugar. It was a true labor of love, and one that I knew I had to learn to carry on. Now, as an adult, I find myself craving those comforting flavors of my childhood, and I’m thrilled to share this treasured Italian Cannoli Cookies recipe with you.
Why This Italian Cannoli Cookies Recipe Will Become Your Go-To
These Italian Cannoli Cookies are the perfect balance of crisp, flaky pastry and creamy, indulgent filling. The secret lies in the technique – using a combination of ricotta and mascarpone cheese results in a luscious, smooth filling that perfectly complements the buttery, crunchy shell. Plus, the addition of just the right amount of citrus zest and vanilla extract elevates the flavors, creating a truly irresistible treat.
The Secret Behind Perfect Italian Cannoli Cookies
What sets this Italian Cannoli Cookies recipe apart is the attention to detail in both the dough and the filling. By carefully controlling the temperature and hydration of the dough, you’ll achieve a perfectly crisp, golden-brown shell that shatters with each bite. And the secret to the velvety-smooth filling? Letting the ricotta and mascarpone cheese sit in the fridge for a few hours before assembling the cookies – this helps the flavors meld and the texture to become lusciously creamy.
Essential Ingredients You’ll Need
- All-purpose flour: The foundation of the dough, providing structure and crispness.
- Granulated sugar: Sweetens the dough and helps with browning.
- Unsalted butter: Adds rich, buttery flavor and flakiness to the shells.
- Eggs: Bind the dough together and contribute to the tender texture.
- Ricotta cheese: The star of the filling, providing a creamy, slightly tangy base.
- Mascarpone cheese: Blended with the ricotta, it creates an ultra-smooth, indulgent filling.
- Powdered sugar: Dusted over the tops of the filled cookies for a classic Italian touch.
- Vanilla extract: Enhances the flavors of the filling.
- Lemon and orange zest: Brightens the filling with citrusy notes.
Step-by-Step Italian Cannoli Cookies Instructions
Preparing Your Italian Cannoli Cookies
Making these Italian Cannoli Cookies is a bit of a process, but the end result is well worth the effort. The total time from start to finish is around 2 hours, including chilling and assembly. You’ll need a few key pieces of equipment, such as a stand mixer, a piping bag, and cannoli forms or tubes to shape the shells.
1- Begin by making the dough. In a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add in the cold, cubed unsalted butter and mix on low speed until the mixture resembles coarse crumbs.
2- Crack in the eggs one at a time, mixing well after each addition, until the dough starts to come together. Turn out onto a lightly floured surface and knead briefly to form a smooth ball.
3- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
4- While the dough chills, make the filling. In a large bowl, combine the ricotta and mascarpone cheeses, powdered sugar, vanilla extract, and the zest of one lemon and one orange. Mix until smooth and creamy.
5- Remove the dough from the fridge and roll it out to 1/8-inch thickness on a lightly floured surface. Use a 3-inch round cookie cutter to cut out circles from the dough.
6- Carefully wrap the dough circles around the cannoli forms, pressing to seal the seam. Fry the shells in batches in hot oil until golden brown, about 2-3 minutes per batch. Drain on a paper towel-lined plate and let cool completely.
Pro Tips for Success
The key to perfect Italian Cannoli Cookies is in the details. Make sure to chill the dough thoroughly before rolling and shaping to ensure a crisp, flaky shell. And don’t be afraid to let the ricotta and mascarpone filling sit in the fridge for a few hours – this helps the flavors develop and the texture become silky smooth. Finally, be patient when frying the shells; taking the time to get them evenly golden brown will result in a satisfying crunch.
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 wonderful addition to any Italian-themed dessert table, pairing beautifully with other classic confections like tiramisu or cannoli. For a casual gathering, serve the Italian Cannoli Cookies alongside a selection of fresh fruit and biscotti for a delightful dessert spread.
Storage and Make-Ahead Tips
To keep your Italian Cannoli Cookies fresh, store the unfilled shells in an airtight container at room temperature for up to 5 days. The filling can be made up to 3 days in advance and kept in the refrigerator until ready to assemble. When ready to serve, simply pipe the filling into the shells and dust with powdered sugar. For longer-term storage, the filled cookies can be frozen for up to 2 months. Just be sure to thaw them in the refrigerator before serving.
Variations and Dietary Adaptations for Italian Cannoli Cookies
Creative Italian Cannoli Cookies Variations
If you’re feeling adventurous, try experimenting with different flavors in your Italian Cannoli Cookies. Swap out the citrus zest for chopped pistachios or mini chocolate chips for a fun twist. You can also try infusing the filling with a splash of Marsala wine or a touch of cinnamon for a more authentic Italian flair. For a festive touch, roll the filled shells in crushed, toasted almonds or dip them in melted chocolate.
Making Italian Cannoli Cookies Diet-Friendly
To make these Italian Cannoli Cookies gluten-free, simply substitute the all-purpose flour with a high-quality gluten-free flour blend. For a dairy-free version, use a plant-based cream cheese or cashew-based ricotta in the filling. And for a low-carb option, replace the granulated sugar in the dough with your favorite sugar substitute and use a sugar-free powdered sugar for dusting.
Frequently Asked Questions
Q: Can I use a different type of cheese in the filling?
A: While the combination of ricotta and mascarpone is traditional, you can experiment with other soft, creamy cheeses. Cottage cheese or a blend of cream cheese and yogurt can also work well in the filling.
Q: How can I get the shells to be extra crispy?
A: Make sure to chill the dough thoroughly before rolling and shaping, and be patient when frying the shells. Frying them in small batches and maintaining the oil temperature between 350-375°F will ensure they come out perfectly crisp.
Q: Can I make the Italian Cannoli Cookies ahead of time?
A: Absolutely! The unfilled shells can be stored at room temperature for up to 5 days, and the filling can be made up to 3 days in advance. When ready to serve, simply pipe the filling into the shells and dust with powdered sugar.
Q: How many Italian Cannoli Cookies does this recipe make?
A: Depending on the size of your cookie cutter, this recipe will yield approximately 18-20 filled Italian Cannoli Cookies.
Q: What if my filling is too loose or runny?
A: If the filling seems too soft, try placing it in the fridge for an hour or two to firm up. You can also add a bit more powdered sugar to thicken it up. Chilling the filled cookies before serving can also help the filling set up nicely.
Incredible 30-Minute Italian Cannoli Cookies
- Total Time: 30
- Yield: 24
Description
Indulge in the classic flavors of Italy with these incredible 30-minute Italian Cannoli Cookies. Crisp, flaky pastry shells filled with a rich and creamy cannoli cream make for a delightful bite-sized treat.
Ingredients
– 2 cups all-purpose flour
– 1/4 cup white sugar
– 1/4 cup brown sugar
– 1/2 cup unsalted butter, softened
– 1 egg
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup ricotta cheese
– 1/2 cup powdered sugar
– 1/4 cup mini chocolate chips
Instructions
1. 1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. 2. In a large bowl, combine the flour, white sugar, brown sugar, butter, egg, vanilla, and salt. Mix until a dough forms.
3. 3. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
4. 4. Bake for 12-15 minutes, or until lightly golden brown.
5. 5. In a medium bowl, mix the ricotta cheese and powdered sugar until smooth and creamy.
6. 6. Once the cookies have cooled, use a small spoon or piping bag to fill each cookie with the cannoli cream.
7. 7. Sprinkle the top of the filled cookies with the mini chocolate chips.
8. 8. Serve and enjoy!
Notes
For a delightful variation, try using different types of chocolate chips or chopped nuts in the filling. These cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Conclusion
These Italian Cannoli Cookies are a true taste of tradition, evoking the flavors of my childhood and the love my nonna poured into every batch. I hope this recipe will become a new family favorite in your home, whether you’re sharing them with loved ones or enjoying them as a special treat. Don’t be intimidated by the process – with a little patience and attention to detail, you’ll be rewarded with the most irresistible, authentic Italian Cannoli Cookies. So, what are you waiting for? Preheat your oven and get ready to savor a delicious piece of your own Italian heritage.
