Bring the taste of a Sicilian pasticceria to your kitchen with these exquisite Limoncello Cannoli. This recipe guides you through making the iconic crispy, fried shells from scratch and filling them with a luscious, bright ricotta cream infused with Limoncello liqueur and fresh lemon zest. While it’s a project, each component can be made ahead, […]
Bring the taste of a Sicilian pasticceria to your kitchen with these exquisite Limoncello Cannoli. This recipe guides you through making the iconic crispy, fried shells from scratch and filling them with a luscious, bright ricotta cream infused with Limoncello liqueur and fresh lemon zest.
While it’s a project, each component can be made ahead, resulting in an impressive, authentic dessert that’s far superior to any store-bought version. The contrast of the crunchy shell, creamy filling, and vibrant lemon flavor is nothing short of spectacular.
The Science of a Crisp Shell & Stable Filling
Authentic cannoli shells achieve their signature crispness and blistered texture through two key factors: vodka (or wine) in the dough and hot oil frying. The alcohol inhibits gluten development, preventing the shells from becoming tough and ensuring they fry up shatteringly crisp.
Rolling the dough incredibly thin is essential. The filling’s stability relies on draining the ricotta thoroughly—often overnight—to remove excess whey that would make it soggy. Beating the ricotta until smooth breaks down its graininess, while the addition of mascarpone cheese or whipped cream adds richness and helps the filling hold its shape.
The Limoncello adds intense lemon flavor without adding water, which is crucial for maintaining the filling’s thick, pipeable consistency.
Ingredients
For the Cannoli Shells (makes 12-16):
- 1 ½ cups (188g) all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1 large egg yolk
- ¼ cup (60ml) dry white wine or vodka
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 large egg white, lightly beaten (for sealing)
- Vegetable or peanut oil, for frying
- Cannoli tubes (metal molds)
For the Limoncello Ricotta Filling:
- 2 cups (500g) whole-milk ricotta cheese, drained overnight
- 4 oz (113g) mascarpone cheese, cold
- ¾ cup (90g) powdered sugar, sifted, plus more for dusting
- 3 tablespoons Limoncello liqueur
- Zest of 2 large lemons
- ½ teaspoon vanilla extract
- Pinch of salt
For Garnish: Chopped pistachios, mini chocolate chips, powdered sugar, candied lemon peel.
Instructions
1. The Rested & Chilled Cannoli Dough: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until sandy. Add egg yolk, wine/vodka, and vinegar. Pulse until dough forms a ball. Turn out, knead briefly until smooth, wrap in plastic, and refrigerate for at least 1 hour (up to overnight).
2. The Rolled & Cut Dough Circles: Divide dough in half. On a lightly floured surface, roll one half out to an almost translucent thinness (about 1/16-inch thick). Using a 4- to 5-inch round cutter (or a bowl), cut out circles. Re-roll scraps. Place circles on a parchment-lined baking sheet, cover with a towel. Repeat with second dough half.
3. The Fried & Cooled Cannoli Shells: Heat 2-3 inches of oil in a heavy pot to 365°F-375°F (185°C-190°C). Lightly brush a dough circle with beaten egg white. Wrap it around a cannoli tube, overlapping the ends slightly, and press to seal.
Carefully lower into hot oil. Fry for 60-90 seconds until golden brown and bubbly. Using tongs, remove and drain on a paper-towel-lined rack. Let cool for 1 minute, then carefully twist and slide the shell off the tube. Let shells cool completely on the rack.
4. The Smooth, Thick Limoncello Filling: Place the thoroughly drained ricotta in a food processor or stand mixer bowl. Process/beat for 1-2 minutes until very smooth and creamy.
Add mascarpone, powdered sugar, Limoncello, lemon zest, vanilla, and salt. Beat again until completely smooth, thick, and well combined. Transfer to a piping bag fitted with a large round or star tip. Chill for 30 minutes.
5. The Filled & Garnished Cannoli: Just before serving, pipe the chilled filling into a cooled shell from the center toward one end, then pipe into the other end (or fill from both ends).
The filling should be generous and slightly mounded. Dip the exposed filling ends into chopped pistachios or mini chocolate chips. Dust the shells lightly with powdered sugar. Serve immediately for the crispiest texture.
Pro-Tips for Cannoli Success
- Drain Ricotta Overnight: Place ricotta in a fine-mesh strainer over a bowl in the fridge for 12-24 hours. This is the most important step for a thick filling.
- Roll Dough Paper-Thin: The thinner the dough, the crispier the shell. You should almost be able to see through it.
- Maintain Oil Temperature: Use a thermometer. Too cold = greasy shells. Too hot = burnt shells.
- Cool Shells Completely: Shells must be room temperature before filling to prevent sogginess.
- Fill Just Before Serving: Assemble no more than 1 hour ahead to preserve shell crispness.
- Make-Ahead Strategy: Shells can be fried and stored in an airtight container at room temperature for 3 days. Filling can be made and refrigerated for 2 days. Keep separate until ready to serve.
- No Tubes? Shape aluminum foil into 1-inch diameter logs as a makeshift mold.
- Variation: For a classic cannoli, omit Limoncello and lemon zest, add ½ teaspoon cinnamon and ¼ cup mini chocolate chips to the filling.
