I love sharing my experiences with making delicious cannoli, and I can’t wait for you to try Emeril Lagasse’s recipe!
The secret to this cannoli is in getting the shells perfectly crisp and golden.
Using a cannoli mold really helps with achieving that classic shape and crispness.
It’s sooo satisfying when you fill them with delicious ricotta cream, balancing sweetness with a touch of vanilla.
Once you master this, it’s hard not to crave that sweet, creamy filling wrapped in your just-right, fried shell.
How to Make Emeril Lagasse Cannoli Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1/4 tsp Ground Cinnamon
- 3 Tbsp Cold Butter (cubed)
- 2 Eggs (divided)
- 1/2 cup Sweet Marsala Wine
- 15 oz. Ricotta Cheese
- 3 Tbsp Sugar
- 1/4 tsp Vanilla Extract
- 1/4 cup Semisweet Chocolate Morsels (chopped)
- Oil for frying
Step-by-Step Instructions
Step 1:
Mix flour, sugar, cocoa, and cinnamon in a bowl. Rub in the butter until the mixture resembles coarse crumbs.
Add one egg and Marsala wine, and mix well until the dough comes together.
Step 2:
Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about an hour.
Roll out the dough into thin sheets and cut out 5-inch circles.
Step 3:
Wrap each circle around a cannoli mold, and seal the edges with egg white.
Heat oil in a frying pan to 350°F and fry the shells in batches until golden brown and crisp.
Step 4:
For the filling, mix ricotta, sugar, vanilla extract, and chocolate morsels in a bowl.
Spoon the mixture into a piping bag fitted with a round tip.
Step 5:
Pipe the ricotta mixture into the cooled shells, and optionally dust with powdered sugar to serve.
Tips and Tricks for Making This Recipe
Working with the Dough
If the dough is too sticky, you can use a bit more flour when rolling it out to prevent it from sticking to the surface or rolling pin.
Frying the Shells
To prevent the shells from becoming too dark, keep an eye on the oil temperature and adjust the heat as needed to maintain it at 350°F.
Enhancing the Flavor
If desired, you can add a teaspoon of orange zest to the filling for a fresh citrus twist that complements the rich ricotta.
Avoiding Soggy Shells
Only fill the shells when you’re ready to serve to maintain their crispness, as they can become soggy if left filled for too long.
Personalizing the Recipe
Feel free to incorporate your favorite nuts or additional chocolate chips into the filling to customize the flavor to your liking.
What to Serve with Emeril Lagasse Cannoli Recipe
Fresh Berries
Pairing cannoli with a small bowl of fresh berries adds a refreshing touch to the rich flavors.
The tanginess of raspberries and the sweetness of strawberries make a vibrant combination.
A sprinkle of sugar or a drizzle of honey can enhance their natural sweetness.
Espresso
A strong shot of espresso is a classic companion to cannoli.
The bold, robust flavors of the coffee perfectly contrast the creaminess of the cannoli filling.
Sipping the espresso between bites creates an enjoyable balance of taste and texture.
Pistachio Gelato
Pistachio gelato brings a nutty and creamy counterpart to the cannoli.
Its subtle and distinct flavors harmonize beautifully, making each bite a pleasure.
This duo will surely add an Italian flair to your dessert table.
Tangerine Sorbet
Tangerine sorbet offers a zesty and refreshing contrast to the richness of the cannoli shells.
The citrus flavors cleanse the palate after each bite, making every mouthful more enjoyable.
Its light and fruity notes add a refreshing dimension to the dessert experience.
Spiced Chai Tea
Spiced Chai tea can be an eye-opening pairing with cannoli.
The warm spices in the tea mix, like cinnamon and cardamom, enhance the sweet and creamy ricotta filling.
This combination transforms dessert time into a cozy, aromatic indulgence.
Variations and Substitutions
Filling Options
You can switch up the ricotta filling by adding chocolate chips or dried fruits like cranberries and cherries.
Experimenting with these additions introduces new textures and tastes to your cannoli.
Additionally, you can sweeten the ricotta with honey or powdered sugar for different levels of sweetness.
Shell Flavors
Consider adding cocoa powder to the dough for a chocolate twist on the traditional shell.
Another option is incorporating citrus zest, like orange or lemon, into the dough.
These ingredients infuse the shell with subtle but distinctive flavors that complement the filling beautifully.
Dietary Swaps
If you’re looking for a dairy-free option, try substituting the ricotta with a vegan cream cheese.
Almond milk can be used instead of regular milk to maintain the creamy consistency needed for the filling.
Additionally, gluten-free flour blends work well for making the shell if gluten is a concern.
How to Store Leftover Cannolis
Store in an Airtight Container
You can place the leftover cannolis in an airtight container to maintain their crispness and freshness.
Separate each cannoli with parchment paper to prevent sticking.
Keep the container in the refrigerator to ensure the ricotta filling stays fresh.
Use a Chocolate Barrier
Coating the inside of the cannoli shell with chocolate helps the shell resist moisture.
This can prevent the shell from becoming soggy, allowing you to enjoy the crunchy texture.
Freezing for Extended Storage
Wrap each cannoli individually in plastic wrap if storing for long periods.
Place wrapped cannolis in a freezer-safe container or bag to preserve them.
Thawing cannolis properly ensures the best texture and taste when you decide to eat them.
Common Mistakes to Avoid
Incorrect Dough Thickness
When making cannoli, it’s crucial to roll the dough to the right thickness.
Too thick, and it won’t crisp up properly; too thin, and it might break apart during frying.
Aim for that sweet spot, similar to pasta dough consistency.
Filling Too Early
It’s best to fill your cannoli shells just before serving.
If filled too early, the shells might become soggy, losing their signature crispiness.
Keep your filling refrigerated until you’re ready to use it.
Improper Frying Temperature
Ensuring the oil is at the correct temperature is key.
If the oil is too hot, the shells will brown too quickly on the outside without cooking through.
If it’s too cold, the shells will absorb too much oil, becoming greasy.
Keep that thermometer handy!
Emeril Lagasse Cannoli Recipe
Ingredients
- 2 cups All-Purpose Flour
- 1 Tbsp Sugar
- 1 Tbsp Unsweetened Cocoa Powder
- 1/4 tsp Ground Cinnamon
- 3 Tbsp Cold Butter cubed
- 2 Eggs divided
- 1/2 cup Sweet Marsala Wine
- 15 oz. Ricotta Cheese
- 3 Tbsp Sugar
- 1/4 tsp Vanilla Extract
- 1/4 cup Semisweet Chocolate Morsels chopped
- Oil for frying
Instructions
- Mix flour, sugar, cocoa, and cinnamon in a bowl. Rub in the butter until the mixture resembles coarse crumbs.
- Add one egg and Marsala wine, and mix well until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for about an hour.
- Roll out the dough into thin sheets and cut out 5-inch circles.
- Wrap each circle around a cannoli mold, and seal the edges with egg white.
- Heat oil in a frying pan to 350°F and fry the shells in batches until golden brown and crisp.
- For the filling, mix ricotta, sugar, vanilla extract, and chocolate morsels in a bowl.
- Spoon the mixture into a piping bag fitted with a round tip.
- Pipe the ricotta mixture into the cooled shells, and optionally dust with powdered sugar to serve.