Florentine Cannoli

Name: Florentine Cannoli
Prep time: 7080 min
Total time: 7080 min
Yield: 8 servings
Cuisine: baking
Ingredients: 100g all-purpose flour 🌾; 50g powdered sugar 🍚; 75g unsalted butter, cold and diced 🧈; 1 egg yolk 🥚; 1 tablespoon white wine vinegar 🍷; 250ml heavy cream 🥛; 100g ricotta cheese 🧀; 50g chopped candied orange peel 🍊; 50g chopped pistachios 🌰; 1 teaspoon vanilla extract 🌿; Icing sugar for dusting ❄️

03 December 2025

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03 December 2025

3.9 (72)

7080

total time

servings

350 kcal

calories

Introduction to Florentine Cannoli

Florentine Cannoli are a refined twist on traditional Sicilian cannoli, marrying the crisp, tubular shells with a ricotta filling that features notes of toasted almonds, honey, and candied citrus. Originating as a pastry inspired by both Florentine and Sicilian techniques, this variation emphasizes delicate decoration and layered textures. In this article you will learn how to select authentic ingredients, prepare shells with the right balance of crunch and tenderness, and craft a filling that is creamy yet light. Attention to temperature, dough rest, and frying technique yields shells with an even, golden color and a satisfying snap. The ricotta filling benefits from careful draining and seasoning; subtle sweeteners like honey or powdered sugar and flavor boosters such as vanilla, orange zest, and toasted hazelnuts elevate the profile. We will also cover assembly methods that prevent soggy shells, smart plating suggestions for elegant presentation, and practical storage tips to preserve texture. Whether you are an experienced pastry cook or a motivated home baker, these step by step instructions will guide you to consistent, bakery quality Florentine Cannoli. Follow the sections below to master each component, avoid common mistakes, and explore creative variations that keep the spirit of tradition intact and joy.

Gathering Ingredients

To create authentic Florentine Cannoli you will need high quality ingredients that complement one another while honoring tradition. For the shells gather all purpose flour, fine granulated sugar, unsalted butter or lard for that classic flakiness, a pinch of kosher salt, egg yolks to bind, dry white wine for a tender crumb, and a small amount of vinegar to help with browning and structure. For the filling select whole milk ricotta with a creamy yet slightly grainy texture; drain it overnight in cheesecloth to remove excess moisture. Sweeten the filling gently with sifted powdered sugar or honey to taste, and add pure vanilla extract and finely grated organic orange zest for aromatic brightness. Optional mix ins include toasted slivered almonds, chopped pistachios, candied orange peel, dark chocolate chips, and a dash of cinnamon. For finishing choose coarse sugar for dusting, melted dark chocolate for one end, and finely chopped pistachios for color contrast. If you plan to fry, use a neutral high smoke point oil such as peanut or sunflower oil and have a reliable thermometer to maintain steady temperature. Sourcing quality ricotta and fresh citrus will make the most dramatic difference; keep flavors bright and balanced every time consistently.

Essential Equipment and Prep

Before you begin, assemble equipment that supports precise pastry work. A digital kitchen scale ensures accurate measurements more reliably than cups. You will also need a rolling pin for thin even dough, a pasta roller or metal cannoli forms for uniform tubes, a deep heavy pot or dedicated fryer for stable oil temperature, and a reliable deep fry thermometer. A fine mesh sieve helps aerate dry ingredients, while a pastry brush is useful for egg wash application. Prepare cheesecloth and a colander to drain ricotta thoroughly; chilling the ricotta after draining tightens texture for easier piping. Have piping bags or a sturdy resealable bag fitted with a large round tip for clean assembly. Cooling racks lined with paper towels absorb excess oil and prevent soggy shells. Allocate time for dough resting; a rested dough is more elastic and less likely to crack while wrapping the form. Keep ingredients at the appropriate temperature: slightly chilled butter for the dough, room temperature egg yolks for easier incorporation, and cold ricotta for firm filling. Organize your workspace so hot oil and cold fillings are handled safely. Good equipment and disciplined preparation streamline the process and dramatically raise the quality of your Florentine Cannoli.

Cooking the Cannoli Shells

Cooking cannoli shells requires attention to temperature, timing, and technique to achieve an ideal crispness without overbrowning. After rolling the dough thin, wrap it snugly around metal cannoli forms and seal the edge with a little egg wash. Heat oil to a steady 350°F (175°C); maintain this temperature by adjusting the heat between batches so shells cook evenly. Gently lower the shells into oil using tongs and fry for approximately two to four minutes, turning as needed until the surface is uniformly golden and blistered. Avoid overcrowding the pot, which drops oil temperature and produces greasy shells. Transfer shells to a rack over paper towels to drain; do not stack hot shells directly, as trapped steam softens them. Let shells cool completely on the forms for a crisp internal shape, then carefully slide the metal tubes out. If you prefer baking, brush shells with melted butter and bake at moderate heat until crisp, though frying yields the most authentic texture. Reserve a few shells for filling later and store them in an airtight container to keep them crunchy. Practice test shells to fine tune heat and dough thickness. Consistent technique yields evenly browned, brittle shells ready for filling and serving.

Preparing the Ricotta Filling

Preparing the ricotta filling is where flavor balance and texture determine the character of your Florentine Cannoli. Begin by draining fresh whole milk ricotta overnight in a fine cheesecloth-lined sieve placed over a bowl in the refrigerator. Proper drainage removes excess moisture so the filling holds shape and pipes cleanly. Once drained, transfer ricotta to a bowl and whip briefly with a spatula or electric mixer on low to create a silky consistency. Sweeten incrementally with sifted powdered sugar or a mild honey, tasting as you go to avoid over-sweetening; most recipes use between two and four tablespoons for every cup of ricotta. Fold in flavor enhancers—pure vanilla extract, finely grated orange zest, and a pinch of cinnamon—to add warmth and aromatic lift. For texture contrasts, gently fold in toasted chopped pistachios, chopped dark chocolate, or candied citrus bits. Chill the filling thoroughly before piping, at least one hour, so it firms and holds structure inside shells. Keep the filling cold until assembly to prevent shells from softening from heat. If you prefer ultra-smooth filling, press ricotta through a fine mesh sieve before whipping. These steps ensure the ricotta is richly flavored, stable, and ideal complement to crisp cannoli shells.

Assembling Florentine Cannoli

For flawless assembly begin by preparing the shells and filling so both are at optimal temperatures: completely cooled shells and chilled ricotta. Fit a piping bag with a large round tip and fill it with the prepared filling. Pipe from one end of the shell to the other, ensuring the filling reaches into the center; under-filling leaves empty pockets that affect texture. For classic presentation, fill shells just before serving to preserve crispness. If you intend to garnish the edges, hold each shell horizontally and roll the filled ends in chopped pistachios, toasted almonds, or mini chocolate chips to create a colorful flange. For a Florentine twist consider lightly brushing one end with melted dark chocolate for contrast, then sprinkle with flaked sea salt for flavor complexity. Clean any smudges with a small offset spatula and dust with sifted powdered sugar using a fine sieve. When making multiple pastries, stagger assembly so shells are filled in small batches to remain crisp. For transporting, place assembled cannoli on a shallow tray lined with parchment, leaving space between each to avoid sticking. Package gently for transport and refrigerate briefly if not serving immediately to preserve freshness and texture before plating and serving.

Final Presentation and Serving Suggestions

Final presentation distinguishes an artisan Florentine Cannoli from a simple snack. Arrange the filled cannoli on a slate or white porcelain platter to contrast colors; alternate ends dipped in dark chocolate with ends rolled in pistachios for visual variety. Garnish loosely with candied orange slices and edible flower petals for an elegant Florentine influence. Dust the platter and pastries lightly with sifted powdered sugar at the last moment to create a soft snowy effect; avoid over-dusting which mutes other flavors. If presenting for a group, create vertical movement by leaning some cannoli against small glasses filled with granita or chilled espresso for a dramatic display. Provide small tongs or dessert forks so guests can serve themselves without crushing pastries. Pair Florentine Cannoli with complementary beverages: a slightly sweet Vin Santo, aromatic espresso, or a glass of Moscato d’Asti enhance the ricotta and citrus notes. For portioning, serve one to two cannoli per person as a postprandial treat. When photographing for social media or menus, use soft natural light, shallow depth of field, and a neutral background to emphasize texture and detail. Thoughtful plating and pairing will elevate Florentine Cannoli into a memorable dessert centerpiece. Serve immediately for best crispness always.

Storage, Variations, and Troubleshooting

Proper storage preserves texture and flavor of Florentine Cannoli. Store unfilled shells in an airtight container at room temperature for up to three days; add a moisture-absorbing packet or a folded paper towel to reduce humidity. Filled cannoli should be consumed within a few hours for optimum crunch. If you must store filled pastries, refrigerate them in a single layer on a tray for up to twenty four hours, but expect some softening. Re-crisping is possible: gently reheat empty shells in a low oven or toaster oven at 300°F (150°C) for three to five minutes to refresh crunch before filling. Experiment with variations such as mascarpone blended into ricotta for a silkier mouthfeel, or incorporate honey and toasted almonds for a Florentine-inspired filling. For a gluten-free option, use a tested gluten-free flour blend and reduce handling to prevent brittleness. Common troubleshooting: if shells are greasy, your oil was too cool or the dough too thick; if shells crack, the dough was too dry or rolled too thinly without rest. If filling is watery, drain ricotta longer or add a small amount of sifted powdered sugar to absorb moisture. By following these care tips and adjustments you will deliver superior cannoli.