Savory cannoli reinterpret a celebrated Italian pastry by shifting its identity from dessert to refined appetizer. Crisp, fried shells made from an unsweetened dough encase a smooth ricotta filling enriched with finely chopped mortadella and subtle spice. Ideal for formal dinners or curated menus, these cannoli offer a distinctive alternative to traditional starters while remaining rooted in Italian culinary tradition.
What Are Savory Cannoli?
Savory cannoli are an Italian-inspired variation of the classic Sicilian dessert, made using an unsweetened dough and filled with a creamy, seasoned mixture instead of ricotta and sugar. The shells are fried, but the filling leans into salty, nutty, and delicately spiced flavors. Mortadella adds richness and depth, while ricotta keeps the texture light and smooth.
Pro Tips for Truly Tasty Savory Cannoli
- Let the dough rest fully in the fridge. This relaxes the gluten and makes rolling it thin much easier.
- Roll the dough as thin as possible without tearing, since thin shells fry up lighter and crispier.
- Drain the ricotta well before mixing to prevent a watery filling that could soften the shells.
- Fill the cannoli just before serving to preserve that irresistible crunch.
Frequently Asked Questions
What can I use instead of mortadella?
If mortadella isn’t available, cooked ham or finely chopped prosciutto are excellent substitutes. Choose something mild and not overly salty to keep the filling balanced. You can also use cooked sausage or smoked turkey for a different flavor profile. Just be sure it’s finely chopped for a smooth texture.
Why did my cannoli shells open while frying?
This usually happens when the edges aren’t sealed well enough. Brushing the edges with egg and pressing firmly helps create a strong seal. Also, avoid stretching the dough too tightly around the molds, as tension can cause it to open.
Can savory cannoli be baked instead of fried?
Baking is possible, but the shells will be firmer and less bubbly, and still enjoyable. Brush them well with oil before baking to encourage browning. Keep in mind that the classic crunch comes from frying.
Can I Freeze Savory Cannoli?
Freezing is best done with the unfilled shells only. Once fried and cooled, place them in a freezer-safe container with parchment between layers. They can be frozen for up to one month. Thaw at room temperature and briefly reheat in the oven to restore crispness before filling.
How to Store Savory Cannoli
Filled cannoli should be eaten shortly after assembling. If needed, they can be refrigerated for up to 24 hours, but the shells will soften slightly. Store unfilled shells at room temperature in an airtight container. Keep the filling refrigerated separately until ready to use.
Ingredients
How to Make Savory Cannoli
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In a large bowl, combine the flour, softened butter, salt, eggs, vinegar, and Marsala and mix until a rough dough forms.
In a large bowl, combine the flour, softened butter, salt, eggs, vinegar, and Marsala and mix until a rough dough forms.
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Then, knead the dough by hand until smooth and compact. Wrap tightly in cling film and refrigerate for 1 hour to rest.
Then, knead the dough by hand until smooth and compact. Wrap tightly in cling film and refrigerate for 1 hour to rest.
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In a separate bowl, mix the ricotta with finely chopped mortadella, a pinch of nutmeg, and salt. Stir until creamy and evenly combined, then refrigerate until needed.
In a separate bowl, mix the ricotta with finely chopped mortadella, a pinch of nutmeg, and salt. Stir until creamy and evenly combined, then refrigerate until needed.
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Divide the rested dough into four equal parts and roll each portion out very thin on a lightly floured surface. Use a 10 cm pastry cutter to cut out discs.
Divide the rested dough into four equal parts and roll each portion out very thin on a lightly floured surface. Use a 10 cm pastry cutter to cut out discs.
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Wrap each disc around a steel cannoli mold, slightly overlapping the edges. Brush the edges with beaten egg and press gently to seal.
Wrap each disc around a steel cannoli mold, slightly overlapping the edges. Brush the edges with beaten egg and press gently to seal.
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Transfer the ricotta mixture to a piping bag and fill each cannoli.
Heat oil in a deep pan and fry the cannoli until golden on all sides. Carefully remove the molds and let the shells cool on paper towels.
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Dip the edges into pistachio crumbs.
Transfer the ricotta mixture to a piping bag and fill each cannoli.
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Arrange on a serving platter and enjoy fresh.
Dip the edges into pistachio crumbs.
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Arrange on a serving platter and enjoy fresh.
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