Low Sodium Classic Italian Cannoli

Indulge in the timeless allure of Italian desserts with this Low Sodium Classic Italian Cannoli recipe, a delightful twist on the traditional treat. By swapping salted ingredients for unsalted alternatives, this recipe delivers the same creamy, crunchy perfection while keeping sodium levels in check. The homemade shells, made with a touch of Marsala wine for authentic flavor, are fried to golden crispness and filled with a luscious ricotta cheese mixture sweetened with powdered sugar and studded with mini chocolate chips. A sprinkling of finely chopped unsalted pistachios adds a nutty crunch to every bite. Perfect for a family gathering or a special occasion, these iconic Italian pastries offer a healthier way to enjoy dessert without sacrificing flavor. Ready in just over an hour, these cannoli are best served fresh for an irresistible blend of creamy, crispy, and nutty textures.

Nutriscore Rating: 47/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 3 tablespoons Unsalted butter
• 1 tablespoon Granulated sugar
• 1 tablespoon White vinegar
• 1 tablespoon Marsala wine
• 3 tablespoons Cold water
• 1 Egg yolk
• 2 cups Unsalted ricotta cheese
• 1 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Mini chocolate chips
• 0.25 cup Pistachios, unsalted and chopped
• 4 cups Vegetable oil, for frying

Directions

Step 1

In a large bowl, mix the all-purpose flour and granulated sugar. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles fine crumbs.

Step 2

Add in the white vinegar, Marsala wine, cold water, and egg yolk. Stir until the dough begins to come together.

Step 3

Knead the dough on a lightly floured surface until smooth, about 5-7 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Step 4

For the filling, combine the unsalted ricotta cheese with powdered sugar and vanilla extract in a medium bowl. Mix until smooth and creamy. Gently fold in mini chocolate chips. Keep the mixture in the refrigerator until ready to use.

Step 5

After the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Cut circles using a 4-inch round cutter.

Step 6

Wrap each dough circle around a cannoli mold, securing the edges with a little water.

Step 7

In a deep heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully fry the cannoli shells in batches until golden and crisp, about 2-3 minutes per batch. Remove them with a slotted spoon and drain them on paper towels.

Step 8

Once the shells have cooled, carefully remove them from the molds.

Step 9

Fill a piping bag with the ricotta filling and pipe into each shell, starting from the middle and filling towards the ends.

Step 10

Dip the ends of each cannoli in the chopped pistachios for an extra touch of flavor and texture.

Step 11

Serve immediately for the best crunch, or store in the refrigerator and consume within a day for optimum freshness.

Nutrition Facts

Serving size	(2022.1g)

Amount per serving	% Daily Value*
Calories	11367.2

Total Fat 1077.5g	0%
Saturated Fat 205.1g	0%
Polyunsaturated Fat 0g
Cholesterol 530.5mg	0%
Sodium 271.4mg	0%
Total Carbohydrate 369.6g	0%
Dietary Fiber 12.3g	0%
Total Sugars 159.3g
Protein 91.2g	0%

Vitamin D 18.2IU	0%
Calcium 1154.3mg	0%
Iron 17.5mg	0%
Potassium 1132.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.0%

Protein: 3.2%

Carbs: 12.8%