Cannoli are iconic Italian pastries consisting of crispy, golden-brown shells filled with a rich, creamy ricotta filling. These Sicilian delicacies are flavored with hints of citrus, vanilla, and chocolate chips. The perfect balance of crunch and cream, they’re often dusted with powdered sugar and garnished with pistachios for an elegant finish.
Makes 12 Cannoli
For the Cannoli Shells
2 cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
1 tsp cinnamon
1 tbsp unsalted butter, cut into small pieces
1 large egg yolk
½ cup dry white wine (or Marsala wine)
Vegetable oil (for frying)
1 egg white (for sealing the dough)
For the Ricotta Filling
1 ½ cups ricotta cheese (drained overnight if needed)
¾ cup powdered sugar
½ tsp vanilla extract
½ tsp orange zest
¼ tsp cinnamon
¼ cup mini chocolate chips
¼ cup finely chopped pistachios (for garnish)
Powdered sugar (for dusting)
Make the Cannoli Shell Dough
1
- In a large bowl, mix flour, sugar, salt, and cinnamon.
- Add butter and mix with fingers until crumbly.
- Stir in the egg yolk and white wine until the dough comes together.
- Knead for 5 minutes, wrap in plastic wrap, and let rest for 30 minutes.
Roll and Cut the Dough
2
- Roll the dough very thin (⅛-inch thick) on a floured surface.
- Cut into 4-inch circles using a cookie cutter or glass.
- Wrap each circle around a metal cannoli tube, sealing with egg white.
Fry the Cannoli Shells
3
- Heat oil in a deep fryer or pan to 375°F (190°C).
- Fry each cannoli shell for 1-2 minutes, until golden brown.
- Remove and drain on paper towels.
- Let them cool completely before removing the tubes.
Prepare the Ricotta Filling
4
- In a mixing bowl, combine ricotta, powdered sugar, vanilla, orange zest, and cinnamon.
- Fold in mini chocolate chips.
- Transfer filling to a piping bag and refrigerate for at least 30 minutes.
Fill and Garnish the Cannoli
5
- Pipe the ricotta filling into each cannoli shell.
- Dip the ends in chopped pistachios.
- Dust with powdered sugar and serve immediately.
Pro Tips
6
- For ultra-crispy shells, let the dough rest longer (1 hour).
- Drain ricotta overnight in cheesecloth for a thicker filling.
- If you don’t have cannoli tubes, wrap the dough around a wooden dowel.
- For a richer taste, swap half the ricotta for mascarpone.
CategoryDesserts
Ingredients
Makes 12 Cannoli
For the Cannoli Shells
2 cups all-purpose flour
2 tbsp granulated sugar
¼ tsp salt
1 tsp cinnamon
1 tbsp unsalted butter, cut into small pieces
1 large egg yolk
½ cup dry white wine (or Marsala wine)
Vegetable oil (for frying)
1 egg white (for sealing the dough)
For the Ricotta Filling
1 ½ cups ricotta cheese (drained overnight if needed)
¾ cup powdered sugar
½ tsp vanilla extract
½ tsp orange zest
¼ tsp cinnamon
¼ cup mini chocolate chips
¼ cup finely chopped pistachios (for garnish)
Powdered sugar (for dusting)
Directions
Make the Cannoli Shell Dough
1
- In a large bowl, mix flour, sugar, salt, and cinnamon.
- Add butter and mix with fingers until crumbly.
- Stir in the egg yolk and white wine until the dough comes together.
- Knead for 5 minutes, wrap in plastic wrap, and let rest for 30 minutes.
Roll and Cut the Dough
2
- Roll the dough very thin (⅛-inch thick) on a floured surface.
- Cut into 4-inch circles using a cookie cutter or glass.
- Wrap each circle around a metal cannoli tube, sealing with egg white.
Fry the Cannoli Shells
3
- Heat oil in a deep fryer or pan to 375°F (190°C).
- Fry each cannoli shell for 1-2 minutes, until golden brown.
- Remove and drain on paper towels.
- Let them cool completely before removing the tubes.
Prepare the Ricotta Filling
4
- In a mixing bowl, combine ricotta, powdered sugar, vanilla, orange zest, and cinnamon.
- Fold in mini chocolate chips.
- Transfer filling to a piping bag and refrigerate for at least 30 minutes.
Fill and Garnish the Cannoli
5
- Pipe the ricotta filling into each cannoli shell.
- Dip the ends in chopped pistachios.
- Dust with powdered sugar and serve immediately.
Pro Tips
6
- For ultra-crispy shells, let the dough rest longer (1 hour).
- Drain ricotta overnight in cheesecloth for a thicker filling.
- If you don’t have cannoli tubes, wrap the dough around a wooden dowel.
- For a richer taste, swap half the ricotta for mascarpone.
Notes
Visited 1 times, 1 visit(s) today