Cannoli

For the Shells

1 ½ cups all-purpose flour

2 tbsp granulated sugar

1 tsp unsweetened cocoa powder (optional, for color)

¼ tsp salt

2 tbsp cold unsalted butter, cut into small cubes

1 egg yolk

¼ cup Marsala wine (or dry white wine)

1 tbsp white vinegar

3 tbsp cold water (as needed)

Oil, for frying (vegetable or canola)

For the Ricotta Filling

1 ½ cups whole milk ricotta, well-drained

½ cup powdered sugar (adjust to taste)

½ tsp vanilla extract

¼ tsp cinnamon (optional)

⅓ cup mini chocolate chips OR chopped candied orange/pistachios

Optional Garnishes

Extra mini chocolate chips

Chopped pistachios

Candied orange peel

Powdered sugar (for dusting)

Prepare the Shell Dough

In a large bowl, whisk together flour, sugar, cocoa powder (if using), and salt.
Add cold butter cubes and cut in using fingers or a pastry blender until mixture resembles coarse crumbs.
Stir in the egg yolk, Marsala wine, vinegar, and just enough water to bring the dough together.
Knead the dough for 3–5 minutes until smooth.
Wrap in plastic wrap and rest in the fridge for 1 hour.

Prepare the Ricotta Filling

While the dough rests, place ricotta in a fine-mesh sieve or cheesecloth over a bowl and let drain for 30–60 minutes.
In a mixing bowl, combine drained ricotta, powdered sugar, vanilla, and cinnamon. Beat until smooth.
Fold in chocolate chips or other add-ins.
Chill the filling for at least 1 hour for best texture.

Roll and Fry the Shells

Divide dough into 2 pieces. Roll out each piece very thin (1/16 inch).
Cut into 4–5 inch circles or ovals.
Wrap each around a cannoli mold, sealing with a bit of beaten egg white.
Heat oil to 350°F (175°C). Fry a few at a time until golden brown (1–2 minutes).
Remove and cool on paper towels. Let cool completely before removing molds.

Fill and Serve

Pairing Suggestions