Cannoli Recipe
Italian · Dessert · 65 min total
Classic Italian pastries featuring crispy fried shells filled with a sweet, creamy ricotta filling. This recipe yields authentic cannoli that are sure to impress.
45
min prep
min prep
20
min cook
min cook
12
servings
servings
310
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1/2 cup Marsala wine (or dry white wine)
- 1 teaspoon vanilla extract
- 1 egg white, lightly beaten (for sealing)
- Vegetable oil, for frying
- 2 cups whole-milk ricotta, drained
- 1 cup powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
Instructions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Add egg, Marsala, and vanilla; mix until dough comes together. Knead on a floured surface for 2-3 minutes until smooth. Wrap in plastic and refrigerate for 30 minutes.
- Prepare the filling: In a medium bowl, combine ricotta, powdered sugar, and cinnamon. Fold in chocolate chips and pistachios if using. Cover and refrigerate until ready to use.
- Roll and cut dough: On a floured surface, roll dough out to 1/8-inch thickness. Using a 4-inch round cutter (or a glass), cut out circles. Roll each circle into an oval about 5x3 inches.
- Shape cannoli shells: Wrap each oval around a cannoli tube (or metal cylinder), overlapping the edges slightly. Brush the overlapping edge with egg white to seal. Press gently to secure.
- Fry: Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry shells in batches, turning occasionally, until golden brown, about 2-3 minutes. Drain on paper towels. Let cool slightly, then carefully remove tubes. Cool completely.
- Fill shells: Just before serving, transfer filling to a piping bag fitted with a large star tip. Pipe filling into both ends of each shell. Optionally, garnish ends with extra chocolate chips or pistachios. Dust with powdered sugar and serve immediately.
Tips
- Drain ricotta in a fine-mesh sieve overnight in the refrigerator to ensure a thick filling.
- If you don't have cannoli tubes, you can use clean metal pipes or even thick dowels wrapped in foil.
- Fill cannoli just before serving to keep shells crisp.
- Store unfilled shells in an airtight container at room temperature for up to 2 days.
AI estimate may be inaccurate · Terms