Few desserts are as iconic as Cannoli, the crispy, golden pastry tubes filled with a luscious, sweet ricotta cream. Originating from Sicily, this Italian classic is perfect for a special occasion or just to indulge in something sweet. With its crunchy shell and creamy, decadent filling, every bite of cannoli transports you to the heart of the Mediterranean.
1/2 cup mini chocolate chips or chopped candied orange peel (optional)
1/4 tsp cinnamon (optional)
For Garnish:
Powdered sugar for dusting
Chopped pistachios or chocolate chips (optional)
Execution
1
Make the Dough for the Shells In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and work it into the dry ingredients with your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg yolk, Marsala wine, and vinegar. Slowly pour the wet ingredients into the flour mixture, stirring to combine. Knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2
Roll and Shape the Dough After resting, divide the dough in half and roll it out on a lightly floured surface until it’s very thin (about 1/8 inch thick). Using a round cookie cutter (about 4 inches in diameter), cut out circles of dough. Wrap each dough circle loosely around a metal cannoli tube, sealing the edges with a dab of water. Be careful not to roll the dough too tightly, as it will expand during frying.
3
Fry the Shells In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the cannoli shells in batches for 2-3 minutes, or until golden and crisp. Use tongs to carefully remove the shells from the oil, and drain on paper towels. Once cool enough to handle, slide the shells off the metal tubes.
4
Prepare the Ricotta Filling In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and cinnamon (if using). Beat until smooth. If desired, fold in mini chocolate chips or chopped candied orange peel for added texture and flavor.
5
Fill the Cannoli Shells When ready to serve, use a piping bag or a spoon to carefully fill each cannoli shell with the ricotta mixture. Be sure to fill both ends of the shells.
6
Garnish and Serve Dust the filled cannoli with powdered sugar and garnish the ends with chopped pistachios or extra chocolate chips, if desired. Serve immediately for the best texture, as the shells can soften over time once filled.
Additional tips
Filling Options: You can also add a splash of orange zest or lemon zest to the ricotta filling for a citrusy twist.
Shell Variations: If you prefer a sweeter shell, add a bit more sugar to the dough or dust the shells with cinnamon sugar right after frying.
Make-Ahead Tip: The cannoli shells can be made up to 2 days in advance and stored in an airtight container. Fill them just before serving to maintain the crispy texture.
Chocolate-Dipped Shells: For extra decadence, dip the ends of the shells in melted chocolate and allow them to set before filling.
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Cannoli
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Few desserts are as iconic as Cannoli, the crispy, golden pastry tubes filled with a luscious, sweet ricotta cream. Originating from Sicily, this Italian classic is perfect for a special occasion or just to indulge in something sweet. With its crunchy shell and creamy, decadent filling, every bite of cannoli transports you to the heart of the Mediterranean.
1/2 cup mini chocolate chips or chopped candied orange peel (optional)
1/4 tsp cinnamon (optional)
For Garnish:
Powdered sugar for dusting
Chopped pistachios or chocolate chips (optional)
Execution
1
Make the Dough for the Shells In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and work it into the dry ingredients with your fingers until the mixture resembles coarse crumbs. In a separate small bowl, whisk together the egg yolk, Marsala wine, and vinegar. Slowly pour the wet ingredients into the flour mixture, stirring to combine. Knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2
Roll and Shape the Dough After resting, divide the dough in half and roll it out on a lightly floured surface until it’s very thin (about 1/8 inch thick). Using a round cookie cutter (about 4 inches in diameter), cut out circles of dough. Wrap each dough circle loosely around a metal cannoli tube, sealing the edges with a dab of water. Be careful not to roll the dough too tightly, as it will expand during frying.
3
Fry the Shells In a deep frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Fry the cannoli shells in batches for 2-3 minutes, or until golden and crisp. Use tongs to carefully remove the shells from the oil, and drain on paper towels. Once cool enough to handle, slide the shells off the metal tubes.
4
Prepare the Ricotta Filling In a mixing bowl, combine the ricotta, powdered sugar, vanilla extract, and cinnamon (if using). Beat until smooth. If desired, fold in mini chocolate chips or chopped candied orange peel for added texture and flavor.
5
Fill the Cannoli Shells When ready to serve, use a piping bag or a spoon to carefully fill each cannoli shell with the ricotta mixture. Be sure to fill both ends of the shells.
6
Garnish and Serve Dust the filled cannoli with powdered sugar and garnish the ends with chopped pistachios or extra chocolate chips, if desired. Serve immediately for the best texture, as the shells can soften over time once filled.
Additional tips
Filling Options: You can also add a splash of orange zest or lemon zest to the ricotta filling for a citrusy twist.
Shell Variations: If you prefer a sweeter shell, add a bit more sugar to the dough or dust the shells with cinnamon sugar right after frying.
Make-Ahead Tip: The cannoli shells can be made up to 2 days in advance and stored in an airtight container. Fill them just before serving to maintain the crispy texture.
Chocolate-Dipped Shells: For extra decadence, dip the ends of the shells in melted chocolate and allow them to set before filling.
