Desserts

Cannoli

Indulge in the ultimate Sicilian treat featuring a shatteringly crisp, wine-scented shell and a luscious, sweetened sheep's milk ricotta filling. These homemade cannoli are finished with a dusting of powdered sugar and a crunch of pistachios for a true bakery-quality experience in your own kitchen.

Prep

60m

Cook

20m

Serves

Calories

320kcal

Qty	Ingredient
2 cups 250 g	All-purpose flour
2 tbsp 25 g	Granulated sugar
2 tbsp 30 g	Unsalted butter, chilled
0.5 cup 120 ml	Dry Marsala wine
32 oz 900 g	Whole milk ricotta cheese, drained
1.5 cups 180 g	Confectioners' sugar
0.5 cup 90 g	Mini chocolate chips
0.25 tsp 1 g	Cinnamon
1 quart 950 ml	Vegetable oil for frying
1 large 30 g	Egg white, lightly beaten

2 Method

Step 1. Prepare the dough: Mix flour, sugar, and salt. Cut in the cold butter until it looks like coarse crumbs. Add Marsala wine gradually until a stiff dough forms. Knead for 5 minutes, wrap in plastic, and rest at room temperature for 1 hour.

Step 2. Make the filling: Whisk the drained ricotta with confectioners' sugar, cinnamon, and vanilla until smooth. Fold in chocolate chips. Refrigerate for at least 30 minutes.

Step 3. Roll the shells: Roll the dough very thin (about 1/16th inch) on a floured surface. Cut into 4-inch circles. Wrap each circle around a cannoli tube, sealing the edge with a dab of egg white.

Step 4. Fry: Heat oil to 350°F (175°C). Fry shells in batches for 1-2 minutes until golden brown and bubbly. Carefully remove from oil and drain on paper towels.

Step 5. Assemble: Once shells are completely cool, slide them off the tubes. Use a pastry bag to pipe the ricotta filling into both ends of the shells.

Step 6. Garnish: Dip the ends in chopped pistachios or extra chocolate chips and dust with powdered sugar before serving.

·
Drain your ricotta in cheesecloth overnight to ensure the filling isn't watery.
·
Do not fill the shells until you are ready to serve them, otherwise the shells will become soggy.
·
The Marsala wine is essential as its acidity creates the signature bubbles in the dough when fried.
·
If you don't have a pasta roller, use a heavy rolling pin to get the dough as thin as possible for the crunchiest texture.

? FAQ

Can I bake cannoli shells instead of frying them?

Traditional cannoli require frying to achieve the bubbly, crisp texture. Baking will result in a hard, cookie-like shell without the characteristic blisters.

How long do the shells stay fresh?

Unfilled shells can be stored in an airtight container at room temperature for up to 5 days.

What can I use if I don't have Marsala wine?

You can substitute with dry white wine mixed with a teaspoon of white vinegar or lemon juice.

Why is my filling runny?

The most common reason is excess moisture in the ricotta. Always drain the cheese for several hours or overnight before mixing with sugar.

Videos

Cannoli Recipe

Easy Homemade Cannoli Recipe | Allrecipes

How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network

The BEST Homemade Cannoli

Amo Restaurant

Cannoli

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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