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Authentic Homemade Cannoli Recipe

Two freshly made cannoli recipe pastries filled with cream and dusted heavily with powdered sugar.
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Make traditional Italian cannoli with crispy fried shells and a sweet, creamy ricotta filling.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup dry white wine (or Marsala wine)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon white vinegar
  • Vegetable oil, for frying
  • 15 ounces whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • Powdered sugar, for dusting

Instructions

  1. Prepare the dough: In a large bowl, whisk together the flour, granulated sugar, and salt.
  2. Make a well in the center and add the egg, wine, melted butter, and vinegar. Mix until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 5 to 7 minutes until smooth. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
  4. Prepare the filling: Place the well-drained ricotta cheese in a bowl. Beat with an electric mixer until smooth.
  5. Gradually add the sifted powdered sugar, vanilla extract, and cinnamon. Mix until just combined. Fold in the mini chocolate chips gently. Cover and chill the filling for at least 2 hours.
  6. Roll the shells: Divide the dough into four pieces. Working with one piece at a time, roll it out very thinly using a pasta machine or rolling pin until it is almost translucent. Cut the dough into 4-inch circles or squares.
  7. Shape the shells: Wrap each piece of dough around metal cannoli tubes, overlapping the edges slightly. Brush the overlapping edge with water or egg white to seal.
  8. Fry the shells: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully place 2 or 3 shells into the hot oil, using tongs to hold the tube submerged until the dough is golden brown and blistered, about 1 to 2 minutes per side.
  9. Remove the shells from the oil and immediately slide them off the metal tubes onto a paper towel-lined plate to drain excess oil. Let them cool completely.
  10. Fill and serve: Once the shells are completely cool, carefully pipe the chilled ricotta filling into both ends of each shell using a pastry bag fitted with a large star tip.
  11. Dust the filled cannoli generously with powdered sugar before serving.

Notes

  • Drain the ricotta cheese in a fine-mesh sieve lined with cheesecloth in the refrigerator for at least 8 hours, or overnight, to remove excess moisture. This prevents soggy shells.
  • If you do not have cannoli tubes, you can wrap the dough around small, heat-safe metal cylinders or even thick dowels wrapped tightly in aluminum foil.
  • Fill the cannoli shells just before serving to keep the shells crispy.

Nutrition

Find it online: https://tastytipster.com/best-cannoli-recipe-crispy-shells/