Cannoli Recipe

Prepare dough

In a large bowl whisk together the flour, granulated sugar, and salt. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs (pea-sized pieces).

Add liquids

Whisk the egg yolk, marsala wine and vinegar together in a small bowl. Drizzle into the flour mixture and mix with a fork until a shaggy dough forms. If dough seems too dry, add cold water 1 tbsp at a time until it comes together.

Knead and rest

Turn the dough out onto a lightly floured surface and knead gently about 1 minute until smooth and cohesive. Form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (can chill up to 24 hours).

Roll and cut

Divide chilled dough into 4 pieces. Working with one piece at a time (keep the rest refrigerated), roll dough thinly (about 1.5 mm / 1/16 inch). Use a 4-inch round cutter or a bowl to cut circles. Brush each circle lightly with beaten egg white (or water) on one edge.

Form shells

Wrap each circle around a metal cannoli tube (seal edges by pressing and lightly brushing with a bit of egg white). Ensure seams are sealed so they don't open while frying. Repeat with remaining dough.

Fry to golden

Heat vegetable oil in a deep pot to 350°F (175°C). Fry cannoli-wrapped tubes in batches, 1–2 minutes per side, until golden brown and blistered. Do not overcrowd. Remove with tongs and drain on paper towels. Let shells cool on the tubes until room temperature, then carefully slide shells off the tubes. Cool completely before filling.

Drain ricotta

Place ricotta in a fine-mesh sieve lined with cheesecloth or paper towel set over a bowl. Cover and refrigerate 2–4 hours or overnight to remove excess moisture. Well-drained ricotta yields a firmer, less watery filling.

Make filling

In a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, orange zest, and cinnamon. Stir until smooth and slightly thick. For a lighter texture, whip the heavy cream to soft peaks and fold into the ricotta mixture. Fold in the mini chocolate chips, reserving a few for garnishing the ends.

Chill filling

Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped. Chill at least 30 minutes so it firms slightly and is easier to pipe.

Fill shells

Pipe the chilled ricotta filling into both ends of each cooled shell, filling gently until the shell is slightly bulging in the middle. Fill just before serving to keep shells crisp.

Garnish

Dip or press the filled ends into chopped pistachios and extra mini chocolate chips as desired. Dust the assembled cannoli lightly with powdered sugar and garnish with candied orange peel if using.

Serve

Serve immediately for the crispiest texture. If you must store, place filled cannoli on a rack in the refrigerator for up to 4 hours; shells will soften over time. Unfilled shells can be stored in an airtight container at room temperature for up to 3 days.