Fresh Cannoli Recipe
Make Fresh Cannoli Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cannoli shells
Ricotta filling
Finishing
Method
Cannoli shells
- 1
Make dough
In a bowl or food processor combine 2 cups all-purpose flour, 2 tsp granulated sugar and 1 tsp salt. Add 3 tbsp cold diced unsalted butter and pulse (or cut with a pastry cutter) until mixture resembles coarse crumbs.
- 2
Bind dough
Stir in 1 egg yolk, 1 tbsp dry white wine, 1 tsp white vinegar and 2 tbsp ice-cold water, adding water a little at a time until dough just comes together. Do not overwork. Form into a disk, wrap in plastic and refrigerate at least 1 hour.
- 3
Roll and cut
On a lightly floured surface roll dough to about 1/16–1/8 inch (very thin). Using a 4–5 inch round cutter (or a bowl), cut out rounds. Keep scraps refrigerated and reroll once.
- 4
- 5
Heat oil & fry
Pour about 3–4 inches of neutral oil into a heavy pot and heat to 350°F (175°C). If you don't have a thermometer, a small piece of dough should sizzle and rise steadily. Fry 2–3 shells at a time (do not overcrowd) for 1–2 minutes, turning so they brown evenly to a deep golden color. Use tongs to hold tubes steady. Remove tubes with shells and drain on paper towels still on tubes for 1–2 minutes, then carefully slide shells off tubes. Cool completely on a wire rack.
Ricotta filling
- 6
Drain ricotta
Place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth or paper towel set over a bowl. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to remove excess whey. Press gently if needed to speed draining—goal is thick, spreadable ricotta.
- 7
Combine filling
Transfer drained ricotta to a mixing bowl. Whisk or beat briefly with 2 tbsp powdered sugar, 1 tsp vanilla extract, 1 tbsp softened butter (optional for creaminess), 1 tsp orange zest (optional) and a pinch of salt until smooth and slightly fluffy. Fold in 1 tbsp mini chocolate chips. Taste and adjust sweetness with additional powdered sugar to taste (add 1 tsp at a time). Chill filling until ready to fill, about 20–30 minutes.
Assembly & finishing
- 8
Fill shells
Transfer filling to a piping bag fitted with a plain or star tip (or a zip-top bag with corner cut). Pipe filling into cooled shells from one or both ends so the shell is fully filled. Fill just before serving to keep shells crisp.
- 9