Cannoli Recipe

Make the dough

In a large mixing bowl combine 2 cups all-purpose flour, 2 tsp granulated sugar and 1 tsp salt. Cut in 2 tbsp cold cubed butter with a pastry cutter or fingertips until mixture is crumbly. Stir in 1 egg yolk. Add 1 tbsp Marsala wine (or dry white wine), 2 tbsp cold water and 1 tsp white vinegar and mix until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead about 2-3 minutes until smooth and elastic. Shape into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten.

Roll and cut

Divide chilled dough into 3 portions. On a lightly floured surface, roll one portion as thin as possible (about 1/16 inch). Using a 4-inch round cutter (or a bowl), cut circles. Repeat with remaining dough. You should have about 18 circles to allow for breakage and 12 final shells.

Shape on forms

Wrap each dough circle around a prepared metal cannoli tube or a clean, lightly oiled piece of rolled-up aluminum foil, overlapping edges by about 1/2 inch. Press edges gently to seal using a bit of egg white as glue. Brush sealed edge and exterior lightly with beaten egg white mixed with 1 tbsp granulated sugar (optional) to encourage browning.

Heat oil

In a deep heavy-bottomed pot, heat about 3-4 cups vegetable oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in ~30–45 seconds without burning.

Fry shells

Fry 2-3 cannoli shells at a time (do not overcrowd) until golden brown, about 1 to 1 1/2 minutes per side. Rotate tubes as needed for even browning. Use tongs to remove shells and drain briefly on paper towels. While still warm, carefully slide dough tube out of the shell using a towel to hold the hot tube; let shells cool completely on a rack. Repeat with remaining shells and oil, maintaining temperature around 350°F.

Finish shells

When shells are completely cool, dust lightly with 1 tbsp granulated sugar (optional) to add a little surface sweetness. Set aside until ready to fill.

Drain ricotta

Place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth set over a bowl and refrigerate for 2 hours (or up to overnight) to remove excess whey. Alternatively, press gently with a spoon for 20–30 minutes for quicker draining. Well-drained ricotta is essential to avoid watery filling.

Make filling

Transfer drained ricotta to a bowl. Whisk in 3 tbsp powdered sugar, 1 tsp vanilla extract, 1 tsp orange zest (optional) and a pinch of salt until smooth. If you prefer a lighter texture, whip 2 tbsp heavy cream to soft peaks separately and fold into the ricotta. Stir in 1 tbsp mini chocolate chips. Taste and adjust sweetness.

Chill filling

Cover filling and chill at least 30 minutes to firm slightly. Chilled filling will pipe more cleanly into shells.

Prepare shells for filling

Just before filling, inspect each shell for cracks. If you have optional melted chocolate, dip one or both ends of some shells into the chocolate and allow to set on parchment. For other shells, proceed to fill directly.

Fill cannoli

Transfer chilled ricotta filling to a pastry bag fitted with a large round tip (or use a zip-top bag with corner snipped). Pipe filling into each shell from both ends so the center is filled. Avoid overfilling to prevent cracking. Fill all shells just before serving to keep shells crisp.

Garnish

Dip the ends of filled cannoli into 2 tbsp chopped pistachios or extra mini chips if desired. Lightly dust finished cannoli with 2 tbsp powdered sugar just before serving.

Serve

Serve immediately. Filled cannoli are best eaten within 1–2 hours; unfilled shells can be stored in an airtight container for up to 3 days.