Crispy pastry filled with sweet ricotta cheese.

In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and cocoa powder. Mix well.

Make the Dough

Add the melted butter, beaten egg, and white wine (or vinegar) to the dry ingredients. Mix until a dough forms.

Add Wet Ingredients

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.

Knead the Dough

After resting, roll out the dough to about 1/8 inch thick. Use a round cutter to cut out circles (about 4 inches in diameter).

Roll Out the Dough

Wrap each dough circle around a metal cannoli tube, sealing the edges with a bit of water.

Form the Shells

Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the dough-wrapped tubes until golden brown, about 2-3 minutes. Remove and let cool before carefully sliding off the tubes.

Fry the Shells

In a large bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.

Prepare the Filling

Fold in the chocolate chips and chopped pistachios or almonds if using.

Add Chocolate Chips

Using a pastry bag or a spoon, fill each cooled cannoli shell with the ricotta filling, making sure to fill both ends.

cannoli

Recipe information

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