Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese and chocolate chips.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Cannoli Shells
For the Ricotta Filling
Method
Making the Cannoli Shells
- 1
Prepare the Dough
In a large bowl, mix together the flour, granulated sugar, salt, cocoa powder, and cinnamon. In a separate bowl, whisk together the egg yolks, vinegar, and cold water.
- 2
Combine Ingredients
Gradually add the wet mixture to the dry mixture, stirring until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- 3
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 4
Roll Out the Dough
After resting, divide the dough into quarters. Roll out each piece thinly, about 1/8 inch thick.
- 5
Cut the Shells
Using a round cutter (about 4 inches in diameter), cut circles from the rolled dough. Wrap each circle around a metal cannoli tube, sealing the edges with a bit of water.
- 6
Fry the Shells
In a deep fryer or pot, heat vegetable oil to 350°F (175°C). Fry the wrapped dough in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 7
Cool the Shells
Carefully slide off the metal tubes and let the shells cool completely on a wire rack.
Making the Ricotta Filling
- 8
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 9
Add Chocolate Chips
Fold in the chocolate chips gently until evenly distributed.
- 10
Fill the Cannoli Shells
Using a pastry bag or a spoon, fill each cooled cannoli shell with the ricotta mixture.
- 11
Garnish
Dip the ends of each filled cannoli in chopped pistachios for garnish.
