Cannoli Recipe
Make 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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Shells (makes about 12 shells)
Filling (makes about 3 cups)
Garnish
Method
Shells (makes about 12 shells)
- 1
Make the dough
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons granulated sugar and 1/2 teaspoon salt. Using a pastry cutter or your fingertips, cut 3 tablespoons cold unsalted butter into the flour until mixture resembles coarse crumbs.
- 2
Combine wet ingredients
In a small bowl, whisk together 1/2 cup dry white wine, 1 egg yolk, 1 teaspoon white vinegar and 1/2 teaspoon vanilla extract. Pour the liquid into the flour mixture and stir with a fork until a shaggy dough forms. If dough is too dry, add wine 1 teaspoon at a time; if too sticky, add a little flour.
- 3
Knead and rest
Turn dough onto a lightly floured surface (use the 1/4 cup reserved flour) and knead briefly (about 1 minute) until smooth. Flatten into a disk, wrap tightly in plastic and refrigerate for at least 1 hour (or up to 24 hours).
- 4
Roll and cut
Divide chilled dough into quarters. Working with one piece at a time and keeping others refrigerated, roll dough very thin (2–3 mm / 1/16"–1/8") on a lightly floured surface. Use a 4-inch round cutter (or a small bowl) to cut circles. Re-roll scraps as needed. You should get about 12 circles.
- 5
- 6
Heat oil
Pour vegetable oil into a deep skillet or pot to a depth of about 2–3 inches and heat to 350°F (175°C). Use a thermometer for accuracy; maintain temperature between 340–360°F during frying.
- 7
Fry shells
Fry the wrapped tubes in batches—do not overcrowd—for 2 to 3 minutes, turning once, until golden brown and blistered. Use tongs to rotate tubes so they brown evenly. If oil temp drops, allow to return to 350°F before continuing.
- 8
Drain and cool
Using tongs, remove tubes from oil and set on paper towels to drain for 1 minute. Carefully slide out the hot shell from the tube and transfer to a wire rack to cool completely. Repeat until all shells are fried.
- 9
Optional sugar coating
While shells are still slightly warm, roll the ends lightly in sanding sugar (2 tablespoons) if you want a sugared exterior. Let shells cool fully before filling (at least 30 minutes).
Filling (makes about 3 cups)
- 10
Drain ricotta
Line a fine-mesh sieve with cheesecloth or paper towel and set over a bowl. Spoon 2 cups whole-milk ricotta into the sieve and refrigerate for 30–60 minutes to drain excess moisture. This prevents a runny filling.
- 11
Whip cream (optional)
If using heavy cream, whip 1/4 cup heavy cream to soft peaks and refrigerate until assembly. This will lighten the filling.
- 12
Make filling
In a medium bowl, combine the drained ricotta, 3/4 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon orange zest (if using), 1/8 teaspoon salt and 1 teaspoon cocoa powder (if making a small chocolate variation). Beat with a hand mixer or whisk until smooth and creamy. If mixture seems dense, fold in the whipped cream (if prepared) a little at a time until desired consistency.
- 13
Fold in chocolate chips
Fold in 1/2 cup mini semi-sweet chocolate chips. Taste and adjust sweetness with a little more powdered sugar if desired. Transfer filling to a piping bag fitted with a plain or star tip, or into a zip-top bag and snip a corner.
- 14
Chill
Refrigerate the filled piping bag and filling for at least 15 minutes so it holds shape when piping into shells.
Assembly & Garnish
- 15
Fill shells
Just before serving, pipe the ricotta filling into each shell from both ends until the center is filled. Avoid filling shells too early (they will become soggy).
- 16
Garnish ends
Dip or press the filled ends into chopped pistachios and/or candied orange peel. Lightly dust finished cannoli with powdered sugar using a fine sieve.
- 17
Serve
Arrange cannoli on a platter and serve immediately. Leftover shells and filling can be stored separately in airtight containers in the refrigerator (shells up to 2 days, filling up to 3 days). Assemble just before serving for best texture.
