Traditional Cannoli Recipe

Make the dough

In a large bowl, whisk together 2.5 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 tsp salt. Add 3 tbsp cold butter and use your fingertips or a pastry cutter to work butter into the flour until the mixture resembles coarse crumbs (pea-size pieces).

Form dough with liquid: make a well in the center of the flour mixture and add 1/2 cup marsala wine and 1 tbsp cold water. Mix with a fork until a shaggy dough forms, then bring together with your hands and knead briefly (about 1–2 minutes) until smooth. If dough is sticky, add up to 1–2 tbsp extra flour; if too dry, add 1 tsp water at a time.

Rest the dough: shape into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (up to 2 hours). This relaxes the gluten and makes rolling easier.

Roll and cut: On a lightly floured surface, roll the chilled dough to about 1/16 inch (very thin). Using a 4-inch round cutter (or a small bowl) cut out circles. Gather scraps, re-roll once, and repeat until dough is used.

Prepare molds: have 8–10 cannoli tubes or metal/wooden forms ready. Beat 1 egg yolk with a little water to make an egg wash for sealing edges.

Wrap shells on forms: brush the outer edge of each circle with a little egg wash, then place a metal form on the circle and wrap the dough around it, overlapping slightly and pressing to seal with the egg wash. Ensure the seam is well sealed so it won’t open while frying.

Heat oil: in a heavy pot or deep fryer, heat vegetable oil to 360°F (182°C). If you don't have a thermometer, test with a small scrap of dough: it should sizzle and brown within ~30–45 seconds.

Fry shells: carefully lower 2–3 wrapped shells (do not overcrowd) into the hot oil. Fry, turning occasionally, until golden brown and blistered, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels for 1 minute.

Release from molds: while still warm (but cool enough to handle), slide each shell off its form by gently twisting and pulling. Place shells seam-side down on a rack to cool completely. Repeat with remaining shells.

Optional crisping: if shells soften, you can re-crisp them in a 350°F (175°C) oven for 3–5 minutes before filling.

Drain ricotta: place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth or paper towels and set over a bowl. Refrigerate 1–2 hours, or press gently to remove excess whey until fairly thick. Proper drainage prevents a runny filling.

Make filling: transfer drained ricotta to a medium bowl. Sift in 3/4 cup powdered sugar and add 1 tsp vanilla extract, 1 tbsp orange zest (if using), and 1/4 tsp ground cinnamon (if using). Stir gently until smooth. For an extra-silky texture, beat briefly with a hand mixer on low for 20–30 seconds—do not overbeat or it will become too loose.

Fold in chocolate: fold in 1/2 cup mini chocolate chips or chopped bittersweet chocolate, reserving a tablespoon to sprinkle on the ends if desired. Taste and adjust sweetness or flavoring.

Chill filling: cover and refrigerate the filling for at least 30 minutes to firm up slightly—this makes piping easier and prevents shells from getting soggy.

Prepare shells: choose cooled cannoli shells. If you want both ends dipped in pistachios, set out 1/4 cup chopped pistachios in a shallow bowl.

Fill shells: transfer filling to a piping bag fitted with a medium round tip (or use a zip-top bag with a corner cut). Pipe filling into each shell from both ends until center is filled—this prevents shells from breaking. Fill just before serving to keep shells crisp.

Finish ends: if desired, dip each filled shell’s ends into the reserved chocolate chips or into chopped pistachios, pressing gently so they adhere.

Dust and serve: dust filled cannoli with powdered sugar (about 1/4 cup for the batch) just before serving. Serve immediately. Unfilled shells can be stored in an airtight container at room temperature for up to 2 days; filled cannoli are best eaten within a few hours.