Cannoli Recipe

Make the dough

In a large bowl, whisk together flour, sugar, and salt. Stir in melted butter and egg yolk. Gradually add Marsala wine and water, mixing until a cohesive dough forms.

Rest the dough

Wrap dough in plastic and let rest at room temperature for 30 minutes.

Roll and cut

Roll dough on a lightly floured surface to about 1/8 inch (3 mm) thick. Cut circles about 4 inches in diameter.

Wrap around tubes

Brush edges of each circle with a little water. Wrap circle around a cannoli tube, sealing the seam firmly.

Fry the shells

Heat oil in a deep pot to 360-365°F (182-185°C). Fry shells in batches until crisp and golden, about 1-2 minutes per side. Remove and drain on a rack.

Cool and remove tubes

Let shells cool completely, then gently slide them off the cannoli tubes. Store in a dry place until filling.

Prepare ricotta

Gently drain the ricotta to remove excess moisture. You want a smooth, scooping consistency.

Mix filling

In a bowl, combine drained ricotta with powdered sugar, vanilla, orange zest, orange juice, and a pinch of salt. Mix until smooth.

Add chocolate and pistachios

Fold in chocolate chips and chopped pistachios. Chill the filling for at least 15-20 minutes to firm slightly.

Fill cannoli

Fit filling into a piping bag with a medium round tip. Pipe a generous amount into each cooled shell. Dip or sprinkle ends with chopped pistachios for garnish.

Finish and serve

Dust with a light coating of powdered sugar and garnish with additional orange zest if desired. Serve within a few hours for best texture.