Cannoli Recipe
Sweet Ricotta, Chocolate Chips, Confectioner’s Sugar
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.
Shells
Filling
Toppings
Method
Shell Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. Stir in the egg and white wine or vinegar until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 3
Roll Out and Cut
After chilling, roll out the dough to about 1/8 inch thick. Cut into circles using a 4-inch round cutter.
- 4
Form Cannoli Shells
Wrap the dough circles around metal cannoli tubes, sealing the edges with a bit of water. Set aside.
Frying
- 5
Heat the Oil
In a deep fryer or large pot, heat the oil to 350°F (175°C).
- 6
Fry the Shells
Carefully add the cannoli shells in batches, frying for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels. Let cool slightly before removing from the tubes.
Filling Preparation
- 7
Mix the Filling
In a medium bowl, combine the ricotta cheese, confectioner's sugar, chocolate chips, vanilla extract, and cinnamon. Mix until well combined and smooth.
- 8
Fill the Shells
Using a pastry bag or a spoon, fill each cooled cannoli shell with the ricotta filling.
Serving
- 9
Dust and Serve
Dust the filled cannoli with confectioner's sugar and top with chopped pistachios if desired. Serve immediately for best texture.