Cannolis Recipe

Make the dough

In a large bowl whisk together 2 1/2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt. Cut in 3 tablespoons cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. Make a well in the center.

In a small bowl whisk together 1/2 cup dry white wine (or marsala), 1 egg yolk, 1 teaspoon white vinegar and 1 tablespoon cold water. Pour liquid into the well and use a fork to gradually incorporate the flour until a shaggy dough forms. If dough seems dry, add additional cold water 1 teaspoon at a time; if sticky, add a dusting of flour.

Turn dough onto lightly floured surface and knead briefly (about 1 minute) until smooth. Shape into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour (or up to 24 hours) to relax the gluten.

Roll and shape shells

Cut chilled dough into 4 pieces. Working with one piece at a time and keeping the rest wrapped, roll dough on a lightly floured surface very thin (1/16 inch / 1–2 mm). Use a 4-inch round cutter or an inverted bowl to cut circles about 4 inches (10 cm) diameter. Lightly brush an edge of each circle with water and fold into a slight overlap around a metal cannoli tube or small metal rolling pin (about 3/4-inch diameter) to form a tube; press edges to seal. Alternatively, use the traditional overlap and crimp with a fork.

Fry shells

Heat vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Fry 2–3 tubes at a time, turning with tongs, until golden brown and blistered, about 1–2 minutes per side (total 2–4 minutes). Do not overcrowd. Remove shells and drain briefly on paper towels, then carefully slide shell off metal tube while still warm to keep the hollow shape. Let cool completely on a rack. Repeat with remaining shells. If oil temperature drops below 325°F, let it return to 350°F before continuing.

If any shells develop small holes, reserve them to eat plain or crumble as garnish; only fill shells that are intact.

Drain the ricotta

Line a fine-mesh sieve with cheesecloth or a coffee filter and set over a bowl. Spoon 2 cups whole-milk ricotta into the sieve and refrigerate for at least 30 minutes to remove excess whey. For drier, firmer filling, drain 2 hours or overnight in refrigerator.

Mix filling

Transfer drained ricotta to a medium bowl. Add 3/4 cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon orange zest, 1/4 teaspoon ground cinnamon and 1/8 teaspoon kosher salt. Whisk until smooth and creamy. If you prefer a lighter texture, in a chilled bowl whip 2 tablespoons heavy cream to soft peaks and fold into the ricotta mixture.

Fold in 1/2 cup mini chocolate chips or finely chopped chocolate. Taste and adjust sweetness or vanilla as desired. Chill filling for at least 30 minutes to firm up slightly before piping.

Fill shells

Fit a piping bag with a medium round tip (or use a sturdy zip-top bag with a corner snipped). Fill the bag with chilled ricotta filling. Pipe filling into each cooled shell from both ends until the center is slightly filled and the ends protrude a little — this prevents soggy shells. Fill shells just before serving to keep them crisp (no more than a few hours ahead).

Garnish

Dip or press each end of the filled cannoli into chopped pistachios if using. Arrange on a serving platter and dust lightly with powdered sugar just before serving.

Store any leftover filling in an airtight container in the refrigerator up to 3 days. Keep filled cannoli refrigerated and consume within a few hours for best texture; unfilled shells can be stored in an airtight container at room temperature up to 2 days.