Cannolo Recipe

Make dough

In a large bowl whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt and 1 teaspoon cocoa powder (if using). Cut in 2 tablespoons cold diced unsalted butter with a pastry cutter or fork until mixture resembles coarse crumbs.

In a small bowl whisk together 1 egg yolk, 1 tablespoon dry white wine and 1 tablespoon marsala wine plus 1/2 teaspoon vanilla. Add wet mixture to flour mixture and stir until a shaggy dough forms. If dough is too dry, add up to 1 teaspoon additional wine; if too sticky add a bit more flour.

Turn dough onto a lightly floured surface and knead gently for about 2 minutes until smooth. Form into a disk, wrap in plastic and refrigerate at least 30 minutes (up to 2 hours).

When ready, divide chilled dough into 4 pieces. Roll each piece very thin (about 1/16 inch / 2 mm) into a roughly 8-inch circle or oval. Keep unused dough covered to prevent drying.

Cut rounds or ovals into 4–5 inch ovals (or use a 3.5–4 inch ring) and wrap each piece around a metal cannoli tube, sealing the overlap with a little beaten egg white or water. Press edges to close.

Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Fry 2–3 shells at a time, turning, until golden brown, about 1–2 minutes per side. Do not overcrowd. Use a slotted spoon to transfer to paper towels to drain and cool. When cool enough to handle, remove the metal tubes. Allow shells to cool completely before filling to prevent sogginess.

While shells chill, prepare ricotta. Place 2 cups well-drained whole-milk ricotta in a fine-mesh sieve set over a bowl and refrigerate for at least 30 minutes to remove excess whey (or line sieve with cheesecloth and gently press).

Transfer drained ricotta to a medium bowl. Add 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt and 1 teaspoon orange zest (if using). Stir until combined and very smooth. For extra silkiness, beat with an electric mixer on low for 30–60 seconds.

Fold in 1/4 cup mini chocolate chips. Taste and adjust sweetness if necessary. Refrigerate filling until ready to pipe; it should be firm but pipeable.

Place 4 oz chopped bittersweet chocolate in a small heatproof bowl. Heat 1/4 cup heavy cream just until simmering and pour over chocolate. Let sit 1 minute, then whisk until smooth. Add 1 teaspoon unsalted butter and 1 teaspoon light corn syrup (if using) and whisk until glossy. Keep warm or refrigerate and rewarm gently before serving.

Place 1/2 cup shelled pistachios and 1 teaspoon granulated sugar in a food processor. Pulse until coarse crumbs form (do not over-process into a paste). Spread on a plate.

Prepare any optional garnishes: chop 2 tablespoons candied orange peel if using and set aside. Place 1 tablespoon powdered sugar in a small sieve for dusting before serving.

Fit a piping bag with a plain or wide round tip (or use a zip-top bag with a corner snipped). Fill the bag with the chilled ricotta filling. Pipe filling into each cooled shell from both ends so the filling completely fills the tube and slightly bulges at the ends (about 2–3 ounces filling per cannolo depending on shell size).

Dip each exposed end of the filled cannolo into the pistachio crumble, pressing lightly so the crumble adheres. If desired, press a few extra mini chocolate chips into the ends for decoration and texture.

Drizzle chocolate sauce over the cannoli or serve sauce on the side for dipping. Dust lightly with powdered sugar just before serving to keep shells crisp. Garnish with chopped candied orange peel if using.

Serve immediately. If not serving right away, keep filled cannoli chilled and consume within 2 hours to prevent shells from becoming soggy.