Cannoli Recipe
Crisp Pastry Shells Piped Full Of Sweet Ricotta & Dipped in Chocolate Chips and sprinkled with Powdered 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.
Pastry Shells
Filling & Finish
Method
Pastry Shells
- 1
Make the dough
Whisk together flour, granulated sugar, and salt in a large bowl. Add cold butter cubes and rub with your fingertips (or use a pastry cutter) until mixture resembles coarse crumbs with some pea-size pieces.
- 2
Combine wet ingredients
In a small bowl, whisk egg yolk, white wine (or Marsala), and vanilla. Add the wet mixture to the flour-butter mixture and use a fork to bring the dough together. If dough is too dry, add cold water 1 tablespoon at a time until it forms a firm, slightly tacky ball. Do not overwork.
- 3
Rest and roll
Flatten dough into a disk, wrap in plastic, and chill in the refrigerator for at least 1 hour (or up to overnight). After chilling, divide dough into two pieces. On a lightly floured surface, roll one piece very thin (about 1/16 inch / 2 mm). Keep the other wrapped to prevent drying.
- 4
Cut and shape
Cut dough into 4-inch (10 cm) circles using a cookie cutter or glass. Lightly brush edge with a little beaten egg white (optional) and wrap each circle around a metal cannoli tube or tightly wrap cooking twine around a wooden dowel to create a 1-inch diameter tube, overlapping slightly and pinching to seal. Ensure seam is sealed so filling won't leak.
- 5
Fry shells
Heat vegetable oil in a deep pot or deep-fryer to 350°F (175°C). Fry wrapped shells in batches for 1½–3 minutes, turning once, until golden brown and blistered. Do not overcrowd. Remove with tongs and drain on paper towels. After cool enough to handle (few minutes), carefully slide shell off the tube or twine. Let shells cool completely on a rack to retain crispness.
- 6
Store shells
If not filling immediately, store cooled shells in an airtight container at room temperature for up to 2 days to keep crisp. Do not refrigerate empty shells.
Filling & Finish
- 7
Drain ricotta
Line a fine-mesh sieve with cheesecloth or several layers of paper towel and set over a bowl. Spoon ricotta into the sieve and let drain in refrigerator at least 1 hour (ideally 2–4 hours) to remove excess moisture. This prevents a watery filling.
- 8
Make filling
Transfer drained ricotta to a medium bowl. Add powdered sugar, granulated sugar, vanilla, orange zest (if using), and ground cinnamon (if using). Whisk (or use a handheld mixer on low) until smooth and slightly fluffy. Taste and adjust sweetness. Fold in mini chocolate chips, reserving a tablespoon for garnish if desired.
- 9
Prepare chocolate dip
Place chopped dark chocolate in a heatproof bowl. Microwave in 15–20 second intervals, stirring between, until melted and smooth. Alternatively, melt over a double boiler. Let chocolate cool slightly but stay pourable.
- 10
Pipe filling into shells
Fit a pastry bag with a medium round tip (or use a zip-top bag with a corner snipped). Spoon ricotta filling into the bag and gently pipe into each shell from both ends until the center is filled and the filling slightly bulges from both ends. Work just before serving so shells remain crisp.
- 11
Dip ends and garnish
Dip each filled shell's ends into the melted chocolate so the chips stick, or spoon chocolate over the ends. Immediately press reserved mini chips onto the chocolate-dipped ends. Place filled cannoli on a rack or parchment to set the chocolate (a few minutes).
- 12
Dust and serve
Just before serving, dust the cannoli lightly with powdered sugar (use a fine sieve). Serve within 1–2 hours of filling for best crispness. Leftover filled cannoli can be refrigerated up to 24 hours but shells will soften over time.