Mascarpone Cannoli Recipe

Make the dough

In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp granulated sugar, and 1/2 tsp salt. Cut in 2 tbsp cold unsalted butter with a pastry cutter or fork until mixture is crumbly. In a small bowl whisk together 1/2 cup marsala wine, 1 tsp white vinegar, and 1 large egg yolk. Add the liquid to the flour mixture and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly (about 1–2 minutes) until smooth and cohesive. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Roll and shape shells

Divide chilled dough into 4 pieces. Working with one piece at a time (keep others refrigerated), roll dough very thin—about 1/16 inch (2 mm). Use a 4-inch round cutter (or cut into 4x4 inch squares) to cut circles or squares. Lightly brush one edge with water or beaten egg white, then wrap each piece around a cannoli tube (metal form) overlapping edges and sealing well. Press seams gently so they won’t open while frying. Repeat for all shells. Keep formed shells covered so they don't dry out.

Fry shells

Pour vegetable oil into a deep skillet or pot to a depth of about 2–3 inches and heat to 360°F (182°C). Fry shells in batches—do not overcrowd—turning once with tongs, about 2–3 minutes total until golden brown and blistered. If any seam opens, press it quickly with tongs. Remove shells from oil and drain on paper towels briefly, then carefully slide off the metal tubes while still warm (use caution; tubes will be hot). Transfer shells to a cooling rack to cool completely. If you prefer to bake, brush shells with melted butter and bake at 375°F (190°C) for 10–12 minutes until golden.

Prepare ricotta

Ensure 1 cup ricotta is well-drained: place ricotta in a fine-mesh sieve lined with cheesecloth or paper towel over a bowl and let drain in refrigerator for at least 30 minutes to remove excess liquid. This prevents a watery filling.

Make mascarpone filling

In a medium bowl, combine 2 cups room-temperature mascarpone and the drained ricotta. Add 3/4 cup powdered sugar, 1 tsp vanilla extract, 1 tbsp finely grated lemon zest, and 1/2 tsp orange blossom water (if using). Using a spatula or low-speed mixer, fold gently until smooth and creamy—do not overbeat or mascarpone can become grainy. Fold in 1/2 cup mini chocolate chips or chopped chocolate until evenly distributed. Taste and adjust sweetness if desired.

Chill filling

Cover the filling and refrigerate for at least 30 minutes to firm up slightly; this makes piping easier and helps shells stay crisp longer once filled.

Fill shells

Transfer filling to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped). Pipe mascarpone filling into each cooled shell from both ends toward the center to ensure even distribution. Fill about 2 tablespoons of filling per shell (adjust depending on shell size) so each cannoli is generously filled but not overstuffed.

Finish and serve

Dip each filled end into chopped pistachios or mini chocolate chips if desired, and dust lightly with 1/4 cup powdered sugar just before serving so shells remain crisp. Optionally garnish with small pieces of candied orange peel. Serve immediately; filled cannoli are best within 1–2 hours to preserve shell crispness. Leftover filling can be refrigerated up to 3 days (bring to cool temperature before using).