Cannoli Recipe
Fried Pastry Dough Filled with Sweetened Ricotta, Chocolate Bits
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Ingredients
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Shells (Fried Pastry)
Filling (Sweetened Ricotta)
Finishing
Method
Shells (Fried Pastry)
- 1
Make the dough
In a large bowl, whisk together 2 1/2 cups flour, 2 tablespoons sugar, and 1/2 teaspoon salt. Cut 2 tablespoons cold unsalted butter into the flour (use a pastry cutter or fingertips) until the mixture resembles coarse crumbs. In a small bowl combine 1/2 cup dry white wine, 2 tablespoons cold water, 1 egg yolk and 1 teaspoon vanilla; whisk to combine. Gradually add the liquid to the flour mixture, stirring until a shaggy dough forms. Turn onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. Wrap tightly and refrigerate at least 1 hour (or up to overnight) to relax the gluten.
- 2
Roll and shape shells
Remove dough from refrigerator and let sit 10 minutes. On a lightly floured surface (use the 1/4 cup flour for dusting), roll dough thinly to about 1/16"–1/8" thickness. Cut 3 1/2"–4" circles using a round cutter or rim of a glass. Brush a little water or beaten egg white around the edges of each circle to help seal. Wrap each circle around a cannoli tube or tightly formed 3/4"–1" diameter metal tube, overlapping edges and press to seal firmly. Repeat until all dough is used; reroll scraps once.
- 3
Fry shells
Pour vegetable oil into a deep heavy pot to a depth of 2–3" (about 1 liter/1 qt depending on pot). Heat oil to 350°F (175°C). Fry 2–3 shells at a time (do not overcrowd) for 1.5–3 minutes, turning occasionally, until golden brown and blistered. Remove with tongs to a paper towel-lined rack and let cool for 1–2 minutes, then carefully slide the shell off the tube while still warm (this prevents sogginess). Repeat. While warm, roll or sprinkle shells with 1/4 cup granulated sugar to coat lightly if desired. Let shells cool completely on a wire rack.
- 4
Storage note for shells
Store fully cooled shells in an airtight container at room temperature up to 2 days. Do not fill until ready to serve to keep shells crisp.
Filling (Sweetened Ricotta)
- 5
Drain and prepare ricotta
Place 2 cups whole-milk ricotta in a fine-mesh sieve or cheesecloth-lined strainer set over a bowl. Cover and refrigerate 30–60 minutes to drain excess whey. For very wet ricotta, press gently to remove more moisture; the goal is thick, scoopable ricotta.
- 6
Sweeten and flavor
Transfer drained ricotta to a mixing bowl. Sift in 1/2 cup powdered sugar and add 1 teaspoon vanilla and 1/4 teaspoon salt. Whisk or beat with a handheld mixer on low just until smooth and slightly fluffy. If mixture is too stiff, fold in up to 2 tablespoons heavy cream, 1 tablespoon at a time, until the filling is soft but pipeable.
- 7
Fold in mix-ins
Gently fold in 1/2 cup mini semisweet chocolate chips and 2 tablespoons finely chopped candied orange peel (if using). Taste and adjust sweetness as needed. Chill filling at least 30 minutes for best texture and flavor melding.
Assemble & Finish
- 8
Fill cannoli shells
Fit a pastry bag with a medium round tip (or use a plastic bag with the corner snipped) and fill with the chilled ricotta mixture. Hold a shell in one hand and pipe filling from one end to the other until the shell is filled and a small amount protrudes from both ends. Fill shells just before serving (within 1–2 hours) to preserve crispness.
- 9
Optional finishing touches
If desired, dip the ends of the filled cannoli in 1/4 cup melted chocolate and immediately press a few extra mini chips onto the chocolate. Dust the filled cannoli with 1/4 cup powdered sugar right before serving. Serve chilled or at cool room temperature.
- 10
Storage and serving recommendations
Filled cannoli are best eaten within 1–2 hours. If you must store, refrigerate in a single layer on a tray covered loosely with plastic wrap up to 24 hours; note shells will soften over time. Keep unused filling refrigerated up to 3 days.