Cannoli Recipe
Make Cannoli Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shells
Filling
Garnish / Finishing
Method
Shells
- 1
Make the dough
Whisk together the flour, 2 tablespoons sugar, and salt in a bowl. Using a pastry cutter or your fingers, cut the cold butter into the flour until the mixture resembles coarse crumbs. In a small bowl whisk the egg yolk, white wine, cold water, and vinegar; add to the flour mixture and mix with a fork until a shaggy dough forms. If needed add 1–2 teaspoons more water. Turn the dough onto a lightly floured surface and knead briefly until smooth, about 1 minute. Form into a disk, wrap tightly in plastic, and refrigerate at least 1 hour.
- 2
Roll and cut
Remove dough from refrigerator and let sit 5–10 minutes to soften slightly. On a lightly floured surface roll dough to about 1/16" (very thin). Use a 4–4.5 inch round cutter (or cut into 4.5" squares) to cut circles. Gather scraps, reroll once and cut remaining rounds. You should get about 12–14 rounds.
- 3
- 4
Fry shells
In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Fry 2–3 shells at a time (do not overcrowd), turning with tongs or a skimmer until golden brown, about 1–2 minutes per side. Transfer to a rack lined with paper towels to drain briefly. When cool enough to handle, carefully slide the cannoli tube out; if sticking, twist gently while pulling. Allow shells to cool completely on the rack.
- 5
Sugar finish
While still slightly warm (optional), sprinkle or roll some shells in the 1/4 cup granulated sugar for a sparkle. Let cool completely before filling to avoid sogginess.
Filling
- 6
Drain ricotta
Line a fine-mesh sieve with cheesecloth or paper towel and set over a bowl. Spoon the ricotta into the sieve and refrigerate 1–2 hours (or press gently) to remove excess whey. Well-drained ricotta is key to a stable filling.
- 7
Make filling
Place drained ricotta, confectioners' sugar, vanilla, orange zest, and cinnamon in a bowl. Whisk until smooth and slightly firm. If you prefer a lighter filling, whip the 2 tablespoons heavy cream to soft peaks and fold into the ricotta mixture. Fold in mini chocolate chips and chopped candied citrus or cherries if using. Taste and adjust sweetness as needed. Chill filling at least 30 minutes to firm up before piping.
Assembly & Finish
- 8
Fill shells
Fit a pastry bag with a plain tip (or use a zip-top bag with corner snipped). Spoon the chilled ricotta filling into the bag and pipe into each shell from both ends so the filling reaches the center. Fill right before serving to keep shells crisp. Reserve a small amount of filling for decorating if desired.
- 9
Garnish
Dip each filled end into chopped pistachios or press a few mini chocolate chips into the ends. Dust the finished cannoli lightly with powdered sugar just before serving.
- 10
Storage
Unfilled shells can be stored airtight at room temperature for up to 3 days. Filled cannoli are best eaten within 2 hours; if you must store them, refrigerate for up to 24 hours but expect shells to soften. Keep filling chilled up to 48 hours.