Chocolate Chip Cannolis Recipe

Make dough

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar and 1 teaspoon salt. Cut in 3 tablespoons cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Make a well in the center.

Combine wet ingredients

In a small bowl, whisk 2 egg yolks, 3 tablespoons dry white wine, 1 teaspoon white vinegar, 1 teaspoon vanilla extract and 1 tablespoon cold water. Pour wet mixture into the flour well and gently mix with a fork until the dough starts to come together.

Knead and rest

Turn dough out onto a lightly floured surface and knead until smooth, about 4–6 minutes. Form into a disk, wrap tightly in plastic wrap and refrigerate for at least 1 hour (up to 24 hours) to relax the gluten.

Roll and cut

Lightly flour work surface and rolling pin. Roll the chilled dough very thin (about 1/16 inch). Using a 4-inch round cutter or a bowl rim, cut out circles. Re-roll scraps as needed, keeping dough chilled if it becomes warm.

Wrap on forms

Lightly spray or brush cannoli forms with cooking oil. Wrap each dough circle around a form, sealing the edge with a little beaten egg white or water. Tuck the edge under so seams are secure.

Fry shells

Pour vegetable oil into a heavy skillet or deep pot to a depth of 2 inches and heat to 350°F (175°C). Fry 2–3 shells at a time, seam side down, turning once, until golden brown and blistered, 1–2 minutes per side. Use tongs to remove and drain on paper towels. Let cool slightly, then carefully slide shells off the forms. Repeat with remaining shells.

Sugar dusting

While still slightly warm, roll the ends of the shells in the 2 tablespoons granulated sugar (optional) or dust with sugar once fully cooled. Let shells cool completely before filling to keep them crisp.

Drain ricotta

Place ricotta in a cheesecloth-lined sieve set over a bowl and refrigerate for at least 1 hour, preferably 2–4 hours, to remove excess moisture. Alternatively, press gently with a spoon to speed draining.

Mix filling

In a medium bowl, beat the drained ricotta with 1 cup powdered sugar, 1 teaspoon vanilla extract, 2 tablespoons heavy cream, 1 tablespoon orange zest (optional) and 1 teaspoon ground cinnamon (optional) until smooth. If the filling is too thick, add an additional teaspoon of cream at a time until spreadable but still firm.

Fold in chocolate

Fold in 3 tablespoons mini semisweet chocolate chips evenly. Chill the filling for 15–30 minutes to firm up slightly before piping.

Fill shells

Fit a pastry bag or resealable plastic bag with a 1/2-inch opening. Pipe the ricotta mixture into each cooled shell from both ends, filling generously but not overstuffing to avoid soggy shells. Fill about 3/4 of the length so the shell retains structure.

Finish ends and garnish

Dip or press the filled ends into additional mini chocolate chips and/or chopped pistachios as desired. Place filled cannolis on a tray, cover loosely with plastic wrap and chill 10–15 minutes to set.

Serve

Dust lightly with 2 tablespoons powdered sugar just before serving to keep shells crisp. Best eaten the same day for maximum crunch; assembled cannolis can be refrigerated up to 6 hours (shells will soften over time).