Cannoli Recipe

Make the dough

In a large bowl, whisk together 2 1/4 cups flour, 2 tbsp sugar and 1/2 tsp salt. Cut in 3 tbsp cold diced butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.

Combine wet ingredients

In a small bowl whisk together 1/2 cup Marsala wine, 1 tsp white vinegar, 1 egg yolk and 1/2 tsp vanilla. Add the wet mixture to the flour mixture and stir until a shaggy dough forms. If dough seems too dry, add up to 1 tbsp additional wine; if too sticky, add a little flour.

Knead and rest

Turn dough onto a lightly floured surface (use 1/4 cup flour for dusting). Knead gently about 6–8 times until smooth. Shape into a disk, wrap in plastic wrap and refrigerate at least 1 hour (or up to 4 hours).

Roll and cut

Divide chilled dough into 4 pieces. Working with one piece at a time (keep others covered), roll dough very thin—about 1/16 inch thick—on a lightly floured surface. Using a 4-inch round cutter (or a small bowl), cut out circles. You can re-roll scraps once. You should get about 16–20 circles.

Form shells

Brush the edge of each circle lightly with beaten egg white. Wrap each circle around a metal cannoli tube or tightly around a small stainless-steel cylinder so it overlaps by about 1/2 inch; press edges to seal with the egg white. Make sure the seam is tight so oil doesn't enter during frying.

Heat oil

Pour vegetable oil into a deep saucepan or Dutch oven to a depth of about 2–3 inches (approx 1 liter used above). Heat oil to 350°F (175°C). Use a candy thermometer for accuracy.

Fry shells

Fry the wrapped shells in batches 2–3 at a time so they have room. Fry until golden brown and blistered, about 1.5–3 minutes, turning once. Use tongs to remove shells and place on paper towels to drain. When cool enough to handle (still warm), carefully slide shells off the metal tubes. Cool completely on a rack to keep crisp.

Drain ricotta

Place ricotta in a sieve or cheesecloth-lined strainer set over a bowl and refrigerate at least 1 hour (or up to 4 hours) to remove excess whey. This step prevents a runny filling.

Mix filling

Transfer drained ricotta (2 cups) to a bowl. Add 3/4 cup powdered sugar, 1 tsp vanilla, 1 tsp orange zest, 1/4 tsp ground cinnamon and 1/8 tsp salt. Beat with a spatula or electric mixer on low until smooth. If mixture is too thick to pipe, fold in up to 2 tbsp heavy cream, 1 tbsp at a time, until desired consistency.

Fold in chocolate

Fold in 1/2 cup mini chocolate chips (or chopped chocolate). Chill the filling in the refrigerator for 20–30 minutes to firm up slightly before piping.

Prepare shells for filling

Just before filling, inspect cooled shells for any oil inside; if oily, blot lightly with paper towel. Fit a pastry bag with a medium round tip (or use a zip-top bag with a corner snipped) and fill with the ricotta mixture.

Pipe filling

Pipe the filling into the shells from both ends so the filling reaches the center; avoid overfilling to prevent cracking. Fill shells about 3/4 full so ends show filling.

Garnish and chill

Dip or press each shell end into chopped pistachios (optional) and add a few extra chips or candied orange peel on the ends. Arrange on a platter and dust lightly with 1/4 cup powdered sugar just before serving.

Serve

Serve cannoli soon after filling (within 1–2 hours) for best crispness. If you need to prepare ahead, keep shells and filling separate: shells at room temperature in an airtight container up to 1 day, filling refrigerated up to 24 hours.