Cannoli Recipe

Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, and salt until well combined.

Add the Wet Ingredients

Add the melted butter, egg yolks, and white wine or vinegar to the dry ingredients. Mix until a dough forms. If the dough is too dry, add a little water, a teaspoon at a time.

Knead the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

Roll and Cut the Dough

After resting, divide the dough into 4 pieces. Roll each piece out thinly (about 1/8 inch thick) and cut into circles using a round cutter or glass (about 4-5 inches in diameter).

Shape the Cannoli

Wrap each circle around a cannoli tube, sealing the edges with a little water. Make sure to leave space to allow for expansion while frying.

Fry the Shells

In a large pot, heat the oil to 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Let them cool before carefully removing the tubes.

Combine the Filling Ingredients

In a bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Add Chocolate Chips

Fold in the chocolate chips gently until evenly distributed throughout the ricotta mixture.

Fill the Cannoli

Using a piping bag or a spoon, fill each cooled cannoli shell with the ricotta filling. Be generous but avoid overfilling.

Garnish

If desired, dip the ends of the filled cannoli in chopped pistachios for added flavor and crunch.