Cannoli Recipe

Make the dough

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, and 1 teaspoon salt. Work in 4 tablespoons cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.

Make a well in the center and add 1 tablespoon Marsala (or dry white wine), 1 teaspoon white vinegar, 1 egg yolk, and 2 tablespoons cold water. Stir until a shaggy dough forms, then knead briefly (about 1–2 minutes) just until smooth. Do not overwork.

Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).

Roll and shape shells

On a lightly floured surface, divide chilled dough into 4 pieces. Roll each piece very thin (about 1/16 inch / 1.5 mm). Using a 4–4.5 inch round cutter (or saucer), cut out circles. Gather scraps and re-roll once if needed.

Brush the edge of each circle lightly with beaten egg white. Wrap each circle around a metal cannoli tube or oiled small rolling pin, overlapping edges and pressing firmly to seal. Ensure the seam is well sealed so the dough doesn't open while frying.

Fry shells

Heat 3–4 cups vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry 2–3 shells at a time (don't overcrowd) for 1–2 minutes, turning once, until golden brown and blistered. Use tongs to roll shells so they brown evenly.

Remove shells and drain on paper towels. Carefully slide tubes out while shells are still warm (use a cloth to hold the metal tube). Cool completely on a rack. If any shells open, trim and reserve broken pieces for crumbs or garnish.

When cool, dust shells lightly with 2 tablespoons granulated sugar (optional) to give a faint sparkle and additional sweetness.

Prepare ricotta

Place 2 cups ricotta in a fine-mesh sieve set over a bowl and let drain in refrigerator for at least 1 hour (or up to 6 hours) to remove excess whey. For faster draining, line sieve with cheesecloth and gently press.

Transfer drained ricotta to a bowl and whisk briefly to smooth. Stir in 3 tablespoons powdered sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, and 1 teaspoon orange zest (if using).

If you prefer a lighter filling, whip 2 tablespoons heavy cream to soft peaks and gently fold into the ricotta mixture.

Fold in 1/2 cup mini chocolate chips (reserve a few for garnish if desired). Taste and adjust sweetness with more powdered sugar, 1 teaspoon at a time, to your preference.

Transfer filling to a piping bag fitted with a medium plain tip (or a zip-top bag with corner snipped). Keep refrigerated until ready to fill; filling is best chilled but pipeable.

Just before serving, pipe the ricotta filling into the cooled cannoli shells from both ends so the filling meets in the center. Fillinging shells too early will make them soggy.

Dip each filled end into chopped pistachios or press a little candied orange peel/cherry into the ends if using. Sprinkle a little extra mini chocolate chips into the ends if desired.

Dust assembled cannoli lightly with powdered sugar and serve immediately. Leftover filled cannoli should be eaten within 2 hours; store unfilled shells in an airtight container at room temperature for up to 3 days and filled filling in refrigerator for up to 2 days (shells will soften).