Seasonal Sweet Cannoli Recipe

Make Dough

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

Bind Dough

Stir in 1 egg yolk, 1/4 cup dry white wine and 1/2 tsp vanilla extract until a shaggy dough forms. Add up to 1 tbsp cold water if dough is too dry. Turn dough out onto lightly floured surface and knead gently 3–4 minutes until smooth. Wrap in plastic and chill at least 30 minutes (or up to 2 hours).

Roll and Cut

Divide chilled dough into two portions. Roll each portion very thin (about 1/16 inch) on a lightly floured surface. Using a 3 1/2 inch round cutter (or small bowl), cut about 24 rounds. Brush each round lightly with beaten egg white (optional) to help seal. Wrap each round around a greased mini cannoli tube, overlapping slightly and sealing edge with a little water or egg white; press firmly to adhere.

Heat Oil

In a heavy-bottomed pot or deep fryer, heat 4 cups vegetable oil to 350°F (175°C). Use a thermometer for accuracy.

Fry Shells

Fry the wrapped rounds in batches, 1–2 at a time for mini tubes, turning once, until golden brown and crisp, about 1–2 minutes per side. Do not overcrowd. Remove tubes with tongs and drain on paper towels for 1 minute, then carefully slide hot shells off the tubes and return shells to paper towels to cool completely. If shells soften, re-crisp in a 325°F (160°C) oven for 3–5 minutes.

Finish Shells

When shells are cool, dust lightly with 1/4 cup powdered sugar just before filling to prevent excess moisture during storage. Keep shells at room temperature in an airtight container up to 4 hours before filling.

Prepare Cheeses

Ensure 1 cup well-drained ricotta, 1/2 cup mascarpone and 1/4 cup softened cream cheese are at refrigerator or cool-room temperature. Place cheeses in a medium bowl.

Sweeten and Flavor

Add 1/2 cup powdered sugar, 1 tsp vanilla extract, 1 tbsp orange zest and 1/2 tsp lemon zest to the cheeses. Using a rubber spatula or electric hand mixer on low, mix until smooth and homogenous, scraping sides.

Lighten with Cream

In a separate chilled bowl, whip 1/4 cup cold heavy cream to soft peaks. Fold whipped cream gently into the cheese mixture to lighten the filling and give it pipeable texture.

Add Mix-ins

Fold in 1/4 cup mini chocolate chips if using. Taste and adjust sweetness or zest as desired. Transfer filling to a piping bag fitted with a medium round tip (or use a zip-top bag with corner snipped). Chill filling 15–20 minutes to firm slightly if needed.

Pipe and Fill: Fill each cooled cannoli shell from the center toward the ends with the triple cheese sweet filling. For mini shells, pipe about 1–1 1/2 tablespoons filling per shell so they are generously filled but not overflow.

Add Seasonal Jam or Fruit: Spoon a small dot (about 1/2 teaspoon) of the seasonal jam or compote into each end of the filled shell or, alternatively, gently press a thin slice of fresh seasonal fruit into the filling at one or both ends to introduce a seasonal accent.

Finish Ends and Garnish: Dip each end of the filled cannoli into the toasted chopped pistachios (or almonds/walnuts) so nuts adhere to the filling. For a brighter seasonal element, press a very small strip of candied citrus peel into the nut topping or top with a small piece of fresh fruit. Dust lightly with additional powdered sugar if desired and garnish with mint leaves.

Serve & Store: Serve immediately for best texture. Filled cannoli keep best for up to 4 hours at cool room temperature or in the refrigerator for up to 12 hours (refrigeration may soften shells). If storing shells and filling separately, keep shells airtight at room temperature up to 24 hours and filling chilled up to 48 hours.