Cannoli Recipe
Fried cannoli shell with chocolate chip cannoli cream
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Ingredients
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Shells (fried)
Filling (chocolate chip cannoli cream)
Finishing
Method
Shells (fried)
- 1
Make dough
In a large bowl whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon salt and 1 tablespoon unsweetened cocoa powder until evenly combined.
- 2
Cut in butter & enrich
Add 3 tablespoons cold unsalted butter pieces and, using a pastry cutter or fingertips, work butter into flour until mixture resembles coarse crumbs. Stir in 2 tablespoons mascarpone or drained ricotta for richness.
- 3
Bind dough
Whisk together 1 large egg yolk, 1/4 cup white wine (or dry marsala) and 1/2 teaspoon vanilla extract. Pour into the flour mixture and stir with a fork until the dough begins to come together. If dough is too dry add up to 1 tablespoon cold water, 1 teaspoon at a time.
- 4
Rest and chill
Gather dough into a disk, wrap tightly in plastic and refrigerate for at least 30 minutes (up to 2 hours). Chilling relaxes gluten and firms the butter for crisp shells.
- 5
Roll out
Divide chilled dough into 4 pieces. On a lightly floured surface roll one piece as thin as possible (about 1/16 inch). Using a 4–5 inch round cutter or plate trace, cut disks. Re-roll scraps and repeat.
- 6
- 7
Heat oil
Pour 3–4 cups vegetable oil into a heavy skillet or Dutch oven to a depth of about 2 inches. Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small piece of dough — it should sizzle and brown slowly.
- 8
- 9
Dust
When shells are cool, dust lightly with 1/4 cup powdered sugar just before filling so they stay crisp.
Filling (chocolate chip cannoli cream)
- 10
Prepare ricotta
Place 2 cups whole milk ricotta in a fine-mesh sieve set over a bowl and press/let drain for at least 30 minutes (or longer in refrigerator) to remove excess moisture. Good drainage prevents a runny filling.
- 11
Whip cream (optional)
If you prefer a lighter filling, whip 1/4 cup cold heavy cream to soft peaks and refrigerate until assembly. This will be folded into the ricotta mixture later.
- 12
Combine base
In a medium bowl beat or whisk together drained ricotta and 4 ounces softened cream cheese until smooth. Add 3/4 cup powdered sugar and 1 teaspoon vanilla extract; mix until fully incorporated and smooth. Stir in 1 teaspoon orange zest if using.
- 13
Fold in chips & lighten
Fold in 1/2 cup mini semisweet chocolate chips. If you whipped cream, gently fold whipped cream into the ricotta mixture to lighten the texture. Taste and adjust sweetness as desired.
- 14
Chill filling
Cover filling and chill for at least 20–30 minutes so it firms slightly — easier to pipe and less likely to make shells soggy.
Assembly & finishing
- 15
Fill cannoli
Fit a piping bag (or resealable bag with corner snipped) with a medium round tip. Spoon the chilled filling into the bag and pipe into each shell from both ends until the center is slightly filled — avoid overfilling which can crack shells. Alternatively spoon gently to fill but do this just before serving so shells stay crisp.
- 16
Finish ends
Dip or press each end of the filled cannoli into extra mini chocolate chips and/or chopped pistachios so they adhere to the filling.
- 17
Final dusting & serve
Place finished cannoli on a serving platter and dust lightly with powdered sugar. Serve immediately; filled cannoli are best within 1–2 hours to maintain crisp shells.