Cannoli Recipe

Mix dry ingredients

Whisk together the all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon salt in a large bowl until evenly combined.

Cut in butter

Rub or cut the 3 tablespoons cold butter into the flour mixture until it resembles coarse crumbs (pea-size bits remain).

Combine wet ingredients

In a small bowl, whisk the egg yolk with 1/2 cup dry white wine (or marsala) and 1 teaspoon white vinegar. Slowly add the liquid to the flour mixture and stir until a rough dough forms. If dough is too dry, add up to 1 tablespoon water, one teaspoon at a time, until it comes together.

Knead and rest

Turn dough onto a lightly floured surface (or semolina-dusted) and knead briefly for 2–3 minutes until smooth. Form into a disc, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).

Roll and cut

Divide chilled dough into 4 pieces. On a lightly floured surface, roll each piece very thin (about 1/16 inch / 1.5 mm). Using a 4-inch round cutter (or a template), cut circles. Brush a thin line of beaten egg white on the edge of each circle and wrap each circle around a metal cannoli tube, sealing edge firmly. Ensure seams are tight so they don't open while frying.

Heat oil and fry

Pour vegetable oil into a deep pot to a depth of about 2–3 inches. Heat oil to 350°F (175°C). Fry 2–3 cannoli shells at a time, holding tubes with tongs, for 1–2 minutes per side until deep golden and blistered. Do not overcrowd. Transfer to a wire rack lined with paper towels to drain. Let shells cool on tubes for several minutes, then carefully slide shells off the tubes. Cool completely before filling.

Make ahead note

Shells can be stored airtight for up to 2 days; fill only just before serving to keep shells crisp.

Drain ricotta

Line a fine-mesh sieve with cheesecloth and set over a bowl. Spoon the ricotta into the sieve and refrigerate for at least 1 hour (or up to overnight) to remove excess moisture. Press gently to speed draining if needed. The ricotta should be thick and not watery.

Sweeten and flavor

In a mixing bowl, combine the drained ricotta, 1/2 cup powdered sugar, 2 teaspoons granulated sugar, 1 teaspoon vanilla extract, orange zest (if using), and 1/4 teaspoon cinnamon (if using). Stir until smooth. Taste and adjust sweetness if desired.

Stabilize with cream

In a separate chilled bowl, whip the 1/4 cup cold heavy cream to soft peaks. Gently fold the whipped cream into the ricotta mixture until homogenous. Fold in the 1/2 cup mini chocolate chips, reserving a few for garnish.

Chill filling

Cover the filling and refrigerate for at least 30 minutes to firm up. Transfer filling to a piping bag fitted with a plain or star tip for easier assembly.

Fill shells

Pipe the chilled ricotta filling from both ends into each cooled shell until slightly overflowing. Filling from both ends helps avoid breaking the shell.

Garnish ends

Dip or sprinkle the filled ends with chopped pistachios and press lightly so they adhere. Add candied orange peel to ends if using.

Dust and serve

Place filled cannoli on a platter, dust lightly with powdered sugar just before serving. Serve immediately — cannoli are best eaten within a few hours so shells remain crisp.

Make ahead and storage

You can prepare shells and filling in advance and store separately (shells airtight at room temperature, filling refrigerated). Fill shells up to a few hours before serving. Leftover filled cannoli can be refrigerated up to 24 hours but shells will lose crispness.