Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry Shell
Ricotta Filling
For Frying
Method
Pastry Shell
- 1
Make the Dough
In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 2
- 3
Knead and Chill
Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 4
Roll and Cut
After chilling, roll out the dough to about 1/8 inch thickness. Cut into circles or rectangles (about 4 inches wide).
- 5
Shape the Shells
Wrap the dough around metal cannoli tubes, sealing the edges with a little water or egg wash.
Ricotta Filling
- 6
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 7
Add Chocolate and Nuts
Fold in the chocolate chips and chopped pistachios (or other nuts) into the ricotta mixture.
Frying
- 8
Heat the Oil
In a deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 9
Fry the Shells
Carefully place the cannoli tubes into the hot oil, frying until golden brown, about 2-3 minutes. Remove and let cool slightly before removing the tubes.
- 10
Fill the Cannoli
Once the shells are completely cooled, fill them with the ricotta mixture using a piping bag or a small spoon.
- 11
Serve
Dust the filled cannoli with powdered sugar and serve immediately.