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Cannoli Recipe

Name: Nate's Italian Kitchens Cannoli Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 1.5 tbs granulated sugar; 0.5 tsp salt; 3 tbs unsalted butter, cold, diced; 1 large egg yolk; 0.25 cups dry white wine (or Marsala); 1 tsp white vinegar; 1 tbs cold water; 0.5 tsp vanilla extract; 4 cups vegetable oil (for frying); 0.25 cups all-purpose flour (for dusting); 2 cups whole-milk ricotta (well drained); 0.75 cups powdered sugar (plus extra for dusting); 4 oz cream cheese, softened; 1 tsp vanilla extract; 0.25 tsp cinnamon; 0.25 cups mini chocolate chips (or chopped chocolate); 1 tbs orange zest (optional); 6 pieces cannoli forms/tubes (about 4–6, 3–4 inch); 1 large egg white (for sealing); 0.25 cups powdered sugar (for dusting); 0.25 cups chopped pistachios (optional)

Inspired by Nate's Italian Kitchen

Time3h

Serves8

Make Cannoli Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shells

2 cups 00 bread flour

1 1/2 tbs granulated sugar

1/2 tsp Celtic sea salt

3 tbs unsalted butter, cold, diced

1 large egg yolk

1/4 cups dry white wine (or Marsala)

1 tsp white vinegar

1 tbs cold water

1/2 tsp Watkins vanilla extract

4 cups vegetable oil (for frying)

1/4 cups all-purpose flour (for dusting)

Filling

2 cups whole-milk ricotta (well drained)

3/4 cups powdered sugar (plus extra for dusting)

4 oz cream cheese, softened

1 tsp Watkins vanilla extract

1/4 tsp Cinnamon

1/4 cups mini chocolate chips (or chopped chocolate)

1 tbs orange zest (optional)

Assembly & Garnish

6 pieces cannoli forms/tubes (about 4–6, 3–4 inch)

1 large egg white (for sealing)

1/4 cups powdered sugar (for dusting)

1/4 cups chopped pistachios (optional)

Method

Shells

Make dough

In a medium bowl whisk together 2 cups flour, 1.5 tbsp sugar and 1/2 tsp salt. Cut in 3 tbsp cold diced butter with a pastry cutter or fingers until mixture resembles coarse crumbs.

Combine wet ingredients

Whisk together 1 egg yolk, 1/4 cup dry white wine, 1 tsp white vinegar, 1 tbsp cold water and 1/2 tsp vanilla in a small bowl. Gradually add the wet mixture to the flour-butter mixture, stirring until a shaggy dough forms.

Knead and rest

Turn dough onto lightly floured surface and knead briefly (about 1–2 minutes) until smooth. Wrap tightly and chill in refrigerator for at least 1 hour (up to overnight).

Roll and cut

Remove dough and let sit 10 minutes to soften slightly. On a lightly floured surface roll dough thinly to about 1/16 inch. Using a 4-inch round cutter (or bowl), cut circles. Gather scraps and re-roll as needed.

Wrap on forms

Lightly brush circle edges with beaten egg white to help seal. Wrap each circle around a cannoli form so edges overlap slightly; press to seal.

Heat oil

In a heavy pot or deep fryer heat vegetable oil to 350°F (175°C). Use a thermometer for accuracy. Maintain consistent heat — adjust burner as needed.

Fry shells

Fry wrapped forms, 2–3 at a time depending on pot size, until golden brown, about 1.5–3 minutes per side. Turn forms with tongs or slotted spoon to ensure even color. Remove and drain on paper towels for 1 minute, then carefully slide shells off forms while still warm. Cool completely on a rack.

Filling

Prepare ricotta

Place ricotta in a fine-mesh sieve set over a bowl and drain in refrigerator for at least 1 hour (preferably 2–4 hours) or line sieve with cheesecloth and gently press to remove excess liquid. Well-drained ricotta prevents a runny filling.

Mix filling

In a medium bowl beat together drained ricotta, 4 oz softened cream cheese and 3/4 cup powdered sugar until smooth and creamy. Add 1 tsp vanilla, 1/4 tsp cinnamon and 1 tbsp orange zest (if using) and mix to combine.

Fold in chocolate

Fold in 1/4 cup mini chocolate chips or chopped chocolate by hand. Taste and adjust sweetness if desired. Chill filling for 30 minutes to firm slightly, making it easier to pipe.

Assembly & Garnish

Prepare piping

Transfer chilled filling to a piping bag fitted with a wide round tip or to a zip-top bag and snip a corner.

Fill shells

Pipe filling into each shell from one end to the other until filled, taking care not to overfill (leave a small rim at each end). Fill shells shortly before serving to keep them crisp.

Finish ends and garnish

Dip or sprinkle each filled end with chopped pistachios and/or extra mini chocolate chips as desired. Dust cannoli lightly with 1/4 cup powdered sugar just before serving.

Storage note

Assembled cannoli are best eaten within 1–2 hours. For longer storage, keep shells and filling separate: shells in an airtight container at room temperature up to 2 days, filling refrigerated up to 3 days. When ready to serve, fill shells.