Cannoli Recipe

Make the dough

In a large bowl combine flour, granulated sugar and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.

Add the egg yolk, Marsala wine, vinegar and 1 tablespoon cold water. Stir until mixture begins to come together; add remaining tablespoon water only if needed. Do not overwork dough.

Form dough into a disk, wrap in plastic and refrigerate at least 1 hour (or up to overnight) to relax the gluten and chill the butter.

Roll and shape

On a lightly floured surface, roll dough very thin—about 1/16 inch thick. Using a 4-inch round cutter (or a sharp knife), cut 4-5 inch ovals/circles. Lightly brush each circle edge with beaten egg white (reserve extra) and wrap around metal cannoli tubes, sealing edge with a little egg white; press to seal tight.

Fry shells

Heat vegetable oil in a heavy pot or saucepan to 350°F (175°C). Fry 2–3 tubes at a time, turning once, until golden brown and blistered, about 1–2 minutes per side. Use tongs to remove tubes to a wire rack lined with paper towels. Let cool slightly (1–2 minutes), then carefully slide shells off metal tubes. Transfer shells to a rack to cool completely.

If you prefer make-ahead: store unfilling shells in an airtight container up to 2 days. Dust with powdered sugar just before serving.

Drain ricotta

Place ricotta in a fine-mesh sieve lined with cheesecloth or paper towel over a bowl and refrigerate 1–2 hours, or press gently to remove excess moisture. Well-drained ricotta prevents a runny filling.

Whip optional cream

If using heavy cream for a lighter filling, whip cream to soft peaks and chill until ready to fold in.

In a mixing bowl, combine drained ricotta, powdered sugar, vanilla extract, orange zest (if using) and salt. Beat with a hand mixer or whisk until smooth and slightly creamy. Taste and adjust sweetness.

Fold in mini chocolate chips and whipped cream (if used) until evenly distributed. Transfer filling to a piping bag fitted with a medium round tip or to a zip-top bag and refrigerate at least 30 minutes to firm up. Keep chilled until assembly.

Prepare toppings: place chopped pistachios and extra mini chocolate chips in small bowls for dipping the ends.

Fill shells: pipe ricotta filling into each shell from both ends so the center is evenly filled. Aim to leave a small unfilled center to prevent overstuffing and splitting the shell.

Dip each filled cannolo end into chopped pistachios or extra chocolate chips as desired. Lightly dust with powdered sugar just before serving.

Serve immediately for best texture (crispy shell). If storing, keep shells and filling separate up to 24 hours; assemble just before serving to maintain crispness.