Cannolis Recipe
Make Cannolis Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Cannoli Shells
Ricotta Filling
For Garnish
Method
Cannoli Shells Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour, granulated sugar, cocoa powder, and salt. Mix well.
- 2
Incorporate Butter and Egg Yolk
Add the unsalted butter and egg yolk to the dry ingredients. Mix until crumbly.
- 3
Add Liquids
Stir in the white wine (or vinegar) and water until the dough comes together. Knead on a floured surface until smooth.
- 4
Rest the Dough
Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 5
Roll and Cut
Roll out the dough to about 1/8 inch thickness. Cut into circles (about 4 inches in diameter).
- 6
Wrap Around Forms
Wrap each dough circle around a cannoli form, sealing the edges with a bit of water.
- 7
Fry the Shells
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Ricotta Filling Preparation
- 8
Prepare the Filling
In a medium bowl, combine ricotta cheese and powdered sugar. Mix until smooth.
- 9
Add Flavorings
Stir in vanilla extract, and if desired, add chocolate chips and cinnamon.
- 10
Chill the Filling
Refrigerate the filling for at least 30 minutes to firm up before filling the shells.
Assembly and Serving
- 11
Fill the Shells
Using a pastry bag or spoon, fill each cannoli shell with the ricotta filling.
- 12
Garnish
Dust with powdered sugar and sprinkle with chopped pistachios or chocolate, if using.
- 13
Serve
Serve immediately for the best texture, or refrigerate until ready to serve.