Cannoli Recipe
Make Cannoli Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Cannoli Shells
For the Ricotta Filling
For Garnish
Method
To Prepare the Cannoli Shells
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Whisk together until well combined.
- 2
Add Wet Ingredients
Add the softened butter, egg yolks, white wine (or vinegar), and water to the dry ingredients. Mix until the dough starts to come together.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
- 4
Roll Out the Dough
After chilling, divide the dough into 4 pieces. Roll each piece out thinly (about 1/8 inch thick) using a pasta machine or rolling pin.
- 5
Cut and Shape the Shells
Cut the rolled dough into 4-inch circles. Wrap each circle around a cannoli tube, sealing the edges with a bit of water.
- 6
Fry the Shells
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
To Prepare the Ricotta Filling
- 7
Combine Ingredients
In a mixing bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 8
Add Chocolate Chips
Fold in the mini chocolate chips and chopped pistachios (if using) until evenly distributed.
- 9
Chill the Filling
Cover the filling and refrigerate for at least 30 minutes to firm up before filling the shells.
To Assemble the Cannoli
- 10
Fill the Shells
Using a piping bag or a spoon, fill each cannoli shell with the ricotta filling, making sure to fill both ends.
- 11
Garnish
Dust the filled cannoli with powdered sugar and top with chocolate shavings if desired.
- 12
Serve
Serve immediately for the best texture or store in the refrigerator until ready to serve.