Cannoli Recipe

Make the dough

In a large bowl whisk together flour, granulated sugar, and salt. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs. In a small bowl whisk egg yolks, wine (or marsala), and vinegar. Add the liquid to the flour mixture and stir with a fork until a shaggy dough forms. Turn onto a lightly floured surface and knead briefly (30–60 seconds) until smooth. Form into a disk, wrap in plastic, and chill at least 1 hour.

Roll and shape

After chilling, divide dough into 4 pieces. Keep unused pieces covered. Roll one piece on a lightly floured surface as thin as possible (about 1/16 inch / 1.5 mm). Using a 4-inch round cutter or template, cut circles. Lightly brush each circle's edge with a little neutral oil, then wrap each circle around a metal cannoli tube, overlapping slightly and pressing to seal. Make sure seam is tight to avoid opening during frying. Repeat with remaining dough.

Fry shells

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry 2–3 wrapped shells at a time (do not overcrowd) for 1.5–3 minutes, turning once, until deep golden brown and blistered. Use tongs to remove shells and drain on paper towels. While still warm, carefully slide shells off metal tubes (use a towel or heatproof glove) and set shells seam-side down to cool completely. If any shells open slightly, reserve for filled cannoli pieces.

Finish shells

When cooled, dust shells lightly with icing sugar just before filling to preserve crispness. If making ahead, store unfilled shells in an airtight container up to 1 day to keep crisp.

Drain and prepare ricotta

Place ricotta in a fine-mesh strainer or cheesecloth-lined sieve over a bowl and refrigerate 2–4 hours (or overnight) to remove excess whey. This step is important to avoid a runny filling. Press gently with a spoon to release extra moisture if needed.

Make the filling

Transfer drained ricotta to a bowl. Whisk in powdered sugar, vanilla, orange zest (if using), and salt until smooth. If you prefer a lighter, silkier texture, whip heavy cream to soft peaks and fold into the ricotta mixture. Fold in mini chocolate chips. Taste and adjust sweetness if necessary. Chill filling at least 30 minutes to firm slightly before piping.

Transfer filling to a piping bag fitted with a wide round tip (or use a zip-top bag with corner snipped). Pipe filling into both ends of each shell, filling until slightly protruding. Dip each filled end into chopped pistachios or extra mini chocolate chips as desired.

Dust filled cannoli lightly with icing sugar just before serving. Serve immediately for best texture. Unfilled shells and filling can be made ahead: shells stored airtight up to 1 day; filling refrigerated up to 2 days. Assemble just before serving to keep shells crisp.