Cannoli Recipe

Make the dough

In a large bowl whisk together 2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt. Cut in 3 tablespoons cold butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

Add liquids

Stir in 1/4 cup Marsala wine, 1 tablespoon cold water and 1/2 teaspoon vanilla until a shaggy dough forms. Add an extra teaspoon of water if dough is too dry; it should come together but not be sticky.

Rest and chill

Turn dough onto a lightly floured surface and knead briefly until smooth, about 1 minute. Wrap in plastic and refrigerate for at least 1 hour (or up to 24 hours).

Roll and shape

Divide chilled dough into 2 pieces. Working with one piece at a time, roll dough thin (about 1/16 inch) on a lightly floured surface or use a pasta roller to the second-thinnest setting. Cut 4–5 inch circles (use a cookie cutter or bowl). Wrap each circle around a greased 1-inch-diameter cannoli tube or stainless steel tube, overlapping and brush overlap with a little beaten egg white to seal; press edges gently.

Heat oil and fry

Pour vegetable oil into a heavy-bottomed pot to a depth of 2–3 inches and heat to 360°F (182°C). Fry shells, 2–3 at a time (do not overcrowd), until golden brown and blistered, about 1 to 2 minutes per side. Use tongs to rotate carefully. Remove and drain on a wire rack lined with paper towels. While still warm, slide shells off tubes and allow to cool completely; they will crisp as they cool.

Make ahead note

Shells can be made a day ahead and stored airtight. Do not fill until serving to keep them crisp.

Drain ricotta

Line a fine-mesh sieve with cheesecloth and place over a bowl. Spoon 2 cups ricotta into the sieve and let drain in the refrigerator for at least 30 minutes (up to 4 hours) to remove excess moisture. Press gently against the cheesecloth if needed.

Whip filling

In a medium bowl whisk drained ricotta with 3/4 cup sifted powdered sugar, 1 teaspoon vanilla and a pinch (1/8 tsp) fine sea salt until smooth. For a lighter texture, whip 2 tablespoons heavy cream to soft peaks and fold into the ricotta mixture. Taste and adjust sweetness.

Chill filling

Cover and chill the filling for at least 30 minutes to firm up slightly, making it easier to pipe into shells.

Add chips

Fold 1/2 cup mini chocolate chips into half of the chilled ricotta filling if making both variations. Reserve remaining filling for pistachio variation or keep separate bowls.

Fill shells (chocolate chip)

Transfer chocolate-chip ricotta to a piping bag fitted with a medium round tip (or use a zip-top bag with corner snipped). Pipe filling into both ends and center of cooled shells, filling them fully but not overstuffing. Dip each filled end into additional mini chips if desired. Place filled cannoli on a rack and dust lightly with 1 teaspoon cocoa powder if using.

Add pistachio flavor and coating

Stir 1 teaspoon pistachio paste (or fold 1–2 tablespoons finely ground pistachios) into the remaining chilled ricotta filling for a stronger pistachio flavor. Mix in a few chopped pistachios if you want some texture.

Fill shells (pistachio)

Pipe the pistachio ricotta into cooled shells as above. Immediately roll or press each filled end into 3/4 cup finely chopped pistachios so the nuts adhere to the filling on both ends. Wipe any stray pistachio bits from the shell surface.

Finish and dust

Arrange filled cannoli on a serving platter. Sift 1/4 cup powdered sugar over the cannoli just before serving for a light dusting.

Optional garnish

Top ends with candied orange peel or a small maraschino cherry if desired. Serve immediately to maintain crisp shells. Unfilled shells and filling can be stored separately in airtight containers for up to 2 days (shells) and 48 hours (filling) in the refrigerator.