Cannoli Recipe

Make the dough

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar and 1 teaspoon salt. Cut in 3 tablespoons cold unsalted butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.

Add 1 egg yolk, 3 tablespoons marsala wine, 1 teaspoon white vinegar and 1 tablespoon cold water. Stir until the dough comes together; if it is too dry, add an additional teaspoon of water. Knead briefly in the bowl until smooth (about 1 minute). Form into a disk, wrap tightly in plastic wrap and refrigerate at least 1 hour (or up to overnight).

Roll and cut

On a lightly floured surface, roll the chilled dough to about 1/16–1/8 inch (very thin). Using a 4–5 inch round cutter or rim of a bowl, cut circles. Gather scraps, reroll once and cut remaining circles.

Shape

Brush the edge of each circle lightly with the reserved egg white. Position a metal cannoli tube on the dough circle and wrap the dough around the tube, overlapping edges and pressing gently to seal. Trim excess dough so the seam is neat. Repeat until all circles are wrapped on tubes.

Heat oil

In a heavy pot or deep fryer, heat 3–4 cups vegetable oil to 350°F (175°C). Use a candy/deep-fry thermometer for accuracy. Maintain temperature between 350–365°F while frying.

Fry shells

Working in small batches (2–3 tubes at a time), carefully lower wrapped tubes into the hot oil. Fry until golden brown and blistered, about 1.5–2.5 minutes, turning once to brown evenly. Do not overcrowd the pot.

Remove shells with tongs or a slotted spoon and transfer to a paper towel–lined rack just long enough to cool (about 1 minute). While shells are still warm, carefully slide shell off the metal tube and set on a wire rack to cool completely. Repeat with remaining tubes and dough.

Finish shells

When completely cool, dust shells lightly with 2 tablespoons granulated sugar (optional) or powdered sugar. Keep shells stored in an airtight container for up to 6 hours before filling to maintain crispness.

Drain ricotta

Place 2 cups ricotta in a fine-mesh sieve lined with cheesecloth or a paper towel set over a bowl. Cover and refrigerate for at least 2 hours, or up to overnight, to remove excess moisture. Press gently to accelerate, if necessary. Proper draining is essential to prevent a watery filling.

Mix filling

In a medium bowl, whisk the drained ricotta until smooth. Add 2 tablespoons sifted powdered sugar, 1 teaspoon vanilla extract, a pinch of kosher salt and 1 teaspoon orange zest if using. If you prefer a lighter, creamier filling, whip 2 tablespoons heavy cream to soft peaks in a separate bowl and fold into the ricotta. Stir in 1 tablespoon mini semisweet chocolate chips.

Taste and adjust sweetness or flavoring as needed. Chill the filled ricotta mixture for 15–30 minutes to firm slightly before piping.

Fill shells

Fit a pastry bag with a medium round tip (or use a resealable plastic bag with a corner snipped) and fill with the ricotta mixture. Pipe filling into each shell from both ends toward the center to ensure an even fill. Fill just before serving to keep shells crisp.

Optionally dip each filled end into chopped pistachios and place on a serving platter. Dust with powdered sugar just before serving.

Arrange cannoli on a platter. Sprinkle remaining powdered sugar over the platter. Serve immediately. Unfilled shells can be stored in an airtight container for up to 6 hours; filled cannoli are best eaten within 1–2 hours.