Classic Cannoli Recipe
A unique and delicious Italian Pastry consisting of a crispy pastry shell filled with sweet cannoli cream and sprinkled with chocolate chips and finished with powdered sugar. Two per order.
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Ingredients
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Pastry Shells
Cannoli Filling
Assembly & Garnish
Method
Pastry Shells
- 1
Make Dough
In a large bowl, whisk together 2 cups flour, 2 tsp granulated sugar and 1 tsp salt. Using a pastry cutter or fingertips, work 3 tbsp cold unsalted butter into the flour until mixture resembles coarse crumbs (pea-sized bits).
- 2
Bind Dough
In a small bowl, whisk together 1 egg yolk, 1 tbsp marsala wine, 1 tsp white vinegar and 1 tbsp ice-cold water. Add liquid to the flour mixture and mix gently until a shaggy dough forms. Add up to 1 more tsp cold water only if needed. Turn dough onto a lightly floured surface and knead briefly (about 1 minute) until smooth. Flatten into a disk, wrap in plastic and refrigerate for at least 1 hour (or up to overnight).
- 3
Roll & Cut
Lightly flour a work surface and rolling pin. Roll chilled dough very thin — about 1/16 inch (approx. 2 mm). Using a 4-inch round cutter (or a 4x4-inch square), cut rounds. You should get about 8–12 rounds depending on thickness. Keep scraps refrigerated and reroll once.
- 4
- 5
Fry Shells
In a deep, heavy pot, add about 1.5 cups vegetable oil and heat to 350°F (175°C) using a thermometer. Fry 2–3 shells at a time (do not overcrowd) for 1.5–3 minutes, turning once, until golden brown and crisp. Use tongs to remove shells and place on a paper-towel-lined rack to drain. Let cool on tubes for a few minutes to hold shape, then gently slide shells off the tubes. Cool completely before filling (about 30–60 minutes).
Cannoli Filling
- 6
Prepare Ricotta
Place 2 cups ricotta in a fine-mesh strainer set over a bowl and press/let drain in refrigerator for 1–2 hours (or wrap in cheesecloth and squeeze) until very thick. Proper draining prevents watery filling.
- 7
Mix Filling
In a medium bowl, whisk drained ricotta until smooth. Stir in 3/4 cup confectioners' sugar, 1 tsp vanilla extract, 1 tsp orange zest (optional) and 1/4 tsp ground cinnamon (optional) until homogenous. If you prefer a lighter texture, whip 2 tbsp heavy cream to soft peaks and gently fold into the ricotta mixture.
- 8
Add Chocolate Chips
Fold in 1/4 cup mini semisweet chocolate chips. Taste and adjust sweetness if needed. Chill filling in refrigerator for at least 30 minutes to firm slightly – this makes piping easier.
Assembly & Garnish
- 9
Fill Shells
Transfer chilled filling to a piping bag fitted with a plain tip (or use a zip-top bag with corner snipped). Pipe filling into each cooled shell from both ends to ensure the center is filled. Fill each shell generously but avoid overfilling to prevent breakage.
- 10
Finish Ends
Dip each filled end into the extra mini chocolate chips so the chips adhere to the filling, or sprinkle chips onto the ends with a spoon.
- 11
Dust & Serve
Lightly dust filled cannoli with powdered sugar using a fine sieve. Serve immediately for maximum crispness. Store leftover filling refrigerated for up to 3 days and unfilled shells in an airtight container at room temperature up to 2 days. Filled cannoli are best eaten the day they are made; if stored, assemble just before serving to keep shells crisp.