Cannolis Recipe

Make the dough

In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Cut in 2 tablespoons cold unsalted butter with a pastry cutter or your fingertips until mixture resembles coarse crumbs.

Combine wet ingredients

In a small bowl, whisk together 1 egg yolk, 1/2 cup Marsala (or dry white) wine, and 1 teaspoon white vinegar. Pour the liquid into the flour mixture and stir with a fork until a shaggy dough forms. If dough seems very dry, add up to 1 tablespoon more wine; it should come together into a firm, slightly tacky ball.

Knead and rest

Turn dough onto a lightly floured surface and knead briefly, about 6–8 turns, until smooth. Flatten into a disk, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 24 hours) to relax the gluten and firm the fat.

Roll and cut

Remove dough from fridge and let sit 10 minutes to soften slightly. On a lightly floured surface, roll dough very thin (about 1/16 inch / 1.5 mm). Using a 4-inch round cutter (or a bowl), cut out circles. Gather scraps, reroll once, and cut more circles. You should get about 12–14 circles.

Shape for frying

Brush the edge of each circle lightly with the reserved egg white. Wrap each circle around a metal cannoli tube or a tightly rolled smooth metal cylinder, overlapping the edges and pressing to seal. Make sure seam is sealed so it does not open while frying. Place assembled shells seam-side down on a parchment-lined tray.

Heat oil and fry

In a heavy-bottom saucepan or deep fryer, pour enough vegetable oil to reach 2–3 inches deep (about 3–4 cups depending on pan). Heat oil to 350°F (175°C). Fry 2–3 cannoli shells at a time, seam-side down, until golden brown and crisp, about 1.5–2 minutes per side. Turn once with tongs for even coloring. Do not overcrowd; maintain temperature between 340–360°F.

Drain and cool

Using tongs, remove tubes with shells to a wire rack set over paper towels to drain. Let shells cool for 3–5 minutes on the tubes, then carefully slide the shell off the tube while still warm. Transfer shells to a cooling rack to cool completely. If desired, while shells are still warm, dust lightly with 1 teaspoon granulated sugar for extra sparkle.

Drain ricotta

Place 2 cups whole-milk ricotta in a fine-mesh sieve lined with cheesecloth or a paper towel set over a bowl. Let drain in the refrigerator for at least 1 hour (preferably 2 hours) to remove excess moisture. For a very dry, firm filling, drain up to 4 hours or press gently to remove more whey.

Make filling

In a bowl, combine the drained ricotta with 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Taste and adjust sweetness if desired. For a lighter, whipped filling, in a separate chilled bowl whip 1/4 cup heavy cream to soft peaks and fold it into the ricotta mixture. Fold in 1 tablespoon orange zest and 1/2 cup mini chocolate chips (reserve a few for garnish). Mix until smooth but not overly runny.

Fill shells

Transfer the ricotta filling to a piping bag fitted with a medium round tip (or use a zip-top bag with a corner snipped). Pipe the filling into each shell from both ends until the center is filled—this keeps the filling from making the shell soggy. Fill shells just before serving for best texture (no more than 2 hours in advance).

Garnish and serve

Dip or sprinkle the exposed ends with a few extra chocolate chips or chopped pistachios if desired. Dust the finished cannolis lightly with 1/2 cup powdered sugar using a fine sieve immediately before serving. Serve within 2 hours for crisp shells; if you need to prepare ahead, store filling separately in the refrigerator and assemble when ready.