Cannoli Recipe

Make dough

Whisk together flour, granulated sugar, and salt in a bowl. Cut in cold diced butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.

In a separate small bowl, whisk together egg yolk, white wine (or Marsala) and vinegar. Add the liquid to the flour mixture and mix with a fork until dough starts to come together. If dough is too dry, add cold water 1 teaspoon at a time (up to 1 tablespoon) until it forms a cohesive but not sticky dough.

Turn dough out 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 24 hours) to relax the gluten.

Roll and shape

Divide chilled dough into 4 pieces. Working with one piece at a time (keep others wrapped), roll dough very thin—about 1/16 inch (2 mm). Use a 4–5 inch round cutter or plate to cut circles. Brush each circle lightly with water or beaten egg white along one edge and fold over an oiled cannoli tube so edges overlap; press to seal. Ensure tubes are lightly oiled to prevent sticking.

Fry shells

Heat vegetable oil in a heavy pot or deep fryer to 350°F (175°C). Fry a few prepared shells at a time, turning occasionally, until golden brown and blistered, about 1–2 minutes per side. Do not overcrowd. Remove shells on the tube with tongs, drain briefly on paper towels, then carefully slide hot shell off the tube. Transfer to a rack to cool completely. Repeat with remaining shells.

When cooled, optionally dust shells lightly with granulated sugar.

Place drained ricotta in a bowl. To drain well: line a fine-mesh sieve with cheesecloth and set over a bowl in the refrigerator for at least 1 hour, or overnight for best results. If using store-bought well-drained ricotta, proceed.

Sweeten and flavor

Whisk confectioners' sugar into ricotta until smooth and slightly fluffy. Stir in vanilla extract, cinnamon (if using), and orange zest. Taste and adjust sweetness as needed.

Fold in mini chocolate chips. For a portion of shells, reserve some filling without chips if desired.

Transfer filling to a piping bag or a zip-top bag with the corner snipped for easy filling. Chill filling for 15–30 minutes to firm slightly; this makes piping easier.

Just before serving (to keep shells crisp), pipe the ricotta filling into each shell from both ends or through the center until slightly overflowing. Avoid filling shells too far in advance (no more than 1 hour) so they don't become soggy.

Dip each filled end in chopped pistachios and press a candied cherry or citron piece into each end if using. Lightly dust completed cannoli with powdered sugar and serve immediately.

Leftover filling can be stored in an airtight container in the refrigerator for up to 3 days. Fried shells are best consumed same day; store unfilled shells in an airtight container at room temperature for up to 1 day to retain crispness.