Cannoli Recipe
Crispy pastry filled with sweet ricotta cheese
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pastry Shell
Ricotta Filling
Method
Pastry Shell Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk together until well mixed.
- 2
Incorporate Butter
Add the unsalted butter to the dry mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- 3
Add Wet Ingredients
Stir in the egg yolk, white wine (or vinegar), and water. Mix until a dough forms.
- 4
Knead and Rest Dough
Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 1 hour.
- 5
Roll and Cut Dough
After resting, roll out the dough to about 1/8 inch thickness. Cut into circles (about 4-5 inches in diameter).
- 6
Fry Pastry Shells
Heat the oil in a deep frying pan to 350°F (175°C). Wrap each circle around cannoli forms and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Ricotta Filling Preparation
- 7
Prepare Ricotta
In a mixing bowl, combine the ricotta cheese and powdered sugar. Mix well until smooth.
- 8
Flavor the Filling
Add vanilla extract and mix until fully incorporated. If desired, fold in chocolate chips.
- 9
Fill Cannoli Shells
Using a pastry bag or a spoon, fill the cooled cannoli shells with the ricotta filling.
- 10
Garnish
Sprinkle chopped pistachios or other nuts on the ends of the filled cannoli for garnish.
- 11
Serve
Dust the filled cannoli with powdered sugar before serving.
