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Authentic Homemade Cannoli Recipe: Crispy Fried Shells and Sweet Ricotta Filling

Three freshly filled cannoli pastries served on a white plate, topped with mini chocolate chips.
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Make traditional Italian cannoli from scratch. This recipe provides clear steps for achieving crispy fried shells and a smooth, sweet ricotta filling, perfect for a classic dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/4 cup dry white wine
  • 1/4 cup Marsala wine
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon white vinegar
  • Vegetable oil, for frying
  • 1 pound whole milk ricotta cheese, drained overnight
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (optional, for garnish)
  • Powdered sugar, for dusting (optional)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
  2. In a separate bowl, whisk the egg, white wine, Marsala wine, melted butter, and vinegar.
  3. Pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
  4. Roll the Shells: Divide the dough into four equal pieces. Work with one piece at a time, keeping the others covered. Roll the dough out very thin, either by hand or using a pasta machine, until it is almost translucent (setting 6 or 7 on most machines).
  5. Cut the dough into 4-inch circles or squares.
  6. Shape the Shells: Wrap each dough piece around metal cannoli tubes, overlapping the edges slightly. Brush the overlapping seam with a little water or egg white to seal it securely.
  7. Fry the Shells: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully place 2-3 shells at a time into the hot oil, using tongs to hold the tubes submerged until the dough bubbles and turns golden brown, about 1-2 minutes per side.
  8. Remove the shells from the oil and immediately slide them off the tubes onto a paper towel-lined plate to drain excess oil. Let them cool completely.
  9. Prepare the Filling: Place the well-drained ricotta cheese in a fine-mesh sieve set over a bowl. Press the ricotta through the sieve using a spatula to remove lumps and achieve a smooth texture. Discard any solids left in the sieve.
  10. In a clean bowl, combine the strained ricotta, sifted powdered sugar, and vanilla extract. Mix until just combined and creamy. Do not overmix. Chill the filling for at least 30 minutes.
  11. Assemble: Just before serving, use a piping bag fitted with a large star tip to fill the cooled cannoli shells with the ricotta cream.
  12. Dip the ends of the filled cannoli into mini chocolate chips, if using. Dust the tops with powdered sugar before serving.

Notes

  • Drain the ricotta cheese for at least 8 hours, or preferably overnight, in the refrigerator to remove excess moisture. This prevents a runny filling.
  • If you do not have cannoli tubes, you can carefully wrap the dough around dowels or even tightly rolled aluminum foil tubes, but ensure the foil is sturdy and well-oiled.
  • Fill the shells immediately before serving to keep the pastry crisp. Filling them too early causes the shells to absorb moisture and soften.

Nutrition

Find it online: https://dishicious.com/cannoli-recipe-authentic-homemade-shells-filling/