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Classic Homemade Cannoli Recipe

Three golden-brown cannoli shells filled with creamy ricotta and dusted with powdered sugar, ready for serving in this cannoli recipe.
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Make authentic Italian cannoli with crispy, fried shells and a sweet, creamy ricotta filling from scratch.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup dry white wine (like Marsala or Pinot Grigio)
  • 1 tablespoon white vinegar
  • Vegetable oil, for frying
  • 15 ounces whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional)
  • Powdered sugar, for dusting

Instructions

  1. Make the dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add the egg yolk, white wine, and vinegar. Mix until a shaggy dough forms. Knead briefly on a lightly floured surface until smooth, about 2 minutes. Do not overwork.
  3. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
  4. Prepare the filling: After draining the ricotta, press it through a fine-mesh sieve into a bowl to remove excess moisture and ensure a smooth texture.
  5. Mix the strained ricotta with the powdered sugar, vanilla extract, and cinnamon until fully combined and creamy. Fold in the chocolate chips, if using. Cover and chill for at least 1 hour.
  6. Roll the shells: Divide the chilled dough into four pieces. Working with one piece at a time (keep others covered), roll it out very thinly, either by hand or using a pasta machine, to setting 6 or 7.
  7. Cut the dough into 4-inch circles or squares. Wrap each piece around a metal cannoli tube, overlapping the edges slightly. Seal the seam firmly with a dab of water or egg white.
  8. Fry the shells: Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C).
  9. Carefully place 2 or 3 shells into the hot oil, using tongs to keep them submerged and away from each other. Fry for 1 to 2 minutes per side until deep golden brown and bubbly.
  10. Use tongs to remove the shells, keeping the tube inside until they cool slightly. Gently slide the tube out. Place the hot shells on a paper towel-lined plate to drain completely. Repeat with remaining dough.
  11. Fill the cannoli: Once the shells are completely cool, use a piping bag or a small spoon to fill both ends of each shell with the chilled ricotta mixture.
  12. Dust generously with powdered sugar before serving.

Notes

  • For the crispiest shells, ensure your frying oil temperature is correct (375°F).
  • Strain the ricotta cheese for a minimum of 4 hours, or preferably overnight, in the refrigerator to prevent a watery filling.
  • Fill the cannoli shells just before serving to maintain maximum crispness.

Nutrition

Find it online: https://afripaket.com/cannoli-recipe-classic-homemade-shells-filling/