Description
This classic Italian cannoli recipe features crispy fried pastry shells filled with a smooth, sweet ricotta cream blended with vanilla and cinnamon, studded with mini chocolate chips, and garnished with chopped pistachios or additional chocolate chips. Perfectly balanced textures and flavors make these homemade cannoli a delightful dessert for any occasion.
Ingredients
Scale
For the Shells
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1 egg yolk
- 1/2 cup sweet Marsala wine (plus more as needed)
- Vegetable oil, for frying
- 1 egg white, for sealing
For the Filling
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar (plus more for dusting)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
For Garnish (Optional)
- Chopped pistachios or extra chocolate chips
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter cubes with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk and sweet Marsala wine until the dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
- Shape the Shells: On a lightly floured surface, roll out the dough very thinly to about 1/8 inch thickness. Cut dough into 4-inch circles using a cutter or glass. Wrap each circle tightly around a metal cannoli tube, sealing the edge with beaten egg white to hold the shape during frying.
- Fry the Shells: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the cannoli shells in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes. Remove shells carefully and place on paper towels to drain excess oil. Let the shells cool completely before gently sliding them off the metal tubes.
- Prepare the Filling: In a mixing bowl, combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and ground cinnamon. Stir until smooth and creamy. Fold in the mini chocolate chips evenly throughout the filling.
- Fill the Shells: Transfer the ricotta filling into a piping bag fitted with a wide tip. Pipe the filling generously into each cooled cannoli shell from both ends, ensuring the filling reaches the center. Garnish the ends with chopped pistachios or extra chocolate chips if desired.
- Final Touch: Dust the filled cannoli lightly with powdered sugar just before serving for an elegant finish. Serve immediately for the best texture and flavor.
Notes
- Ensure the ricotta cheese is very well drained by letting it strain through a fine sieve or cheesecloth overnight to avoid a watery filling.
- You can prepare and fry the cannoli shells a day in advance and store them in an airtight container; however, fill them just before serving to maintain the crispness of the shells.
- Handle the hot oil with care and fry in small batches to keep the oil temperature steady for even cooking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
