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Authentic Homemade Cannoli Recipe with Crispy Shells and Creamy Ricotta Filling

Two freshly made cannoli recipe pastries filled with sweet cream and dusted with powdered sugar.
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Make traditional Sicilian cannoli from scratch. This recipe guides you through creating perfectly crispy fried shells and filling them with a smooth, sweet ricotta cream, perfect for an irresistible Italian dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup dry Marsala wine (or substitute with cold water or white wine)
  • 1 tablespoon white vinegar
  • Vegetable oil or shortening, for frying
  • 1 pound whole milk ricotta cheese, drained overnight
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips or finely chopped candied orange peel, for garnish
  • Powdered sugar, for dusting

Instructions

  1. Prepare 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. Mix Wet Ingredients: In a separate small bowl, whisk the egg yolk, Marsala wine, and vinegar. Pour this mixture into the dry ingredients. Mix until a shaggy dough forms.
  3. Knead and Rest: Turn the dough onto a lightly floured surface and knead briefly, about 2 minutes, until it just comes together. Do not overwork. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
  4. Make the Filling: While the dough chills, prepare the ricotta filling. Place the well-drained ricotta cheese in a bowl. Use a hand mixer or stand mixer to beat the ricotta until it is completely smooth, about 5 minutes.
  5. Sweeten the Filling: Gradually beat in the sifted powdered sugar, cinnamon, and vanilla extract until fully combined and creamy. Cover and chill the filling for at least 30 minutes.
  6. Shape the Shells: Remove the dough from the refrigerator. On a lightly floured surface, roll the dough out very thinly, aiming for about 1/16 inch thickness. Use a 3-inch round cutter to cut out circles.
  7. Form the Tubes: Lightly grease cannoli tubes. Wrap each dough circle around a tube, overlapping the edges slightly. Brush the overlapping seam with a little water or egg white to seal it firmly.
  8. Fry the Shells: Heat 2-3 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 tube down until the dough puffs and turns golden brown, about 1-2 minutes per side.
  9. Drain and Cool: Remove the shells with a slotted spoon and immediately slide them off the tubes onto a paper towel-lined tray to drain excess oil. Let them cool completely before attempting to remove the tubes.
  10. Fill the Cannoli: Once the shells are cool, use a piping bag fitted with a large round tip (or a plastic bag with the corner snipped off) to pipe the chilled ricotta filling into both ends of each shell.
  11. Garnish and Serve: Dip the ends of the filled cannoli into mini chocolate chips or candied fruit. Dust the finished cannoli generously with powdered sugar. Serve immediately for the best crispy texture.

Notes

  • To ensure the ricotta filling is perfectly smooth, you must drain it in a fine-mesh sieve lined with cheesecloth in the refrigerator for at least 8 hours, or preferably overnight.
  • For the crispiest shells, make sure your frying oil temperature is accurate. If the oil is too cool, the shells will absorb too much oil and become soft.
  • Do not fill the cannoli shells until just before you plan to serve them. Filling them too early causes the shells to absorb moisture and lose their crunch.

Nutrition

Find it online: https://cookingzenith.com/authentic-cannoli-recipe-crispy-shells/