These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great.
What You’ll Need for This Recipe
Marsala: If you can’t get ahold of marsala then you can sub in a dry white wine along with a teaspoon of white vinegar.
Ricotta: Use a whole milk ricotta but make sure to drain the excess water. I love using Galbani but there are many excellent brands.
Mini Chocolate Chips: You can use also chopped chocolate, candied fruit, or chopped pistachios instead.
How to Make Cannoli
1. Add the flour, salt, and granulated sugar to the bowl of your food processor and pulse to combine then sprinkle in the cold cubed butter and pulse until you have small crumbles. You can also make this by hand just as you would pastry dough.
2. Add the two yolks and marsala then pulse until the dough comes together. Reserve one of the whites in a small bowl.
3. Turn the dough out onto a clean counter and knead for 3-4 minutes to bring the dough together and smooth out. Wrap in plastic and allow to rest on the counter for an hour.
4. While the dough rests you can make the filling. The ricotta has too much water which will make your cannoli soggy. You can squeeze the excess water out using a cheesecloth or spread it out onto paper towels and pat dry.
5. Transfer ricotta to a large bowl then add the powdered sugar, cinnamon, vanilla and mini chocolate chips. Mix to combine then cover and chill.
6. Once the dough has rested roll it out on a lightly floured surface to about 1/8th an inch then cut 3.4-4 inch circles. You can re-roll scraps as needed. Add about a quart of vegetable oil to a large pot with a thermometer attached and then place over medium heat. Your oil needs to be 360F so keep an eye on the temperature while you work.
8. Wrap the circles of dough around the cannoli forms and use your finger to apply egg white to the part that will overlap. Press to seal, set aside, and then repeat.
9. Once your oil has reached 360F you can fry the shells. Up to six shells can be fried at a time however it’s easiest to do groups of three at a time. Fry for about two minutes or until a deep golden brown. Adjust heat as needed to maintain 360F.
9. Remove the cannoli shells with a spider or tongs then remove the forms by wrapping in paper towels and pressing down. Allow to cool on a wire rack with paper towels.
10. Once the shells are cool you can transfer the filling to a piping bag, cut the tip off, and then fill each cannoli. Dip the edge of your cannoli in mini chocolate chips, chopped nuts, or sprinkles and then serve immediately.
Pro Tips for this Recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The dough needs rest time or it will be quite stretchy and tough so try to give it a full hour.
- Once you’ve drained excess water from the ricotta the filling is basically foolproof. Add sugar to taste then go wild using any flavorings you enjoy. You can try combinations like maple syrup and bacon, lavender and honey, candied cherries and almond extract.
- You can store the shells in an airtight container for up to two days before filling. Once they’re filled you have about an hour until they soften up.
- Don’t be overly ambitious when frying, you can do 2-3 at a time instead of big batches which will drop the temperature of your oil.
Frequently Asked Questions
What is the filling made of?
Cannoli filling is made of creamy ricotta cheese that has been sweetened. Traditional flavorings are cinnamon, vanilla, lemon zest, orange zest, chopped nuts, and candied fruits.
Can you buy cannoli shells?
You can buy Cannoli shells at some specialty stores or online. Click the link provided to pick up a box if you just want to make the filling and enjoy!
What does a it taste like?
Cannoli are not overly sweet, they have a creamy crunchy play of textures with a slightly sweet creamy ricotta filling.
Do you eat a cannoli warm or cold?
Your cannoli can have a room temperature or cold filling but they will not generally be served warm. Cannoli that are filled should be served within an hour to prevent the shell from losing its crispness.
Can you use mascarpone instead of ricotta?
You can! Mascarpone is very creamy and well suited for a filling. Drain in the same way you would the ricotta, although it will give up less water, then sweeten and add flavorings.
If you love this recipe try these out!
If you’ve tried this Cannoli recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Cannoli
Equipment
- Large Pot
- Rolling Pin
- Cannoli forms
- Tongs
Ingredients
For the Shells
- 2 cups all-purpose flour 240g
- 2 Tbsp granulated sugar
- 1/4 tsp salt
- 2 Tbsp unsalted butter cut into small pieces
- 1/2 cup marsala wine 120mL
- 2 yolks reserve white for brushing.
- 2 quarts vegetable oil for frying (about 8 cups)
For the Filling
- 32 oz. whole milk ricotta strained
- 1 cup powdered sugar 120g
- ⅓ cup mini chocolate chips or chopped pistachios or candied fruit.
- 1 tsp vanilla
- 1/4 tsp cinnamon
Instructions
For the Shells
- Add the flour, sugar and salt to your processor and pulse then sprinkle in the cold cubed butter and pulse until broken up into small pieces. Add the yolks and marsala and pulse until the mixture comes together, you can add more wine a tablespoon at a time if needed to bring the dough together. Reserve an egg white for later.
- Turn the dough out onto a lightly floured counter and knead for 3-4 minutes or until it smoothes out and gains some elasticity then cover and allow to rest at room temperature for an hour. You can make the filling while the dough is resting.
- Roll the rested tough to about 1/8 an inch thick then cut 3.5-4 inch circles of dough. You can do this by hand or with a pasta maker. If using a pasta maker start on 1 then keep rolling it through as you decrease the thickness until you get to the thinnest setting. You can re-roll scraps if desired but let them rest for 10-15 minutes before rolling out again.
- Heat the oil in a larger pot with a thermometer over medium heat. You'll need about 2 inches of oil so the amount will depend on your pot size. Oil should be 360F when you fry so keep an eye on the temperature and adjust heat as needed.
- Wrap the circles around your metal cannoli forms and use your finger to wipe some egg white where the ends will overlap and press together. If you don't seal the cannoli they will open up in the deep fryer.
- Fry the shells in groups of three to six for about two minutes. Adding more shells to the oil will drop the temperature so it's easier to fry smaller groups. Fry until golden brown then use a spider or tongs to transfer to a wire rack lined with paper towels. You must remove the metal form immediately so put on some oven mitts then wrap the vertically oriented shell in a paper towel and use gentle but firm pressure to the shell press down and free it from the metal tube.
For the Filling
- To remove excess water from your ricotta either place it in a cheese cloth and squeeze or lay couple layers of paper towels down and spread the ricotta over that and then pat with more paper towels.
- Add the drained ricotta, sugar, cinnamon, vanilla, and mini chocolate chips to a large bowl then mix together, chill filling if not using immediately. When ready to use transfer to a piping bag, snip the tip off and fill the shells then press more chocolate chips onto the ends and dust lightly with powdered sugar.
Video
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- The dough needs rest time or it will be quite stretchy and tough so try to give it a full hour.
- Once you've drained excess water from the ricotta the filling is basically foolproof. Add sugar to taste then go wild using any flavorings you enjoy. You can try combinations like maple syrup and bacon, lavender and honey, candied cherries and almond extract.
- You can store the shells in an airtight container for up to two days before filling. Once they're filled you have about an hour until they soften up.
- Don't be overly ambitious when frying, you can do 2-3 at a time instead of big batches which will drop the temperature of your oil.
