Description
These authentic Italian cannoli feature golden, crispy homemade shells filled with sweetened ricotta cream and traditional garnishes like chocolate chips or pistachios. A true Sicilian classic, this elegant dessert is made from scratch for unbeatable flavor and texture—perfect for holidays, special occasions, or an indulgent taste of Italy.
Ingredients
- For the Cannoli Shells:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ tsp ground cinnamon (optional)
- 2 tbsp cold unsalted butter or lard
- 1 egg
- ¼ cup Marsala wine (or dry white wine)
- 1 tsp white vinegar
- Oil for frying (vegetable or canola)
- 1 egg white (for sealing shells)
- For the Ricotta Filling:
- 2 cups whole milk ricotta cheese, well-drained
- ¾ cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp orange zest (optional but traditional)
- ½ cup mini chocolate chips or chopped pistachios (optional)
- Optional Garnishes:
- Extra mini chocolate chips
- Crushed pistachios
- Candied orange peel
- Powdered sugar for dusting
Instructions
- Make the Shells:
- In a large bowl, whisk flour, sugar, salt, and cinnamon. Cut in butter or lard until crumbly.
- Add egg, vinegar, and Marsala wine. Mix until a smooth dough forms.
- Knead briefly, wrap, and let rest for 30–60 minutes.
- Roll dough very thin (about 1/8 inch), and cut into 4-inch circles or ovals.
- Wrap each piece around a metal cannoli tube and seal edge with egg white.
- Fry at 350°F until golden. Remove from oil, cool on paper towels, and slide shells off the tubes when cool.
- Make the Filling:
- Drain ricotta overnight in cheesecloth if needed. Beat until smooth.
- Mix in powdered sugar, vanilla, and orange zest. Fold in chocolate chips or pistachios.
- Chill filling for at least 30 minutes.
- Assemble the Cannoli:
- Just before serving, pipe filling into both ends of each shell.
- Garnish with extra chips, pistachios, or candied orange peel.
- Dust with powdered sugar and serve immediately.
Notes
- For best results, fill cannoli just before serving to keep shells crispy.
- Use mascarpone for a richer filling or almond extract for flavor variation.
- Dip shell edges in melted chocolate for a fun twist.
- Mini cannoli make excellent party desserts!
