Homemade Cannoli Recipe

Course: Dessert, pastry

Cuisine: Italian

Prep Time: 55

Cook Time: 3

Rest/Chill: 2 10

Total Time: 3 8

Servings: cannolis

Calories: 212kcal

Author: Becky Hardin

Learn how to make homemade cannoli with crisp, golden shells and a smooth ricotta filling. This easy, step-by-step recipe uses simple techniques to help any home cook create authentic Italian cannoli.

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US Customary - Metric

Equipment

Kitchen Scale (optional)
Fine-Mesh Sieve
Food Processor
Dutch Oven
Deep Frying Thermometer
Baking Sheet
Rolling Pin
Cannoli Molds
Piping Tip Set (optional)

Ingredients

For the Filling

2 cups whole milk ricotta cheese
1 cup powdered sugar
1 teaspoon finely grated orange zest optional
½ teaspoon ground cinnamon
½ cup mini chocolate chips plus more for garnish
Chopped pistachios for garnish (optional)

For the Shells

1½ cups all-purpose flour plus more for dusting
1½ tablespoons granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
2 tablespoons unsalted butter cut into small pieces (¼ stick)
¼ cup marsala wine chilled*
1 large egg lightly beaten
1 large egg white
Vegetable oil for frying

Instructions

For the Shells

Line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Pour the ricotta into the strainer, refrigerate, and let drain for at least 1 hour or overnight.
2 cups whole milk ricotta cheese
Place the flour, sugar, cinnamon, and salt in a food processor. Pulse to combine.
½ teaspoon ground cinnamon, 1½ cups all-purpose flour, 1½ tablespoons granulated sugar, ¼ teaspoon kosher salt
Add the butter and pulse until the mixture resembles small pebbles.
2 tablespoons unsalted butter
Add the wine and egg and pulse until you achieve a shaggy dough, adding more wine, 1 tablespoon at a time, if necessary.
¼ cup marsala wine, 1 large egg
Transfer the dough to a floured surface and knead until smooth, then form into a ball.
Place the dough in an oiled bowl and cover, allowing it to rest for 1-2 hours.

For the Filling

Meanwhile, make the cannoli filling. Place the drained ricotta, powdered sugar, orange zest (if using), and cinnamon in a large bowl and gently mix with a rubber spatula until well combined.
2 cups whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon finely grated orange zest, ½ teaspoon ground cinnamon, ½ cup mini chocolate chips
Add the mini chocolate chips and mix to evenly distribute. Refrigerate until ready to use.

Frying and Assembly

Place the vegetable oil in a large, heavy pot and heat over medium-high heat until 350°F. Meanwhile, place the egg white in a small bowl and lightly beat with a fork. Line a baking sheet with paper towels and fit a cooling rack over it.
Vegetable oil, 1 large egg white
Divide the dough into 2 pieces. Roll and cut 1 piece at a time, keeping the remaining dough covered so that it doesn't dry out. Dust a work surface with flour, then use a rolling pin to roll the dough out until ⅛-inch thick. (Alternatively, you can use a pasta roller to roll the dough into a thin, even sheet, working from 1 to 5 on the machine’s dial.)
Use a 4 to 5-inch round cookie cutter to cut rounds from the sheet of dough.
Use a fork to “dock” and poke holes in each round on both sides (this prevents large bubbles that will slip the dough off the cannoli molds).
Wrap one round of dough loosely around a cannoli mold. Brush one end of the dough with egg white, pull the other end around the mold until it overlaps slightly, and press down to seal. Repeat rolling, cutting, and wrapping the remaining dough, gathering the scraps of dough and re-rolling as needed, until you have 16 shells.
Fry in batches of 4-5, adjusting the heat as needed to maintain an oil temperature of about 350°F. Using tongs, carefully lower the cannoli shells on their molds into the oil. Fry, turning as needed, until evenly golden brown, 2-3 minutes.
Remove the fried shells to the cooling rack. Cool the shells completely before filling. When the shells are cool enough to handle (about 10 minutes), remove the molds: Gently squeeze a mold together to release the shell, then slip the shell off. Cooled shells can be stored in an airtight container at room temperature for a few weeks.
Fill the cannoli shells just before serving. When ready to fill and serve the cannolis, transfer the filling into a pastry bag or Ziplcok bag and cut a ½-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the filling in, filling it halfway, then pipe the rest in from the other end. Dip the ends with the filling into more mini chocolate chips, if desired, and dust the filled cannolis with powdered sugar before serving.
Chopped pistachios

Video

Notes

*While I have found that Marsala wine works best flavor-wise, dry sherry, dry white wine, or sweet vermouth are all fine substitutes in the dough to achieve the crisp texture.

Tips:

Straining the ricotta will yield the smoothest texture. If you don't strain it, you'll risk a watery filling.
Check for elasticity: After kneading, press a finger into the dough--if it slowly springs back, it’s ready. If the dent stays, knead a little longer. If it bounces back too quickly, let it rest 10-15 minutes so the gluten can relax.
You need to roll the dough out thinner than you think. Hold the sheet up to the light--if you can see light through it, it’s thin enough.
After docking the dough, you can brush each round lightly with flour to help prevent big bubbles that distort the shell or push it off the mold.
I like to chill the cannoli molds for about 10 minutes before wrapping them so the dough grips better and the shells cook more evenly.
The cut rounds of dough will stretch slightly as you wrap them around the metal tubes; that is okay.
Be sure to keep the temperature consistent while frying. Too hot and the shells will puff up too much; too cool and they will be greasy.
To test whether the shells are done, tap a fried shell with a spoon. A perfectly-fried shell should sound hollow and crisp.
Wait for the shells to fully cool and dry before filling them; otherwise, they will turn soggy. You can wipe excess oil with a paper towel.
Don't add additional sugar to the filling. It will make it too loose.
To firm up the filling, pop it in the freezer for 5-10 minutes. It'll make it easier to pipe.
I recommend serving as soon as you fill them. If you're planning to serve them later in the day, pop the filling in a sealed piping bag in the fridge. When ready to pipe, snip off the end.
Don’t overfill! Stop when the shell feels full but not stretched. Too much pressure can crack even perfectly fried shells.
Nutritional information does not include optional garnishes.

Make-Ahead: Homemade cannoli shells freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet, freeze for 30 minutes, then transfer to an airtight container. They stay crisp for up to 1 month. Thaw at room temperature before filling.

Storage: Store cannolis in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition