Homemade Cannoli
Crispy, golden shells filled with a creamy, sweet ricotta filling make these homemade cannoli a decadent Italian treat. Perfect for dessert tables, special occasions, or a sweet indulgence at home, these cannoli are customizable with chocolate chips, citrus zest, or chopped nuts.
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Equipment
- Large mixing bowls
- Rolling Pin
- Cannoli tubes
- Deep fryer or large pot for frying
- Slotted spoon
- Paper towels
- Whisk or electric mixer
- Piping bag (optional)
- Plastic wrap
Ingredients
- For the Shells:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter cold and cut into small pieces
- 1 large egg yolk
- 1/2 cup sweet Marsala wine or dry white wine
- Vegetable oil for frying
- For the Filling:
- 2 cups ricotta cheese drained
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- 1/4 cup mini chocolate chips
- Chopped pistachios or almonds for garnish optional
- Powdered sugar for dusting
Instructions
- Make the Dough:
- In a large bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and Marsala wine. Mix until dough forms. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
- Prepare Shells:
- On a floured surface, roll dough out to 1/8-inch thickness. Cut into 4-inch circles. Wrap each circle around a cannoli tube and seal edges with a little water.
- Fry Shells:
- Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry shells in batches for 2–3 minutes, turning until golden brown. Remove and drain on paper towels. Let cool completely, then carefully remove cannoli tubes.
- Prepare Filling:
- In a medium bowl, beat ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
- Fill Cannoli:
- Just before serving, pipe or spoon the ricotta filling into both ends of each shell. Garnish with chopped pistachios or almonds if desired.
- Serve:
- Dust with powdered sugar and enjoy immediately.
Servings: 12 cannoli's