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Classic Sicilian Cannoli

Authentic, from-scratch cannoli featuring crispy, bubbly deep-fried pastry shells and a rich, creamy strained ricotta filling studded with mini chocolate chips and garnished with crushed pistachios.

Prep 45 min Cook 30 min Total 3h 15m Level Advanced

Serves 12

Ingredients

Cannoli Shells

2 cups All-purpose flour — Plus extra for dusting
2 tablespoons Granulated sugar
0.25 teaspoon Kosher salt
3 tablespoons Unsalted butter — Cut into small cubes, cold
1 whole Large egg — Lightly beaten
0.33 cup Marsala wine — Sweet or dry
1 tablespoon White vinegar — Crucial for creating the signature bubbles in the crust
1 whole Egg white — Lightly beaten, used as glue to seal the shells

Ricotta Filling

32 ounces Whole milk ricotta cheese — Strained for at least 2 hours or overnight
1 cup Powdered sugar — Sifted
1 teaspoon Vanilla extract
0.5 cup Mini chocolate chips

Frying & Garnish

2 quarts Vegetable or peanut oil — For deep frying
0.5 cup Shelled pistachios — Finely chopped
2 tablespoons Powdered sugar — For dusting finished cannoli

Instructions

Place the ricotta in a cheesecloth-lined strainer set over a bowl. Cover and refrigerate for at least 2 hours, preferably overnight, to drain excess liquid.
~2h
Do not skip this step, or your filling will be runny and make the shells soggy.
In a food processor or large bowl, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or rub with your fingers until the mixture resembles coarse meal.
~5 min
Add the egg, Marsala wine, and vinegar. Mix until a dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for at least 1 hour.
~65 min
Resting relaxes the gluten, making the dough much easier to roll out thinly.
While the dough rests, prepare the filling. Discard the drained liquid from the ricotta. In a medium bowl, gently fold the strained ricotta, powdered sugar, and vanilla together. Fold in the mini chocolate chips. Cover and refrigerate until ready to use.
~10 min
Do not overmix the ricotta, or it can break down and become watery.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).
~15 min
Use a deep-fry thermometer to maintain the temperature throughout the frying process.
Divide the dough into two to three pieces. Keep the unworked dough covered. Roll the dough out very thin (about 1/16-inch thick) using a pasta machine (setting 4 or 5) or a rolling pin.
~10 min
The thinner the dough, the more delicate and bubbly the shell will be.
Using a 3.5 to 4-inch round cutter (or a large glass), cut out circles from the dough. Re-roll the scraps to cut more circles.
~5 min
Wrap each circle loosely around a cannoli tube. Brush a tiny amount of the egg white on one edge of the dough where it overlaps to seal it. Press gently to secure.
~10 min
Make sure no egg white touches the metal tube, or the shell will stick to the tube during frying.
Using tongs, carefully lower the tubes into the hot oil. Fry 2 to 3 at a time for about 2 to 3 minutes, until golden brown and blistered. Remove and drain on a paper towel-lined rack.
~15 min
Let the shells cool slightly on the tubes for a minute, then carefully slide the shells off the tubes (use a paper towel to hold the hot tube). Let the shells cool completely. Repeat with the remaining dough.
~15 min
The shells must be completely cool before filling.
Transfer the chilled ricotta filling to a piping bag fitted with a large round tip (or a zip-top bag with the corner snipped off). Pipe the filling into one end of a cannoli shell to the center, then turn it around and pipe into the other end until fully filled.
~10 min
Only fill the cannoli right before serving to keep the shells perfectly crisp.
Dip the exposed ends of the filling into the chopped pistachios (and extra mini chocolate chips if desired). Dust the filled cannoli generously with powdered sugar before serving.
~5 min

Nutrition

340

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

150

Sodium (mg)

Cholesterol (mg)

Equipment

Cannoli metal tubes (molds)
Pasta machine or heavy rolling pin
Deep-fry thermometer
Heavy-bottomed pot or Dutch oven
Cheesecloth or fine mesh strainer
Mixing bowls
Piping bag with a large round tip
Tongs

Tips & Storage

Draining the ricotta is the most critical step for the filling; do not rush it.
The vinegar in the dough reacts during frying to create those iconic, airy blisters on the cannoli shell.
If your dough shrinks back when rolling, let it rest for another 10-15 minutes to relax the gluten further.
Fill the cannoli immediately before serving. If they sit filled for more than an hour, the shells will begin to soften.
Storage: Store unfilled cannoli shells in an airtight container at room temperature for up to 1 week. Store the ricotta filling in an airtight container in the refrigerator for up to 3 days. Do not store filled cannoli, as they will become soggy.