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.
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
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
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.
~2hDo 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 minResting 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 minDo 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 minUse 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 minThe 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 minMake 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 minThe 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 minOnly 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
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.