Homemade cannoli features crispy fried pastry tubes filled with sweetened ricotta, chocolate, and lemon zest. This foolproof recipe delivers bakery-quality results with clear instructions and pro tips for perfect shells every time.
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Gather the ingredients.
Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
Enjoy!
Store unfilled shells in an airtight container for up to 2 months at room temperature. Fill no more than 1 hour before serving.
pasta machine · cannoli tubes · deep fryer or deep skillet · pastry bag · pasta cutter or large glass
Yes. Cool and store fried shells in an airtight container for up to 2 months. Fill them no more than 1 hour before serving to keep them crispy.
Heat oil to 375°F (190°C). Fry shells on tubes for 2 to 3 minutes until golden, turning as needed with tongs.
Cool shells just long enough to handle, then carefully twist the tubes to slide out shells. Using a tea towel may help you grip the hot tubes better.
Marsala is traditional and helps flavor the dough. You could use sweet sherry or reduce the amount and add more water, though the flavor will differ.
Refrigerate for 1 to 2 hours before rolling. This rests the gluten and makes the dough easier to work with.
