Homemade cannoli shells are fried dough tubes filled with a creamy whole milk ricotta mixture spiked with dark chocolate, cinnamon, and optional candied fruit. The key to success is draining ricotta overnight and filling shells just before serving to preserve their delicate crunch.
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Drain the ricotta overnight. Line a fine mesh strainer with 2 layers of cheesecloth and set it over a bowl. A flour sack towel or sturdy paper towels also work. Add the ricotta and spread it into an even layer with the back of a spoon. Refrigerate overnight to drain.
Make the dough the next day. Sift the flour, salt, and granulated sugar into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture is coarse. Beat the 2 whole eggs in a small bowl, then mix them into the flour mixture along with the Marsala wine.
Knead and chill. Turn the dough onto a lightly floured work surface and knead by hand until smooth. If it’s too sticky, add flour a little at a time until you can form a smooth ball. Return the dough to the bowl and refrigerate for 1 hour.
Roll the dough. On a clean, well-floured work surface, roll the dough to 1/16 inch thick. Lift and flip it occasionally, adding flour as needed to prevent sticking. If the dough resists rolling or shrinks back, transfer it to a baking sheet and refrigerate for 15 minutes before continuing.
Cut and shape the shells. Whisk the egg white with the cold water in a small bowl. Use a 3-inch round cutter or drinking glass to cut the dough into 18 to 24 rounds. Dust the cannoli molds with flour and wrap a dough round around each one. Dampen the overlapping edge with egg wash and press to seal. Refrigerate the shaped shells on their molds until ready to fry.
Fry in batches. Fill a saucepan one-third of the way with oil and heat to 350°F. Line a plate with paper towels. Fry a few shells on their molds at a time until uniformly golden and crisp. They cook quickly, so watch closely. Use tongs or a large slotted spoon to transfer them to the prepared plate.
Remove the molds and cool. When the molds and pastry are cool enough to handle, gently twist the molds to release the shells. Repeat the shaping and frying until all the dough is used. Let the shells cool completely. If filling later, store the cooled shells in an airtight container.
Mix the filling. In a medium bowl, combine the drained ricotta, grated chocolate, confectioners’ sugar, cinnamon, and candied fruit, if using. Mix until well combined. Transfer to a piping bag, if you like, or keep in a covered container. Refrigerate until ready to serve.
Finish and serve. Just before serving, pipe or spoon the filling into the completely cooled shells. Dust with confectioners’ sugar and extra grated dark chocolate. Serve immediately.
Store cooled, unfilled shells in an airtight container at room temperature for up to 2 days. Mix filling up to 1 day ahead and refrigerate in a covered container; fill shells within 30 minutes of serving.
Cannoli molds (metal or silicone tubes for shaping) · Fine mesh strainer · 3-inch round cutter or drinking glass · Candy/deep-fry thermometer · Piping bag (optional, for filling)
Yes. Cool the fried shells completely and store in an airtight container. Fill them with ricotta mixture just before serving to keep them crisp.
Heat oil to 350°F. Shells cook quickly at this temperature, so watch closely to achieve uniform golden color without burning.
Draining removes excess whey, making the filling thicker and creamier, which prevents the shells from becoming soggy.
Yes, it's optional. The filling is delicious with just ricotta, chocolate, cinnamon, and confectioners' sugar.
Transfer it to a baking sheet and refrigerate for 15 minutes to relax the gluten, then continue rolling.
