Homemade cannoli are crispy, fried pastry shells filled with sweetened ricotta cream and finished with chocolate chips, crushed pistachios, and confectioners' sugar. This from-scratch version combines a cinnamon-spiced dough with a silky ricotta filling infused with vanilla and optional orange zest.
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In the large bowl of a stand mixer fitted with the paddle attachment, beat ricotta impastata, whole milk ricotta, sugar, vanilla, cinnamon, salt, and orange zest (if using) on low speed until sugar dissolves and texture starts to smooth out, 1 to 2 minutes.
Cover bowl and refrigerate bowl until ready to use.
In a medium bowl, whisk flour, sugar, cinnamon, and salt. Using your fingers, work in butter until pea-size pieces form. Add egg white and wine and stir with a wooden spoon until no specks of flour remain. Gather dough into a ball and transfer to a work surface; do not overwork.
Form dough into a disk, wrap in plastic, and refrigerate at least 45 minutes or up to overnight.
On work surface, roll dough to 1/8" thick and cut into about 12 (5") rounds. Wrap a round around a cannoli mold, brush top with egg white, then press other side over to cover mold. Repeat for a total of 12 shells.
In a large pot fitted with a deep-fry or instant-red thermometer, heat oil over medium-high heat until thermometer registers 350°. Fry cannoli until golden brown and bubbly, 4 to 6 minutes. Using tongs, carefully transfer shells to a wire rack set in a baking sheet. Let cool completely.
Transfer cream to large piping bag fitted with large round tip. Pipe cream into both sides of cannoli. Sprinkle with chips or pistachios. Dust with confectioners’ sugar.
Store cooled unfilled shells in an airtight container for up to 2 days; refrigerate the ricotta cream for up to 3 days in a separate container and fill shells just before serving.
stand mixer · cannoli molds · large piping bag with large round tip · deep-fry or instant-read thermometer · large pot for frying · wire rack
Yes. Fry the shells and let them cool completely, then store in an airtight container for up to 2 days. Fill them just before serving so they stay crisp.
Heat oil to 350°F. Fry each batch for 4 to 6 minutes until golden brown and bubbly, then transfer to a wire rack to cool completely.
Ricotta impastata or strained whole milk ricotta is essential for the right texture; do not use regular ricotta or the filling will be too wet.
Roll the dough to exactly 1/8" thick. Keep it at room temperature so it's pliable but not warm, and brush the top with egg white before sealing to help it adhere.
Yes. For the ricotta cream, whisk by hand until the sugar dissolves and the texture smooths, about 2 minutes. The dough can be mixed entirely by hand with a wooden spoon and your fingers.
