This homemade cannoli recipe delivers crispy fried shells and sweetened ricotta filling that rivals Italian bakery versions. The dough requires minimal equipment and an overnight ricotta drain for the best texture.
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Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don't have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick.
Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
Wrap one oval of dough loosely lengthwise around a cannoli form or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals.
Using tongs, carefully lower the dough into the oil and fry until golden-brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
Dip ends of cooled shells in melted chocolate if desired, and cool until dry. Fried shells can be stored in an airtight container for a few weeks.
The day before making the cannoli, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl.
Place the drained ricotta and powdered sugar in a large clean mixing bowl. Fold together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed.
When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells.
Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.
Fried shells keep in an airtight container for a few weeks. Fill shells the day of serving for optimal crispness; filled cannoli should be eaten within a few hours.
pasta machine (or rolling pin) · 4-inch round cookie cutter · cannoli forms or 1-inch wooden dowels · heavy-bottomed pot · candy or deep-fry thermometer · disposable pastry bag or zipper bag
Yes, fried shells can be stored in an airtight container for a few weeks. Fill them the day of serving for the best texture.
Cold white grape juice works as a direct substitute and adds similar sweetness without alcohol.
Heat the oil to between 350 and 380 degrees F. Fry for 2-3 minutes, turning occasionally, until golden-brown.
Draining ricotta for 24 hours in cheesecloth removes excess moisture, creating a thicker, creamier filling that won't make the shells soggy.
Yes, a pasta machine set to the thickest setting works well and produces consistent thickness. Roll to 1/8-inch thickness either way.
