Description
This homemade cannoli recipe guides you through making the crisp, golden pastry shells from scratch and filling them with a smooth, sweet ricotta mixture infused with vanilla. Perfectly fried and filled, these classic Italian treats deliver authentic flavor and texture that can be customized with your favorite toppings.
Ingredients
For the Cannoli Shells
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, cold
- 1/4 teaspoon kosher salt
- 1/3 cup marsala wine
- 1 large egg
- 1 egg yolk (reserve the egg white for brushing)
- Vegetable oil, for frying and brushing
For the Filling
- 16 ounces ricotta cheese, well strained
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped nuts or chocolate chips for folding in or topping
Instructions
- Make the dough: Add the flour, sugar, and salt to a food processor and pulse until just combined. Add cold butter and pulse until the mixture forms small crumbles, similar to pie crust.
- Add wet ingredients: Incorporate the whole egg, egg yolk, and marsala wine, pulsing until the dough comes together into a shaggy ball.
- Knead and rest dough: Turn out the dough onto a clean surface and knead for 2-4 minutes until smooth. Place in a lightly oiled bowl, cover, and rest for 1 hour to relax the gluten.
- Heat oil for frying: Pour about 2 inches of vegetable oil into a large pot or Dutch oven and heat over medium until it reaches 350°F (175°C).
- Roll and cut dough: Roll dough very thinly, between 1/8 and 1/16 inch thick. Use a 4-inch round cookie cutter (or 2-inch for mini cannoli) to cut shapes.
- Form the cannoli shells: Lightly brush cannoli forms with vegetable oil. Wrap each dough round around a form and brush the edges with reserved egg white to seal.
- Fry the shells: Fry 4-5 shells at a time in hot oil at 350°F for about 1 minute on each side until golden and crispy. Avoid overcrowding the pan.
- Drain and remove forms: Use tongs to transfer shells to paper towels. While still warm, carefully remove the forms by gently wiggling them off with a paper towel and tongs.
- Cool shells: Allow shells to cool completely before filling.
- Prepare the filling: In a large bowl, combine strained ricotta, powdered sugar, and vanilla extract. Use a hand mixer to whip until smooth and fully combined. Optionally fold in chopped nuts or chocolate chips.
- Fill the shells: Transfer filling to a piping bag. Pipe filling into cooled shells and press on any desired toppings before serving.
Notes
- Straining the ricotta thoroughly is important to avoid watery filling.
- Make sure the oil temperature stays steady at 350°F for crisp shells.
- Do not overcrowd the fryer to maintain even cooking.
- For a dairy-free variation, substitute ricotta with a vegan cream cheese alternative.
- These shells are best enjoyed fresh but can be kept unfilled in an airtight container for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
