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Authentic Homemade Cannoli Recipe: Crispy Shells and Creamy Ricotta Filling

Three freshly filled cannoli with creamy ricotta filling, mini chocolate chips, and powdered sugar.
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Make traditional Sicilian cannoli with crisp, bubbly shells and a sweet, creamy ricotta filling flavored with vanilla and chocolate chips.

Ingredients

Scale
  • For the Shells: 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup dry white wine (or water)
  • 1 teaspoon white vinegar
  • Vegetable oil, for frying
  • For the Filling: 15 ounces whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • Optional garnish: Powdered sugar, chopped pistachios

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add Wet Ingredients: Mix the egg yolk, white wine, and vinegar. Gradually add the liquid to the flour mixture, mixing until a shaggy dough forms.
  3. Knead and Rest: Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  4. Roll the Shells: Divide the chilled dough into four equal pieces. Working with one piece at a time (keep the others covered), roll the dough very thin, about 1/16 inch thick. Use a 3-inch round cutter to cut circles.
  5. Shape the Cannoli: Lightly grease the outside of cannoli tubes. Wrap each dough circle around a tube, overlapping the edges slightly. Pinch the seam firmly to seal.
  6. Fry the Shells: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully drop 2 or 3 shells into the hot oil, using tongs to hold the tubes down until the dough puffs and turns golden brown (about 2 minutes per side).
  7. Cool the Shells: Remove the shells from the oil, keeping them on the tubes. Place them on a paper towel-lined tray to drain excess oil. Once cool enough to handle, gently slide the shells off the tubes. Let them cool completely.
  8. Make the Filling: After draining the ricotta thoroughly, press it through a fine-mesh sieve into a bowl to remove lumps. Add the powdered sugar, vanilla extract, and cinnamon. Mix until just combined and smooth. Do not overmix.
  9. Fold in Chips: Gently fold in the mini chocolate chips. Chill the filling for at least 30 minutes.
  10. Fill and Serve: Just before serving, pipe or spoon the ricotta filling into the cooled shells. Dip the ends in chopped pistachios or dust with powdered sugar.

Notes

  • Drain the ricotta cheese for at least 8 hours, or overnight, in a cheesecloth-lined sieve placed over a bowl in the refrigerator. This prevents a watery filling.
  • To keep shells crisp, fill them immediately before serving. If you must fill them ahead of time, brush the inside of the cooled shells lightly with melted white chocolate before filling.
  • If you do not have cannoli tubes, you can use heavy-duty aluminum foil shaped into small cylinders.

Nutrition

Find it online: https://eatableempress.com/cannoli-recipe/