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Classic Homemade Cannoli Recipe with Crispy Shells and Creamy Ricotta Filling

A single, freshly made cannoli recipe pastry filled with white cream and dusted generously with powdered sugar.
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Make authentic Italian cannoli from scratch. This recipe gives you crispy fried shells and a sweet, smooth ricotta cream filling, perfect for impressing guests.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon white wine vinegar
  • 1/4 cup dry white wine (or water)
  • 1/4 cup unsalted butter, cold and cubed
  • Vegetable oil, for frying
  • 15 ounces whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar, plus more for dusting
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional)
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Mix Wet Ingredients: In a separate small bowl, whisk the egg, white wine vinegar, and white wine. Pour this mixture into the dry ingredients and mix until a shaggy dough forms. Knead briefly, about 1 minute, until smooth. Do not overwork the dough.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and let it rest in the refrigerator for at least 1 hour.
  4. Roll and Cut Shells: Divide the chilled dough into four pieces. Working with one piece at a time (keep the others refrigerated), roll the dough out very thinly on a lightly floured surface until almost transparent. Use a 3-inch round cutter to cut circles.
  5. Shape the Shells: Lightly grease cannoli tubes. Wrap each dough circle around a tube, overlapping the edges slightly. Brush the overlapping seam with a little water or egg white to seal it firmly.
  6. Fry the Shells: Heat 2 inches of vegetable oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully place 2 or 3 shells into the hot oil, using tongs to keep them submerged and straight. Fry for 1 to 2 minutes per side until golden brown and bubbly.
  7. Drain Shells: Remove the shells with tongs and immediately place them on a paper towel-lined tray to drain excess oil. While still warm, carefully slide the shells off the tubes. Let them cool completely.
  8. Prepare the Filling: Place the well-drained ricotta cheese in a bowl. Add the powdered sugar, vanilla extract, and cinnamon. Beat with an electric mixer until the mixture is smooth and creamy. If using, gently fold in the mini chocolate chips.
  9. Chill the Filling: Cover the ricotta filling and chill for at least 30 minutes to firm up slightly.
  10. Fill the Cannoli: Just before serving, use a piping bag or a small spoon to fill the cooled shells with the ricotta cream. Dust the ends with extra powdered sugar or dip them in mini chocolate chips. Serve immediately to maintain crispness.

Notes

  • Drain the ricotta cheese for at least 4 hours, or preferably overnight in the refrigerator using a fine-mesh sieve lined with cheesecloth. This step prevents a watery filling.
  • To keep shells crispy, fill them only right before you plan to serve them.
  • If you do not have cannoli tubes, you can use heavy-duty aluminum foil shaped into tight cylinders.

Nutrition

Find it online: https://delishsymphony.com/cannoli-recipe-traditional-sicilian-pastry/