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Homemade Cannoli

4 from 1 vote
These homemade cannoli are light, flaky, and filled with a creamy ricotta filling, perfectly capturing the essence of authentic Sicilian pastries.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 3 hours 45 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Shells
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • ¼ tsp salt
  • 1 large egg, lightly beaten
  • ¼ cup dry Marsala wine
  • 1 tbsp white vinegar
  • ½ cup water (plus more as needed)
  • Vegetable oil, for frying
  • 1–2 tbsp cocoa powder Optional for richer color
For the Filling
  • 2 cups whole-milk ricotta, well-drained
  • ¾ cup powdered sugar
  • 1 tsp pure vanilla extract
  • ½ cup mini chocolate chips
  • ½ zest of an orange or lemon Optional
For Finishing
  • ½ cup finely chopped pistachios
  • Extra chocolate chips or melted dark chocolate for dipping

Method
 

Preparation of Shells
  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Make a well in the center and add egg, Marsala, vinegar, and ½ cup water.
  3. Mix with a fork until a shaggy dough forms, then knead gently on a floured surface for 3–4 minutes until smooth.
  4. Add a splash more water if it’s too dry—it should be firm but not crumbly.
  5. Wrap in plastic and let rest for 30 minutes.
  6. Meanwhile, line a strainer with cheesecloth, add ricotta, and place over a bowl. Refrigerate for at least 4 hours (or overnight) to remove excess moisture.
Frying of Shells
  1. Roll dough as thin as possible (about ⅛ inch) on a well-floured surface.
  2. Cut into 4-inch circles.
  3. Wrap each around a clean, greased metal cannoli tube (or a soda can wrapped in parchment). Seal the edge with a dab of water.
  4. Heat 2 inches of oil in a heavy pot to 375°F (190°C).
  5. Fry 2–3 shells at a time for 1–2 minutes per side until golden.
  6. Drain on paper towels and cool completely—they’ll crisp up as they cool.
Preparation of Filling
  1. For the filling, beat drained ricotta, powdered sugar, and vanilla until smooth.
  2. Fold in chocolate chips (and citrus zest if using).
  3. Transfer to a piping bag fitted with a large star tip.
  4. Fill each cooled shell from both ends.
  5. Dip exposed ends in chopped pistachios or melted chocolate.
  6. Serve right away—or store unfilled shells and filling separately for up to 3 days.

Notes

Cannoli are best eaten the same day they’re filled. Store unfilled shells at room temperature and filling in the fridge. Drain ricotta overnight for best results.