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–+ servings
5 from 18 votes

Cannoli Recipe

The perfect classic homemade cannoli recipe, with fried pastry shells and a simple ricotta cheese filling. Make them with chocolate chips, pistachios, or both!
Author Diana
Servings 40 cannoli
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes

Equipment

Ingredients

  • 2 ⅓ cups (280 g) all purpose flour
  • 2 tablespoons (25 g) granulated sugar
  • ½ teaspoon salt
  • 3 tablespoons (42 g) unsalted butter cold and diced
  • 1 large egg
  • ¼ cup (60 ml) Marsala wine or Apple Cider Vinegar/Grape Juice for non-alcoholic version
  • 1 egg or egg white, for sealing

For the filling:

  • 2 pounds (900 g) ricotta cheese strained
  • 2 tablespoons (30 ml) heavy cream
  • 1 cup (120 g) powdered sugar
  • ¾ cup (168 g) mini chocolate chips
  • ½ teaspoon ground cinnamon
  • ¼ cup (32 g) pistachios chopped, optional

Instructions

  • Strain the ricotta by placing it in a cheesecloth-lined colander over a bowl and refrigerate overnight to strain.
  • In a food processor, combine flour, sugar, and salt. Add butter and pulse just a few times or until the mixture resembles coarse sand. Add egg and wine, blending to form a dough. If too loose, add a tablespoon of flour.
  • Turn out onto a lightly floured surface and knead until smooth. Wrap in plastic and refrigerate for at least 1 hour. This step is crucial for the gluten to relax.
  • On a lightly floured surface, using a rolling pin, roll dough thin and use a cookie cutter and cut into 3-3 ½ inch circles.
  • Wrap each circle around a cannoli form/mold and seal with egg white.
  • Heat 2 inches of oil in a saucepan or dutch oven to 325°F (160°C) and fry shells for about 1 minute or until golden. Cool on a rack and carefully remove from forms while warm.
  • To make the filling, in a large bowl mix ricotta, powdered sugar, and cinnamon. Fold in chocolate chips and/or pistachios (if using both, divide the mixture into two bowls).
  • Fill the cooled shells with ricotta mixture. Optionally, dip ends in crushed pistachios or mini chocolate chips.

Notes

  • Rest the Dough: Allowing the dough to rest is crucial. This step helps the gluten relax, making it easier to roll out and shape later.
  • Dough Shrinkage is Normal: When you make the dough circles, they may shrink a bit, and this is fine. Gently stretch the dough to fit around the cannoli forms until it fits.
  • You Can Re-roll the Scraps: After your first round of circles, gather your scraps and roll them into a ball. Let the scraps rest for about 10 minutes before rolling again so that the dough relaxes again.
  • Frying Temperature: Maintaining the correct oil temperature (325°F or 160°C) is crucial for achieving the right texture. If the oil is too hot, the shells will brown too quickly without cooking through. If it's too cool, the shells will absorb too much oil and become greasy.
  • Filling the Cannoli: Use a piping bag with a wide nozzle to fill the shells. This makes the whole process neater and more efficient.
  • Homemade cannoli will be best if they are eaten within a few hours of making them. With time, the shells will absorb moisture from the ricotta filling and start to get soggy.
  • To Make Ahead: Store the filling and shells separately. The shells can be stored at room temperature for up to a week, while the filling can be stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1cannoli | Calories: 115kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 53mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/cannoli-recipe/