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Classic Homemade Cannoli Recipe with Crispy Fried Shells

Close-up of two freshly made cannoli filled with sweet ricotta cream and dusted with powdered sugar.
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Make authentic Italian cannoli at home. This recipe gives you crispy fried shells and a smooth, sweet ricotta filling for a traditional Sicilian pastry.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon white vinegar
  • Vegetable oil, for frying
  • 15 ounces whole milk ricotta cheese, drained well
  • 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, for filling)

Instructions

  1. Make the Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Create a well in the center and add the egg, white wine, melted butter, and vinegar. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour.
  2. Roll the Shells: Divide the rested dough into four equal pieces. Working with one piece at a time (keep the others covered), roll the dough out very thin, either using a pasta machine or a rolling pin, until it is almost translucent. Cut the dough into 4-inch circles or squares.
  3. Shape and Fry: Lightly grease your cannoli tubes (molds). Wrap each dough piece around a tube, overlapping the edges slightly, and press the seam firmly to seal. You can brush the seam with a little water or egg white if it does not stick.
  4. Heat the oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully place 2 or 3 shells at a time into the hot oil, using tongs to hold the mold submerged until the shell is golden brown and bubbles stop forming, about 2 to 3 minutes per side.
  5. Remove the shells from the oil, place them on a paper towel-lined plate to drain excess oil, and immediately slide the pastry off the metal tube while it is still hot. Let the shells cool completely.
  6. Prepare the Filling: Place the well-drained ricotta cheese in a medium bowl. Use a hand mixer or stand mixer to beat the ricotta until it is smooth. Add the powdered sugar, vanilla extract, and cinnamon. Mix until just combined and creamy. If using, gently fold in the mini chocolate chips.
  7. Chill the Filling: Cover the ricotta filling and chill in the refrigerator for at least 30 minutes to firm up slightly.
  8. Fill and Serve: Just before serving, transfer the chilled filling to a piping bag fitted with a large star tip. Pipe the ricotta cream into both ends of the cooled cannoli shells. Dust the filled cannoli generously with extra powdered sugar.

Notes

  • Drain the ricotta cheese thoroughly; excess moisture makes the filling runny and softens the shells quickly. You can drain it overnight in the refrigerator using a fine-mesh sieve lined with cheesecloth.
  • For the crispiest shells, fill them immediately before serving. If you fill them too far in advance, the moisture from the cream will soften the pastry.
  • If you do not have cannoli molds, you can use aluminum foil shaped into tight tubes, though metal molds work best for maintaining shape during frying.

Nutrition

Find it online: https://delicerecipe.com/cannoli-recipe-classic-homemade-shells-filling/