Little Cannoli Bakery in Salem, Oregon, has become a local favorite for its authentic, handcrafted Italian pastries. While you can visit the bakery for their famous cannoli, this recipe brings that same crisp-shell, creamy-filling experience to your home kitchen. It’s a classic Sicilian dessert made with a fried pastry shell and a sweet, ricotta-based filling, and it’s easier than you think once you master the simple techniques.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup (55 g) cold unsalted butter, cut into small pieces
- 1 large egg
- 1/4 cup (60 ml) sweet Marsala wine (or dry white wine or apple juice)
- 1 teaspoon vanilla extract
- 1 large egg white, lightly beaten (for sealing shells)
- Vegetable oil, for frying (about 4 cups / 1 L)
- 2 cups (500 g) whole-milk ricotta, drained overnight
- 1 cup (120 g) powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/3 cup (40 g) mini chocolate chips (optional)
- Powdered sugar, for dusting
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. In a small bowl, beat the egg, Marsala, and vanilla. Pour into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 2–3 minutes, until smooth. Wrap in plastic and refrigerate for 30 minutes.
- Prepare the ricotta: While the dough chills, place the ricotta in a fine-mesh strainer lined with cheesecloth over a bowl. Refrigerate and let drain for at least 30 minutes (or overnight for a thicker filling).
- Roll and cut: On a floured surface, roll the dough out to about 1/8-inch (3 mm) thickness. Use a 4-inch (10 cm) round cutter (or a glass) to cut out circles. Re-roll scraps as needed.
- Shape the shells: Wrap each circle around a cannoli tube (or a clean, dry metal cylinder), overlapping the edges slightly. Brush the overlapping edge with the beaten egg white and press firmly to seal. Make sure the seal is tight so the shell doesn’t open during frying.
- Heat the oil: In a deep, heavy-bottomed pot, heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the shells: Carefully place 2–3 shells at a time into the hot oil. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp. Remove with tongs and drain on paper towels. While still warm, gently twist the tube to loosen the shell, then slide it off. Let cool completely.
- Make the filling: In a medium bowl, combine the drained ricotta, powdered sugar, cinnamon, and vanilla. Beat with an electric mixer until smooth and creamy. Fold in the chocolate chips if using. Cover and refrigerate until ready to fill.
- Fill the cannoli: Just before serving, spoon the filling into a piping bag fitted with a large star tip. Pipe into the shells from both ends. Dust generously with powdered sugar and serve immediately.
Tips
- Drain the ricotta well: Wet ricotta makes a runny filling that will soak the shells. Drain it overnight in the fridge for the best texture.
- Seal the shells tightly: If the edges aren’t sealed properly, the shells will open in the oil. Use a bit of egg white and press firmly.
- Don’t overfill: Fill the shells just before serving to keep them crisp. If filled too far ahead, they’ll become soggy.
- Substitute the wine: If you prefer not to use alcohol, replace the Marsala with equal parts apple juice or white grape juice. The flavor will be slightly different but still delicious.
Serving Suggestions
Serve the cannoli as part of an Italian dessert spread with espresso or cappuccino. They also pair beautifully with a glass of sweet dessert wine like Vin Santo. For a festive touch, arrange them on a platter with fresh berries and mint leaves.
Variations
- Chocolate cannoli: Add 2 tablespoons of cocoa powder to the dough and use chocolate chips in the filling.
- Pistachio cannoli: Fold in finely chopped pistachios and a few drops of almond extract into the filling.
- Citrus zest: Add 1 teaspoon of orange or lemon zest to the filling for a bright, fresh flavor.
- Dipped ends: Dip the filled cannoli ends in melted chocolate or crushed pistachios for extra texture.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 2 days. The ricotta filling should be refrigerated separately and used within 3 days. Once filled, cannoli should be eaten within a few hours—they do not store well. To reheat unfilled shells, place them in a 350°F (175°C) oven for 3–5 minutes to crisp up again. Do not microwave filled cannoli, as the shell will become soggy.
Frequently Asked Questions
Can I use a different type of cheese? Whole-milk ricotta is traditional and gives the best creamy texture. You can substitute with a well-drained mascarpone or a mixture of ricotta and cream cheese, but the flavor will be richer and slightly tangier.
Do I need a cannoli tube? Yes, you need a metal tube to shape the shells. You can find them in kitchen stores or online. If you don’t have one, you can use a clean, dry metal cylinder like a small spice jar or a piece of PVC pipe (make sure it’s food-safe and heat-proof).
Why did my shells come out greasy? The oil temperature was likely too low. Use a thermometer and keep the oil at 350°F (175°C). Also, don’t overcrowd the pot, as that lowers the temperature.
Can I bake the shells instead of frying? Baking will not give the same crispy, bubbly texture, but you can try brushing the shells with oil and baking at 375°F (190°C) for 12–15 minutes until golden. They won’t be as authentic but will be lighter.
How do I keep the filling from making the shells soggy? Fill the cannoli only when you’re ready to serve. If you need to prepare ahead, keep the shells and filling separate and assemble at the last minute.
Can I freeze the shells? Yes, unfilled shells freeze well. Place them in a single layer in a freezer-safe container for up to 1 month. Reheat in a 350°F (175°C) oven for 5 minutes to crisp before filling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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