This Sugar Mama Cannoli Cart is a build-your-own cannoli bar, featuring crispy fried shells, a rich and creamy ricotta filling, and an array of toppings like chocolate chips, pistachios, and candied fruit. It works brilliantly for parties because guests can fill and top their own cannoli to their liking, ensuring every bite is fresh and crisp. The filling can be made ahead, and the shells are easy to fry at home, making this a show-stopping dessert that feels both fun and indulgent.
Ingredients
- For the shells: 2 cups (250 g) all-purpose flour, 2 tablespoons (25 g) granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 2 tablespoons (28 g) unsalted butter, melted, 1 large egg, 1/2 cup (120 ml) sweet Marsala wine (or 1/2 cup dry white wine plus 1 tablespoon honey), 1 teaspoon vanilla extract, vegetable oil for frying
- For the filling: 3 cups (750 g) whole-milk ricotta cheese, well drained, 1 cup (120 g) powdered sugar, sifted, 1 teaspoon vanilla extract, 1/2 teaspoon orange zest, 1/4 cup (60 ml) heavy cream, whipped to soft peaks (optional, for lighter texture)
- For the cart toppings: 1/2 cup (85 g) mini chocolate chips, 1/2 cup (60 g) chopped pistachios, 1/2 cup (80 g) candied orange peel, chopped, 1/4 cup (30 g) chopped maraschino cherries, 1/4 cup (30 g) shredded coconut, 1/4 cup (30 g) finely chopped almonds, 2 tablespoons (15 g) cocoa powder for dusting
- For assembly: 1 large egg white, beaten (for sealing shells), 12 cannoli tubes (metal or wooden), 1 pastry bag with a plain tip (or a zip-top bag with a corner cut)
Instructions
- Make the shell dough: In a large bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter, egg, Marsala, and vanilla. Stir with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap in plastic wrap and rest at room temperature for 30 minutes.
- While the dough rests, make the filling: In a large bowl, combine ricotta, powdered sugar, vanilla, and orange zest. If using whipped cream, fold it in gently. Cover and refrigerate until ready to use.
- Roll out the dough: On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Using a round cutter (about 4 inches / 10 cm), cut out circles. Re-roll scraps once.
- Wrap the dough around the cannoli tubes: Place a tube diagonally across each circle. Brush one edge with beaten egg white, then roll the dough around the tube, pressing the edges to seal. The egg white helps the shell stay closed during frying.
- Heat oil for frying: In a deep, heavy 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 wrapped tubes into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crisp. Remove with tongs and drain on paper towels. Let cool just until you can handle them, then gently slide the shells off the tubes. Let cool completely on a wire rack. Repeat with remaining dough.
- Fill the cannoli: Just before serving, transfer the ricotta filling to a pastry bag. Pipe the filling into the cooled shells, filling from both ends to ensure even distribution. Do not fill more than 30 minutes ahead or the shells will soften.
- Set up the cart: Arrange the filled cannoli on a platter. Place the toppings in small bowls. Dust the cannoli with cocoa powder if desired, and let guests dip or sprinkle their own toppings.
Tips
- Drain the ricotta: If your ricotta is watery, place it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 2 hours (or overnight) in the refrigerator. Excess moisture will make the filling runny and soggy the shells.
- Don’t skip the egg white seal: Without it, the shell may open during frying, and the filling will leak out.
- Use a thermometer: The oil temperature must stay around 350°F (175°C). If it’s too low, the shells absorb oil; too high, they burn before cooking through.
- Substitute for Marsala: If you don’t have sweet Marsala, use 1/2 cup dry white wine plus 1 tablespoon honey. The flavor will be slightly less rich but still good.
Serving Suggestions
Serve the cannoli cart as a dessert station at parties, weddings, or holiday gatherings. Set out the filled shells on a large platter and arrange the toppings in small bowls with spoons. Provide small dessert plates and napkins. For a brunch twist, offer a side of espresso or cappuccino. The cannoli are best eaten immediately after filling, but you can also set up the cart with unfilled shells and let guests fill their own.
Variations
- Chocolate cannoli: Add 2 tablespoons (15 g) cocoa powder to the shell dough and reduce flour by 2 tablespoons (15 g). Fold 1/4 cup (45 g) mini chocolate chips into the filling.
- Lemon ricotta: Replace the orange zest with lemon zest and add 1 tablespoon fresh lemon juice to the filling.
- Savory option: For a unique appetizer, omit the sugar from the shell dough and fill with a savory mixture of ricotta, herbs, and sun-dried tomatoes. Fry as directed.
- Gluten-free: Use a gluten-free all-purpose flour blend in the shell dough. The texture will be slightly more crumbly, but still crisp.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. To re-crisp, place them in a 350°F (175°C) oven for 5 minutes. The ricotta filling can be made up to 2 days ahead and kept refrigerated in an airtight container. Filled cannoli should be refrigerated and eaten within 4 hours; after that, the shells soften. Do not freeze filled cannoli, as the texture will be ruined. You can freeze unfilled shells for up to 2 months; thaw at room temperature and re-crisp in the oven.
Frequently Asked Questions
Can I use store-bought cannoli shells? Yes, you can, but they won’t be as fresh. Look for crisp, high-quality shells and fill them just before serving.
Why is my filling runny? The ricotta likely had too much moisture. Drain it thoroughly before mixing, and avoid over-whipping the cream if you add it.
Can I make the shells without cannoli tubes? If you don’t have tubes, you can cut the dough into strips and wrap them around a wooden dowel or the handle of a wooden spoon, but make sure it’s heatproof. Alternatively, you can fry flat circles and shape them over a rolling pin while hot, but that’s trickier.
What if I don’t have a pastry bag? Use a sturdy zip-top bag, snip one corner, and pipe the filling. Or, use a small spoon to carefully fill the shells.
Can I use part-skim ricotta? Yes, but it’s drier and less creamy. You may need to add a tablespoon of heavy cream to the filling for the right consistency.
How far ahead can I fill the shells? Ideally, fill them no more than 30 minutes before serving. The longer they sit, the soggier the shells become.
Related
- Garlic Bread with Sliced Bread: Easy Recipe
- Garlic Bread Peter Kay Style Recipe
- Garlic Bread Pizza Hut Style Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).