This collection brings the beloved Sicilian cannoli and its dessert family to your home kitchen, with recipes that balance crisp shells, creamy fillings, and bold flavors. From the classic ricotta filling to chocolate, pistachio, and even a no-fry version, these recipes are designed to work for both beginners and experienced bakers. Each recipe uses straightforward techniques and reliable measurements, so you can create authentic Italian-American desserts with confidence.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons (30 g) unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup (120 ml) dry white wine or Marsala
- 1 teaspoon vanilla extract
- 1 quart (about 4 cups / 900 g) whole-milk ricotta, drained
- 1 cup (120 g) powdered sugar, sifted
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 cup (30 g) mini chocolate chips (for filling)
- Vegetable oil, for frying (about 4 cups / 1 L)
- 1/4 cup (30 g) chopped pistachios, for garnish
- 1/4 cup (30 g) candied orange peel, for garnish (optional)
Instructions
- Make the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse meal. In a small bowl, beat the egg, wine, and vanilla. Pour into the flour mixture and stir until a shaggy dough forms. Turn out onto a floured surface and knead until smooth, about 5 minutes. Wrap in plastic and let rest at room temperature for 30 minutes.
- While the dough rests, prepare the filling: In a medium bowl, combine the drained ricotta, powdered sugar, orange zest, and cinnamon. Stir until smooth. Fold in the mini chocolate chips. Cover and refrigerate until ready to use.
- Roll the dough: Divide the dough into two portions. On a floured surface, roll one portion very thin, about 1/16-inch thick (1.5 mm). Use a 4-inch (10 cm) round cutter to cut circles. Repeat with the remaining dough.
- Shape the shells: Wrap each circle around a metal cannoli tube (about 1 inch / 2.5 cm diameter), overlapping the edges. Seal the edge with a dab of water or beaten egg white.
- Heat the oil: 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 shells at a time into the hot oil. Fry until golden brown and bubbly, about 2-3 minutes, turning once. Remove with tongs and drain on paper towels. While still warm, gently slide the shells off the tubes. Let cool completely.
- Fill the cannoli: Just before serving, spoon the ricotta filling into a piping bag fitted with a large star tip. Pipe the filling into both ends of each shell. Dip the exposed filling in chopped pistachios or candied orange peel, if using.
- Serve immediately, or refrigerate unfilled shells and filling separately for up to 2 days.
Tips
- Drain the ricotta: Excess moisture in ricotta makes a runny filling. Drain it in a fine-mesh sieve lined with cheesecloth over a bowl for at least 2 hours or overnight in the refrigerator.
- Keep the dough thin: Thick dough won’t crisp properly. Roll as thin as possible, and if it shrinks back, let it rest a few more minutes.
- Do not fill ahead: Filled cannoli become soggy within a few hours. Fill just before serving, or keep shells and filling separate until ready.
- Substitute for wine: If you prefer not to use alcohol, replace the wine with equal parts water and white vinegar (1/4 cup each) for a slightly different flavor but similar texture.
Serving Suggestions
Serve cannoli as part of an Italian dessert spread with espresso or cappuccino. They pair beautifully with a glass of sweet Marsala or a light Moscato. For a festive touch, dust with powdered sugar and add a drizzle of melted chocolate or a sprinkle of cocoa powder.
Variations
- Chocolate Cannoli: Add 2 tablespoons of unsweetened cocoa powder to the dough and use chocolate ricotta filling by mixing in 2 tablespoons of melted dark chocolate.
- Pistachio Cannoli: Fold 1/4 cup of finely ground pistachios into the filling and garnish with more chopped pistachios.
- No-Fry Cannoli: Brush the dough circles with melted butter and wrap around the tubes. Bake at 375°F (190°C) for 12-15 minutes until golden. The texture will be more cookie-like than fried.
- Mini Cannoli: Use a 2-inch (5 cm) cutter and smaller tubes for bite-sized desserts, perfect for parties.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. The ricotta filling should be refrigerated and used within 2 days. Once filled, cannoli are best eaten within 2 hours; they will soften in the refrigerator. To re-crisp unfilled shells, place them in a 350°F (175°C) oven for 5 minutes, then cool before filling.
Frequently Asked Questions
Can I use part-skim ricotta? Yes, but it has more moisture, so drain it longer (up to 4 hours) and consider adding an extra tablespoon of powdered sugar to thicken.
Why are my shells tough? Overworking the dough develops gluten, making shells tough. Knead just until smooth, and roll as thin as possible. Also, ensure the oil is at the correct temperature; too low causes greasy, dense shells.
Can I make the dough ahead? Yes, wrap the dough tightly in plastic and refrigerate for up to 2 days. Let it come to room temperature for 20 minutes before rolling.
What if I don’t have cannoli tubes? You can use clean, dry metal piping tips or even roll the dough around a wooden dowel wrapped in foil. Just ensure the shape is cylindrical and about 1 inch in diameter.
How do I prevent the shells from cracking when frying? Make sure the dough is sealed well with water or egg white, and do not overcrowd the pot. Also, avoid moving the shells too much while frying.
Can I freeze the unfilled shells? Yes, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Re-crisp in the oven 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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