Uncle Joe’s cannoli are a classic Italian-American dessert featuring crispy, golden fried pastry shells filled with a sweet, creamy ricotta mixture. This recipe delivers a reliable, genuinely delicious result: a crunchy shell that doesn’t get soggy and a rich, lightly sweetened filling that’s perfectly scoopable. It’s a manageable version of a beloved treat that you can make at home with standard equipment.
Ingredients
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon unsweetened cocoa powder (optional, for darker shells)
- 3 tablespoons (45 ml) cold unsalted butter, cut into small pieces
- 1 large egg
- 1/2 cup (120 ml) dry white wine or Marsala wine
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4 cups / 1 L)
- 1 large egg white (for sealing shells)
- 1 (15-ounce / 425 g) container whole-milk ricotta cheese, drained
- 1 cup (120 g) powdered sugar, sifted, plus more for dusting
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange zest (from 1 small orange)
- 1/2 cup (85 g) mini chocolate chips (optional, for filling or garnish)
- 1/4 cup (30 g) chopped pistachios (for garnish)
Instructions
- Make the dough: In a large bowl, whisk together the flour, sugar, salt, and cocoa powder (if using). Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse meal. In a small bowl, beat the egg, wine, and vanilla. Pour the wet ingredients into the dry and stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for about 2 minutes, until smooth. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
- Prepare the filling: While the dough rests, place the drained ricotta in a medium bowl. Add the powdered sugar, cinnamon, and orange zest. Stir until smooth. Fold in the mini chocolate chips if using. Cover and refrigerate until ready to use.
- Roll and cut the shells: After resting, divide the dough in half. Keep one half covered. Roll the other half out on a lightly floured surface to about 1/8-inch (3 mm) thickness. Use a 4-inch (10 cm) round cutter (or a glass) to cut out circles. Repeat with the remaining dough. Gather scraps and re-roll once.
- Shape the shells: Wrap each dough circle around a metal cannoli tube (about 1 inch / 2.5 cm in diameter), overlapping the edges slightly. Brush the overlapping edge with a little egg white and press to seal. Make sure the seal is tight to prevent the shell from opening during frying.
- Heat the oil: In a deep, heavy pot (like a Dutch oven), heat about 2 inches (5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the shells: Carefully place 2-3 shells at a time into the hot oil. Fry for about 2-3 minutes, turning occasionally, until golden brown and crisp. Remove with tongs and drain on paper towels. Let cool for a minute, then gently slide the shells off the tubes. Let cool completely on a wire rack. Repeat with the remaining dough.
- Fill the cannoli: Just before serving, transfer the chilled ricotta filling to a piping bag fitted with a large star tip (or use a zip-top bag with a corner snipped). Pipe the filling into each shell from both ends, filling generously. Dust with powdered sugar and sprinkle with chopped pistachios. Serve immediately.
Tips
- Drain the ricotta: If your ricotta is very wet, place it in a fine-mesh strainer lined with paper towels over a bowl for at least 1 hour before making the filling. This prevents a runny filling that makes shells soggy.
- Seal well: Use enough egg white to create a tight seal. If the shell opens during frying, the filling will leak out and the shell will be misshapen.
- Don’t overfill: Fill the shells only when ready to serve. If you fill them too early, the shells will soften. For a party, you can fry the shells a day ahead and store them in an airtight container at room temperature.
- Substitute for wine: If you prefer not to use wine, use an equal amount of water mixed with 1 teaspoon of white vinegar. This changes the flavor slightly but still produces a crisp shell.
Serving Suggestions
Serve cannoli as a dessert after an Italian meal, alongside espresso or a sweet dessert wine. Arrange them on a platter with extra chocolate chips and pistachios for dipping. They are also wonderful at parties, as they can be filled just before guests arrive.
Variations
- Chocolate Cannoli: Add 1/4 cup (30 g) unsweetened cocoa powder to the dough and use a chocolate-hazelnut spread in the filling.
- Citrus Burst: Add 1 tablespoon of lemon zest and 2 tablespoons of limoncello to the filling instead of orange zest.
- Savory Twist: For an appetizer, omit the sugar from the dough and use a savory filling of whipped goat cheese with herbs.
Storage and Reheating
Unfilled shells can be stored in an airtight container at room temperature for up to 3 days. Filled cannoli are best eaten within 2 hours; they do not store well. If you have leftover filling, refrigerate it for up to 3 days and use it as a dip for fruit. To reheat shells, place them in a 350°F (175°C) oven for 3-5 minutes to re-crisp, then cool before filling.
Frequently Asked Questions
Can I use a different cheese instead of ricotta? Mascarpone can be used, but it is richer and less tangy. You can also use a well-drained cottage cheese that has been blended until smooth, though the texture will be slightly different.
Why did my shells come out tough? Over-kneading the dough or adding too much flour during rolling can make the shells tough. Knead just until smooth and use only as much flour as needed to prevent sticking.
Can I bake the shells instead of frying? Yes, you can bake them at 400°F (200°C) for 10-12 minutes, but they will be less crispy and more like a pastry. Brush with egg wash before baking for a golden color.
How do I keep the shells from getting soggy? Fill them only at the last minute. Also, make sure the ricotta is well-drained and the shells are completely cool before filling.
Can I make the dough ahead of time? Yes, you can make the dough up to 2 days ahead and keep it wrapped in the refrigerator. Let it come to room temperature for 30 minutes before rolling.
What if I don’t have cannoli tubes? You can use clean, empty metal piping tips or even aluminum foil rolled into cylinders. Make sure they are well-greased and the dough is sealed around them.
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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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