Uncle Joey's Cannoli Food Truck Recipe

Uncle Joey’s cannoli are the crispy, creamy Sicilian pastries that made his food truck a local legend. This recipe recreates the exact balance of a shatteringly crisp shell and a sweet, ricotta-based filling, all without needing a deep fryer or specialty equipment. It works because the shell dough is simple to roll and fry at home, while the filling is a no-bake mixture that comes together in minutes.

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 plus 1 teaspoon sugar)
1 teaspoon vanilla extract
1 quart (1 L) vegetable or canola oil, for frying
1 large egg white, lightly beaten (for sealing shells)

For the filling:

2 cups (500 g) whole-milk ricotta, drained overnight if very wet
1 cup (120 g) powdered sugar, sifted
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup (85 g) mini chocolate chips
1/4 cup (30 g) chopped pistachios, for garnish
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 meal. In a small bowl, beat the egg, Marsala, and vanilla. Pour into the flour mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead gently for 2–3 minutes until smooth. Wrap in plastic and let rest at room temperature for 30 minutes.
Roll the dough: Divide the dough in half. On a floured surface, roll one half very thin, about 1/16 inch (1.5 mm) thick. Use a 4-inch (10 cm) round cutter (or a small plate) to cut circles. Repeat with the remaining dough. Gather scraps and re-roll once.
Shape the shells: Wrap each circle around a metal cannoli tube (about 1 inch/2.5 cm diameter), overlapping the edges slightly. Brush the overlapping seam with a little beaten egg white and press to seal. Make sure the tube is covered but the ends are open so the oil can circulate inside.
Fry the shells: Heat the oil in a deep, heavy pot to 375°F (190°C). Carefully lower 2–3 shells at a time into the oil, seam side down. Fry for 2–3 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. When cool enough to handle, gently slide the shells off the tubes. Let cool completely.
Make the filling: In a medium bowl, stir together the ricotta, powdered sugar, cinnamon, and vanilla until smooth. Fold in the mini chocolate chips. 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 (or use a zip-top bag with a corner cut). Pipe the filling into each shell from both ends so it fills the center. Dust generously with powdered sugar and sprinkle with chopped pistachios. Serve immediately.

Tips

Drain the ricotta: If your ricotta is watery, place it in a fine-mesh strainer lined with cheesecloth over a bowl and refrigerate for at least 2 hours. This prevents the filling from making the shells soggy.
Don’t overwork the dough: Over-kneading develops gluten and makes the shells tough. Stop as soon as the dough comes together.
Keep shells crisp: Fill cannoli only right before serving. If you fill them too early, the shells will soften. Unfilled shells can be stored in an airtight container for up to 3 days.
Check oil temperature: Use a deep-fry thermometer. If the oil is too hot, the shells burn; if too cool, they absorb oil and become greasy.

Serving Suggestions

Serve cannoli as a dessert after an Italian meal, alongside espresso or a glass of sweet wine. For a party, arrange them on a platter with extra chocolate chips and pistachios for dipping. They also pair well with fresh berries or a drizzle of melted chocolate.

Variations

Chocolate cannoli: Add 2 tablespoons cocoa powder to the dough and 1/4 cup melted dark chocolate to the filling.
Citrus cannoli: Stir 1 teaspoon orange zest into the filling and substitute orange juice for the Marsala in the dough.
Savory cannoli: Omit the sugar and cinnamon, use a savory filling like herbed goat cheese and sun-dried tomatoes, and fry the shells without sweetener.

Storage and Reheating

Unfilled shells keep in an airtight container at room temperature for up to 3 days. The ricotta filling can be refrigerated for up to 2 days, but stir it before using. Once filled, cannoli should be eaten within 2 hours; they do not reheat well. To refresh unfilled shells, warm them in a 350°F (175°C) oven for 5 minutes, then cool before filling.

Frequently Asked Questions

Can I use a different wine? Yes, dry white wine or even brandy works. If using white wine, add an extra teaspoon of sugar to the dough to compensate for the sweetness of Marsala.

Do I need cannoli tubes? You can use metal or wooden dowels that are 1 inch (2.5 cm) in diameter, but they must be heatproof. Alternatively, you can shape the dough around a thick straw, but the shells will be smaller.

Why are my shells greasy? The oil was not hot enough, or you overcrowded the pot. Maintain 375°F (190°C) and fry in small batches.

Can I bake the shells instead of frying? You can, but they will be less crisp and more like a cookie. Brush with oil and bake at 400°F (200°C) for 10–12 minutes, but the texture will differ.

How do I keep the filling from making the shells soggy? Drain the ricotta well and fill only at the last minute. Also, make sure the shells are completely cool before filling.

Can I freeze the shells? Yes, freeze unfilled shells in a single layer in a freezer bag for up to 2 months. Thaw at room temperature and re-crisp in a 350°F (175°C) oven for 5 minutes.

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

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Uncle Joey’s Cannoli Food Truck Recipe