Print

Authentic Homemade Cannoli Recipe with Crispy Shells and Creamy Ricotta Filling

Two freshly filled cannoli pastries dusted with powdered sugar, showcasing the creamy ricotta filling from our cannoli recipe.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make traditional Italian cannoli from scratch. This recipe guides you through creating perfectly crispy, fried shells and filling them with a smooth, sweet ricotta cream, perfect for any gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/2 cup dry white wine (or water)
  • 1 tablespoon white vinegar
  • Vegetable oil or shortening, for frying
  • 1 pound whole milk ricotta cheese, drained overnight
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional, for filling)
  • Powdered sugar, for dusting

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Add Wet Ingredients: In a small bowl, whisk the egg yolk, white wine, and vinegar. Pour this mixture into the flour mixture and mix until a shaggy dough forms. Knead briefly on a lightly floured surface until smooth, about 2 minutes. Do not overwork the dough.
  3. Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
  4. Make the Filling: Place the well-drained ricotta cheese in a bowl. Add the sifted powdered sugar, vanilla extract, and cinnamon. Beat with an electric mixer until the mixture is completely smooth and creamy. Fold in the chocolate chips, if using. Cover and chill the filling for at least 1 hour.
  5. Shape the Shells: On a lightly floured surface, roll the dough very thin, about 1/16 inch thick. Use a 3-inch round or square cutter to cut out circles or squares.
  6. Form the Tubes: Wrap each dough piece around a metal cannoli tube, overlapping the edges slightly. Brush the overlapping seam with a little water to seal it securely.
  7. Fry the Shells: Heat 2-3 inches of oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully place 2-3 shells at a time into the hot oil, using tongs to keep them submerged and straight. Fry for 1-2 minutes per side until golden brown and bubbly.
  8. Drain the Shells: Remove the shells with tongs and immediately place them on a paper towel-lined plate to drain excess oil. While still warm, carefully slide the metal tubes out of the shells. Let the shells cool completely.
  9. Fill and Serve: Just before serving, use a piping bag or a small spoon to fill the cooled shells with the chilled ricotta filling. Dust the ends with powdered sugar. Do not fill too far in advance, as the shells will soften.

Notes

  • Drain your ricotta cheese for at least 4 hours, or preferably overnight in the refrigerator using a fine-mesh sieve lined with cheesecloth. This step is key to a thick, creamy filling.
  • If you do not have cannoli tubes, you can use thick metal dowels or even tightly rolled, heavy-duty aluminum foil shaped into tubes.
  • For extra crunch, you can dip the ends of the filled cannoli into finely chopped pistachios or mini chocolate chips.

Nutrition

Find it online: https://cookingbycarla.com/cannoli-recipe-authentic-homemade-shells-filling/