Cannoli — Print

Cannoli

Crispy fried pastry tubes stuffed with sweet ricotta cream studded with chocolate chips—these Sicilian cannoli deliver that perfect textural contrast of shatteringly crisp shells against creamy, indulgent filling. Warm spices in the dough complement the bright ricotta filling, making each bite an elegant flavor balance. Perfect for special occasions or whenever you want to impress with an authentic Italian classic.

Ingredients

2 cups all-purpose flour (250 grams)

2 tablespoons granulated sugar (25 grams)

1/2 teaspoon salt (3 grams)

1/2 teaspoon ground cinnamon (1 gram)

1 egg yolk (about 18 grams)

2 tablespoons dry white wine (30 milliliters)

2 tablespoons unsalted butter, melted (28 grams)

Oil for frying (vegetable or peanut oil, about 2 quarts/2 liters)

15 ounces whole milk ricotta, drained (425 grams)

1 1/4 cups powdered sugar (150 grams)

2 tablespoons unsweetened cocoa powder (15 grams)

1 teaspoon vanilla extract (5 milliliters)

1/2 cup mini chocolate chips (85 grams)

1/3 cup candied orange peel, finely chopped (60 grams)

1/4 cup candied cherries, finely chopped (40 grams)

Pinch of salt (1 gram)

2 tablespoons powdered sugar for dusting (15 grams)

Pistachio nuts, finely chopped, optional (30 grams)

Instructions

Make the dough by combining flour, sugar, salt, and cinnamon in a large bowl. Create a well in the center and add the egg yolk, white wine, and melted butter.

Mix with your fingers until a crumbly dough forms, then knead on a clean surface for about 5 minutes until smooth and elastic. Wrap in plastic and refrigerate for at least 1 hour.

Roll out the chilled dough on a lightly floured surface to a thickness of about 1/16 inch (1.5 millimeters), working quickly so it doesn't crack. Using a 3-inch (7.5 centimeter) round cutter, cut out circles.

Wrap each dough circle tightly around a cannoli form (metal tube), sealing the overlapping edge with a tiny amount of water or egg white. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius) in a heavy pot or deep fryer.

Carefully fry the cannoli forms 2-3 at a time for about 2-3 minutes, turning once, until golden brown and crispy. The shells should sound hollow when tapped. Remove with tongs and drain on paper towels. Once cool enough to handle, gently slide each form out and let the shells cool completely.

Prepare the filling by whisking together drained ricotta and powdered sugar until smooth and light, about 2-3 minutes. Sift in cocoa powder, add vanilla extract and salt, then fold gently. Stir in chocolate chips, candied orange peel, and candied cherries until evenly distributed.

Transfer the filling to a pastry bag fitted with a large plain or star tip. Fill each cooled cannoli shell from both ends, working quickly as the shells soften over time.

Dust the finished cannoli with powdered sugar and optionally sprinkle with finely chopped pistachios. Serve immediately for the best crispness, or store in an airtight container for up to 8 hours.