Cannoli are iconic Italian pastries made from crisp fried shells filled just before serving with sweetened ricotta, citrus, chocolate, or pistachios.
Draining the ricotta well and piping the filling at the last minute keeps the cream smooth and the shells crisp.
Fill cannoli shortly before serving. Moisture from the ricotta will soften the shells if they sit for too long.
Serving Suggestions
Dust with powdered sugar and finish the ends with pistachios or mini chocolate chips. Serve with espresso, coffee, or a small glass of dessert wine.
Recipe Notes
Store shells and filling separately for up to 2 days. Refrigerate the filling in an airtight container and pipe it only when ready to serve.
Classic Italian Cannoli
Crisp fried pastry shells filled with sweet ricotta cream, citrus zest, pistachios, and chocolate chips.
Equipment
- Cannoli tubes
- Deep saucepan or Dutch oven
- Rolling Pin
- Piping bag
- Fine-mesh strainer
Ingredients
Shells
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter cold and cubed
- 1/2 cup dry Marsala wine plus more as needed
- 1 large egg white for sealing
- 4 cups neutral oil for frying
Ricotta Filling
- 2 cups whole-milk ricotta drained overnight
- 3/4 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1 tsp orange zest finely grated
- 1/2 cup mini chocolate chips plus more for garnish
- 1/2 cup pistachios finely chopped for garnish
Instructions
Make the shells:
- Mix the flour, sugar, and butter until crumbly. Add the Marsala gradually and knead until a smooth dough forms.
- Wrap and rest the dough for 30 minutes. Roll it thinly and cut 4-inch circles.
- Wrap each circle around a cannoli tube and seal the edge with egg white.
Fry and cool:
- Heat the oil to 350 F (175 C). Fry the shells in batches for 2 to 3 minutes until blistered and golden.
- Drain on a rack and let cool before sliding the shells off the tubes.
Fill and serve:
- Beat the drained ricotta with the powdered sugar, vanilla, and orange zest until smooth. Fold in the chocolate chips.
- Transfer the filling to a piping bag and fill the shells from both ends just before serving.
- Dip the ends in pistachios or chocolate chips and dust with powdered sugar.
Notes
- Drain ricotta thoroughly for a thick filling.
- Keep the oil at a steady temperature so the shells blister without becoming greasy.
- A little lemon zest can replace some of the orange zest.
Nutrition
Calories: 310kcalCarbohydrates: 34gProtein: 7gFat: 17gSaturated Fat: 7gCholesterol: 35mgSodium: 95mgFiber: 2gSugar: 17g