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