Ingredients
Scale
For the Cannoli Shells
- 2 cups (250 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1/2 cup (120 ml) dry white wine (or Marsala wine)
- Vegetable oil, for frying
For the Ricotta Cream
- 2 cups (475 g) whole milk ricotta cheese, drained
- 1 cup (115 g) powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) mini chocolate chips (optional)
- 1 Orange or Lemon Zest (optional)
- Candied fruit, chopped pistachios, or additional chocolate chips for garnish (optional)
Ingredient Alternatives
Don’t have everything on hand? No worries, here’s a list of alternative ingredients you can consider:
Shell alternatives:
- Cinnamon or cocoa – add cardamom, nutmeg, saffron, orange zest, or a drop of almond extract to the dough to give it a unique taste
- All-purpose flour – consider using whole wheat or gluten-free flour
Filling alternatives:
- Cheese base – try mascarpone cheese or a mix of cream cheese and ricotta for a different texture and flavor; alternatively, consider using sheep’s milk ricotta
- Flavoring – if you’re not a fan of vanilla, use almond, orange, or even rose water for a twist
- Sweetener – try using honey, maple syrup, or agave nectar to sweeten the cream
- Traditional Sicilian Cannoli often have chocolate chips or candied citrus peel (pistachios or almonds), however, you can also use dried fruits like apricots, cherries, or even zest from citrus fruits
Instructions
- How to make crispy cannoli shells
- Combine the dry ingredients (flour, sugar, and salt) in a large mixing bowl or food processor. Then, using your fingertips, rub the butter into the flour until it resembles coarse crumbs.
- Tip: Add a bit of cinnamon or cocoa powder to your cannoli dough for an added twist!
- Mix the wine and egg yolk until a cohesive dough forms. For about 5 minutes, on a surface dusted with flour, knead the dough until it is smooth and elastic.
- The dough should rest in a plastic bag for 30-60 minutes. In the meantime, roll out the dough to a thickness of about 1/8 inch on a lightly floured surface. You can make perfect circles with a round cutter – mine is four inches in diameter.
- Note: Use water to seal the edge of each circle before wrapping it around a cannoli form.
- Heat oil in a deep fryer or large saucepan to 375°F (190°C).
- In batches, fry the shells in oil until golden brown, about 2 to 3 minutes in hot oil, to get some crispy cannoli shells.
- Drain on paper towels and let them cool – once cool, remove the cannoli molds.
- How to Make Ricotta Filling for Cannoli
- Blend the drained ricotta cheese in a large bowl and combine the powdered sugar with the rest of the ingredients.
- Add the vanilla extract and mix well – if you’re feeling extra sweet, add the chocolate chips and citrus zest (optional)
- Put the filling in a pastry bag with a large opening. After the cannoli shells have cooled, fill them with the ricotta filling using a pastry bag or a piping bag.
- Garnish the ends with candied fruit, chopped pistachios, hazelnuts, or melted chocolate if desired – personally, I love the chocolate and pistachios the most!
Tip: Dust the cannoli filling with some extra powdered sugar before enjoying it!
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