Cannoli
Crisp fried pastry tubes filled with sweetened ricotta and studded with chocolate chips — the crown jewel of Italian-American bakeries.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 12
- Difficulty
- Hard
- Calories
- 320 kcal
Equipment
- •Cannoli forms/tubes
- •Deep fryer or heavy pot
- •Piping bag
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20
- carbs
- 30
- protein
- 6
- calories
- 320
Instructions
- 1
Mix the flour, sugar, and cinnamon. Work the cold butter in until the mixture looks crumbly.
- 2
Mix in the Marsala wine and one egg to make a firm dough. Knead briefly, wrap it, and let it rest 30 minutes.
- 3
Roll the dough thin and cut into circles. Wrap each circle around a greased cannoli tube and seal the edge with beaten egg.
- 4
Heat oil to 350°F (175°C). Fry the shells a few at a time until golden and blistered, about 2–3 minutes.
- 5
Drain the shells on paper towels. Carefully slide out the metal tubes once they are cool enough to handle.
- 6
Beat the drained ricotta with powdered sugar and vanilla until smooth. Gently stir in most of the chocolate chips.
- 7
Squeeze the filling into both ends of each cooled shell right before serving.
- 8
Dip the open filling ends in the remaining chocolate chips. Dust the tops with powdered sugar.
Chef's tips
Drain the ricotta overnight in cheesecloth. Extra moisture is the main reason cannoli filling turns runny and makes the shells soggy.
Storage
Store shells and filling separately; unfilled shells keep in an airtight container for a week, filling refrigerated up to 3 days.
Reheating
Not applicable; cannoli are served at room temperature or chilled, never reheated.
Common mistakes to avoid
- •Filling the shells too early, which makes them soggy before you serve them.
- •Using wet ricotta without draining it, making the filling loose and watery.
- •Frying in oil that is not hot enough, making the shells greasy instead of crisp.
Serving suggestions
Cooked Cannoli?
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