Authentic Sicilian Cannoli
Crispy pastry shells filled with sweet ricotta cream, a classic Italian dessert.
30 mins
Prep Time
15 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 tbsp unsalted butter, chilled
- 1/2 cup Marsala wine
- 1 egg white, lightly beaten
- 2 cups whole milk ricotta, drained
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup mini chocolate chips
- Vegetable oil, for frying
- Powdered sugar, for dusting
Nutrition Facts
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Instructions
Make the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in the butter until mixture resembles coarse crumbs.
Add Marsala wine gradually, mixing until dough comes together. Knead briefly until smooth, wrap in plastic, and refrigerate for 30 minutes.
Roll out dough: On a floured surface, roll dough very thin (about 1/8 inch). Cut into 4-inch circles using a cookie cutter or glass.
Fry the shells: Heat 2 inches of oil to 375°F. Wrap dough circles around cannoli tubes, sealing edges with egg white. Fry until golden, about 2 minutes per side. Cool completely before removing tubes.
Make the filling: Beat ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips. Chill for 30 minutes.
Assemble: Pipe filling into both ends of each cooled shell. Dust with powdered sugar before serving.
Serve immediately for crispest shells, or refrigerate filled cannoli up to 2 hours before serving.
Chef's Tips
- Dough Consistency: The dough should be stiff but pliable. Add more wine by the teaspoon if too dry.
- Thin Shells: Roll dough as thin as possible for the crispiest cannoli shells.
- Draining Ricotta: Strain ricotta overnight in cheesecloth for the creamiest filling.
- Frying Tip: Maintain oil temperature between 375-385°F for even cooking.
- Filling Alternatives: Add orange zest or chopped pistachios to the filling for variation.
- Storage: Store unfilled shells in an airtight container for up to 3 days. Fill just before serving.
- No Tubes?: Use clean, smooth wooden dowels or aluminum foil molds as substitutes.
