Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe

Introduction

Cannoli is a classic Italian dessert known for its crisp, delicate shells filled with a sweet, creamy ricotta filling. Making them at home might seem challenging, but with this detailed recipe, you can enjoy fresh cannoli anytime. Let’s dive into the process of creating this delightful treat step by step.

Ingredients

• 1 lb whole milk ricotta cheese
• 2 cups all-purpose flour
• 2 Tablespoons granulated sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground cinnamon
• 1 Tablespoon unsalted butter (cold)
• 1 large egg yolk
• ⅓ cup marsala wine
• 2 teaspoons white vinegar
• Vegetable oil (for frying)
• 2 cups powdered sugar (divided)
• 1 teaspoon vanilla extract
• 1 cup heavy cream (very cold)
• Mini chocolate chips or chopped pistachios for decorating (optional)
• Powdered sugar (for dusting, optional)

Instructions

1. Step 1: Strain the ricotta cheese by lining a large strainer with two layers of cheesecloth (or paper towels) over a bowl. Add the ricotta, wrap it up, and place a weight on top to press out excess liquid. Refrigerate for several hours or overnight for best results.
2. Step 2: To make the cannoli shells, combine flour, granulated sugar, salt, and ground cinnamon in a food processor and pulse to mix.
3. Step 3: Add the cold butter to the flour mixture and pulse briefly until it’s incorporated in small pieces.
4. Step 4: Add the egg yolk, marsala wine, and white vinegar, pulsing until the dough just comes together. It will be dry and crumbly but should hold when pressed.
5. Step 5: Form the dough into two disks, wrap in plastic, and chill for 30–60 minutes.
6. Step 6: About 10 minutes before the dough is finished chilling, heat vegetable oil in a heavy pot to 375°F (190°C), using a candy thermometer to monitor.
7. Step 7: Roll one disk of dough as thin as possible on a floured surface. Use a 3.5-inch round cookie cutter to cut circles. Repeat with the second disk.
8. Step 8: Wrap each dough circle around a cannoli tube, sealing the edge with water to prevent them from opening during frying.
9. Step 9: Fry 2–3 shells at a time in the hot oil for 90–120 seconds until golden brown. Drain on a rack lined with paper towels.
10. Step 10: Cool slightly, then carefully remove the tubes from the shells using paper towels to avoid burning your hands. Wipe tubes clean for reuse.
11. Step 11: Repeat frying with remaining dough, maintaining oil temperature between batches.
12. Step 12: For the filling, beat the strained ricotta with 1 ¾ cups powdered sugar and vanilla extract until smooth.
13. Step 13: In a separate bowl, whip the heavy cream with ¼ cup powdered sugar to stiff peaks.
14. Step 14: Gently fold the whipped cream into the ricotta mixture until combined. Chill until ready to fill the shells.
15. Step 15: Pipe the filling into the cooled cannoli shells. Optionally, decorate the ends with mini chocolate chips or chopped pistachios, and dust the shells with powdered sugar before serving.

Tips & Variations

• Use fresh, whole milk ricotta for a creamier filling with better flavor.
• If marsala wine is unavailable, dry white wine or a splash of sherry can be substituted.
• Chilling the dough is essential for easier rolling and better texture in the shells.
• For a twist, add orange zest or a pinch of nutmeg to the ricotta filling.
• Try dipping the filled ends of the cannoli in melted chocolate before adding nuts or chips for an extra indulgence.

Storage

Store the cannoli filling in an airtight container in the refrigerator for up to 2 days. Keep the shells separate at room temperature for up to 2 days to maintain crispness. Assemble and fill the shells just before serving to avoid sogginess. Leftover filled cannoli are best eaten the same day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cannoli shells ahead of time?

Yes, you can fry the shells ahead and store them in an airtight container at room temperature for up to 2 days. Avoid filling them until ready to serve to keep them crisp.

What can I use if I don’t have a cannoli tube?

You can use small metal or wooden tubes, or even shape the dough around clean, food-safe metal rods or thick chopsticks as a substitute. Just ensure the ends are sealed well with water before frying.

Homemade Cannoli with Ricotta Filling and Crispy Shells Recipe

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★★★★★

4.8 from 122 reviews

This classic Italian Cannoli recipe features crisp, golden fried shells filled with a rich, creamy ricotta filling sweetened with powdered sugar and flavored with vanilla. The dough is enhanced with a touch of marsala wine and cinnamon, creating an authentic and delicious dessert perfect for any occasion.

• Author: Emma
• Prep Time: 15 minutes (excluding ricotta straining time)
• Cook Time: 20 minutes
• Total Time: 4 hours 35 minutes (including 4 hours straining time)
• Yield: Approximately 12–15 cannoli shells 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Cannoli Shells

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• ⅛ teaspoon ground cinnamon
• 1 tablespoon unsalted butter (cold)
• 1 large egg yolk
• ⅓ cup marsala wine
• 2 teaspoons white vinegar
• Vegetable oil (for frying)

Ricotta Filling

• 1 lb whole milk ricotta cheese (strained)
• 2 cups powdered sugar (divided)
• 1 teaspoon vanilla extract
• 1 cup heavy cream (very cold)
• Mini chocolate chips or chopped pistachios for decorating (optional)
• Powdered sugar (for dusting, optional)

Instructions

1. Strain Ricotta: Line a large strainer with two layers of cheesecloth and place it over a mixing bowl with at least an inch of space beneath. Add the ricotta, wrap it with the cheesecloth, and place a heavy weight on top to press out the liquid. Refrigerate for several hours or overnight.
2. Prepare Dough: In a food processor, combine flour, sugar, salt, and ground cinnamon and pulse to mix. Add cold butter and pulse until butter is cut into the flour mixture. Add egg yolk, marsala wine, and vinegar, pulsing until the dough comes together into a dry, crumbly consistency that clings when pressed. If too dry, add a splash more wine.
3. Chill Dough: Form dough into two smooth disks, wrap in plastic wrap, and chill in the refrigerator for 30 to 60 minutes.
4. Heat Oil: About 10 minutes before dough finishes chilling, heat vegetable oil in a heavy-bottomed pot to 375°F (190°C), using a candy thermometer to monitor temperature.
5. Roll and Cut Dough: Roll one disk of dough as thin as possible (aiming for paper-thin). Use a 3.5-inch round cookie cutter to cut circles. Repeat with second disk.
6. Form Shells: Wrap dough circles around cannoli tubes, overlapping ends slightly. Dab water on the seam to seal securely to prevent it from opening during frying.
7. Fry Shells: Carefully lower 2-3 shells into hot oil using tongs. Fry for 90-120 seconds or until golden brown. Remove shells and place on a cooling rack over paper towels to drain.
8. Remove Tubes: After cooling slightly, carefully remove tubes from the shells using paper towels to avoid burns. Clean tubes for reuse.
9. Repeat Frying: Continue frying remaining shells, ensuring oil returns to 375°F between batches.
10. Prepare Filling: In a large bowl, combine strained ricotta with 1 ¾ cups powdered sugar and vanilla extract. In a separate bowl, whip heavy cream with ¼ cup powdered sugar until stiff peaks form.
11. Mix Filling: Gently fold whipped cream into the ricotta mixture until smooth and combined. Refrigerate filling until ready to use.
12. Fill Cannoli: Using a piping bag fitted with a suitable tip, pipe the filling into the cooled cannoli shells.
13. Decorate and Serve: Optionally, dip or sprinkle the ends with mini chocolate chips or chopped pistachios and dust shells with powdered sugar before serving.

Notes

• Straining the ricotta is essential to remove excess moisture and achieve a creamy, thick filling.
• Ensure the cannoli shells are fried at the correct temperature (375°F) to achieve crispness without absorbing too much oil.
• If the dough is too dry, add a small amount of extra marsala wine, but avoid making it too wet.
• Handle the hot shells carefully to avoid breaking.
• Rolling dough thinly is key for light, crispy shells.
• Use plastic wrap to cover dough disks while chilling to prevent drying out.

Keywords: Cannoli, Italian dessert, fried pastry, ricotta filling, traditional Italian recipe, homemade cannoli