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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.

Ingredients

Scale

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

Find it online: https://platedbyemma.com/homemade-cannoli-with-ricotta-filling-and-crispy-shells-recipe/