Description
Authentic homemade cannoli with crisp, golden fried shells and a sweet, creamy ricotta filling studded with chocolate chips and candied fruit. A traditional Italian dessert perfect for Easter and special occasions.
Ingredients
Scale
- 3 cups (375g) 00 Flour
- 2 tablespoons (30g) Cold Unsalted Butter, cubed
- 2 tablespoons (25g) Granulated Sugar
- 1 large Egg Yolk
- 2–3 tablespoons (30-45ml) Marsala Wine
- 1 tablespoon (5g) Unsweetened Cocoa Powder (optional)
- 1/2 teaspoon Salt
- 1 teaspoon Vinegar (Apple cider or white wine)
- Vegetable Oil or Lard (for frying)
- 2 pounds (900g) Fresh Ricotta Cheese
- 1 cup (120g) Powdered Sugar
- 1 teaspoon Vanilla Bean Paste
- Zest of 1 Lemon
- Zest of 1 Orange (optional)
- 1/2 cup (85g) Dark Chocolate Chips
- 1/2 cup (75g) Candied Citrus Peel, chopped
- 1/2 cup (60g) Unsalted Pistachios, chopped
Instructions
- Whisk together flour, sugar, cocoa powder (if using), and salt. Rub in cold butter until mixture resembles coarse crumbs.
- Add egg yolk, Marsala wine, and vinegar. Mix until a shaggy dough forms.
- Knead dough on a floured surface for 5-7 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for at least 1 hour.
- Divide dough into two balls. Roll one ball out paper-thin on a floured surface.
- Cut out 4-inch circles. Wrap each circle diagonally around cannoli molds, pressing edges to seal.
- Let wrapped molds rest for 30 minutes while heating oil to 350°F (175°C).
- Fry shells in batches for 1-2 minutes until golden brown. Turn once for even browning.
- Remove with a slotted spoon, drain for 1 minute, then carefully slide off molds while warm. Cool completely on a rack.
- Drain ricotta if wet. Mix ricotta with powdered sugar, vanilla bean paste, and citrus zests until smooth.
- Stir in chocolate chips and candied citrus peel. Refrigerate filling until ready to use.
- Pipe filling into cooled shells using a piping bag with a star tip.
- Immediately dip one end of the filled cannoli into chopped pistachios.
- Serve immediately to ensure shells remain crisp.
Notes
Do not fill cannoli too far in advance as the moisture from the ricotta will soften the shells. Store unfilled shells in an airtight container at room temperature for up to 2 days. Do not refrigerate filled cannoli. Ensure oil is at 350°F for crisp shells.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 320
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Keywords: cannoli, ricotta, Italian dessert, Easter recipe, homemade cannoli, fried pastry, pistachio, chocolate chip