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Homemade Cannoli: Authentic Shells and Ricotta Filling

A close-up of a freshly made Homemade Cannoli filled with creamy ricotta and topped with crushed pistachios and powdered sugar.
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Follow these detailed steps to make traditional, crispy Italian cannoli shells and a rich, sweet ricotta filling from scratch.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1/4 cup dry white wine (like Marsala or Pinot Grigio)
  • 1 tablespoon white vinegar
  • Vegetable oil or lard, for frying
  • 1 1/2 cups whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon orange zest
  • 1/4 cup mini chocolate chips (optional)
  • 1/4 cup chopped pistachios for garnish (optional)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  2. Mix Wet Ingredients: In a separate small bowl, whisk the egg yolk, white wine, and vinegar. Pour this mixture into the dry ingredients. Mix until a shaggy dough forms.
  3. Knead and Rest: Turn the dough onto a lightly floured surface and knead briefly, about 2 minutes, until smooth. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.
  4. Roll the Dough: Divide the chilled dough into four equal pieces. Working with one piece at a time (keep the others covered), roll the dough out very thinly, aiming for about 1/16 inch thickness. Use a 4-inch round cutter to cut circles.
  5. Shape the Shells: Lightly grease your metal cannoli tubes. Wrap each dough circle around a tube, overlapping the edges slightly. Moisten the overlapping edge with a dab of water or egg white to seal it securely.
  6. Fry the Shells: Heat 2-3 inches of frying oil in a deep, heavy-bottomed pot to 375°F (190°C). Carefully place 2-3 shells at a time into the hot oil, using tongs to hold the tube submerged until the shell bubbles and turns golden brown, about 1-2 minutes per side.
  7. Cool the Shells: Remove the shells from the oil and immediately slide them off the tubes onto a wire rack lined with paper towels to drain excess oil. Let them cool completely before removing the tubes.
  8. Prepare the Filling: Press the drained ricotta cheese through a fine-mesh sieve into a bowl to remove lumps. Mix in the powdered sugar, vanilla extract, and orange zest until smooth. Fold in chocolate chips, if using. Chill the filling for at least 30 minutes.
  9. Assemble: Just before serving, use a piping bag or a small spoon to fill the cooled shells completely with the ricotta cream.
  10. Garnish: Dip the ends of the filled cannoli into chopped pistachios or dust lightly with powdered sugar.

Notes

  • Drain the ricotta cheese for at least 4 hours, or preferably overnight in the refrigerator, to prevent a watery filling.
  • To keep shells crispy, do not fill them until you are ready to serve them. Filling them too early causes the moisture from the cream to soften the shell.
  • Maintain the oil temperature between 365°F and 375°F for optimal frying; oil that is too cool results in greasy shells, and oil that is too hot burns the dough before it cooks through.

Nutrition

Find it online: https://tasteportfolio.com/homemade-cannoli-authentic-shells-filling/