Classic Cannoli Recipe Made Easy & Simple

Step-by-Step Instructions

Make the cannoli shell dough

In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon unsweetened cocoa powder, 1/4 teaspoon ground cinnamon, and 1 pinch salt. Add 1 tablespoon cold unsalted butter pieces and use your fingertips to rub it into the flour until the mixture resembles coarse crumbs. Gradually add 1/4 cup dry white wine, mixing until a firm dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is smooth and elastic. Cover the dough tightly with plastic wrap and let it rest at room temperature for at least 1 hour. Resting makes the dough easier to roll.

💡 Pro Tips:

•Using cold butter and rubbing it in helps create a flaky, tender crust.
•Resting the dough is crucial for ease of rolling and texture.

Estimated time: 1 hour (inactive) + 10 minutes (active)

Prepare the ricotta filling

Place 1 cup whole milk ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter. Place the sieve over a bowl and refrigerate for at least 2 hours, or overnight, to drain excess liquid. This makes the filling thick and creamy. Once drained, transfer the ricotta to a bowl. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract. Mix gently until just combined. Fold in 1/4 cup mini chocolate chips or finely chopped candied orange peel. Cover and chill in the refrigerator for at least 30 minutes to firm up.

💡 Pro Tips:

•Draining ricotta is essential for a non-watery filling.
•Do not overmix the filling, or it can become thin.

Estimated time: 2 hours (inactive) + 15 minutes (active)

Roll and shape the shells

On a lightly floured surface, roll out the rested dough very thinly, about 1/16-inch thick. Use a 3-inch round cutter or a knife to cut out circles. Re-roll any scraps. You should get 4-6 circles. Wrap each circle around a metal cannoli form (a tube-shaped mold), overlapping the edges. Brush a little egg white on one edge before pressing it firmly to seal. This ensures the shell stays closed during frying.

💡 Pro Tips:

•Rolling the dough very thin is key for crisp shells.
•Sealing the dough well prevents it from opening during frying.

Estimated time: 15 minutes

Fry the cannoli shells

Pour 3-4 cups vegetable oil or canola oil into a deep pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat to 350-375°F (175-190°C). Carefully lower 2-3 cannoli-wrapped forms into the hot oil. Fry for 2-3 minutes, turning occasionally, until the shells are golden brown and bubbly. Use tongs to remove the fried shells from the oil and place them on a paper towel-lined plate to drain. Once cool enough to handle, carefully slide the hot shells off the metal forms. Let the shells cool completely before filling.

💡 Pro Tips:

•Maintaining the oil temperature is crucial for even cooking.
•Fry in small batches to avoid lowering the oil temperature too much.

Estimated time: 10-15 minutes (frying)

Fill and garnish

Once the shells are completely cool, fill a pastry bag fitted with a wide plain tip (or a zip-top bag with the corner snipped) with the chilled ricotta filling. Pipe the filling into each cannoli shell from both ends until it is full. Dip each end of the filled cannoli into 2 tablespoons chopped pistachios or mini chocolate chips for garnish. Dust with 2 tablespoons powdered sugar just before serving.