Description
Achieve the perfect crunch with this homemade cannoli recipe featuring shatteringly crisp fried shells and a rich, tangy whole-milk ricotta filling. Assemble right before serving for the best texture.
Ingredients
Scale
- 2 cups (250g) 00 flour (or all-purpose flour)
- 2 tablespoons (30g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 3–4 tablespoons (45-60ml) dry white wine (or vodka)
- 1 large egg yolk
- 1 tablespoon (5g) cocoa powder (optional)
- 1/4 teaspoon salt
- Vegetable or canola oil (for frying)
- 16 ounces (450g) whole milk ricotta
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/2 cup chocolate chips or crushed pistachios (for rolling ends)
Instructions
- Drain the ricotta in a fine-mesh strainer lined with cheesecloth in the fridge for at least 2 hours or overnight to remove excess whey.
- In a bowl, whisk together flour, cocoa powder (if using), sugar, and salt. Add melted butter, egg yolk, and wine. Mix until a shaggy dough forms.
- Knead the dough gently for 2-3 minutes until smooth. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Divide dough into 4-6 pieces. Roll each piece out paper-thin on a floured surface and cut into 4-5 inch circles.
- Wrap a dough circle around a cannoli mold, pressing edges together. Seal the seam with egg wash.
- Heat oil to 375°F (190°C). Fry the molds for 1-2 minutes, turning once, until golden brown and rigid.
- Remove shells with tongs, let oil drip off, and slide off molds while hot. Place on a cooling rack to crisp.
- In a food processor, combine drained ricotta, powdered sugar, vanilla, and lemon zest. Pulse until smooth.
- Right before serving, pipe the ricotta filling into the cooled shells and roll the ends in chocolate chips or nuts.
- Serve immediately.
Notes
The key to crispy cannoli is assembling them right before serving. The shells can be made a day ahead and stored in an airtight container at room temperature. The filling can also be made 24 hours in advance. Do not refrigerate the shells as they will absorb humidity and go soft.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 12
- Sodium: 120
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 8
Keywords: cannoli, homemade cannoli, italian dessert, ricotta filling, crispy cannoli shells, fried pastry, Easter dessert