Go Back

Authentic Cannoli

Indulge in the delightful experience of making authentic cannoli from scratch, featuring crispy shells and a rich, creamy filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Italian
Servings 12 servings
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Rolling Pin
  • Deep Fryer
  • Piping Bag

Ingredients
  

Dough Ingredients

  • 2 cups Flour All-purpose flour for the cannoli shells.
  • 1 tablespoon Cocoa powder Optional for chocolate-flavored shells.
  • 2 tablespoons Granulated sugar Enhances the flavor of the shells.
  • 1/4 teaspoon Salt Balances sweetness.
  • 2 tablespoons Unsalted butter Softened for richness.
  • 1 large Egg Binding agent for the dough.
  • 1 tablespoon White wine vinegar Tenderizes the dough.
  • as needed water Water To bring the dough together.

Filling Ingredients

  • 2 cups Ricotta cheese Main filling ingredient.
  • 3/4 cup Powdered sugar Sweetener for the filling.
  • 1 teaspoon Vanilla extract Enhances sweetness.
  • 1 tablespoon Citrus zest Lemon or orange for flavor.
  • 1/2 cup Chocolate chips Optional for added flavor.

Garnish

  • as needed Pistachios or crushed almonds For garnish.
  • as needed oil Oil For frying the shells.

Instructions
 

  • In a large mixing bowl, combine the flour, cocoa powder (if using), granulated sugar, and salt. Mix until well blended.
  • Add softened butter and rub it into the flour mixture until it resembles coarse crumbs.
  • In a separate bowl, whisk together the egg, white wine vinegar, and enough water to form a soft dough. Gradually add this mixture to the flour mixture, stirring until the dough begins to come together.
  • Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
  • For the filling, combine ricotta cheese, powdered sugar, vanilla extract, and citrus zest in a medium bowl. Mix until smooth. Fold in chocolate chips if using.
  • Roll out the rested dough to about 1/8-inch thickness and cut out circles using a round cutter.
  • Wrap each dough circle around a metal cannoli tube, sealing edges with water or egg wash. Fry in hot oil until golden brown.
  • Cool the shells slightly before removing from tubes and place on a wire rack to cool completely.
  • Once cooled, fill the shells with the ricotta filling using a piping bag or spoon.
  • Dust with powdered sugar and garnish with pistachios or almonds before serving.

Notes

Store unfilled shells in an airtight container for up to two days. Fill just before serving for best texture.
Keyword Easy