Classic Cannoli
Crispy fried pastry shells filled with a rich, sweetened ricotta cream. This traditional Italian dessert offers a delightful contrast of textures and flavors.
An original recipe by Forkin
- Total time
- 3 hr 30 min
- Serves
- 12
- Difficulty
- Hard
- Per serving
- 344 kcal
Allergen information: may contain eggs, gluten, milk, nuts, soy, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
shells
- 250 gall-purpose flour
- 30 ggranulated sugar
- 30 gunsalted butter, cold, cubed
- 30 mlred wine vinegar
- 1 pcsegg, large, yolk only
- 1 pcsegg white, from large egg
- 1 lvegetable oil, for frying
filling
- 500 gricotta cheese, whole milk, drained overnight
- 100 gpowdered sugar
- 5 mlvanilla extract
- 1 tsporange zest(optional)
garnish
- 50 gmini chocolate chips(optional)
- 30 gcandied orange peel, finely diced(optional)
- 30 gpistachios, chopped(optional)
Equipment
cannoli tubes · tongs · deep pot · paper towels · rolling pin · fine-mesh sieve · large bowl · wire rack · small bowl · candy thermometer · piping bag · cookie cutter
The method
Step by step
- 1
Sift the all-purpose flour and granulated sugar into a large bowl for the shells.
About 2 min
- 2
Cut in the unsalted butter until the mixture resembles coarse crumbs.
About 3 min
- 3
In a separate small bowl, whisk together the red wine vinegar and egg yolk.
About 1 min
- 4
Pour the liquid mixture into the flour mixture and mix until a shaggy dough forms.
About 2 min
- 5
Turn the dough out onto a lightly floured surface and knead briefly until smooth, about 5 minutes.
About 5 min
Cook’s note: Do not overwork the dough.
- 6
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
About 1 hr
- 7
While the dough chills, prepare the filling by pressing the drained ricotta cheese through a fine-mesh sieve into a bowl.
About 5 min
Cook’s note: Draining the ricotta overnight is crucial for a thick, non-watery filling.
- 8
Stir in the powdered sugar, vanilla extract, and orange zest (if using) into the sieved ricotta until well combined.
About 2 min
- 9
Cover the filling and refrigerate until ready to use.
- 10
On a lightly floured surface, roll out the chilled dough very thinly, about 1-2mm thick.
About 10 min
Cook’s note: The thinner the dough, the crispier the shells.
- 11
Cut out 8-10cm circles from the dough using a round cookie cutter.
About 5 min
Cook’s note: Gather and re-roll scraps as needed.
- 12
Heat the vegetable oil in a deep pot or Dutch oven to 175°C (350°F).
About 10 min
Cook’s note: Use a candy thermometer to monitor oil temperature.
- 13
Lightly brush one side of each dough circle with egg white.
About 2 min
- 14
Wrap each dough circle, egg white side down, around a cannoli tube, overlapping the edges and pressing firmly to seal.
About 5 min
Cook’s note: Ensure a tight seal to prevent unraveling during frying.
- 15
Fry the cannoli shells 2-3 at a time for 1-2 minutes, or until golden brown and blistered.
About 10 min
Cook’s note: Turn occasionally for even cooking.
- 16
Carefully remove the fried shells from the oil with tongs and place them on a wire rack lined with paper towels to drain.
About 2 min
- 17
Once cool enough to handle, gently slide the cannoli tubes out of the shells.
About 5 min
Cook’s note: If the shells stick, twist gently to loosen.
- 18
Allow the shells to cool completely before filling.
About 30 min
- 19
Just before serving, transfer the ricotta filling to a piping bag fitted with a wide round tip.
About 2 min
- 20
Pipe the filling into each cannoli shell from both ends until full.
About 5 min
- 21
Dip the ends of the filled cannoli into mini chocolate chips, chopped candied orange peel, or chopped pistachios for garnish.
About 3 min
- 22
Dust with additional powdered sugar if desired and serve immediately.
About 1 min
Per serving
Nutrition
- Calories
- 343.5kcal
- Protein
- 8.4g
- Carbs
- 33g
- Fat
- 19.8g
- Fibre
- 1.1g
- Sugar
- 15.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store unfilled cannoli shells in an airtight container at room temperature.
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