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Homemade Cannoli Recipe

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4.3 from 35 reviews

This classic homemade cannoli recipe features crisp, golden-fried pastry shells filled with a rich, creamy ricotta cheese mixture enhanced with dark chocolate, cinnamon, and optional candied fruit. Enjoy these delightful Italian pastries fresh for a perfect balance of texture and flavor.

Ingredients

For the Filling

  • 12 ounces whole milk ricotta cheese
  • 2 ounces dark chocolate, finely grated, plus more for dusting
  • 3/4 cup confectioners’ sugar, plus more for dusting
  • 1/2 teaspoon ground cinnamon
  • 3 ounces candied fruit, finely chopped (optional)

For the Pastry

  • 2 cups (256 grams) all-purpose flour, plus more as needed
  • Pinch of salt
  • 3 tablespoons sugar
  • 4 tablespoons unsalted butter, diced
  • 2 eggs, beaten
  • 3 tablespoons Marsala wine
  • 1 egg white, lightly beaten mixed with 1 tablespoon water (for egg wash)
  • Oil for frying

Instructions

  1. Strain the ricotta: Place a fine mesh sieve over a bowl and line it with two layers of cheesecloth, a flour sack towel, or sturdy paper towels. Add the ricotta cheese and smooth it into an even layer using the back of a spoon. Refrigerate overnight to drain excess moisture, ensuring a thick filling.
  2. Prepare the pastry dough: Sift together the flour, salt, and sugar into a large bowl. Rub in the diced butter with your fingertips until the mixture resembles coarse crumbs. Add the beaten eggs and Marsala wine and mix to form a dough. Turn onto a floured surface and knead until smooth. If sticky, add flour a little at a time. Wrap and chill the dough in the refrigerator for 1 hour.
  3. Roll out and cut the dough: On a floured surface, roll dough as thinly as possible (about 1/16 inch). Flour and lift the dough frequently to prevent sticking. If dough resists rolling, chill it on a baking sheet for 15 minutes before continuing. Cut into 3-inch rounds using a cookie cutter or glass. Expect 18 to 24 rounds.
  4. Form the cannoli shells: Dust cannoli molds with flour. Wrap each dough round around a mold, dampen the edges with the egg wash, and press to seal the seam.
  5. Fry the shells: Heat oil in a saucepan to 350°F. Fry a few shells at a time until golden and crisp, about a few moments each. Remove with tongs and drain on paper towels. Once cool enough to handle, carefully twist molds to release shells. Repeat until all shells are fried. Cool completely and store in an airtight container if not filling immediately.
  6. Mix the filling: In a bowl, combine the strained ricotta, grated dark chocolate, confectioners’ sugar, cinnamon, and candied fruit if using. Mix well and refrigerate until ready to use. Transfer to a piping bag for ease of filling if desired.
  7. Fill and serve: Just before serving, pipe or spoon filling into each shell. Dust with extra confectioners’ sugar and grated dark chocolate for garnish. Serve immediately to maintain crispness.

Notes

  • Fill cannoli shells just before serving to prevent sogginess.
  • Store unfilled fried shells in an airtight container at room temperature for up to one week.
  • Freeze unfilled cannoli shells for up to 2 weeks to retain crispness.
  • Freeze filling in a freezer-safe container for up to 1 month; stir gently after thawing to recombine if separated.

Find it online: https://deliciousyum.com/homemade-cannoli-recipe/