Description
Classic Italian cannoli featuring crispy fried pastry shells filled with a sweet, creamy ricotta cheese filling and finished with chocolate chips and powdered sugar.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 1 egg yolk
- 1/2 cup Marsala wine
- 1 tablespoon white vinegar
- 1 egg white (for sealing)
- Oil for frying
- 2 cups whole milk ricotta cheese, drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
- Powdered sugar for dusting
Instructions
- In a large bowl, mix flour, sugar, and salt. Cut in the cold butter until crumbly.
- Add egg yolk, Marsala wine, and vinegar. Mix until a dough forms.
- Knead the dough until smooth, about 5–7 minutes. Wrap in plastic wrap and let rest for 1 hour.
- Roll the dough thinly on a floured surface and cut into 4-inch circles.
- Wrap each circle around a cannoli mold and seal edges with egg white.
- Heat oil to 350°F (175°C) and fry shells until golden brown, about 2–3 minutes. Remove and drain on paper towels. Let cool before removing molds.
- In a bowl, mix drained ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Fold in mini chocolate chips.
- Pipe the ricotta filling into cooled shells just before serving.
- Dust with powdered sugar and serve immediately.
Notes
- Drain ricotta overnight in the refrigerator for a thicker filling.
- Fill cannoli shells just before serving to prevent sogginess.
- Store shells and filling separately in airtight containers.
- Optional garnish: chopped pistachios or candied orange peel.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
