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There’s something incredibly satisfying about that first bite of a warm, homemade bread that’s slightly crusty on the outside yet fluffy on the inside. When I make bread, I always let the dough rise in a warm spot, which helps it develop a lovely texture and flavor. If I’m short on time, I often place the bowl near my oven while I preheat it to give the yeast a little extra boost. The aroma that fills the kitchen as it bakes is just the cherry on top of this wholesome, comforting experience.
cannoli
Ingredients
Method
- Combine flour, sugar, salt, and cinnamon in a bowl. Mix well.
- Add the cold diced butter. Rub using your fingertips until it looks like coarse sand. This step really improves crispness.
- Add the egg yolk, vinegar, and sweet wine. Mix until the dough comes together. If it feels dry, add another tablespoon of wine, just enough for a soft dough.
- Knead briefly—about 2-3 minutes—until smooth. Cover and rest for 30 minutes.
- Divide the dough in 2. Roll each piece very thin—aim for 2mm or about as thin as a coin. Cut into 4-inch circles.
- Wrap each circle around a metal cannoli tube, sealing the edge with water. Pinch well—it must stick or it will unwrap in the oil.
- Heat oil in a deep pot: 180°C (350°F). Fry just 2-3 shells at a time. Turn gently and fry until deep golden, about 2 minutes.
- Remove shells with tongs, slide off the metal tube (use a towel—it's hot), and cool on paper towels. Repeat for all dough.
- Push ricotta through a sieve for a smoother texture. This makes the filling silkier.
- Mix ricotta with powdered sugar, vanilla, orange zest, and candied orange peel (if using). Stir just until smooth, then fold in the mini chocolate chips.
- Cover and chill in the fridge until ready to fill the shells. You can do this up to 2 days ahead.
- Right before eating, use a piping bag (or a big zip bag with the corner cut) and fill each shell from both ends so the middle isn't hollow.
- Don't fill too early—the shells stay crisp only for a few hours with filling.
- Dust with powdered sugar. Serve within a couple of hours for the best crunch.
Notes
Getting crisp shells every time
The dough needs serious rolling. Store-bought are thick and doughy; homemade can be, too, unless you push it thin — I aim for almost see-through. I always rest the dough at least 30 minutes so it doesn't shrink up when I roll. Here’s something I learned after a few flops: seal the dough edges well with water or the cannoli will open up when frying. I press with my fingers for a solid seam, not just a gentle pinch. And don’t over-fry — just deep golden, about 2 minutes. Let the oil reheat between batches or the shells go greasy.Ricotta tricks
Good cannoli filling is all about dry ricotta. Even "drained" ricotta from the store can be wet — I always wrap it in a clean cloth and leave in a colander overnight. If you skip this, you get runny filling and soggy shells in minutes. If you want the creamiest texture, push ricotta through a sieve. It seems fussy, but it takes 3 minutes and really does make a difference.Variations and real-life subs
Don’t have Marsala? A sweet white wine works nearly as well. If you want a nutty filling, chopped toasted pistachios mix in beautifully. I’ve also swapped half the chocolate chips for diced dried cherries — tart and sweet at once. Cream cheese as a ricotta sub sounds tempting, but makes the filling much heavier and tangier than classic.Storage and filling
Cannoli shells must stay unfilled until close to eating — they’ll hold a crunch for about 2 hours after piping but start to soften fast after that. I store empty shells in an airtight container for up to 5 days. Filling can be made two days ahead.I never thought I’d bother making cannoli at home, but once I tried it, the homemade shells put every bakery version to shame — light, shatteringly crisp, never tough.
Getting crisp shells every time
The dough needs serious rolling. Store-bought are thick and doughy; homemade can be, too, unless you push it thin — I aim for almost see-through. I always rest the dough at least 30 minutes so it doesn’t shrink up when I roll.
Here’s something I learned after a few flops: seal the dough edges well with water or the cannoli will open up when frying. I press with my fingers for a solid seam, not just a gentle pinch. And don’t over-fry — just deep golden, about 2 minutes. Let the oil reheat between batches or the shells go greasy.
Ricotta tricks
Good cannoli filling is all about dry ricotta. Even “drained” ricotta from the store can be wet — I always wrap it in a clean cloth and leave in a colander overnight. If you skip this, you get runny filling and soggy shells in minutes.
If you want the creamiest texture, push ricotta through a sieve. It seems fussy, but it takes 3 minutes and really does make a difference.
Variations and real-life subs
Don’t have Marsala? A sweet white wine works nearly as well. If you want a nutty filling, chopped toasted pistachios mix in beautifully. I’ve also swapped half the chocolate chips for diced dried cherries — tart and sweet at once. Cream cheese as a ricotta sub sounds tempting, but makes the filling much heavier and tangier than classic.
Storage and filling
Cannoli shells must stay unfilled until close to eating — they’ll hold a crunch for about 2 hours after piping but start to soften fast after that. I store empty shells in an airtight container for up to 5 days. Filling can be made two days ahead.