📄 Some content on this site was written with AI assistance and reviewed by Mileni Sabatini before publishing.
The moment you take a spoonful of this dish, you’ll notice how the creamy texture perfectly balances the vibrant flavors. I always make sure to brown the garlic just right; it brings out a depth that elevates the entire meal. Adding a splash of lemon juice at the end brightens everything up, cutting through the richness and making each bite feel fresh. You’ll find that this simple technique is key to achieving a dish that feels both comforting and lively.
cannoli
Ingredients
Method
- In a large bowl, mix flour, granulated sugar, and salt. Add the cold butter cubes and quickly rub them into the flour with your fingers, just until the mixture is sandy.
- Crack the egg into a small well in the center. Pour in wine and vinegar. Stir with a fork, then knead by hand for about 5 minutes until a smooth, not sticky, dough forms. If it's dry, sprinkle a few more drops of wine and knead again.
- Wrap the dough in plastic wrap. Let it rest at room temperature for 30 minutes—this keeps the shells from shrinking when you fry them.
- After resting, roll the dough out on a lightly floured surface until as thin as a piece of card stock. (I always stop and lift the dough—if I can just see my fingers through it, it's ready.)
- Cut into 4-inch rounds or ovals. Wrap each piece around a metal cannoli tube and seal the edge with egg white, pressing gently so it doesn’t unravel during frying.
- Heat oil in a heavy pan to 350°F (180°C). Test with a scrap dough—it should bubble right away. Fry the shells a few at a time, 1–2 minutes per side, turning once, until deep golden with bubbles on the surface.
- Remove with tongs to paper towels. When cool enough to touch, slide off the metal tubes. (If the shells stick, give the tube a little twist—you won't break the shell if you’re gentle.)
- In a medium bowl, combine drained ricotta, powdered sugar, vanilla, and cinnamon. Stir until smooth, then fold in chocolate chips and optional candied orange peel.
- Taste for sweetness. If you're using store-bought ricotta, it might need a pinch more sugar.
- Cover and chill the filling at least 30 minutes before piping—it holds its shape better and won't make the shells soggy right away.
- Just before serving, use a pastry bag (or a zip bag with the corner snipped off) to pipe the chilled ricotta filling into both ends of each shell. Don’t fill them in advance or the shells will soften.
- Dust the cannoli with extra powdered sugar just before serving. If you like, dip the ends in extra chocolate chips or chopped pistachios.
Notes
Getting the shells right
Don’t rush the resting time for the dough. That half hour helps the gluten relax and makes rolling easier—and keeps the shells from shrinking or puffing too much in the oil. For frying, the shell should be so thin you can see a hint of your fingers through the rolled dough. If you skip this, you'll end up with heavy, dull shells instead of light and bubbly. I always use metal cannoli tubes, but here’s something that might save your night: if you don’t have them, you can use scrunched-up, folded pieces of aluminum foil rolled into fat tubes. They work (and they don’t stick as much as you’d think).Making the filling actually creamy
Drain your ricotta overnight in the fridge. Don’t skip this—store ricotta is loaded with water that will leak into your shell and make a sad, soggy mess. If you forgot, spread ricotta on a clean kitchen towel, roll it up, and press out as much liquid as you can in five minutes flat. Mix-ins are flexible: I like mini chocolate chips and candied orange peel, but chopped pistachios, crushed coffee beans (just a pinch!), or dried fruit all work. Skip fresh fruit—too wet.Leftovers and make ahead
Shells stay crisp in an airtight tin for up to a week. Stack layers with wax paper. The filling keeps for three days in the fridge, but only pipe just before eating. Never store filled cannoli overnight unless you like soft shells.I only pull out the rolling pin for cannoli when I want something fun and hands-on that tastes like a real treat. It’s the contrast—super crisp shell, cool creamy filling—that gets me every time.
Getting the shells right
Don’t rush the resting time for the dough. That half hour helps the gluten relax and makes rolling easier—and keeps the shells from shrinking or puffing too much in the oil. For frying, the shell should be so thin you can see a hint of your fingers through the rolled dough. If you skip this, you’ll end up with heavy, dull shells instead of light and bubbly.
I always use metal cannoli tubes, but here’s something that might save your night: if you don’t have them, you can use scrunched-up, folded pieces of aluminum foil rolled into fat tubes. They work (and they don’t stick as much as you’d think).
Making the filling actually creamy
Drain your ricotta overnight in the fridge. Don’t skip this—store ricotta is loaded with water that will leak into your shell and make a sad, soggy mess. If you forgot, spread ricotta on a clean kitchen towel, roll it up, and press out as much liquid as you can in five minutes flat.
Mix-ins are flexible: I like mini chocolate chips and candied orange peel, but chopped pistachios, crushed coffee beans (just a pinch!), or dried fruit all work. Skip fresh fruit—too wet.
Leftovers and make ahead
Shells stay crisp in an airtight tin for up to a week. Stack layers with wax paper. The filling keeps for three days in the fridge, but only pipe just before eating. Never store filled cannoli overnight unless you like soft shells.