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cannoli

cannoli

Cannoli: try this crunchy Sicilian pastry filled with creamy ricotta, chocolate chips and orange zest. A true classic you can master at home.
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Total Time 1 hour 31 minutes
Servings: 10 pieces
Course: Dessert
Cuisine: Italian
Calories: 390
Ingredients Method Notes

Ingredients
  

Shells
  • 2 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 tablespoon unsalted butter chilled
  • 1 tablespoon white wine vinegar
  • 0.25 teaspoon salt
  • 0.5 cup dry white wine
  • 1 unit egg
  • 1 unit egg white
Filling
  • 2 cup ricotta cheese well drained
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup mini chocolate chips
  • 1 tablespoon orange zest
For frying
  • 0.5 liter vegetable oil or as needed
For decoration
  • 0.25 cup pistachios chopped, optional
  • 0.25 cup powdered sugar for dusting

Method
 

Dough Preparation
  1. In a large bowl, combine flour, sugar, and salt. Add the cold butter and mix with your fingers until the mixture resembles coarse crumbs.
  2. Make a well in the center and add white wine vinegar, egg, and white wine. Mix until the dough comes together. Knead until smooth, wrap in plastic, and let rest for 30 minutes.
Filling Preparation
  1. In another bowl, mix ricotta, powdered sugar, and vanilla extract until creamy. Stir in the chocolate chips and orange zest. Cover and refrigerate until ready to use.
Shaping and Frying Shells
  1. On a floured surface, roll the dough thinly (about 2 mm) and cut out circles (about 10 cm each). Wrap each circle around a cannoli mold and seal the edges with egg white.
  2. Heat oil in a large pan to 180°C (350°F). Fry the prepared dough with molds until golden and crisp. Remove and drain on paper towels, then cool slightly before carefully removing molds.
Assembly and Finishing
  1. Just before serving, fill each shell with the ricotta cream using a piping bag.
  2. Dip the ends in chopped pistachios if desired and dust with powdered sugar. Serve immediately for best crunch.

Notes

The cannoli is a beloved symbol of Sicilian pastry, famous for its distinctive crisp shell and creamy, sweet ricotta filling. It's a dessert that's celebrated across Italy—and the world—both for its indulgent taste and the joy it brings to festive gatherings. Versatile and endlessly customizable, cannoli are perfect for special occasions or simply when you want to treat yourself at home.

Practical Tips for Perfect Cannoli

Achieving true cannoli shells requires thin dough; roll it as thin as possible to ensure delicate crispiness. If you don't have a pasta machine, take your time with a rolling pin and use extra flour to prevent sticking. Be careful not to overwork the dough or it may become tough.
For frying, keep oil temperature steady—too low, and the shells absorb oil and turn greasy; too high, and they burn. Use a thermometer for best results. Once fried, let them cool fully before filling to keep that signature crunch. If you don't have cannoli molds, you can improvise with cleaned metal tubes or roll parchment paper into tight cylinders.

Ingredient Swaps and Filling Tricks

  • If you can't find ricotta, whip together cottage cheese (well-drained and blended) for a similar texture, or try mascarpone for a richer take.
  • Add mini chocolate chips, candied fruits, or a dash of cinnamon to the filling for extra flavor.
  • For non-traditional variations, dip shells in melted chocolate before filling, or flavor the ricotta cream with espresso or orange liqueur.

Serving and Pairing Suggestions

Cannoli pair beautifully with fresh espresso or dessert wine, especially after an Italian meal. For a festive twist, fill some shells with pistachio cream, lemon curd, or even sweetened chestnut puree for the holidays. Try dusting the finished cannoli with cocoa powder or finely grated chocolate instead of the usual powdered sugar.
For gatherings, assemble the shells and cream separately, then fill just before serving—this keeps the shells irresistibly crunchy and gives your guests that authentic, fresh-cannoli experience.