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cannoli — Mediterranean Diet Hub

cannoli

Cannoli with crisp shells and a creamy ricotta chocolate chip filling. Ready in 81 minutes using pantry staples and a trick for smooth, rich texture.
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Total Time 1 hour 21 minutes
Servings: 12 units
Course: Dessert
Cuisine: Italian
Calories: 275
Ingredients Method Notes

Ingredients
  

Shells
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter
  • 1 tablespoon white wine vinegar
  • 0.25 teaspoon salt
  • 1 large egg
  • 0.5 cup dry white wine
  • 1 liter vegetable oil
Ricotta filling
  • 2 cups ricotta cheese drained overnight for best texture
  • 0.5 cup powdered sugar
  • 0.5 teaspoon vanilla extract
  • 0.5 cup mini chocolate chips
  • 1 teaspoon orange zest
To serve
  • 0.25 cup pistachios chopped
  • 2 tablespoons powdered sugar for dusting

Method
 

Prepare the shells
  1. Mix flour, sugar, and salt in a medium bowl. Cut in the butter with your fingertips until the texture looks sandy.
  2. Add the egg, vinegar, and wine. Stir with a fork until a shaggy dough forms. Knead briefly—just until smooth. It won’t feel super soft.
  3. Wrap in plastic and let the dough rest at room temperature for 30 minutes. Don’t skip this; it makes rolling easier and prevents snapping shells.
  4. Cut the dough in half. Roll each half very thin—about 2mm—on a lightly floured surface. I use a wine bottle when I can’t find my rolling pin.
  5. Use a 9cm round cutter (or glass) to cut circles. Wrap each around a metal cannoli tube, sealing with a dab of egg white if it resists sealing.
  6. Heat the oil in a pot to 180°C (350°F). Fry a few shells at a time, turning, until deep golden (about 90 seconds each). Drain on paper towels. Cool completely before filling.
  7. Remove gently from the tubes. Don’t force it or they’ll crack—twist first, then slide off.
Prepare the ricotta filling
  1. If you haven’t already, let ricotta drain overnight in a fine sieve for the creamiest result. Sometimes I just press it quickly between two layers of paper towels if I forget.
  2. In a bowl, combine ricotta, powdered sugar, and vanilla. Stir until very smooth. Fold in mini chocolate chips and orange zest.
Assemble and serve
  1. Right before serving, pipe or spoon filling into both ends of each shell. Don’t fill too early or the shells will go soggy.
  2. Dip the ends in chopped pistachios. Dust with powdered sugar before serving.

Notes

Some desserts just make people pause and smile — cannoli is at the top of that list for me. Honestly, I started making these because I was so tired of soggy, bland bakery versions. The homemade shell and real ricotta filling is a game changer.

Tips for real-deal cannoli

Let the ricotta drain as much as possible. Sounds fussy, but if you skip it, your filling will run. Overnight in a sieve is best; in a pinch, I press it between two plates with paper towels for 10 minutes. That trick has saved many batches.
If your shell dough feels dry, wet your hands and knead for a minute — adding water a teaspoon at a time. Stiff dough is easier to roll super thin, which makes all the difference: thick shells = tough biting.
Don’t have cannoli forms? I’ve shaped foil around wooden spoons, or even used metal chopsticks. They won’t be Instagram-worthy, but they do the job well enough for a weeknight treat.

Substitutions and variations

Marscapone is tempting but won’t give you the same flavor or lightness as ricotta; if that’s all you have, use half mascarpone and half ricotta for best balance.
I swap mini chocolate chips for chopped dark chocolate if that’s what I have. Candied orange peel is classic but not essential — fresh zest perks up the filling just fine.

Storage and make ahead

Shells can be fried and kept airtight for up to 3 days. Fill right before eating, or the shells lose their crunch. If you love crisp cannoli, never compromise here.