Summary of Cannoli Recipe :

Treat yourself to this cannoli recipe that yields crisp, golden shells brimming with a silky ricotta filling. Crafted in approachable steps, the guide steers you through dough mixing, frying, and assembly. Bursting with sweet orange zest and chocolate accents, each bite reflects authentic Italian flair.

 

Equipment: Essential tools for this cannoli recipe:

• Large mixing bowls for dough and filling
• Rolling pin to flatten the pastry to the perfect thickness
• Cannoli forms or metal tubes for shaping shells
• Deep, heavy-bottomed pot or deep-fryer for oil temperature control
• Thermometer to monitor the frying oil heat
• Pastry bag or piping bag with a broad tip for filling shells
• Fine mesh sieve to dust sugar or cocoa powder

Ingredients: For the shells:

• 2 cups (250g) all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon fine salt
• 2 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk
• ½ cup (120ml) Marsala wine or dry white wine
• Oil for frying (vegetable or canola oil)

For the filling:

• 2 cups (480g) ricotta cheese, well-drained
• ¾ cup (90g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated orange zest
• ¼ cup mini chocolate chips or chopped dark chocolate
• Optional: ½ teaspoon ground cinnamon for subtle warmth

Cannoli Recipe

Instructions:

Cannoli Recipe

Part 1: Prepare the Shell Dough for the cannoli recipe

1. Combine flour, sugar, and salt in a large bowl.
2. Cut in cold butter until mixture resembles coarse crumbs.
3. Whisk egg yolk and wine together, then pour into dry mix.
4. Stir gently until a shaggy dough forms; avoid overmixing.
5. Knead on a lightly floured surface until smooth, about 2 minutes.
6. Wrap tightly and let rest at room temperature for 30 minutes.

Part 2: Shape and Fry Shells

1. Unwrap dough and divide into quarters; keep unused portions covered.
2. Roll one portion thinly (1/16 inch) on a floured surface.
3. Cut circles about 4 inches in diameter using a cutter or glass.
4. Wrap each circle around a cannoli form, sealing the edge with water.
5. Heat oil to 350°F (175°C) in a heavy pot, checking temperature with thermometer.
6. Fry shells in batches until golden brown, about 1–2 minutes per side.
7. Drain briefly on paper towels, then slide off forms while warm.

Part 3: Prepare the Ricotta Filling Cannoli Recipe

1. Press ricotta in a sieve to remove excess moisture.
2. Whisk ricotta, powdered sugar, and vanilla until smooth and light.
3. Fold in orange zest and chocolate chips; stir gently.
4. Taste and adjust sweetness or zest intensity if needed.
5. Transfer filling to a pastry bag fitted with a large round tip.

Part 4: Fill and Garnish

1. Pipe the ricotta filling into each shell from both ends.
2. Press extra chips or chopped pistachios into the ends for color and texture.
3. Lightly dust the cannoli with powdered sugar or cocoa powder.

Part 5: Chill and Serve Cannoli Recipe

1. Arrange filled cannoli on a tray and refrigerate for 15 minutes.
2. Serve immediately after chilling to maintain shell crispness.
3. Store leftovers covered in the fridge; enjoy within 24 hours.

Notes For Cannoli Recipe :

• To prevent sogginess, assemble shells just before serving.
• Substitute Marsala with sherry or sweet vermouth for a varied flavor.
• Experiment by adding candied orange peel or chopped nuts.
• For a lighter touch, use part-skim ricotta but drain thoroughly.