Homemade Cannoli Shells and Filling
Crisp, golden cannoli shells hold creamy whole milk ricotta with dark chocolate, cinnamon, and optional candied orange peel. Start draining the ricotta the night before, and fill the shells just before serving to keep their delicate crunch.
Servings: 24 cannoli
Equipment
- Cheesecloth flour sack towel, or sturdy paper towels
- Rolling Pin or pasta roller
- Cannoli molds
- 3-inch circle cutter
- Piping bag or small spoon
- Tongs or large slotted spoon
Ingredients
For the Filling
- 12 ounces whole milk ricotta cheese
- 2 ounces dark chocolate, finely grated, plus more for dusting
- 3/4 cup confectioners’ sugar, plus more for dusting
- 1/2 teaspoon ground cinnamon
- 3 ounces candied fruit, such as candied orange peel, finely chopped (optional)
For the Shell
- 2 cups (256 grams) all-purpose flour, plus more as needed
- 1 pinch kosher salt
- 3 tablespoons sugar
- 4 tablespoons unsalted butter, diced
- 2 whole eggs, plus 1 egg white
- 3 tablespoons Marsala wine
- 1 tablespoon cold water
- Extra virgin olive oil, canola oil, or vegetable oil, for frying
Instructions
- Drain the ricotta overnight. Line a fine mesh strainer with 2 layers of cheesecloth and set it over a bowl. A flour sack towel or sturdy paper towels also work. Add the ricotta and spread it into an even layer with the back of a spoon. Refrigerate overnight to drain.
- Make the dough the next day. Sift the flour, salt, and granulated sugar into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture is coarse. Beat the 2 whole eggs in a small bowl, then mix them into the flour mixture along with the Marsala wine.
- Knead and chill. Turn the dough onto a lightly floured work surface and knead by hand until smooth. If it’s too sticky, add flour a little at a time until you can form a smooth ball. Return the dough to the bowl and refrigerate for 1 hour.
- Roll the dough. On a clean, well-floured work surface, roll the dough to 1/16 inch thick. Lift and flip it occasionally, adding flour as needed to prevent sticking. If the dough resists rolling or shrinks back, transfer it to a baking sheet and refrigerate for 15 minutes before continuing.
- Cut and shape the shells. Whisk the egg white with the cold water in a small bowl. Use a 3-inch round cutter or drinking glass to cut the dough into 18 to 24 rounds. Dust the cannoli molds with flour and wrap a dough round around each one. Dampen the overlapping edge with egg wash and press to seal. Refrigerate the shaped shells on their molds until ready to fry.
- Fry in batches. Fill a saucepan one-third of the way with oil and heat to 350°F. Line a plate with paper towels. Fry a few shells on their molds at a time until uniformly golden and crisp. They cook quickly, so watch closely. Use tongs or a large slotted spoon to transfer them to the prepared plate.
- Remove the molds and cool. When the molds and pastry are cool enough to handle, gently twist the molds to release the shells. Repeat the shaping and frying until all the dough is used. Let the shells cool completely. If filling later, store the cooled shells in an airtight container.
- Mix the filling. In a medium bowl, combine the drained ricotta, grated chocolate, confectioners’ sugar, cinnamon, and candied fruit, if using. Mix until well combined. Transfer to a piping bag, if you like, or keep in a covered container. Refrigerate until ready to serve.
- Finish and serve. Just before serving, pipe or spoon the filling into the completely cooled shells. Dust with confectioners’ sugar and extra grated dark chocolate. Serve immediately.
Video
Notes
- Plan ahead: The ricotta drains overnight, and the dough needs 1 hour in the refrigerator. Allow additional time for the fried shells to cool completely and for any extra chilling needed while rolling and shaping.
- Choose whole milk ricotta: Avoid low-fat or fat-free ricotta, which can give the filling a sandy texture. If the mixed filling is too wet to pipe, transfer it to a lined fine mesh strainer set over a bowl and refrigerate for a few more hours to drain.
- Roll thinly: Aim for an even 1/16-inch thickness. Thick dough can cook unevenly and leave the shells heavy rather than crisp. If using a pasta roller, begin at the widest setting and gradually work thinner.
- Fill just before serving: The shells soften quickly once filled. Keep the shells and filling separate until dessert.
- Storage: Store completely cooled, unfilled shells in an airtight container at room temperature for about a week. Refrigerate the filling in an airtight container or closed piping bag for up to 5 days. Refrigerate leftover filled cannoli, keeping in mind that the shells will soften.
- Freeze the shells: Place completely cooled, unfilled shells in a rigid, freezer-safe container, leaving space between them or separating them with parchment. Freeze for about 2 weeks for the best texture.
- Freeze the filling: Freeze in a freezer-safe bag or container for up to 1 month. Thaw in the refrigerator, drain off any separated liquid, and stir gently to combine.
- Shop this recipe: Using olive oil to fry your cannoli shells? Browse our extra virgin olive oils.
Nutrition
Calories: 119.6kcal | Carbohydrates: 18.1g | Protein: 3.5g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 23.8mg | Potassium: 54.5mg | Fiber: 0.6g | Sugar: 5.2g | Vitamin A: 142.9IU | Vitamin C: 0.002mg | Calcium: 36.5mg | Iron: 0.9mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
