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Cannoli
Cannoli
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Prep Time:
45 minutes
Cook Time:
60 minutes
Total Time:
225 minutes
Create authentic Italian cannoli with foolproof recipe and expert tips for bakery-quality results.
Ingredients:
  • 3 cups all-purpose flour
  • 0.25 cup white sugar
  • 0.25 teaspoon ground cinnamon
  • 3 tablespoons shortening
  • 0.5 cup sweet Marsala wine
  • 2 tablespoons water
  • 1 tablespoon distilled white vinegar
  • 1 egg
  • 1 egg yolk
  • 1 egg white
  • 1 quart oil for frying, or as needed
  • 1 (32 ounce) container ricotta cheese
  • 0.5 cup confectioners' sugar
  • 4 ounces semisweet chocolate, chopped
  • 1 teaspoon lemon zest, or to taste
Instructions:
  • In a medium bowl, combine flour, sugar, and cinnamon. Add shortening and mix until crumbly to make the shells.
  • Create a crater and fill it with Marsala wine, water, vinegar, egg, and egg yolk.
  • Combine ingredients using a fork until dough is stiff, then knead by hand on a clean surface for 10 minutes, adding water if necessary. Cover with plastic wrap and chill in the refrigerator for 1 to 2 hours.
  • Divide the cannoli dough into three balls and gently flatten each one to pass through the pasta machine. Roll each dough ball through thinner settings until you reach the finest setting, and dust lightly with flour if needed.
  • Roll out the dough on a dusted surface and cut out 4 to 5-inch circles using a cutter or large glass.
  • Lightly dust the circles with flour to make it easier to remove the shells from the tubes. Roll the dough around cannoli tubes, sealing the edge with a touch of egg white. Repeat with the rest of the dough balls.
  • Preheat oil in a deep fryer or deep skillet until it reaches 375 degrees F (190 degrees C).
  • In a pot of hot oil, fry shells a few at a time until golden, about 2 to 3 minutes. Use tongs to ensure even cooking. Carefully transfer shells to a cooling rack set over paper towels.
  • Allow the tubes to cool until they are comfortable to handle, then gently twist to remove the shells, using a tea towel for a firmer grip. Rinse or wipe the tubes clean for reuse. Store cooled shells in an airtight container for up to 2 months. Fill them just before serving or up to 1 hour in advance.
  • Prepare the filling by combining ricotta cheese and confectioners' sugar in a large bowl until fully mixed. Gently fold in chocolate and lemon zest.
  • Transfer the mixture into a pastry bag and elegantly fill the shells by piping from the center to one end, then repeating from the other side. Optionally, dust with more confectioners' sugar before serving.

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