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Cannoli

I love cannoli and this recipe was invented after I spent a lot of time looking for the best homemade cannoli shells and filling. Since no two recipes were alike, and since instructions were a bit sketchy, I worked with a friend, Ana, to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine, and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Print Recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 3 hours 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 30 people
Calories 3202.7 kcal

Equipment

  • 1 Cannoli Tubes Essential for shaping the shells during frying.
  • 1 Pasta Machine For rolling dough to the required thinness.
  • 1 Pastry Bag with round tip For neat and efficient filling of shells.
  • 1 Deep Fryer or Deep Skillet For achieving crispy, golden shells.
  • 1 Cooling Rack with Paper Towels For draining excess oil from fried shells.

Ingredients
  

Main

  • 3 cups all-purpose flour
  • ¼ cup white sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons shortening
  • ½ cup sweet Marsala wine
  • 2 tablespoons water
  • 1 tablespoon distilled white vinegar
  • 1 large egg
  • 1 egg yolk
  • 1 egg white
  • 1 quart oil for frying or as needed
  • 1 32 ounce container ricotta cheese, drained
  • ½ cup confectioners' sugar
  • 4 ounces semisweet chocolate chopped (Optional)
  • 1 teaspoon lemon zest or to taste

Instructions
 

  • Gather the ingredients. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • To make the cannoli shells: Mix flour, sugar, and cinnamon together in a medium bowl. Cut in shortening until crumbly. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Make a well in the center and add Marsala wine, water, vinegar, egg, and egg yolk. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll a ball of dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Place the sheet of dough on a lightly floured surface. Using a cutter or large glass, cut out 4 to 5-inch circles. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white. Repeat with remaining dough balls. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs, and place them on a cooling rack set over paper towels. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • To make the filling: Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined. Fold in chocolate and lemon zest. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Transfer mixture into a pastry bag and pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar to serve, if you like. Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless
  • Enjoy! Jen Causey / Food Stylist: Julian Hensarling / Prop Stylist: Julia Bayless

Notes

Achieving perfect cannoli shells relies on precise dough handling and frying. Ensure your ricotta is thoroughly drained, ideally overnight in cheesecloth, to prevent a watery filling that could make shells soggy. The Marsala wine is crucial for both flavor and a delightfully crisp texture in the shell. When frying, maintain a consistent oil temperature of 375°F (190°C) for even browning and to avoid greasy shells. Remove the cannoli tubes while the shells are still warm but manageable; waiting too long makes removal difficult. For optimal crispness, always fill the shells no more than an hour before serving. For enhanced flavor, consider using a good quality dark chocolate and grating fresh lemon zest directly into the filling.