Description
These ultra-crispy homemade cannoli feature shatteringly crisp fried shells filled with a sweet, tangy ricotta cream and chocolate chips. The recipe simplifies the process with a quick prep time and a resting step for perfect texture, making it an impressive yet manageable dessert for any occasion.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (30g) unsalted butter, melted and cooled
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3–4 tablespoons (45-60ml) fortified wine (Marsala, sherry, or orange juice)
- 1/4 teaspoon salt
- Vegetable or canola oil (for frying)
- 16 oz (450g) whole milk ricotta cheese, drained
- 1 cup (120g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 1/2 cup (85g) mini chocolate chips
- Crushed pistachios (optional, for garnish)
- Extra chocolate chips (optional, for dipping ends)
Instructions
- In a medium bowl, whisk together flour, sugar, and salt. Make a well in the center.
- Add melted butter, egg yolks, vanilla, and wine. Stir with a fork until a shaggy dough forms.
- Knead gently on a floured surface for 2-3 minutes until smooth. Wrap in plastic and refrigerate for at least 1 hour (up to 2 days).
- While dough rests, whisk ricotta, powdered sugar, vanilla, and lemon zest until smooth. Fold in mini chocolate chips. Cover and refrigerate.
- Preheat oven to 200°F (95°C). Divide dough in half and roll one half out very thin (1/16 inch) on a floured surface.
- Cut out 4-inch circles using a circular cutter. Repeat with remaining dough to get 12-14 circles.
- Wrap each dough circle diagonally around a cannoli tube, pressing edges to seal. Place on a parchment-lined sheet.
- Heat oil in a deep pot or Dutch oven to 375°F (190°C).
- Carefully lower cannoli tubes into oil. Fry for 1-2 minutes, turning occasionally, until golden brown and crisp.
- Remove with a slotted spoon and place on a wire rack to cool slightly. While warm, slide shells off tubes.
- Once shells are cool, pipe ricotta filling into both ends of each shell.
- Dip ends in crushed pistachios or extra chocolate chips if desired. Serve immediately.
Notes
Ensure ricotta is drained well to prevent soggy shells. Resting the dough is crucial for easy rolling and tender texture. Fill cannoli just before serving to maintain crispness. Shells can be frozen for up to 3 months; do not freeze filled cannoli.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 2 cannoli per servin
- Calories: 380
- Sugar: 22
- Sodium: 120
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 1
- Protein: 8
Keywords: cannoli, homemade cannoli, italian dessert, ricotta filling, fried pastry, easy dessert, crispy cannoli shells