Cannolis are a beloved Italian dessert—crispy, golden pastry shells filled with sweet, creamy ricotta studded with chocolate chips. While they look like a pastry shop specialty, homemade cannolis are surprisingly achievable. This recipe uses simple ingredients and a few tricks to get that perfect crispy shell.
Instructions
Make the Shell Dough
In a bowl, whisk flour, sugar, and salt. Cut in cold butter until crumbly. Add egg and wine. Mix until dough forms. Wrap and refrigerate for 30 minutes.
Roll and Cut
Roll dough very thin (⅛-inch). Cut into 4-inch circles using a round cutter or glass.
Shape the Shells
Wrap each circle around a cannoli tube (metal mold). Brush the edge with egg white and press to seal.
Fry the Shells
Heat oil to 350°F (175°C). Fry shells in batches for 2 to 3 minutes until golden brown. Remove with tongs and drain on paper towels. Carefully slide the shells off the molds while still warm.
Drain the Ricotta
Place ricotta in a fine-mesh sieve lined with cheesecloth. Let drain for at least 1 hour in the refrigerator.
Make the Filling
In a bowl, whisk drained ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
Fill the Cannolis
Just before serving, pipe the ricotta filling into both ends of each shell. Dip ends in pistachios if desired. Dust with powdered sugar.
Serve
Serve immediately to maintain crispiness.
Pro-Tips for Picture-Perfect Cannolis
- Drain the Ricotta: Essential for a thick, non-watery filling.
- Don’t Overfill: Fill just before serving to keep shells crispy.
- Use Cannoli Tubes: Metal forms create the classic shape.
- Make Ahead: Shells can be fried and stored for up to 2 weeks in an airtight container. Fill just before serving.
These Cannolis are crispy, creamy, and utterly irresistible—a true Italian classic.
