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Authentic Italian Cannoli

DeShawn Mitchell
Crispy shells filled with creamy ricotta, a traditional Sicilian dessert perfect for celebrations.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 12 cannoli
Calories 250 kcal

Ingredients
  

For the Shells

  • 2 cups all-purpose flour or 00 flour
  • 1 tablespoon sugar
  • 2 tablespoons lard or shortening/butter
  • 1/4 cup Marsala wine or sweet wine/rum
  • 1 teaspoon cocoa powder
  • 1 teaspoon vinegar

For the Filling

  • 2 cups ricotta cheese drained well
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon optional
  • 1/4 cup mini chocolate chips optional

Instructions
 

Prepare the Shells

  • Combine flour, sugar, cocoa powder, lard, Marsala wine, and vinegar in a bowl to form a smooth dough. Let it rest for 1 hour.
  • Roll out the dough thinly, cut into circles or squares, and wrap around cannoli forms, sealing with egg white.
  • Heat oil to 350°F (175°C) and fry shells until golden brown, about 2-3 minutes. Cool completely before removing forms.

Make the Filling

  • Drain ricotta overnight in cheesecloth. Mix with powdered sugar, vanilla, cinnamon, and chocolate chips if using.

Assemble

  • Pipe filling into cooled shells just before serving. Optionally, dip ends in chocolate chips or dust with powdered sugar.

Notes

  • 1- Use high-quality, well-drained ricotta for the best filling texture.
  • 2- Fry shells in batches to maintain oil temperature.
  • 3- Fill shells right before serving to keep them crunchy.
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