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Perfect Homemade Cannoli Recipe with Authentic Ricotta Filling

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This classic Italian dessert features crisp, golden cannoli shells filled with a creamy, lightly sweetened ricotta mixture, accented with orange zest and chocolate chips. Perfect for holidays, parties, or whenever you crave a taste of Italy at home.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon (15g) unsalted butter, cold and diced
  • 1 large egg, room temperature
  • 1/3 cup (80ml) Marsala wine (or dry white wine/apple cider vinegar)
  • 1 tablespoon (15ml) white wine vinegar
  • Vegetable oil, for frying (canola or sunflower)
  • 2 cups (500g) whole milk ricotta cheese, drained overnight
  • 3/4 cup (90g) powdered sugar, more or less to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 small orange (or lemon)
  • 2 tablespoons (25g) mini chocolate chips
  • Optional: 2 tablespoons (20g) chopped candied citrus peel or pistachios
  • Extra mini chocolate chips, pistachios, or candied orange peel for garnish
  • Powdered sugar, for dusting

Instructions

  1. Place ricotta in a fine mesh sieve or cheesecloth-lined strainer set over a bowl. Cover and refrigerate for at least 8 hours or overnight to drain.
  2. In a large bowl, whisk together flour, sugar, salt, and cocoa powder. Add cold butter and rub in with fingers until sandy.
  3. In a small bowl, whisk egg, Marsala, and vinegar. Pour wet ingredients into dry, mixing with a fork until a shaggy dough forms.
  4. Turn dough onto a floured surface and knead gently for 3-4 minutes until smooth but not sticky. Wrap in plastic and let rest at room temperature for 30 minutes.
  5. Divide dough in half. Roll each piece as thin as possible (about 1/16 inch). Use a 4-inch round cutter or glass to cut circles. Reroll scraps for extra shells.
  6. Lightly oil cannoli tubes. Wrap each dough circle around a tube, sealing the edge with water or egg white. Press gently.
  7. Heat 2 inches of oil in a deep pot to 350°F. Fry a few shells at a time, turning with tongs until golden brown (about 1-2 minutes per batch). Remove with a slotted spoon and drain on paper towels. Cool slightly, then gently slide shells off tubes.
  8. In a bowl, combine drained ricotta, powdered sugar, vanilla, cinnamon, and orange zest. Mix until smooth. Fold in mini chocolate chips and candied peel or pistachios if using. Adjust sweetness to taste.
  9. Just before serving, transfer filling to a piping bag. Pipe filling into both ends of each shell. Dip ends in extra chocolate chips or pistachios, and dust with powdered sugar.

Notes

Drain ricotta overnight for best texture. Roll dough very thin for crisp shells. Fill shells just before serving to prevent sogginess. For gluten-free or vegan adaptations, use 1:1 gluten-free flour and dairy-free ricotta, and replace egg with flaxseed egg. Shells can be baked at 400°F for 10-12 minutes for a lighter version, but frying yields the best texture.

Nutrition

Keywords: cannoli, Italian dessert, ricotta filling, homemade cannoli, Sicilian pastry, crispy shell, chocolate chip cannoli, authentic cannoli, holiday dessert, party dessert

Find it online: https://prismtaste.com/perfect-homemade-cannoli-recipe-with-authentic-ricotta-filling/