Description
This classic Italian dessert features crispy, golden cannoli shells filled with a smooth, sweet ricotta cheese mixture studded with mini chocolate chips. Traditional and indulgent, these homemade cannoli are finished with optional dustings of powdered sugar and chopped pistachios for added texture and flavor.
Ingredients
Scale
For the shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter (cold and cubed)
- 1 egg
- ½ cup sweet Marsala wine (or dry white wine)
- 1 egg white (for sealing)
- Vegetable oil (for frying)
For the filling:
- 2 cups whole milk ricotta cheese (well-drained)
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ¼ cup mini chocolate chips
Optional toppings:
- Powdered sugar (for dusting)
- Chopped pistachios
- Extra mini chocolate chips
Instructions
- Prepare the dough: In a mixing bowl, combine the flour, sugar, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add the egg and Marsala wine, mixing to form a dough. Knead the dough on a lightly floured surface until smooth, about 5 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.
- Form the shells: Roll the rested dough out very thin, approximately 1/8 inch thick. Cut into 4 to 5 inch circles. Wrap each circle tightly around a metal cannoli tube and seal the edge with the egg white to prevent opening during frying.
- Fry the shells: Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry one or two cannoli tubes at a time until the shells turn golden brown, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Let cool before gently sliding the shells off the metal tubes.
- Make the filling: In a bowl, combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and cinnamon if using. Mix until smooth. Fold in the mini chocolate chips. Refrigerate the filling until ready to pipe.
- Assemble and serve: Pipe the ricotta filling into both ends of each cannoli shell. Dip the filled ends into chopped pistachios or extra chocolate chips for garnish. Dust with powdered sugar before serving. Serve immediately to enjoy the shells crisp.
Notes
- Drain ricotta cheese overnight in a cheesecloth-lined strainer to ensure a thick and creamy filling.
- Fill the cannoli shells just before serving to maintain their crisp texture.
- If you do not have metal cannoli tubes, you can use similar-sized stainless steel tubes or carefully shape the dough around small metal rods or thick chopsticks coated in oil or plastic wrap.
