Cannolis are Italy’s greatest hit. Crunchy, bubbly shells. Silky, sweet ricotta filling. Tiny chocolate chips playing hide-and-seek. Yes, you can make them at home. No, you don’t need metal tubes. Let’s do this.
Ingredients
Makes 10–12 medium cannolis.
For the Shells:
- 2 cups (250g) all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp cold butter, cubed
- 1 egg yolk
- ½ cup (120ml) white wine (or Marsala)
- Oil for frying (vegetable or canola)
For the Filling:
- 2 cups (450g) whole milk ricotta cheese, drained overnight
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ⅓ cup mini chocolate chips
- Optional: chopped pistachios for ends
Step-by-Step Instructions
Step 1: Drain Ricotta
- Place ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate overnight (or at least 4 hours). This prevents soggy filling.
Step 2: Make Dough
- Mix flour, sugar, and salt. Cut in butter until crumbly. Add egg yolk and wine. Knead until smooth. Wrap and rest 30 minutes.
Step 3: Roll & Cut
- Roll dough paper-thin (1/16 inch). Cut into 4-inch circles or ovals.
Step 4: Shape & Fry
- Wrap dough around a metal tube (or rolled foil/cannoli forms). Seal edge with egg white.
- Heat oil to 350°F (175°C). Fry 1–2 minutes until golden. Cool on rack, then slide off tube.
Step 5: Make Filling
- Mix drained ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
Step 6: Fill & Serve
- Pipe filling into shells just before serving (soggy shells = sad cannolis). Dip ends in pistachios if desired. Dust with powdered sugar. Devour.
Summary
Prep Time: 40 min + draining | Cook Time: 15 min | Total: 1 hour + overnight
Yield: 10–12 cannolis | Difficulty: Medium
Storage Notes
Shells: 1 week in an airtight container. Filling: 2 days in fridge. NEVER fill ahead (soggy tragedy). Fill right before serving. Unfilled shells also freeze beautifully for 3 months.
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