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How to Make Cannoli (Cannoli Filling Recipe) Recipe

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This classic Italian dessert recipe guides you through making traditional cannoli from scratch, including both the crispy fried shells and the creamy ricotta filling. The shells are delicately flavored with Marsala wine and fried to golden perfection, while the filling combines rich, strained ricotta with powdered sugar, chocolate chips, and a hint of cinnamon for an irresistible treat.

  • Total Time: 1 hour 35 minutes (including dough refrigeration and ricotta straining time)
  • Yield: 12-15 cannoli shells

Ingredients

For the Shells

  • 1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
  • 1 1/2 Tbsp (18g) granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp (43g) unsalted butter, diced into small pieces
  • 1/3 cup Marsala wine, plus more as needed
  • 1 large egg
  • 1 egg white
  • Vegetable oil or shortening, for frying (about 8 cups)

For the Filling

  • 32 oz. whole milk ricotta, well strained
  • 1 1/2 cups (180g) powdered sugar
  • 3/4 cup (126g) mini chocolate chips
  • 1/4 tsp ground cinnamon
  • Chopped unsalted pistachios, optional for garnish

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine the flour, granulated sugar, and salt. Cut in the diced unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the Marsala wine, egg, and egg white, mixing until the dough forms a ball. Add more Marsala wine a teaspoon at a time if the dough feels dry. Knead gently on a floured surface until smooth and elastic, about 5 minutes. Wrap in plastic and refrigerate for at least 1 hour.
  2. Make the Filling: While the dough chills, strain the ricotta thoroughly to remove excess moisture by placing it in a fine mesh sieve or cheesecloth and letting it drain for several hours or overnight. In a medium bowl, combine the strained ricotta with powdered sugar and ground cinnamon, stirring until smooth. Fold in the mini chocolate chips. Cover and refrigerate until ready to use.
  3. Roll and Cut the Dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Cut the dough into 4 to 5-inch circles using a round cutter or a small bowl. Wrap each circle around a cannoli tube or metal mold, sealing the edges with a little beaten egg white so they hold their shape during frying.
  4. Heat the Oil: In a deep heavy-bottomed pot or deep fryer, heat the vegetable oil or shortening to 350°F (175°C). Use a thermometer to monitor the temperature to avoid overheating.
  5. Fry the Shells: Carefully place the prepared dough-wrapped molds into the hot oil, frying a few at a time without crowding. Fry until golden brown and crisp, about 2 to 3 minutes, turning occasionally to ensure even cooking. Remove carefully with tongs and drain on paper towels. Once cool, gently slide the cannoli shells off the molds.
  6. Fill the Cannoli: Just before serving, use a piping bag or a small spoon to fill each shell with the ricotta mixture. Optionally, garnish the ends with chopped unsalted pistachios for added color and texture.
  7. Serve: Serve immediately to enjoy the contrast between the crisp shell and creamy filling. If cannoli are filled in advance, the shells may lose their crispness.

Notes

  • Straining the ricotta properly is essential to avoid watery filling that will make the shells soggy.
  • Marsala wine can be substituted with dry white wine or a flavored liqueur if desired.
  • Use fresh vegetable oil and monitor oil temperature carefully for the best crisp texture and minimal oil absorption.
  • Filling the cannoli just before serving preserves the shell’s crunchiness.
  • Chilling the dough helps with easier rolling and better texture.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Italian

Find it online: https://allyumcooks.com/how-to-make-cannoli-cannoli-filling-recipe-recipe/