Ingredients
For the Cannoli Shells
2 cups (240 g) all-purpose flour
2 tbsp granulated sugar
½ tsp unsweetened cocoa powder (optional, adds depth)
½ tsp ground cinnamon (optional)
¼ tsp salt
2 tbsp cold unsalted butter, cut into small pieces
1 large egg yolk
½ cup (120 ml) dry white wine (Marsala is traditional; for non-alcoholic use white vinegar for similar crispness)
1 large egg white, lightly beaten (for sealing)
4–6 cups vegetable or canola oil (for frying)
For the Ricotta Cream Filling
2 lbs (900 g) whole milk ricotta cheese, drained well (ideally overnight in the fridge)
1 cup (120 g) powdered sugar (adjust to taste)
1 tsp vanilla extract
¼ tsp ground cinnamon (optional, but recommended)
2–4 tbsp mini chocolate chips (optional, but classic)
2–4 tbsp finely diced candied orange peel (optional, but classic)
Chopped pistachios (optional, for garnish)
For Dusting
Additional powdered sugar
Equipment
Cannoli tubes (cylindrical for traditional cannoli or conical for cannolicini)
Deep pot or Dutch oven for frying
Slotted spoon or spider strainer
Paper towels
Pastry bag with a wide round tip (or a Ziploc bag with corner snipped)
Instructions
see continuation on next page
