Classic Italian Ricotta Cream Cannoli (or Cannonicini)
Instructions
I. Make the Cannoli Shells
Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, cocoa powder (if using), cinnamon (if using), and salt.
Cut in Butter: Add butter pieces and cut into the flour mixture using fingertips, a pastry blender, or a food processor until coarse crumbs form.
Add Wet Ingredients: In a small bowl, whisk the egg yolk with wine (or vinegar). Gradually add to the flour mixture, mixing until a shaggy dough forms.
Knead the Dough: Turn out onto a floured surface and knead for 5–7 minutes until smooth and elastic (or 3–4 minutes in a stand mixer with dough hook).
Rest: Form into a ball, flatten slightly, wrap in plastic wrap, and refrigerate at least 30 minutes (up to 2 hours).
Roll Out: Divide dough into 3–4 portions. Roll each portion to about 1/16 inch (1.5 mm) thickness on a floured surface (or use a pasta machine, setting 6 or 7).
Cut Shapes:
For traditional cannoli: Cut into 3–4 inch rounds.
For cannolicini: Cut into squares or circles to wrap around conical molds.
Form Shells: Wrap dough around the mold, overlap edges slightly, brush seam with egg white, and press to seal.
Heat Oil: In a deep pot, heat 3–4 inches of oil to 350–375°F (175–190°C).
Fry: Cook 3–4 shells at a time for 1–2 minutes per side until golden and bubbly.
Drain: Transfer to paper towels to drain.
Remove Molds: While still warm, gently slide molds out.
Repeat: Continue frying all shells, adjusting oil temperature as needed. Cool completely before filling.
II. Make the Ricotta Cream Filling
Drain Ricotta: Place in a cheesecloth-lined sieve over a bowl, refrigerate at least 4 hours or overnight.
Mix Filling: In a large bowl, combine drained ricotta, powdered sugar, vanilla, and cinnamon (if using).
Whip: Using a mixer, beat 3–5 minutes until light and smooth.
Fold In: Gently fold in chocolate chips and candied orange peel (if using).
Chill: Cover and refrigerate at least 1 hour.
III. Assemble the Cannoli
Prepare Pastry Bag: Fill with chilled ricotta mixture.
Fill Shells: Pipe filling from each end until full.
Garnish: Dip ends in pistachios, chocolate chips, or candied fruit if desired.
Dust: Sprinkle with powdered sugar just before serving.
💡 Make-Ahead Tip: Shells can be fried 1–2 days ahead and stored in an airtight container at room temperature. Fill just before serving for maximum crispness.
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