Cannoli are a classic Italian dessert of tubular pastries filled with a rich, ricotta-based cream. Originating in Sicily, the name means “little tube” in Sicilian. There are two origin stories for the dessert, one claiming it was concubines who created the dish for an Arab prince when he ruled over Sicily, and another stating it was nuns who made the dessert to celebrate Carnevale festivities. Either way, the dessert dates to between 827-1091 CE and comes from or around the city of Caltanissetta. Cannoli are commonly enjoyed with afternoon coffee but they can also be served after a meal. Although sheep's-milk ricotta is traditional, cow's-milk ricotta can also be used. Variations include adding crushed pistachios, candied fruit, or lemon or orange zest to the filling.
+ 45 minutes resting
Ingredients
- For Shells
- 1¾ cup unbleached all-purpose flour
- 1½ Tbs granulated sugar
- ¼ tsp salt
- 3 Tbs unsalted butter, diced into small pieces
- ⅓ cup marsala wine (and more as needed)
- 1 large egg
- 1 egg white
- 8 cups vegetable oil or shortening for frying
- For Filling
- 32 oz. whole milk ricotta, strained
- 1½ cups powdered sugar
- ¾ cup mini chocolate chips
- ¼ tsp ground cinnamon
- chopped unsalted pistachios (optional)
Directions
Using a food processor add in flour, sugar, and salt then pulse in short bursts about 10 times.
Add butter and pulse in short bursts until butter is incorporated into flour mixture.
Add marsala wine and the whole egg, pulsing to mix well. Add a little extra wine, starting with one tablespoon, to bring dough together, which will appear shaggy.
Remove dough from food processor and shape into a round, placing into an oiled bowl.
Cover and let dough rest at room temperature for at least 30 minutes or up to 2 hours.
Heat a large pot with 1½ inches vegetable oil to 345-355 degrees.
Remove half the dough, keeping other half covered, and roll out very thinly on a well-floured surface to about 1/16-inch.
Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Repeat process for remaining dough.
Spray cannoli forms with cooking spray then wrap individual dough circles around each form, using a pastry brush or fingertip to brush egg white along one end of the dough and pressing edges to opposite side to seal.
Using metal tongs, carefully immerse shells in preheated oil and fry until golden brown and crisp, about 1-2 minutes. Fry up to 6 shells at a time, watching oil temp to prevent overheating and burning shells.
Remove shells from oil using metal tongs and let oil drain out from center of forms back into pot, then place shells on paper towels to drain. Carefully remove shells from cannoli form using a paper towel to wrap around hot shells and slide off of form.
Let forms cool then repeat step 9-11 and fry remaining dough shells.
When shells have cooled, fold together filling ingredients in a bowl and transfer into a pastry bag fitted with a large round tip.
Pipe the filling into the cannoli shells.
If using crushed pistachios, dip creamy ends of cannolis into the nuts.
Dust with powdered sugar if desired and serve.
Notes
Marsala wine can be replaced with ¼ cup grape juice or water and 1 Tbsp vinegar, then add more juice as needed.
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