Cannoli Recipe: How to Make Classic Italian Cannoli

For the shells

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 2 tablespoons butter or lard, cubed and chilled
• 2 large eggs, beaten, divided
• 3 tablespoons marsala wine
• Vegetable oil, for frying

For the filling and assembly

• ½ cup whole milk ricotta cheese
• ½ cup mascarpone cheese
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ teaspoons fresh orange zest
• ⅓ cup roughly chopped pistachios (preferably Sicilian)
• ½ cup mini chocolate chips

1. 1

   Make the shell dough. In a large bowl, combine the granulated sugar, salt, and flour.

2. 2

   Add cold butter and work with your fingers until it resembles coarse crumbs (or, pulse ingredients in a food processor).

3. 3

   Add marsala wine and 1 egg and knead until combined.

4. 4

   Press the dough into a disc and wrap in plastic wrap; refrigerate for at least 1½ hours.

5. 5

   Roll out the dough. On a lightly floured surface, roll out dough with a rolling pin until it’s ⅛-inch thick.

6. 6

   Using a cookie cutter, cut out 12 4-inch circles.

7. 7

   Wrap each circle around the cannoli tubes and brush with the remaining egg.

8. 8

   Fry the cannoli shells. In a Dutch oven or heavy-bottomed pot, pour enough oil to reach 3 inches high. Heat over medium until the oil reaches 360 degrees Fahrenheit.

9. 9

   Line a plate with paper towels.

10. 10

    In batches, use tongs to carefully lower cannoli forms into the oil and fully submerge. Cook, occasionally turning, until golden brown, 1–2 minutes.

11. 11

    Transfer the fried shells to the prepared plate, carefully remove cannoli molds, and cool shells to room temperature.

12. 12

    Make the filling. Using cheesecloth, strain the ricotta.

13. 13

    Combine the ricotta, mascarpone, powdered sugar, vanilla, and orange zest in a medium bowl.

14. 14

    Transfer the cannoli filling to a piping bag fitted with a large tip.

15. 15

    Fill the cannoli. Using the pastry bag, pipe the cannoli cream into the shells. Dip the ends of exposed cannoli cream in pistachios and/or chocolate chips.

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