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–+ servings
Homemade authentic cannoli on a plate with chocolate chips and powdered sugar

Authentic Homemade Cannoli

A cherished family recipe for crisp cannoli filled with a creamy ricotta and chocolate chip filling, perfect for sharing and creating memories.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine Italian
Servings 12 pieces
Calories 250 kcal

Ingredients
  

For the Cannoli Shells

  • 2 cups all-purpose flour
  • 1 tablespoon white granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon Add more for extra flavor.
  • 1/4 cup Marsala wine Can substitute with sweet white wine or orange juice.
  • 2 tablespoons water
  • 1 large egg + 1 egg yolk, beaten
  • 1 tablespoon vegetable oil
  • 2 tablespoons shortening Keeps dough tender and easy to roll.
  • Vegetable oil for frying
  • 1 beaten egg white For sealing edges.

For the Filling

  • 2 cups ricotta cheese Use full-fat for creaminess.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • 1 tablespoon orange zest Optional, but brightens flavor.

Instructions
 

Preparation of Dough

  • In a large bowl, mix the flour, sugar, salt, and cinnamon.
  • Add the Marsala wine, beaten egg, vegetable oil, and shortening.
  • Knead the mixture until it forms a smooth dough, cover, and let it rest for 1-2 hours.

Forming the Cannoli Shells

  • On a lightly floured surface, roll out the dough to about 1/8 inch thick.
  • Cut out circles using a round cookie cutter or a glass.
  • Wrap each circle around a cannoli form, sealing the edges with a bit of beaten egg white.
  • Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
  • Fry the dough-wrapped forms in batches until golden brown and crispy, then drain on paper towels.

Preparation of Filling

  • In a medium bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
  • Fold in the mini chocolate chips and orange zest. Adjust sweetness as desired.

Assembly

  • Using a piping bag, fill each cooled shell with the ricotta mixture from both ends.
  • Dust the filled cannoli with powdered sugar before serving.

Notes

Serve immediately after filling for the best texture. Keep shells and filling separate if not serving right away to maintain crispness. For variations, try adding mascarpone or candied lemon peel to the filling.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 50mgFiber: 1gSugar: 10g
Keyword Cannoli, Family Recipe, Homemade Cannoli, Italian Dessert, Ricotta Dessert
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