Italian Cannoli with Ricotta Filling
Crispy, creamy, and irresistibly indulgent, these Italian Cannoli with Ricotta Filling are a classic dessert you’ll fall in love with! Golden, crunchy shells are filled with a rich and smooth ricotta cream, lightly sweetened and perfectly balanced with hints of vanilla and chocolate chips.
Ingredients
- For the Cannoli Shells
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1/2 cup dry white wine or marsala wine
- 1 teaspoon white vinegar
- Vegetable oil for frying
- For the Ricotta Filling
- 2 cups whole milk ricotta cheese, well drained
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon orange or lemon zest
- 1/2 cup mini chocolate chips, optional
- For Garnish
- Powdered sugar for dusting
- Chopped pistachios or chocolate chips, optional
Instructions
- Step 1: In a bowl, combine flour, sugar, and salt. Add butter and mix until crumbly.
- Step 2: Add egg yolk, wine, and vinegar, mixing until a smooth dough forms.
- Step 3: Knead dough lightly, wrap, and let rest for 30 minutes.
- Step 4: Roll dough thin and cut into circles or ovals.
- Step 5: Wrap dough around cannoli tubes, sealing edges with a bit of water or egg white.
- Step 6: Heat oil to 350°F and fry shells until golden and crisp. Remove and cool completely before removing tubes.
- Step 7: In a bowl, mix ricotta, powdered sugar, vanilla, cinnamon, and citrus zest until smooth.
- Step 8: Fold in chocolate chips if using.
- Step 9: Transfer filling to a piping bag and fill shells just before serving.