Cannoli Recipe


Cannoli Recipe


Cannoli Shells

– 2 cups flour

– 1 tablespoon sugar

– 1 teaspoon cinnamon

– 1/2 teaspoon salt

– 10 tablespoons (+2-3 additional tbsp if needed) Marsala wine

– Cannoli forms- 

– egg white for wash

Cannoli Filling

– 1 cup icing sugar

– 1 cup granulated sugar

– 32 ounces ricotta cheese (drained)

– 1 cup whipping cream

– 1 cup mini chocolate chips


Cannoli Shells:

1. Combine flour, cinnamon, shortening, salt and sugar in a food processor.  Process until the mixture is like fine sand.

2. Add Marsala through the chute, until the mixture forms a ball.  You may need to use 1-2 additional tablespoons of marsala if the mixture is too dry to come together. 

3. Wrap in plastic wrap and let sit on the counter for 1-2 hours. 

4. Roll out dough with a rolling pin, or run through a pasta maker to make a thin sheet of dough.  Cut out dough with a round cutter approximately 4″ in diameter.

5. Wrap dough circles around a cannoli form, and seal edge with a small dab of egg white. 

6. Heat oil to 315F- 325F.  Place cannolis into the hot oil and gently hold in place, turning until golden brown.  

7. Transfer to a piece of paper towel to cool.  

8. Dip ends into chocolate and sprinkles if desired, and set aside to harden. 

Cannoli Filling:

1. Whip whipping cream until soft peaks form. 

2. In a small bowl combine sugars and cheese.  Gently fold in whipping cream. 

3. Continue to fold while adding chocolate chips. 

4. Transfer filling to a piping bag and squeeze filling into each end of the cannoli.  

5. Consume within a few hours.