Ingredients
- Cannoli Shells: 1 3/4 cups (228g) all-purpose flour, 2 tbsp (26g) sugar, 1/2 tsp ground cinnamon, 1/4 tsp salt, 2 tbsp (28g) unsalted butter, cold, cubed, 1 large egg, 1/4 cup (60ml) sweet Marsala wine, 1 tbsp water, 1/2 tbsp distilled white vinegar, About 8 cups vegetable oil for frying, 1 large egg white, beaten
- Cannoli Filling: 2 cups (504g) ricotta cheese, strained, 2 cups (454g) mascarpone cheese, 2 cups (230g) powdered sugar
- Extras: 4 oz semi-sweet chocolate, chopped, optional, 3/4 cup (129g) mini chocolate chips, optional
Instructions
- Make the shell dough: Combine flour, sugar, cinnamon, and salt. Cut in butter. Add egg, wine, water, vinegar. Knead, wrap, and refrigerate 2+ hours.
- Make the filling: Fold ricotta, mascarpone, and powdered sugar. Chill 2–3 hours.
- Create shells: Roll dough, cut circles, wrap around cannoli molds, brush with egg white. Fry in 375°F oil 1–2 minutes, remove molds, cool. Optionally dip ends in chocolate.
- Fill shells with filling using a piping bag. Dust with powdered sugar and serve.
- Store in airtight container in fridge; shells stay crispy for ~1 hour.
Notes
- Tools: Cannoli mold, Candy thermometer, 4–4.5 inch cookie cutter.
- Mascarpone: Use chilled or slightly warmed. Can substitute only ricotta if desired.
- Chocolate: Amount listed covers half shells; double to coat all.
- Sweet Marsala wine can be replaced with 2 tbsp water + 2 tbsp vinegar.
- Vegetable oil: Adjust quantity for 2–3 inches in frying pot.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Stove
- Cuisine: Italian
- Diet: Vegetarian