How to Make Italian Cannoli

Ingredients

• 2 cups All-Purpose Flour (sifted, for the dough)
• 1.5 tablespoons Granulated Sugar (for the dough)
• 1 large Egg (beaten)
• 3 tablespoons Whole Milk (room temperature)
• 1 cup Ricotta Cheese (well drained)
• 0.75 cup Powdered Sugar (for the filling)
• 1 pinch Ground Cinnamon (optional, for flavor)
• 2 quarts Vegetable Oil (neutral oil for deep‑frying)

Instructions

1. Make the Dough

   In a mixing bowl combine the sifted flour, granulated sugar, beaten egg, and milk. Stir until a smooth, slightly sticky dough forms.

   Time: PT10M

2. Rest the Dough

   Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to relax the gluten.

   Time: PT30M

3. Roll and Shape Shells

   On a lightly floured surface roll the dough to about 1 mm thickness. Use a 4‑inch round cutter to cut circles, then wrap each circle around a metal cannoli form, sealing the edge with a dab of egg wash.

   Time: PT15M

4. Fry the Shells

   Heat vegetable oil in a deep fryer or pot to 350°F (175°C). Carefully lower a few shells at a time and fry until golden, about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 350°F

5. Cool the Shells

   Place fried shells on a cooling rack to cool completely. Once cool, gently slide them off the metal forms.

   Time: PT10M

6. Prepare the Ricotta Filling

   In a bowl combine the drained ricotta, powdered sugar, and a pinch of ground cinnamon. Mix until smooth and creamy.

   Time: PT10M

7. Pipe the Filling

   Transfer the filling to a piping bag fitted with a small tip. Pipe the ricotta mixture into each cooled shell, filling to the top.

   Time: PT5M

8. Serve

   Arrange the filled cannoli on a platter. Dust lightly with additional powdered sugar if desired and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour
• Instead of Egg: Egg replacer
• Instead of Whole Milk: Almond milk
• Instead of Ricotta Cheese: Mascarpone
• Instead of Vegetable Oil: Canola oil

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin
• Round Cookie Cutter (4‑inch)
• Pastry Brush (optional)
• Deep Fryer or Heavy‑Bottom Pot
• Thermometer
• Piping Bag with Small Tip
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Rolling the dough thin enough (≈1 mm) to achieve a crisp shell.
• Maintaining oil temperature at 350°F for even frying.
• Draining ricotta thoroughly to avoid a watery filling.
• Filling the shells just before serving to keep them crunchy.

Chef Tips from the Video

• Brush the rolled dough lightly with egg wash before shaping to help the edges seal.
• Use a pastry brush to dust the finished cannoli with powdered sugar for a professional finish.
• For extra flavor, add orange zest or chopped pistachios to the ricotta filling.

Troubleshooting

Storage

Refrigerator: Unfilled shells keep 2 days in an airtight container; filled cannoli are best eaten within 4 hours.

Freezer: Do not freeze; texture will be compromised.

Room temperature: Filled cannoli should not sit longer than 1 hour at room temperature.

Make-Ahead Tips

• Prepare and freeze the dough; thaw before rolling.
• Fry shells up to 24 hours ahead and store in an airtight container; fill just before serving.

Frequently Asked Questions