Name: Homemade Cannoli with Ricotta and Mascarpone Filling Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Cuisine: Italian
Ingredients: 1 3/4 cups (228g) all-purpose flour (measured properly); 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; 2 cups (504g/16 oz) ricotta cheese, strained; 2 cups (454g/16 oz) mascarpone cheese, cool; 2 cups (230g) powdered sugar; 4 ounces semi-sweet chocolate, chopped (optional, for coating ends); 3/4 cup (129g) mini chocolate chips (optional, for mixing into filling)

Introduction

Cannoli are classic Italian pastries featuring crispy, fried shells filled with a rich, creamy ricotta and mascarpone mixture. These delightful treats combine subtle sweetness with a hint of cinnamon and optional chocolate for a perfect balance of flavors. Making them from scratch can be rewarding and delicious.

The image shows several golden brown cannoli shells filled with white creamy filling. Each cannoli has its ends dipped in dark chocolate, and some are covered with small, dark chocolate chips on the creamy ends. The cannoli shells have a textured, flaky look with powdered sugar dusted on top. They are placed on a white marbled surface with a few scattered chocolate chips around them. The focus is on the front two cannoli with others blurred out softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (228g) all-purpose flour (measured properly)

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

2 cups (504g/16 oz) ricotta cheese, strained

2 cups (454g/16 oz) mascarpone cheese, cool

2 cups (230g) powdered sugar

4 ounces semi-sweet chocolate, chopped (optional)

3/4 cup (129g) mini chocolate chips (optional)

Instructions

Step 1: In a medium bowl, combine the flour, sugar, cinnamon, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry cutter or fork until the butter pieces are about pea-sized. Use your fingers to work the butter evenly into the flour.

Step 2: Form a well in the center of the flour mixture. In a small bowl, beat the egg. Add the egg, Marsala wine, water, and vinegar into the well. Stir with a fork until the dough starts coming together, then use your hands to knead it into a cohesive ball.

Step 3: Transfer the dough to a lightly floured surface. Knead by pushing the dough away with the heel of your hand and folding it back over itself, adding flour as needed to prevent sticking. Knead until the dough is elastic and soft.

Step 4: Wrap the dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours to rest.

Step 5: Prepare the filling by gently folding together the strained ricotta, mascarpone, and powdered sugar in a medium bowl. Avoid overmixing to keep the mascarpone from breaking down. Cover and chill in the fridge for 2-3 hours.

Step 6: Grease cannoli molds lightly with vegetable oil or non-stick spray. Remove dough from the fridge and cut in half. Wrap one half for later.

Step 7: Roll out the dough half on a floured surface to about 1/8-inch thickness. Use a 4 or 4 ½-inch round cutter to cut out circles. Keep the cut circles covered with plastic wrap to prevent drying.

Step 8: Repeat rolling and cutting with the second half of dough. Combine scraps and re-roll 1-2 more times for about 25 circles total. Let circles rest covered for 10 minutes.

Step 9: Re-roll each circle individually until it returns to original size. Place a cannoli mold on the dough, fold one side over the mold, brush the edge with beaten egg white, then fold the other side over and press to seal.

Step 10: Heat vegetable oil in a deep pot or Dutch oven to 375°F (190°C). Fry 2-3 shells at a time until golden and blistered, about 1-2 minutes. Remove molds carefully and cool shells on paper towels.

Step 11: If desired, melt chopped chocolate and dip the cooled shell ends to coat. Let chocolate set on parchment paper.

Step 12: Fill a piping bag or Ziplock with the chilled filling. Pipe filling into each shell from both ends. Optionally add mini chocolate chips or dust with powdered sugar before serving.

Tips & Variations

For extra crisp shells, make sure the oil stays at a steady 375°F during frying.

Use well-drained ricotta to avoid watery filling.

Add mini chocolate chips or chopped pistachios to the filling for extra texture and flavor.

Chocolate-dipped ends add a lovely decorative touch and enhance the sweetness.

If dough springs back when rolling, let it rest longer and dust with flour to reduce shrinking.

FAQs

Can I make the shells ahead of time?

Yes, you can prepare and fry the shells in advance. Store them unfilled in an airtight container to keep them crisp. Fill just before serving for the best texture.

What can I use instead of Marsala wine?

If you don’t have Marsala wine, you can substitute it with dry white wine, sherry, or even a little brandy. The flavor will be slightly different but still delicious.