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Homemade Cannoli with Ricotta and Mascarpone Filling Recipe

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★★★★★

4.7 from 94 reviews

Traditional Italian cannoli shells filled with a smooth, sweet ricotta and mascarpone cheese blend, fried to golden perfection and optionally dipped in chocolate for an irresistible treat. Crispy, creamy, and delicately spiced, these homemade cannoli offer authentic flavors with a satisfying crunch.

Ingredients

Scale

For the Shells

  • 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

For the Filling

  • 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)

Instructions

  1. Make the shell dough: Combine flour, sugar, cinnamon, and salt in a medium bowl. Cut in cold butter using a pastry cutter or fork until pea-sized. Form a well in the center.
  2. Add wet ingredients: Beat the egg, then add it along with sweet Marsala wine, water, and vinegar into the well. Stir with a fork, then knead by hand until a soft cohesive dough forms.
  3. Knead the dough: On a lightly floured surface, knead the dough until elastic and smooth, adding flour as needed to prevent sticking.
  4. Chill the dough: Wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  5. Prepare the filling: Gently fold strained ricotta, mascarpone, and powdered sugar together in a medium bowl. Avoid overmixing to maintain filling texture.
  6. Chill filling: Cover and refrigerate filling for 2-3 hours while shell preparation continues.
  7. Prepare molds: Lightly grease or spray cannoli molds with non-stick spray; set aside.
  8. Roll and cut dough: Divide dough in half. Roll out one half on floured surface to 1/8-inch thickness. Use a 4 to 4 ½ inch round cutter to cut circles. Cover with clear wrap to prevent drying. Repeat with second half and scraps until about 25 rounds are made.
  9. Relax the dough: Let dough circles rest covered for about 10 minutes to prevent shrinking.
  10. Shape shells: For each circle, place a mold on the dough’s center, wrap one side over the mold brushing edge with beaten egg white, then overlap and press to seal. Repeat for all circles.
  11. Heat oil: In a deep heavy pot or skillet, pour 2-3 inches of vegetable oil. Heat over medium-high to 375°F, then reduce heat to medium to maintain temperature.
  12. Fry shells: Using tongs, fry 2-3 shells at a time fully submerged until golden and blistered, about 1-2 minutes. Remove molds carefully and set shells on paper towels to cool completely.
  13. Optional chocolate coating: Melt chopped semi-sweet chocolate. Dip cooled cannoli ends into chocolate and place on parchment to set.
  14. Fill cannoli: Transfer chilled filling into a piping or zip-top bag. Pipe filling from each end into the shells, filling evenly.
  15. Serve and store: Dust cannoli with powdered sugar before serving. Store leftovers in an airtight container in the fridge for up to 1 day; shells will soften. Freeze shells separately up to 1 month if desired.

Notes

  • Strain ricotta thoroughly to avoid watery filling.
  • Chilling the dough helps with easier rolling and shaping.
  • Use candy thermometer to maintain proper frying temperature for crispy shells.
  • Do not overmix filling to preserve creamy texture.
  • Shells are best enjoyed within an hour for optimal crispness.
  • For a traditional touch, use sweet Marsala wine; substitute with dry white wine if unavailable.
  • Chocolate chips can be added to filling optionally for texture and flavor.
  • Be cautious removing hot molds to avoid burning fingers.

Keywords: cannoli, Italian dessert, ricotta dessert, mascarpone, fried pastry, sweet shells, traditional cannoli

Find it online: https://flavorsbymaya.com/homemade-cannoli-with-ricotta-and-mascarpone-filling-recipe/