Introduction

Indulge in the quintessential Sicilian dessert, where a hand-crafted, bubbly golden shell shatters with a satisfying crunch to reveal a lush, velvet-smooth heart of sweetened ricotta. This elegant interplay of textures—crisp, fried dough meeting airy, cream-filled richness—is the hallmark of a truly authentic cannolo.

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Time & Servings

• Prep Time: 1 hour 30 minutes (includes 1 hour dough resting)
• Cook Time: 15 minutes
• Total Time: 1 hour 45 minutes
• Number of Servings: 12–14 cannoli

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Ingredients

For the Cannoli Shells

• 2 cups All-purpose flour
• 2 tbsp Granulated sugar
• 1 tsp Unsweetened cocoa powder (for a traditional deep color)
• 1/2 tsp Salt
• 3 tbsp Lard or vegetable shortening, chilled
• 1/2 cup Dry Marsala wine
• 1 Large egg (lightly beaten, for sealing)
• 1 quart Vegetable or peanut oil (for frying)

For the Ricotta Filling

• 3 cups Whole-milk ricotta cheese, drained in cheesecloth overnight
• 1 1/4 cups Powdered sugar, sifted
• 1/2 tsp Vanilla extract or a pinch of ground cinnamon
• Optional: 1/4 cup mini semi-sweet chocolate chips or finely crushed pistachios

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Directions

Phase 1: Crafting and Frying the Shells

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, and salt. Cut in the lard or shortening using a pastry cutter or your fingers until the mixture resembles fine crumbs.
2. Add Wine & Knead: Gradually pour in the Marsala wine. Knead the dough on a lightly floured surface for about 5–10 minutes until it is smooth, elastic, and no longer sticky.
3. Rest the Dough: Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 1 hour. This is crucial for relaxing the gluten to ensure those signature bubbles form.
4. Roll & Cut: Divide the dough in half. Roll it out extremely thin (about 1/16 inch thick). Use a 4-inch round cutter to create circles.
5. Shape: Wrap each circle around a cannoli tube. Brush a tiny amount of the beaten egg on one edge to seal it to the other side. Ensure no egg touches the metal tube, or the shell will stick.
6. Fry: Heat oil to 360°F in a heavy pot. Fry the shells in batches for 1–2 minutes until golden brown and bubbly.
7. Cool: Carefully remove from the oil and slide the shells off the tubes while they are still warm but safe to handle. Let them cool completely on a wire rack.

Phase 2: Preparing the Filling and Assembly

1. Whisk the Filling: In a medium bowl, whisk the well-drained ricotta and powdered sugar until completely smooth and velvety. Fold in the vanilla (or cinnamon) and your choice of chocolate chips or pistachios.
2. Pipe: Transfer the mixture to a piping bag fitted with a wide, plain tip.
3. Assemble: Insert the tip into one end of a cooled shell and pipe toward the center; repeat from the other side until the shell is full.
4. Finish: Lightly dust the finished cannoli with powdered sugar and dip the ends into extra chocolate chips or pistachios if desired.

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Chef’s Tip

The secret to a professional cannolo lies in patience and timing. You must drain your ricotta in cheesecloth overnight to ensure a stabilized, thick filling. Most importantly, only fill your shells immediately before serving; even the crispest shell will surrender its crunch to the moisture of the ricotta if left to sit for more than an hour.