Cannolis Recipe

Make the dough

In a large bowl or the bowl of a stand mixer, whisk together 2 1/2 cups flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add the cold cubed butter and, using a pastry cutter or the mixer on low, cut the butter into the flour until the mixture resembles coarse crumbs with pea-size pieces of butter remaining.

Incorporate yolks and liquid

Stir in 2 egg yolks, 1 teaspoon vanilla, and about 1/4 cup of the white wine. Use a fork to bring the dough together; add the remaining wine a tablespoon at a time until the dough forms a cohesive but slightly stiff ball. You may not need the entire 1/2 cup. The dough should not be sticky.

Rest and chill

Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to overnight). Chilling relaxes the gluten and firms the butter for crisper shells.

Roll and cut

Remove dough from fridge and let sit 10 minutes to soften slightly. On a lightly floured surface (use the 1/4 cup flour), roll dough thin to about 1/16 inch (very thin). Using a 4-inch round cutter or a bowl, cut out circles (about 12–14). Re-roll scraps once if needed.

Form cones

Wrap each circle around a cannoli tube or a metal cone mold, sealing the edges with a little beaten egg white or water to ensure they don't open while frying. Press edges firmly and set seam-side down on a tray; chill 10 minutes to set if seams are soft.

Heat oil and fry

Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Optionally add 1 teaspoon white wine vinegar to the oil to reduce splatter. Fry 2–3 shells at a time (do not overcrowd) for 1 to 2 minutes, turning once, until golden brown and blistered. Use tongs to hold molds so you don't burn yourself.

Drain and cool

Remove molds with shells from the oil and transfer to a wire rack lined with paper towels. Hold shells on the molds for 1–2 minutes to keep shape; after they cool slightly (still warm), carefully slide the shell off the mold. Cool completely on a rack. Repeat with remaining shells.

Drain the ricotta

Line a fine-mesh sieve with cheesecloth and place over a bowl. Spoon 2 cups ricotta into the sieve and refrigerate for at least 30 minutes, ideally 2 hours, to remove excess whey. Press gently with a spoon to speed drainage but do not puree.

Whip cream

In a chilled bowl, whip 1/2 cup heavy cream to soft peaks. Refrigerate until ready to fold into ricotta mixture.

Prepare ricotta mixture

In a separate bowl, combine the drained ricotta, 1/2 cup powdered sugar, 2 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 tablespoon orange zest. Stir until smooth; for an extra-silky filling, push the mixture through a fine sieve or use a handheld mixer on low for 20–30 seconds.

Fold in cream and mix-ins

Gently fold the whipped cream into the ricotta mixture until homogenous and light. Fold in 1/2 cup mini chocolate chips and 1/4 cup chopped candied fruit or cherries if using. Taste and adjust sweetness with additional powdered sugar to taste (up to 2–3 tablespoons more). Chill filling for 30 minutes to firm slightly before piping.

Fill the shells

Fit a piping bag with a medium round tip (or use a zip-top bag with corner snipped). Fill the bag with the chilled ricotta filling. Pipe filling into each cooled shell from both ends toward the center so the shell stays crisp; fill generously but avoid overfilling to prevent breakage. Aim for about 3 tablespoons of filling per shell (adjust by size).

Dip ends and garnish

If using, dip each filled cannoli end into the melted dark chocolate or press extra mini chocolate chips onto the ends. Place on a rack until chocolate sets. Dust cannoli lightly with 1/4 cup powdered sugar just before serving to keep shells crisp.

Serving and storage

Serve cannoli within 2 hours of filling for maximum crispness. Unfilled shells can be stored airtight at room temperature for 2–3 days. Filled cannoli can be refrigerated up to 24 hours but will soften the shells; for best texture, fill just before serving.