Classic Italian Cannoli Recipe

Enjoy the authentic taste of Italy with this classic cannoli recipe featuring crispy shells filled with a sweet ricotta and chocolate chip mixture. Perfectly balanced and ideal for fresh serving.

• Shell
• All-purpose flour2 cups
• Sugar2 tablespoons
• Salt1/2 teaspoon
• Unsalted butter, cold and cut into small pieces3 tablespoons
• Egg yolk1
• Sweet Marsala wine (or dry white wine)1/2 cup
• Vegetable oil (for frying)
• Filling
• Ricotta cheese, drained2 cups
• Powdered sugar1 cup
• Vanilla extract1 teaspoon
• Mini chocolate chips1/2 cup
• Chopped pistachios or candied orange peel (optional, for garnish)

1. Shell
1. In a large bowl, mix flour, sugar, and salt. Cut in the cold butter until mixture resembles coarse crumbs.
2. Add egg yolk and Marsala wine gradually, mixing until dough forms. Knead briefly on a floured surface until smooth.
3. Wrap dough in plastic wrap and refrigerate for at least 1 hour.
4. Roll out dough thinly (about 1/8 inch) and cut into 4-inch circles.
5. Wrap each circle around a cannoli tube, sealing edges with a little water.
6. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry cannoli shells until golden and crisp, about 2-3 minutes. Drain on paper towels and let cool.
7. Carefully slide shells off the tubes once cool.
8. Filling
1. Meanwhile, prepare the filling by mixing ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips. Refrigerate.
2. Fill shells with ricotta mixture just before serving.
3. Garnish ends with chopped pistachios or candied orange peel if desired.