Cannoli are a classic Italian pastry that originated in Sicily. Traditionally enjoyed during the Carnevale season, these crisp pastry tubes are filled with a sweet, creamy ricotta-based filling. The contrast between the crunchy shell and the smooth filling, often flavored with chocolate chips, candied fruit, or pistachios, makes cannoli a delightful and indulgent dessert. They have become a symbol of Sicilian pastry-making and are now enjoyed worldwide.

How to Make Cannoli

Ingredients:

For the Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter, chilled and cut into small pieces
• 1 egg yolk
• 1/2 cup sweet Marsala wine (or white wine)
• 1 egg white, lightly beaten (for sealing)
• Vegetable oil (for frying)
• Powdered sugar (for dusting)

For the Filling:

• 2 cups ricotta cheese (preferably whole milk)
• 3/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup mini chocolate chips
• Optional: candied orange peel or chopped pistachios for garnish

Instructions:

Make the Shells:

1. Prepare the Dough:

   • In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and rub it into the flour mixture with your fingertips until it resembles coarse crumbs.
   • Add the egg yolk and Marsala wine, and mix until the dough comes together. If the dough is too dry, add a little more wine, one teaspoon at a time.
   • Knead the dough on a lightly floured surface for a few minutes until smooth. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Shape and Fry the Shells:

   • Roll out the dough on a floured surface to about 1/8-inch thickness. Use a round cutter (about 3-4 inches in diameter) to cut out circles of dough.
   • Roll each circle into an oval shape and wrap it around a metal cannoli form, sealing the edges with a little egg white.
   • Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F (175°C). Fry the dough-wrapped forms in batches until golden brown, about 2-3 minutes per batch.
   • Carefully remove the shells from the oil and drain on paper towels. Once cool enough to handle, slide the shells off the forms and let them cool completely.

Make the Filling:

3. Prepare the Ricotta Filling:

   • In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.
   • Fold in the mini chocolate chips.

4. Assemble the Cannoli:

   • Just before serving, fill a pastry bag with the ricotta filling and pipe it into both ends of each cannoli shell.
   • Garnish with candied orange peel or chopped pistachios if desired, and dust with powdered sugar.

5. Serve:

   • Serve the cannoli immediately after filling to maintain the crispness of the shells.