Homemade Cannoli

This crispy pastry filled with a creamy, sweet filling is simply irresistible.

Prep Time 1

Cook Time 10

Total Time 1 10

Course Dessert

Cuisine Italian

Servings 8 servings

Calories 250 kcal

2.33 cups All-purpose flour
2 tablespoons Granulated sugar
0.5 teaspoon Salt
3 tablespoons Unsalted butter, cold and diced
1 large Egg
0.25 cup Marsala vinegar or substitute Apple cider vinegar or grape juice for non-alcoholic version
1 egg or egg white For sealing

Step 1: Prepare the Dough - Mix together the all-purpose flour, granulated sugar, and salt in a large mixing bowl. Add the cold, diced butter and combine until it resembles coarse crumbs.
Step 2: Add the Wet Ingredients - In a separate bowl, whisk the egg and Marsala wine. Pour into the flour mixture and stir until the dough starts to come together.
Step 3: Knead the Dough - Transfer the dough to a floured surface and knead gently for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Step 4: Roll Out the Dough - Roll the dough out thinly, about 1/8 inch thick. Cut into circles, roughly 4 to 5 inches in diameter.
Step 5: Wrap the Cannoli Shells - Wrap each dough circle around a metal cannoli tube, overlapping edges slightly. Seal with egg or egg white.
Step 6: Fry the Cannoli - Heat oil to 350°F (175°C) and fry the wrapped shells until golden brown, about 2 to 3 minutes. Drain on paper towels.
Step 7: Make the Filling (Optional) - Mix ricotta cheese, powdered sugar, and vanilla extract. Add mini chocolate chips or chopped pistachios if desired.
Step 8: Fill the Cannoli - Once shells are cool, fill with desired filling using a piping bag or spoon.
Step 9: Dust and Serve - Dust filled cannoli with powdered sugar before serving.

Make sure to roll the dough thinly for crispy shells. Fill just before serving to maintain crunch.

Keyword Easy