Homemade Cannoli

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Step 1: Make the Dough for the Shells

    1. In a mixing bowl, combine the flour , sugar , salt , and cinnamon (if using ). Mix well

 

  1. In a separate small bowl, whisk together the egg white , red wine vinegar , and 1 tablespoon water . Gradually add this mixture to the dry ingredients, stirring until a dough forms. Add more water, 1 teaspoon at a time, if needed, until the dough comes together but isn’t sticky.
  2. Knead the dough on a lightly floured surface for 2–3 minutes , until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes .

Step 2: Roll and Cut the Dough

  1. Divide the dough into 4 equal portions . Roll out one portion at a time on a lightly floured surface as thinly as possible (about 1/16 inch thick ).
  2. Use a 3–4 inch round cutter or glass to cut out circles of dough. Gather scraps, re-roll, and cut more circles until all the dough is used.

Step 3: Shape and Fry the Shells

  1. Wrap each circle of dough around a metal cannoli tube , overlapping the edges slightly. Seal the edges by lightly moistening them with water and pressing gently.
  2. Heat vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C) .
  3. Carefully fry the dough-wrapped tubes in batches for 1–2 minutes per side , or until golden brown and crispy. Use tongs to remove them from the oil and place them on a paper towel-lined plate to drain.
    • Tip : Let the shells cool slightly before sliding them off the metal tubes.

Step 4: Prepare the Filling

    1. Drain the ricotta cheese by placing it in a fine-mesh sieve over a bowl for 30 minutes to remove excess moisture. Pat dry with paper towels if needed.

 

  1. In a mixing bowl, combine the drained ricotta , powdered sugar , vanilla extract , and almond extract (if using ). Stir until smooth and creamy. Fold in the mini chocolate chips .
    • Tip : For an extra-smooth filling, blend the ricotta mixture in a food processor for 1–2 minutes.

Step 5: Assemble the Cannoli

  1. Transfer the ricotta filling to a piping bag fitted with a star tip (or use a zip-top bag with the corner snipped off ).
  2. Pipe the filling into both ends of the cooled cannoli shells, ensuring they’re evenly filled.
    • Optional : Dip the ends of the cannoli in chopped pistachios, mini chocolate chips, or candied orange peel for added flair.

Step 6: Serve

  1. Dust the cannoli lightly with powdered sugar or sprinkle with cocoa powder before serving.
  2. Enjoy these Homemade Cannoli fresh and crisp for the best texture!

Tips for Success

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