Classic Italian Cannoli

Ingredients

• 1.75 cups all-purpose flour
• 2 tablespoons granulated sugar
• 3 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk
• 3 tablespoons dry white wine
• ¼ teaspoon salt
• 1 quart vegetable oil for frying
• 2 tablespoons powdered sugar for dusting
• 1 pound whole milk ricotta cheese, drained
• 1 cup powdered sugar
• 2 tablespoons unsalted butter, softened
• ½ teaspoon vanilla extract
• ¾ cup semi-sweet chocolate chips
• ¼ cup candied orange peel, finely chopped
• ⅛ teaspoon salt

Instructions

1. 1

   Combine 1.75 cups all-purpose flour, 2 tablespoons granulated sugar, and 0.25 teaspoon salt in a medium bowl. Cut 3 tablespoons cold unsalted butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs — this creates a tender, flaky dough.

2. 2

   In a small bowl, whisk together 1 egg yolk and 3 tablespoons dry white wine. Make a well in the center of the flour mixture and pour the egg-wine mixture into it. Using a fork, gently draw the flour into the wet ingredients, mixing until shaggy clumps form — do not overmix, as this toughens the dough.

3. 3

   Turn the dough out onto a lightly floured work surface and knead gently 4-5 times until it just comes together into a rough ball. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes — this resting time allows the gluten to relax so the dough rolls out thin and won't shrink when fried.

4. 4

   If your ricotta looks wet, line a fine-mesh strainer with cheesecloth, add the ricotta, and let it drain in the refrigerator for 15-20 minutes. You want dry ricotta so the filling isn't watery.

5. 5

   In a medium bowl, beat together the drained ricotta, 1 cup powdered sugar, 2 tablespoons softened unsalted butter, and 0.5 teaspoon vanilla extract with an electric mixer on medium speed for 1-2 minutes until light and fluffy — this incorporates air and makes the filling smooth and spoonable.

6. 6

   Fold in 0.75 cup semi-sweet chocolate chips, 0.25 cup finely chopped candied orange peel, and 0.125 teaspoon salt using a rubber spatula with gentle, broad strokes. Cover the filling and refrigerate until you're ready to fill the cannoli — it can be made up to 4 hours ahead.

7. 7

   Remove the chilled dough from the refrigerator and let it sit at room temperature for 5 minutes to soften slightly — this makes it easier to roll without cracking. Lightly flour your work surface.

8. 8

   Using a rolling pin, roll the dough into a thin sheet about 1/16-inch thick (about the thickness of a dime) — this thickness is crucial because thinner dough crisps up golden, while thick dough becomes chewy. Work in a circular motion and rotate the dough as you go. You should be able to almost see through it.

9. 9

   Using a 3-inch round cookie cutter, cut circles from the dough. Gather scraps, reroll gently, and cut again until you have about 24 circles total. Place the circles on parchment paper so they don't stick together.

10. 10

    Pour 1 quart vegetable oil into a heavy-bottomed pot or Dutch oven. Clip an instant-read thermometer to the side of the pot and heat the oil to 375°F. Oil at this temperature will fry the shells golden and crispy in about 45-60 seconds — too cool and they'll be greasy; too hot and they'll brown before crisping inside.

11. 11

    Working in small batches to avoid crowding, carefully lay 3-4 dough circles into the hot oil. Using a slotted spoon or spider strainer, immediately press each circle gently against a metal cannoli form (a thin metal tube) so it wraps around the form — the dough sets quickly. If you don't have forms, you can let them fry flat and carefully roll them around a wooden skewer right after frying, but forms give you the classic shape.

12. 12

    Fry for about 45-60 seconds until the shell turns deep golden brown and is completely crispy — listen for the oil to quiet down, which signals the moisture has left the dough. Using the slotted spoon, carefully lift the form (with the fried shell still wrapped around it) out of the oil and set it on a paper towel-lined plate to drain and cool for 2-3 minutes.

13. 13

    Once cool enough to handle, gently slide the cannoli off the form onto a wire rack. Repeat with remaining dough circles. The shells must cool completely before filling — they'll continue to crisp as they cool, and warm shells would soften the filling.

14. 14

    Once the cannoli shells are completely cool and crispy, transfer the chilled ricotta filling to a pastry bag fitted with a large round piping tip. Working with one cannoli at a time, pipe the ricotta filling into each end of the shell until it's generously filled but not overflowing.

15. 15

    Arrange the filled cannoli on a serving platter and dust lightly with powdered sugar using a fine-mesh strainer — this adds the classic snowy white finish. Serve immediately while the shells are crisp and the filling is cool. Cannoli are best enjoyed the day they're made, as the shells will gradually soften from the moisture in the filling over time.

Tools you’ll need

• medium mixing bowl
• small mixing bowl
• pastry cutter or fork
• plastic wrap
• fine-mesh strainer
• cheesecloth
• electric mixer
• rubber spatula
• rolling pin
• 3-inch round cookie cutter
• parchment paper
• heavy-bottomed pot or Dutch oven
• instant-read thermometer
• slotted spoon or spider strainer
• metal cannoli forms (set of 6-8)
• paper towels
• wire rack
• pastry bag
• large round piping tip

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