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Homemade Cannoli Shells with Ricotta Filling and Chocolate Chips Recipe

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★★★★★

4.8 from 149 reviews

This recipe guides you through making authentic Italian cannoli filling and homemade cannoli shells from scratch. The creamy ricotta-based filling is sweetened and flavored with vanilla, cinnamon, and citrus zest, then studded with mini chocolate chips. The shells are crafted from a silky dough enriched with marsala wine, rolled thin, shaped around cannoli forms, and fried until crisp and golden. Filled just before serving and dusted with confectioners’ sugar, these cannoli are a classic, crunchy, creamy treat perfect for any occasion.

Ingredients

Scale

Cannoli Filling Ingredients

  • 1 (16 ounce) container ricotta cheese
  • 1/2 cup confectioners’ sugar, plus extra for dusting
  • 1/4 teaspoon salt
  • 3/4 cup mini chocolate chips, divided
  • 1 teaspoon pure vanilla extract
  • 1/4 cup heavy cream
  • 1/16 teaspoon ground cinnamon (a tiny pinch)
  • 1 1/2 teaspoons fresh orange zest or lemon zest

Cannoli Shell Ingredients

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 2 1/2 Tablespoons (35g) unsalted butter, cold and cut into tiny pieces
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/16 teaspoon ground cinnamon
  • 3 Tablespoons (42ml) marsala wine
  • 3 Tablespoons (42ml) cold tap water
  • 6 cups solid fat oil (refined coconut oil recommended) for frying
  • 1 large egg white, well beaten
  • Olive oil or nonstick spray for greasing bowl and forms

Instructions

  1. Drain the Ricotta: Place the ricotta cheese in a fine mesh strainer set over a bowl or in the fridge to drain for at least 6 hours and up to 24 hours to remove excess moisture, which prevents soggy filling.
  2. Mix the Filling: In a large bowl, combine the drained ricotta, confectioners’ sugar, salt, 1/4 cup mini chocolate chips, vanilla extract, heavy cream, ground cinnamon, and citrus zest. Mix gently until just combined to keep the texture light. Transfer the filling to a pastry bag fitted with a 1/2 inch tip, or refrigerate until ready to use, up to 24 hours ahead.
  3. Prepare the Dough: Lightly grease a large bowl with olive oil and set aside. In a food processor, pulse together the flour, cold butter pieces, granulated sugar, salt, and cinnamon for about 30 seconds until the butter is fully incorporated and not visible.
  4. Add Liquids and Form Dough: Add marsala wine and cold water to the flour mixture and process for 2 to 3 minutes until a silky cohesive dough forms sticking to the blade. Transfer the dough to the greased bowl, cover tightly with plastic wrap, and let rest for at least 2 hours or up to 8 hours at room temperature to relax.
  5. Roll Out the Dough: Flour a clean large surface with 1/4 cup flour. Turn out the rested dough and roll into a large circle about 1/16 inch thick, using additional flour as needed to prevent sticking. Dust off excess flour and brush the top surface lightly with the beaten egg white.
  6. Fold and Re-roll: Gently fold the dough in half, dust with more flour, and roll out again to about 1/16 inch thickness. This helps build crisp layers in the shell.
  7. Cut Dough Rounds: Using 4-inch cookie cutters, cut dough rounds. Re-roll scraps and cut as many rounds as possible from remaining dough.
  8. Heat Oil: Heat solid fat oil in a 5-quart stainless steel pot or enameled Dutch oven over medium heat to 360°F (182°C), using a digital thermometer for accuracy.
  9. Prepare Cannoli Forms: Lightly grease cannoli forms with nonstick spray or oil. Wrap each dough round around a form and seal the edges brush with egg white. Dough should be secure but not overly tight to facilitate removal after frying.
  10. Fry Cannoli Shells: Working in batches of 4–5, carefully lower the cannoli forms into the hot oil. Fry until dough bubbles and turns lightly golden, about 2 minutes per batch. Use tongs to lift forms out, tapping them gently on a paper towel lined tray to release the shells.
  11. Cool Shells: Transfer the fried shells off the forms and let cool completely at room temperature. Store in an airtight container for up to 1 week if not using immediately.
  12. Fill Cannoli Shells: Pipe the ricotta filling into each shell starting from one end, filling halfway, then fill the other end. If no piping bag is available, spoon filling carefully into shells.
  13. Decorate and Serve: Dip each filled cannoli end into the remaining mini chocolate chips, then lightly dust with confectioners’ sugar. Serve immediately for best texture and flavor.

Notes

  • Drain the ricotta thoroughly to avoid watery filling.
  • Fry shells at consistent oil temperature (360°F) to ensure even cooking and crispness.
  • Use nonstick spray or oil on cannoli forms to prevent sticking.
  • Fill cannoli shells just before serving to maintain shell crispness.
  • Shells can be stored airtight for up to 1 week, and filling can be made up to 24 hours in advance.
  • Use refined coconut oil for frying to avoid strong flavors and achieve a clean taste.
  • Be careful not to seal the dough too tightly around the forms, or it will be difficult to remove after frying.

Keywords: cannoli, Italian dessert, ricotta filling, fried pastry shells, homemade cannoli, Italian pastry

Find it online: https://foodbylina.com/homemade-cannoli-shells-with-ricotta-filling-and-chocolate-chips-recipe/