Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.

Ingredients Nutrition

Directions

  1. To make shells, mix flour, sugar and salt in a bowl.
  2. Cut in butter.
  3. Add egg yolks; stir with a fork.
  4. Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
  5. Form a ball with the dough and let stand for 30 minutes.
  6. Roll dough almost paper thin, on a well-floured surface.
  7. Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
  8. Using a paring knife, make sure circles are cut all the way through.
  9. Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
  10. Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
  11. Remove from hot grease and drain on paper towels, seam side down.
  12. Let cool a minute or two before trying to remove metal tube.
  13. To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
  14. Leave cannoil shells on paper towel, seam side down to cool completely.
  15. ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
  16. For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
  17. Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
  18. Squeeze Maraschino cherries with paper towels to remove all liquid.
  19. (If you don't squeeze them good, you will have a pink water filling!).
  20. Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
  21. For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
  22. Chill filling for about 30 minutes before piping into cooled cannoli shells.
  23. You may garnish the cannoli by sprinkling powdered sugar on top.
  24. Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
  25. Keep refrigerated until time of serving.

Reviews

Most Helpful

Up until about 2 months ago, I never ate a cannoli. One night we ordered from a pizza place and they were on the menu, so i figured i would try one. OH MY GOODNESS!!! TO DIE FOR! Well that was that and never thought about them again, until this past week. My head has been screaming CANNOLI 24 hours a day. So, needless to say i went to the grocery store today and they were in the bakery for $3 each. I passed that by thinking i could make them cheaper. So I came to the zaar and chose this recipe. Well I spent part of the day making cannolis and decided instead of dinner to have 2 of them. This put me on a sugar high for half the night, so I went and laid down. Well I got up and did some things and I hear the screaming from the refrigerator again!!! I open it and of course its those damn cannolis again, yelling EAT ME! EAT ME! So I grabbed 2 more and decided, I better hurry and freeze the rest and put them in my basement freezer where there is less of a chance of me hearing them making such a ruckus! So I then sat down and ate them. I must be insane. I must have had 800-1000 cannoli calories today! Whats a girl to do? I am afraid I may be in TROUBLE!! Is there a hotline for cannoli addiction? HELP! By the way, this recipe was so great. Thank you for sharing it with us! Everything was perfect! I did garnish the ends with extra chocolate chips and omitted the wine and cherries and they were so great!

KISS THE COOK February 12, 2008

Been a bakery owner a long time and found this recipe to be wonderfully easy and flaky. Best to use a canola oil and fresh at that. I mix the ingredients in a food processor and did have to add a bit more wine. Depends on the flour also.

SarikaKisSzentem October 09, 2007

Thanks Kim for this recipe. I have another way I made them, so I hope this suggestion is also read by others. When I rolled out the dough and then cut it into circles, I took my rolling pin to the piece I cut and flattened it out moreso, therefore bringing it paper thin like you suggested. I didn't have cannoli forms, so I went to TRUE VALUE HARDWARE and bought a dowel that was appropriate to the size of the cannoli I wanted to serve. I had the boy cut the wooden dowel into 6' pieces...all for $3.39!!! I wrapped the dough around the dowel piece and submerged it into the hot oil with a pair of tongs, keeping the overlapping areas tight together for about 25seconds. This way the ends adhered to one another and stayed true to form. I haven't stuffed them with the ricotta mixture as of yet, but I'm sure they'll be high on my list to make in the future. Thanks again for the recipe..

Dee Fischer July 25, 2004

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