Recipe by Kim D.
READY IN: 1hr 45mins




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