Easy Homemade Cannoli Recipe | Wanderzest (2024)

I've found that the number one reason why cannoli filling isn't thick is that the ricotta cheese wasn't drained. This one simple step is SO important if you want a thick filling! And it's so easy to do!

To drain the ricotta, you simply line a fine mesh strainer with a cheesecloth and place it over a bowl. Scoop the ricotta into the strainer and place the strainer and bowl in the fridge with a heavy object on top (I usually use something I already have in the fridge, like a container of sour cream). I've found this is easiest to do the night before you plan on making the ricotta.

UnitsScale

Shells

• 2 cups all-purpose flour
• 1 ½ tablespoon granulated sugar
• ¼ tsp salt
• 2 Tbsp unsalted butter
• 1 egg
• ½ cup white wine, or white grape juice + 1 tablespoon vinegar

Filling

• 2 cups ricotta cheese, drained
• ¾ cup powdered sugar
• ½ teaspoon cinnamon
• 1 teaspoon vanilla
• mini chocolate chips, for garnish

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Cannoli

1. Add flour, sugar and salt to a mixing bowl. Combine ingredients. Add in butter and mix with mixer until no large clumps remain. Mix in wine (or grape juice) and egg.
2. Transfer dough to a greased bowl and allow to rest for 30 minutes.
3. Heat a large pot with vegetable oil. Oil should reach 345-355F.
4. Roll dough out onto a floured surface. Dough should be very thin (about 1/16-inch). Use a 4 inch cookie cutter to cut dough out.
5. Grease cannoli forms and wrap dough circles around each form. Brush half of the dough with an egg white and press dough around the form.
6. Carefully place each shell in the preheated oil. Fry until golden brown, about 1-2 minutes.
7. Remove shells from oil using metal tongs. Place on a paper towel. Use paper towels to remove the shells from the cannoli forms.
8. Allow shells to cool before adding filling.

Filling

1. Scoop the ricotta into a fine mesh strainer lined with a cheesecloth. Place the strainer over a bowl, cover the ricotta with the cheesecloth and then place a heavy object on top (like a can or container). Refrigerate for 12 hours to allow the liquid to drain.
2. Mix together ricotta, powdered sugar, cinnamon and vanilla. Scoop filling into a pastry bag. Pipe filling into the cannoli shells.
3. Dip filled cannoli into chocolate chips and sprinkle with powdered sugar.

Adapted from Cooking Classy

• Cannoli does not store well as the shells get soggy, so it's best to enjoy this dessert right away.
• If you don't plan on eating the cannoli right away, you can store the filling and shells separately and then assemble them right before consuming.