Ingredients

1 ½ cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon cocoa powder

½ teaspoon ground cinnamon

¼ teaspoon salt

3 tablespoons unsalted butter, chilled and diced

1 large egg

¼ cup Marsala wine (or dry sherry)

Vegetable oil for frying

1 ½ cups whole milk ricotta cheese, drained well

¾ cup powdered sugar

½ teaspoon pure vanilla extract

¼ teaspoon ground cinnamon

¼ cup mini chocolate chips

2 tablespoons candied orange peel, finely diced (optional)

Instructions

Step 1: In a medium bowl, sift together the flour, granulated sugar, cocoa powder, ground cinnamon, and salt. Add the chilled diced butter and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.

Step 2: In a small bowl, whisk together the egg and Marsala wine (or dry sherry). Gradually add this liquid to the flour mixture, stirring until the dough forms a ball.

Step 3: Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm up.

Step 4: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. Cut into 4-inch circles using a cookie cutter or the rim of a glass.

Step 5: Wrap each dough circle around a cannoli tube and seal the edge with a little water to hold it in place.

Step 6: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the dough-wrapped tubes in batches for 2–3 minutes until golden brown. Remove carefully from oil and slide the cannoli tubes out once cool enough to handle.

Step 7: Drain the fried shells on paper towels and let them cool completely.

Step 8: In a mixing bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Mix until smooth and creamy.

Step 9: Gently fold in the mini chocolate chips and candied orange peel if using.

Step 10: Transfer the filling into a piping bag fitted with a large tip.

Step 11: Pipe the ricotta filling into both ends of each cooled cannoli shell, filling generously.

Step 12: Optionally, dust with additional powdered sugar before serving.

Tips & Variations

For a more traditional flavor, substitute Marsala wine with dry sherry or omit alcohol completely, adding a splash of orange juice instead.

Make sure to drain the ricotta thoroughly by placing it in a fine sieve over a bowl and refrigerating for several hours or overnight to avoid a watery filling.

Try adding chopped pistachios or cinnamon sugar to the filling for extra texture and flavor.

Use cream cheese blended with ricotta for a richer filling variation.

Storage

Store assembled cannoli cookies in the refrigerator and consume within 1–2 days for best texture and freshness, as the shells can soften over time. If storing shells and filling separately, keep shells in an airtight container at room temperature for up to 3 days and filling refrigerated for up to 3 days. Fill just before serving for maximum crispness. Reheat shells briefly in a low oven to restore crunch if needed.

FAQs

Can I make the cannoli shells ahead of time?

Yes, you can fry the cannoli shells a day in advance and store them in an airtight container at room temperature. Fill them with the ricotta mixture just before serving to keep them crisp.

How do I prevent the ricotta filling from being watery?

Drain the ricotta well by placing it in a fine mesh sieve lined with cheesecloth and refrigerating for a few hours or overnight. This removes excess moisture, ensuring a thick and creamy filling.