Classic Italian Ricotta Cream Cannoli (or Cannonicini)

Ingredients

For the Cannoli Shells

• 2 cups (240 g) all-purpose flour

• 2 tbsp granulated sugar

• ½ tsp unsweetened cocoa powder (optional, adds depth)

• ½ tsp ground cinnamon (optional)

• ¼ tsp salt

• 2 tbsp cold unsalted butter, cut into small pieces

• 1 large egg yolk

• ½ cup (120 ml) dry white wine (Marsala is traditional; for non-alcoholic use white vinegar for similar crispness)

• 1 large egg white, lightly beaten (for sealing)

• 4–6 cups vegetable or canola oil (for frying)

For the Ricotta Cream Filling

• 2 lbs (900 g) whole milk ricotta cheese, drained well (ideally overnight in the fridge)

• 1 cup (120 g) powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• ¼ tsp ground cinnamon (optional, but recommended)

• 2–4 tbsp mini chocolate chips (optional, but classic)

• 2–4 tbsp finely diced candied orange peel (optional, but classic)

• Chopped pistachios (optional, for garnish)

For Dusting

• Additional powdered sugar

Equipment

• Cannoli tubes (cylindrical for traditional cannoli or conical for cannolicini)

• Deep pot or Dutch oven for frying

• Slotted spoon or spider strainer

• Paper towels

• Pastry bag with a wide round tip (or a Ziploc bag with corner snipped)

Instructions

see continuation on next page