Best-ever cannoli

    1 hour 25 min

    This recipe will show you how to make fresh cannoli from scratch. Cannoli pastry shells are deep-fried until crisp, cooled and filled with a creamy mixture of ricotta cheese, chocolate and cut mixed peel.

    30 people made this

    Makes: 18 cannoli

    • Filling
    • 750g ricotta cheese
    • 250g caster sugar
    • 2 teaspoons vanilla extract
    • 120g cut mixed peel
    • 4 tablespoons plain chocolate chips
    • Pastry Shells
    • 375g plain flour
    • 4 tablespoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 3 tablespoons margarine
    • 2 eggs, beaten
    • 2 tablespoons distilled malt vinegar
    • 2 tablespoons cold water
    • 1 egg white
    • 4 tablespoons finely chopped pistachio nuts
    • 250ml vegetable oil, for frying
    • 40g icing sugar, for decoration

    Prep:45min  ›  Cook:10min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. To Make Filling: Combine ricotta cheese, 250g caster sugar and 2 teaspoons vanilla until smooth and creamy. Stir in cut peel and chocolate chips. Refrigerate to chill.
    2. To Make Shells: Sieve together into a bowl 375g flour, 4 tablespoons sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt. Cut in the margarine until pieces are the size of small peas. Stir in eggs. Blend in the vinegar and the cold water one tablespoon at a time.
    3. Turn dough onto lightly floured surface and knead until smooth and elastic. Wrap in greaseproof paper and chill in refrigerator for half an hour.
    4. From cardboard, cut an oval pattern measuring 15x11cm. Roll chilled dough 3mm thick on floured surface. Using the cardboard stencil and a pastry cutter, cut ovals from dough. Wrap dough ovals loosely around cannoli tubes, just lapping over opposite edges. Seal edges by brushing with the slightly beaten egg white.
    5. Set out a deep saucepan 1/2 to 2/3 full of vegetable oil and heat to 180 degrees C. Fry only as many cannoli shells as will float uncrowded one layer deep. Fry about 8 minutes or until golden. Turn occasionally while frying.
    6. Drain off excess fat before removing to kitchen towels. Cool slightly. Remove tubes. Cool shells completely.
    7. When ready to serve, fill with chilled ricotta filling. Sprinkle ends of cannoli with chopped pistachio nuts and dust shells with icing sugar. Keep cannoli filling refrigerated.

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc. chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells.  -  06 Feb 2004  (Review from Allrecipes US | Canada)


    The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it. I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours.  -  30 Dec 2002  (Review from Allrecipes US | Canada)


    Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever!  -  20 Jan 2002  (Review from Allrecipes US | Canada)