Course Dessert
Cuisine Italian
Keyword cannoli, dessert, fried, Italian, Italy, ricotta
Servings 25 Cannoli



  • 1 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • Pinch salt
  • Pinch ground cinnamon
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lard or shortening
  • 1 egg
  • 1/4 cup Marsala
  • Vegetable oil or lard for frying


  • 4 cups ricotta
  • 3/4 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup mini chocolate chips

For serving:

  • Mini chocolate chips
  • Finely chopped pistachios
  • Powdered sugar for dusting


To make the cannoli shells:

  • In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, combine the flour, sugar, salt, and cinnamon. Mix in the red wine vinegar, lard, egg, and marsala until dough comes together.
  • Line a baking sheet with paper towels and set aside. In a large saucepan, add oil until 2-3 inches deep. Place over medium heat to 375˚F.
  • Divide the dough in half. Cover one half with a towel or plastic wrap and place the other on work surface.
  • Use a pasta machine or rolling pin to roll the dough into a sheet about 1/8th inch thick. Use a 4 inch round cookie cutter or top of a glass/bowl to cut out rounds from the dough. Cover the formed rounds with a towel and repeat with remaining dough.
  • Wrap one round around the cannoli mold, sealing the edges together with water and pinching to close. Repeat with remaining molds. Gently add the molds, 3-4 at a time, to the hot oil and fry until lightly golden. Carefully remove the molds from the fried dough using tongs and fry the shells for a few more seconds, setting the molds aside to cool. Remove the golden shells to the towel-lined baking sheet. Once the molds are cool enough to handle, repeat with remaining rounds of dough. Allow to cool.

To make the filling:

  • In a large bowl, mix together the ricotta, powdered sugar, and cinnamon. Fold in the chocolate chips. Cover and refrigerate until the cannoli shells are cooled and ready to be filled.

To serve:

  • Transfer the filling to a large piping bag or plastic bag with a 1/2 inch corner snipped off. Pipe the filling into each side of the cannoli shell to fill completely. Dip each side into the mini chocolate chips or chopped pistachios. Dust with powdered sugar and serve immediately.