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Canolli served on a white plate on white marble with chocolate and pistachio on the sides

Best Cannoli Recipe

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Course Dessert
Cuisine Italian
Servings 36


For the Dough

  • 5 tsp of granulated sugar
  • ½ tsp of cinnamon
  • ½ tsp of salt
  • 2 cups of AP flour
  • 2 tbsp plus 1 tsp of chilled vegetable shortening or high-quality lard
  • 2 eggs
  • 4 tbsp of sweet marsala or any sweet white wine
  • 8 cups of vegetable oil for frying

For the Filling

  • 1 1/2 cup whole milk ricotta drained and squeezed dry
  • 1 1/2 cup mascarpone cheese
  • 4 oz goat cheese
  • 1 cup granulated sugar
  • 1 tsp cinnamon
  • 1 tsp salt

For Garnish

  • Candied orange peel finely chopped pistachios, mini chocolate chips, and pomegranate seeds
  • Powdered sugar


For the Dough

  • In a large bowl whisk together sugar, cinnamon, salt, and 2 cups all-purpose flour. Work the shortening into dry ingredients with your fingers until the mixture is crumbly. Separate 1 egg, place the egg white into a small bowl, and set aside.
  • In a small bowl, lightly beat the yolk with the remaining whole egg.
  • Make a well in the center of dry ingredients and pour in the egg-yolk mixture. Using a fork, mix in a circular motion to gradually work the egg into the dry ingredients. A thick paste will form, but all the ingredients may not be combined. Add wine and continue mixing until all the ingredients are fully incorporated and the dough becomes too hard to mix. At this point knead the dough in the bowl to work everything in. Transfer dough to a lightly floured surface and continue to knead for about 3 minutes until the dough is very supple. Wrap dough in plastic and chill for at least 1 hour or up to 12 hours.

For the Filling

  • In a large bowl, beat ricotta, mascarpone, goat cheese, granulated sugar, and cinnamon together until smooth. Taste filling and add a pinch of salt if you think it needs it. Cover and refrigerate for at least 1 hour to give the sugar time to dissolve.


  • In a medium saucepan fitted with a thermometer, pour oil until it comes 2" up the sides. Heat over medium-high until the thermometer registers 375°.
  • In the meantime, divide dough in half; rewrap one half and chill until ready to use. Roll the dough out onto a lightly floured surface to about 1/16" thick. If rolled too thin, the dough will lose its distinguishing bubbled surface; however, if the dough is too thick, it will become tough and challenging to chew. Cut out rounds with a 4-inch cookie cutter. Re-roll scraps until the dough is fully used. Repeat with the other half of the dough.
  • Beat reserved egg white until loose. Work with one round at a time and cover remaining rounds with plastic wrap; prick each one in several places with a fork. Dip your finger in the beaten egg white and wipe on one edge of the round. Wrap dough loosely around cannoli tubes and gently press seam to flatten and adhere.
  • Line a rimmed baking sheet with a double layer of paper towels. Carefully drop the prepared shells into the oil, gently turning them as they cook to create an even color. After 4 to 5 minutes they will become a deep golden brown, at which point they are done. Transfer to the prepared baking sheet. Let cool slightly, then slip shells off of tubes. Let the tubes cool completely before repeating the process with the rest of the dough.
  • Fill a large pastry bag with filling and snip off the end. Pipe into cooled shells, working from the center to one end. Then turn the shell around and, just as before, pipe from the center of the shell to the opposite end.
  • Decorate exposed filling on each end with candied orange peel, pistachios, and/or chocolate. Generously dust cannoli with powdered sugar. Consume immediately!
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