Description
Authentic homemade cannoli with crispy fried shells and a creamy, fresh ricotta pistachio filling. This recipe offers a superior texture and flavor compared to store-bought versions, making it perfect for special occasions.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (10g) unsweetened cocoa powder (optional, for chocolate shells)
- 1/2 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 4–5 tablespoons (60-75ml) whole milk
- 1 teaspoon strong espresso powder or cold water (optional)
- Vegetable oil (for frying)
- 2 cups (450g) fresh ricotta cheese
- 1 cup (120g) powdered sugar, sifted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 cup (60g) crushed unsalted pistachios
- 1/4 cup (40g) mini chocolate chips (optional)
- Extra crushed pistachios for garnish
- Powdered sugar for dusting
Instructions
- Drain the fresh ricotta in a fine-mesh sieve lined with cheesecloth for at least 2 hours or overnight. Pulse until smooth in a food processor and refrigerate.
- Whisk together flour, sugar, cocoa powder (if using), and salt in a large bowl. Add melted butter and mix. Gradually add milk (and espresso if using) until a stiff dough forms.
- Knead the dough gently for 5 minutes until smooth. Wrap in plastic and rest at room temperature for 30 minutes.
- Roll the dough out paper-thin on a floured surface. Cut into 4-inch circles using a pizza cutter.
- Heat oil in a Dutch oven to 375°F (190°C). Wrap dough circles around cannoli molds and fry for 1-2 minutes until golden brown and crisp.
- Remove shells with a slotted spoon, let oil drip off, and slide off molds onto parchment paper to cool completely.
- Beat softened butter until creamy. Add drained ricotta, powdered sugar, vanilla, and lemon zest. Beat until smooth.
- Fold in crushed pistachios and chocolate chips (if using). Refrigerate until ready to use.
- Pipe the filling into the cooled shells. Roll the ends in extra crushed pistachios and dust with powdered sugar before serving.
Notes
Ensure ricotta is thoroughly drained to prevent runny filling. Roll dough as thin as possible for crisp shells. Maintain oil temperature at 375°F to avoid greasy or burnt shells. Fill cannoli only 1-2 hours before serving to maintain crispness. Unfilled shells can be stored at room temperature for up to 3 days or frozen for 1 month.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 280
- Sugar: 18
- Sodium: 120
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
Keywords: homemade cannoli, ricotta pistachio filling, Italian dessert, fried pastry, fresh ricotta, pistachio recipe, cannoli shells