Holy Cannoli

Posted: August 30

Time: 1 hour 45 minutes

Yield: 28 servings

recipe image

Cannolis are a classic Italian pastry that have become hallmarks of many Little Italy neighborhoods in the U.S., especially the North End in Boston, where lines for cannolis can wrap around the block. Making Holy Cannolis from scratch does take a bit of effort and equipment, like a cannoli mold and a deep fryer. You can customize from there if you want to get extra fancy, dipping the ends in melted chocolate or adding chocolate chips or pistachios to the filling. Holy Cannoli taste just heavenly alongside a cappuccino.


For the shells: • 1 3/4 cups all-purpose flour • 1 1/2 tablespoons granulated sugar • 1/4 teaspoon salt • 3 tablespoons unsalted butter, diced into small pieces • 1 large egg • 1/3 cup marsala wine, plus more as needed • 1 egg white • 8 cups shortening, for frying For the filling: • 32 ounces whole milk ricotta, strained • 1 1/2 cups powdered sugar • 3/4 cup mini chocolate chips • 1/4 teaspoon ground cinnamon • chopped unsalted pistachios, optional, for dipping


Step 1

Pulse the flour, sugar, and salt in a food processor in short bursts about 10 times. Then, add the butter and do the same short bursts until no clumps remain.

Step 2

Add in the egg and wine, pulsing to mix well. Add a little more wine (no more than a few tablespoons) to bring the dough together into a soft mass.

Step 3

Transfer the dough into a round, well-oiled bowl and cover. Let the dough rest for 30-120 minutes at room temperature.

Step 4

Prepare the dough for frying by heating a large pot with 1 1/2 inches of shortening to 350 degrees F.

Step 5

Taking half of the dough at a time, roll the dough until very thin on a flat, floured surface.

Step 6

Using a round cookie cutter, cut the dough in 3-4 inch circles.

Step 7

After lightly greasing your cannoli forms, wrap individual circles around each form, and brush 3/4-inch of one end with the egg white. Press the edge to the opposite side, forming an open cylinder shell.

Step 8

Carefully place the shell in the preheated shortening and fry until golden brown and crisp, about 1-2 minutes.

Step 9

Remove the shell carefully and drain on a paper towel.

Step 10

Carefully remove the dough from the form using a paper towel. Repeat until you've used all the dough circles.

Step 11

Allow the shells to rest on a wire rack until cooled.

Step 12

Meanwhile, in a large mixing bowl, fold and stir together the ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer the well-mixed filling to a piping bag (or make-shift zip lock bag) and pipe the filling into the shells.

Step 13

Dip the edges of the filling into the pistachios, and serve.

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