Learn to Make the Classic Sicilian Dessert Cannoli

Step 1

Gather the ingredients. The Spruce / Katarina Zunic Place the flour and salt in a bowl and add the butter. Using a pastry cutter or two knives, cut the butter into the flour. The Spruce / Katarina Zunic Add the sugar, cocoa, coffee, and cinnamon (if using) and work to combine. The Spruce / Katarina Zunic Gently mix in the eggs, Marsala, and vinegar and knead until you obtain a firm dough. The Spruce / Katarina Zunic Cover the bowl with a cloth and set aside to rest for at least 30 minutes, but no more than 2 hours. The Spruce / Katarina Zunic When the dough has rested, roll it out on a lightly floured surface into a very thin sheet, about 1/8-inch thick. (If you have a pasta machine, you can use it for this step, rolling the dough into several long, thin strips.) The Spruce / Katarina Zunic Pour enough oil into a deep pot to fry 2 to 3 cannoli shells at a time. Begin heating the oil. The Spruce / Katarina Zunic Cut the dough into either 3 1/2-inch squares or 4-inch-diameter circles (either will work). The Spruce / Katarina Zunic Roll the squares or circles around lightly greased cannolo forms. If you made squares, start with one point in the middle of the tube and roll around until the opposite point overlaps it. Brush the seam with lightly beaten egg whites to seal them. The Spruce / Katarina Zunic When the oil reaches about 360 F, you are ready to start frying. (​If you are using metal forms, you can fry the dough while it is still on the form: just gently flare the edges out a bit at each end so that the oil can penetrate between the dough and the form. If you are using a DIY form, you'll need to gently slide your rolled shells off the form before frying.) The Spruce / Katarina Zunic Fry the shells, 2 to 3 at a time (they should be floating) until they are a dark golden-brown, 4 to 5 minutes. They should bubble up and blister a bit as they fry. The Spruce / Katarina Zunic Drain the fried shells on a paper-towel-lined tray or platter. Repeat with remaining shells. The Spruce / Katarina Zunic If you have fried them on the forms, once cooled enough to handle, carefully and gently slide the cannoli shells off of the metal forms and let shells cool. The Spruce / Katarina Zunic While the shells are cooling, make the cannoli filling.

Step 2

Gather the ingredients. The Spruce / Katarina Zunic Push the well-drained ricotta through a fine-mesh sieve into a bowl; use the back of a wooden spoon or the bottom of a ladle to push it through. Lightly beat the ricotta until it is light and airy. The Spruce / Katarina Zunic Gently fold in the sugar. Add the vanilla extract, if using, and gently fold in the minced candied fruit and chocolate chips. The Spruce / Katarina Zunic

Step 3

Gather the ingredients. The Spruce / Katarina Zunic When the shells are cool enough to handle, spoon your filling into a pastry bag and squeeze filling into each shell. The Spruce / Katarina Zunic Dip each end of each cannolo into chocolate chips, if desired, and gently dust the filled and decorated cannoli with confectioners' sugar. The Spruce / Katarina Zunic Arrange them on a serving tray and they're ready! The Spruce / Katarina Zunic