📋 Mini Cannoli Shells With Ricotta Filling

Sicilian Cannoli are known for their crisp shell and creamy ricotta filling. Growing up in Italy, especially in the South, I have eaten so many versions and varieties that I developed a highly discerning palate. This homemade recipe is my favorite because it's simple, fresh ingredients are optimized for superior crispness and creamier filling. Its mini cannoli size makes it easier to prepare them fresh at home and eat them mess-free.

Course Dessert

Cuisine Italian

Keyword Authentic cannoli, cannoli with ricotta filling, Sicilian cannoli

Prep Time 40

Cook Time 4

Resting time 1

Total Time 1 44

Servings cannoli

Calories 149kcal

Author Laura Tobin

Equipment

Ingredients

For the shell

2 cups flour
2 tablespoon lard
½ tbsp caster sugar
1 pinch salt
1 tablespoon white wine vinegar
½ cup dry white wine

For sealing and frying

1 fresh eggs for sealing the shells
vegetable oil for frying

For the ricotta filling

17 oz ricotta
1 drop vanilla essence
½ cup sugar
2 drops orange blossom water or orange zest
3.5 oz dark chocolate chip
2 oz candied fruits optional

US Customary - Metric

Instructions

Making the ricotta filling

Before you make the ricotta cream, make sure the ricotta is well drained from the water
17 oz ricotta
Mix the drained ricotta, sugar, vanilla essence, and flavoring (orange blossomwater or zest) with a blender or electric mixer until smooth
1 drop vanilla essence, ½ cup sugar, 2 drops orange blossom water
Place the filling into a large bowl and let it rest in the fridge for a few hours

Making the Shell Dough

Combine the flour, lard, sugar, salt, white wine vinegar, and dry white wine in a food processor or blender until you have a smooth and elastic dough
Wrap the dough in plastic wrap and let it rest for 10 minutes

Shaping the Shells

I divide the dough into 20 equal balls (weighing each one approx. 16 grams, 0.5 oz).
Use a rolling pin, pasta machine, or dough press to roll the dough out until very thin.
Roll the dough ball out until it reaches the diameter of the cannoli mold.
Coat the cannoli molds with vegetable oil.
Place a mold in the center of a dough round, fold one side, and brush the edge with whipped egg yolk (egg wash).
Fold the other side over and press to seal the two ends tightly.

Frying the shells

Prepare the deep fryer or pot filled with cooking oil.
Frying Temperature: The oil should be heated to 180°C (350–375°F). This temperature is critical for ensuring the shells bubble up without absorbing too much oil.
Carefully place the shells into the hot oil and fry until they turn golden brown.
Remove from the oil and drain excess oil on paper towels.
While holding the tube with kitchen paper, gently slide the shell off the mold. Let the molds cool before using the next batch.
Once the shells are at room temperature, you can store them in an airtight container for a few days until ready to fill.

Assembling the Cannoli

Crucial Step: Cannoli must be filled just before serving to prevent the shells from becoming soggy.
Place the ricotta filling into a piping pastry bag, ensuring all air pockets are pushed out.
Pipe the cream into the shell from each side until the center is filled.
Decorate the sides with toppings like chocolate chips or grated toasted pistachios.
Dust with icing sugar.

Video

Notes

The Cannoli should be filled at the last minute, just before serving them so the shell does not have time to absorb the humidity from the filling.
Some bakeries cover the inside of the cannoli shells with chocolate to create a protective layer that will prevent the shells from getting soaking wet.
The classic Sicilian desserts are made with sheep's milk ricotta, which is not as easy to find outside Italy. You can use cow's milk ricotta
Once the shells are ready they will keep for few days stored in an air-thigh container until you are ready to fill them with the ricotta cream.
Before you make the ricotta cream, make sure you ricotta is well drained from the water
Since the cannoli needs to be filled just before serving, you can make both the cream and the shells the day before

Nutrition