Description
Achieve bakery-quality, shatteringly crisp cannoli shells using a secret vodka trick in the dough. This recipe includes a foolproof ricotta filling strategy and step-by-step instructions for perfect timing and texture.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (28g) unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon (15ml) vodka
- Vegetable or canola oil (for frying)
- Confectioners’ sugar (for dusting)
- 16 oz (450g) whole-milk ricotta cheese
- 1/2 cup (60g) confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/2 cup (85g) dark or semi-sweet chocolate chips, melted
- Crushed pistachios or chocolate sprinkles (for garnish)
Instructions
- In a large bowl, whisk together flour, cocoa powder, and sugar. Make a well in the center.
- Add melted butter, egg yolk, and vodka. Mix with a fork until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Take chilled dough out and cut in half. Roll one half out as thin as possible on a floured surface.
- Cut dough into circles using a round cutter or glass rim (approx. 8-10 circles per half).
- Wrap a circle of dough diagonally around a cannoli tube, pressing edges gently to seal.
- Heat oil in a heavy-bottomed pot to 375°F (190°C).
- Carefully slide 2-3 shells into the oil. Fry for 1-2 minutes, turning once, until golden brown and crisp.
- Remove with a slotted spoon and drain on a wire rack for 30 seconds.
- While still warm, gently slide shells off the tubes and place back on the rack to cool completely.
- In a food processor, pulse ricotta cheese until smooth. Add sifted confectioners’ sugar, vanilla, and orange zest. Pulse until combined.
- Transfer filling to a piping bag fitted with a large star tip.
- Melt chocolate chips in 30-second intervals or using a double boiler.
- Pipe ricotta filling into one end of a cooled shell until it bulges slightly.
- Dip the filled end into melted chocolate, then into crushed pistachios or sprinkles.
- Repeat with the other end and serve immediately.
Notes
The vodka in the dough evaporates during frying, inhibiting gluten formation for maximum crispiness. Do not fill cannoli until just before serving to prevent soggy shells. Store unfilled shells in an airtight container at room temperature for up to 3 days. The ricotta should be blended until completely smooth for the best texture.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannolo
- Calories: 320
- Sugar: 18
- Sodium: 120
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 28
- Fiber: 1
- Protein: 8
Keywords: cannoli, homemade cannoli, crispy cannoli shells, italian dessert, ricotta filling, vodka dough, party dessert, easy cannoli recipe