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Cannoli Recipe

Name: Cannoli Recipe
Total time: 240 min
Yield: 32
Ingredients: For the Shells:; 4 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting (about 1 cup, spooned; 125g); 1 ounce unsalted butter (about 2 tablespoons; 25g); 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1/16 teaspoon ground cinnamon; 3 ounces cold tap water (about 1/3 cup plus 1 tablespoon; 85g); For the Filling:; 4 1/2 ounces plain or toasted sugar (about 2/3 cup; 130g); 1 ounce cornstarch (about 1/4 cup, spooned; 25g); 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight; 1 large egg (about 2 ounces; 55g); 1 large egg yolk (about 1/2 ounce; 15g), white reserved for the shells (see below); 8 ounces milk, any percentage will do (about 1 cup; 225g); 1/2 ounce vanilla extract (about 1 tablespoon; 15g); 1 teaspoon lemon zest; 1/16 teaspoon ground cinnamon; 20 ounces fresh ricotta, strained to a sour cream-like consistency if needed (about 2 1/3 cups; 565g; see note); To Fry:; 42 ounces refined coconut oil, such as Nutiva, or other solid fat like vegetable shortening, lard, or palm oil (about 6 cups; 1.2kg); 1 egg white, well beaten (about 1 ounce; 25g); To Serve (Optional):; 3 ounces finely chopped dark chocolate (about 1/2 cup; 85g); 3 ounces finely chopped pistachios (about 1/2 cup; 85g)

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This classic Cannoli recipe features crispy homemade shells filled with a creamy, sweet ricotta filling. A touch of cinnamon and lemon zest adds depth of flavor. Top with chocolate and pistachios for a decadent finish. A perfect dessert for any occasion.

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Ingredients

Servings: 32

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4 1/2 ounces all-purpose flour, such as Gold Medal, plus more for dusting (about 1 cup, spooned; 125g)

1 ounce unsalted butter (about 2 tablespoons; 25g)

1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1/16 teaspoon ground cinnamon

3 ounces cold tap water (about 1/3 cup plus 1 tablespoon; 85g)

4 1/2 ounces plain or toasted sugar (about 2/3 cup; 130g)

1 ounce cornstarch (about 1/4 cup, spooned; 25g)

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

1 large egg (about 2 ounces; 55g)

1 large egg yolk (about 1/2 ounce; 15g), white reserved for the shells (see below)

8 ounces milk, any percentage will do (about 1 cup; 225g)

1/2 ounce vanilla extract (about 1 tablespoon; 15g)

1 teaspoon lemon zest

1/16 teaspoon ground cinnamon

20 ounces fresh ricotta, strained to a sour cream-like consistency if needed (about 2 1/3 cups; 565g; see note)

42 ounces refined coconut oil, such as Nutiva, or other solid fat like vegetable shortening, lard, or palm oil (about 6 cups; 1.2kg)

1 egg white, well beaten (about 1 ounce; 25g)

3 ounces finely chopped dark chocolate (about 1/2 cup; 85g)

3 ounces finely chopped pistachios (about 1/2 cup; 85g)

Cannoli Recipe

Ingredients

For The Shells

For The Filling

To Fry

To Serve (optional)

Steps

Nutrition Facts

Cannoli Recipe

Ingredients

For The Shells

For The Filling

To Fry

To Serve (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts