Cream-Filled Cannoli
✅ Ingredients
For the pastry shells:
2 cups all-purpose flour
2 tbsp sugar
2 tbsp butter, softened
1 egg yolk
½ cup cold white wine (or water)
1 tbsp vinegar
Pinch of salt
Oil for frying
For the cream filling:
2 cups ricotta cheese (well drained)
1 cup powdered sugar
1 tsp vanilla extract
½ tsp cinnamon (optional)
½ cup mini chocolate chips or chopped chocolate
Optional garnish:
Powdered sugar
Chopped pistachios
Extra chocolate chips
👩🍳 Instructions
- Make the dough
In a bowl, mix flour, sugar, and salt
Add butter and rub into the flour
Mix in egg yolk, vinegar, and wine
Knead until smooth dough forms - Rest the dough
Wrap and let rest for 30–60 minutes - Shape the shells
Roll dough very thin
Cut into circles (8–10 cm / 3–4 inches)
Wrap around cannoli molds, sealing edges with a little water - Fry
Heat oil to 175°C (350°F)
Fry shells until golden and crisp (2–3 minutes)
Remove and cool, then carefully slide off molds - Make the filling
Beat ricotta until smooth
Add powdered sugar, vanilla, and cinnamon
Fold in chocolate chips - Fill the cannoli
Pipe filling into cooled shells just before serving
💡 Tips for Perfect Cannoli
Drain ricotta well to avoid runny filling
Roll dough thin for crispy shells
Fill right before serving to keep shells crunchy