Ingredients Jump to Instructions ↓

  1. 2 1/2 cups flour

  2. 1 1/2 eggs plus

  3. 2 yolks

  4. 1/4 cup melted butter

  5. 1/2 cup Marsala

  6. 1 egg white, beaten Oil, for frying

  7. 1 pound whole milk ricotta, drained

  8. 6 tablespoons super fine sugar

  9. 2 tablespoons candied orange rind, chopped

  10. 1/4 lemon, juiced

  11. 1/8 teaspoon cinnamon

  12. 1/2 vanilla bean , scraped

  13. 1/4 cup chopped pistachios, optional

Instructions Jump to Ingredients ↑

  1. Shells: Place the flour on a work surface and make a well. Place eggs, yolks, butter, Marsala in the well and combine them with a fork. Gradually incorporate the flour, little by little. Knead the dough until smooth, about 10 minutes. Let rest, covered with a damp cloth, about 30 minutes in the refrigerator. Roll the dough very thin and cut into 4-inch squares with a pizza cutter. Grease 3/4-inch cannoli tubes and roll the dough around them, sealing the overlap with beaten egg white. Deep-fry them at 335 degrees F until golden brown. Cool and carefully slide them off the tubes.

  2. Filling: Drain the ricotta overnight in a cheesecloth-lined colander in the refrigerator. The next day, place ricotta , sugar, orange rind, lemon juice , cinnamon, and vanilla scrapings in the food processor and blend until very smooth. Just before serving, pipe the filling into each shell with a pastry bag and large plain tip. Dip the ends in chopped pistachios if you like.


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