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Cannoli Recipe


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  • Filling:
  • 3 cups (about 1 1/2 lbs.) ricotta cheese
  • 1 1/4 cups sugar
  • 2 teaspoons vanilla extract
  • Stir in, mixing thoroughly:
  • 1/2 cup finely chopped candied citron
  • 1/4 cup semi-sweet chocolate pieces
  • Place mixture in refrigerator to chill
  • Shells – sift together into a bowl:
  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Cut in with pastry blender until pieces are size of small peas.
  • 3 tablespoons shortening
  • Stir in:
  • 2 eggs, well beaten
  • Blend in, a tablespoon at a time
  • 2 tablespoons white vinegar
  • 2 tablespoons cold water


Servings 1


Step 1

Turn dough onto a lightly floured surface and knead. Wrap in waxed paper and chill in refrigerator for 30 min. Set out deep saucepan or automatic deep-fryer for deep-frying and heat fat to 360 degree f. From cardboard, cut an oval pattern (9x4 ½ in.). Blanch, finely chop and set aside. ¼ to ½ cup (2 oz.) pistachio nuts. Roll chilled dough 1/8 in. Thick on floured sauce. With cardboard pattern and pastry cutter, cut ovals from dough. Wrap dough loosely around tubes just lapping over opposite edges. Seal edges by brushing with egg white, slightly beaten. Press edges together to seal. Fry only as many cannon shells<

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