Sweet Filled Cannoli
Cook time
Total time
Light, crispy sweet cannoli from SouthernFATTY.com
Serves: 24 cannoli
  • 4 cups flour, all-purpose, sifted
  • ¼ teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons butter, cut into smaller pieces
  • 1 egg, yolk only
  • ¾ cup wine, sweet Marsala (can substitute white wine if desired)
  • canola oil, for frying
  • 4 cups ricotta, whole milk (best drained prior with cloth or strainer) OR mascarpone cheese (for sweeter, creamy dessert version)
  • 1¾ cups powdered sugar, sifted
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla (extract is fine, bean adds a nice touch if available)
  • chocolate chips, candy pieces, cookies, nuts, etc. of your choice
  • ¾ cup heavy cream, optional
  1. Mix sifted dry ingredients in bowl.
  2. Add butter by cutting into dry mixture using fork or pastry cutter.
  3. Mix in egg yolk.
  4. Add and mix wine. Note that depending on the flour used, the amount may vary. Mix until dough forms together well and can mold into a ball.
  5. Let dough ball sit for at an hour in the refrigerator. It can sit for several hours or even overnight.
  6. When chilled, remove and place on lightly-floured surface to cut.
  7. Roll out dough, turning after each roll to prevent sticking to surface, very thinly. The more thin, the more light and bubbly the shells will be.
  8. Cut out ~3½ inch circles or ovals. Using a floured rim of a glass will make this easier.
  9. Wrap circles around cannoli molds, allowing the ends to overlap and seal together to form the shell.
  10. Heat oil (preferably fresh canola oil) to 360 deg F.
  11. Fry shells in oil until golden, about 2-3 minutes.
  12. Allow to cool slightly (1-2 minutes).
  13. Using tongs/kitchen towel, carefully slide shells from mold and allow to cool.
  1. Mix the drained ricotta or mascarpone with the sifted confectioners sugar, cinnamon and vanilla.
  2. For a fluffier filling, fold heavy cream that has been whipped into the mixture.
  3. Mix in optional fillings (mini chocolate chips, crushed candy pieces, etc.) as you wish. Mini chocolate chips mixed into the filling, ends dipped in pistachios after filled is more traditional.
  1. Optionally, dip shells in melted chocolate and let cool.
  2. Take cooled cannoli shells and pipe in filling.
  3. Dip finished cannoli in toppings.
  4. Finish with powdered sugar.
  1. Visit SouthernFATTY.com and let us know how they are!
SouthernFATTY.com | Nashville, TN based food blog.

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Nutrition Information
Serving size: 1 cannolo
Recipe by Southern FATTY at https://www.southernfatty.com/holy-cannoli/