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Cannoli have officially made it to my must-make list for the holidays, and this year, they’re my go-to treat to wow my guests! The process of making these is a real joy—especially because the dough is so similar to pasta dough, but in its sweet form. It’s all about getting that perfect texture and rolling it out thin with a pasta machine. Then, after wrapping the dough around oiled molds and sealing the edges with a simple flour-water paste, it’s time for frying—watching those golden shells crisp up is always exciting! Once cooled, I fill them with a rich, creamy mixture infused with orange zest, and finish by dipping the edges in crushed pistachios. You can also get creative with toppings—diced candied oranges, chocolate chips, or candied cherries are all great options. It’s the perfect addition to my Hanukkah menu and always a hit with guests. Every bite is a little piece of holiday magic!
Cannoli molds
Add to a bowl flour, sugar, cocoa powder, salt, butter, egg yolk, marsala wine, vinegar, and mix until the mixture forms crumbs. Then transfer to a work surface and knead until a smooth, uniform dough forms. Wrap the dough tightly in plastic wrap and refrigerate for an hour. Resting the dough is crucial, so don’t skip this step!
Now for the filling: In a bowl, combine heavy cream, ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract. Whip with a hand mixer until soft peaks form. Transfer the mixture to a piping bag and refrigerate until ready to use.
Back to the dough: Work with one small portion at a time. Flatten the dough slightly, then pass it through the pasta machine starting at the widest setting. Gradually reduce the thickness setting with each pass until you reach the thinnest notch.
Using a cookie cutter, cut out circles about 3.5 inches in diameter. Oil each cannoli mold, then wrap a dough circle around it. Seal the edges using a paste made from equal parts flour and water, which acts as your glue.
In a small pot, heat the oil to 160°C (160°C). Fry the cannoli for about 4 minutes, or until golden and crispy. Then, transfer them with tongs to a wire rack to cool and maintain their crispiness (avoid using paper towels).
Allow the cannoli to cool to room temperature before filling. If you’re not filling them right away, store them in an airtight container after they’ve cooled completely, and fill them just before serving.
Fill each cannoli with the filling by first piping halfway from one side, then filling the rest from the other side. Dip the ends in crushed pistachios and finish by dusting with powdered sugar.
YASSS!
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