Grandad Strano’s Cannoli

December 13, 2022
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Photo by Cooking Classy
  • Prep time 2 hours 30 minutes
  • Cook time 30 minutes
  • Serves 8, depending on size
Author Notes

This recipe was passed down to me from my grandfather who was born in Sicily. We would make these together every Christmas and I always felt so special to get to be the one to pipe the filling into the shells and to dip the ends in chocolate chips!

For best results, fill the cannoli shells right before serving rather than filling and refrigerating, although they will still taste amazing, you risk the crispy shell being less that crispy! —Holly James

What You'll Need
  • Pastry Shell
  • 1 3/4 cups Flour
  • 1 tablespoon Sugar
  • 1 pinch Salt
  • 2 tablespoons Butter, melted
  • 3/4 cup Marsala Wine
  • Unflavored Oil, for Frying
  • Filling
  • 2 pounds Ricotta
  • 1 cup Powdered Sugar
  • 2 teaspoons Vanilla
  • 1/2 cup Mini Chocolate Chips
  • 1/4 cup Candied Citron
  1. Pastry Shell
  2. Combine flour, sugar, and salt. Add melted butter and marsala wine. Turn out dough onto lightly floured surface. Knead until well mixed. Wrap dough in plastic and refrigerate for 2-3 hours.
  3. Roll out dough until very thin. Cut into 4" rounds or squares. After cutting, roll each piece again until very thin. Then wrap around greased cannoli form/tube and seal with egg white.
  4. Fry in hot oil until golden brown. Remove from oil and drain on paper towel. Cool and gently twist tube to remove shell.
  1. Filling
  2. Mix all filling ingredients until smooth (with a hand mixture). Stir in chips and citron. Stuff shells and dip ends in chips or chopped pistachios

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