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  • Level: Intermediate
  • Total: 1 hr 40 min
  • Prep: 10 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 12 to 15 cannoli
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For the Cannoli Shells: 

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/8 teaspoon salt

1/2 cup dry Marsala or other dry red wine

Cannoli molds (tubes for shaping shells during frying)

2 beaten egg whites

Vegetable oil, for frying

For the Cannoli Filling:

1/2 cup heavy cream

1 pound ricotta

1/2 cup powdered sugar

2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto

1/4 cup finely chopped dates

1/2 cup melted semisweet chocolate

1/4 cup chopped pistachios


  1. For the shells:
  2. Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
  3. On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
  4. In a deep saute pan, heat the oil to 350 degrees F.
  5. Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
  6. For the filling:
  7. In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.
  8. Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.