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Chocolate Chip Cannoli


Items needed… pasta roller, cannoli tubes, & tongs


  • 3 Cups AP Flour
  • 1/4 Cup Granulated Sugar
  • 1/4 tsp. Ground Cinnamon
  • 3 Tbsp. Shortening
  • 1 egg
  • 1 egg yolk
  • 1/4 Cup Sweet Marsala Wine
  • 1 Tbsp. Distilled White Vinegar
  • 2 Tbsp. Water
  • 1 quart oil for frying, or as needed


In a medium bowl mix together the flour, sugar, and cinnamon.

Cut in the shortening until it’s in pieces no larger than peas.

Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar & water.

Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface.

Add a bit more water if needed to incorporate all of the dry ingredients.

Knead for about 10 minutes, then cover & refrigerate for 1-2 hours.

Divide the cannoli dough into thirds, & flatten each one just enough to get through the pasta machine.

Roll the dough through successively thinner settings until you have reached the thinnest setting.

Dust lightly with flour if necessary.

Place the sheet of dough on a lightly floured surface.

Cut dough into 4×4 inch squares.

Grease cannoli tubes well with Pam or another greasing agent.

Roll dough around cannoli tubes, sealing the edge with a bit of egg wash (a beaten egg mixed with equal parts water)

Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet.

Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden.

Use tongs to turn as needed.

Carefully remove using the tongs & place on a cooling rack set over paper towels.

Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell.

Using a tea towel/paper towel may help you get a better grip.

Wash or wipe off the tubes & use them for more shells.

Cooled shells can be placed in an airtight container and kept for up to 2 months.

You should only fill them immediately or up to 1 hour before serving or they’ll become soggy.

Side note… if you have dough scraps after cutting them you can reuse them by rolling them back out through the pasta roller.

Cannoli Filling


  • 3/4 Cup Whole Milk Ricotta, drained & squeezed dry
  • 3/4 Cup Mascarpone Cheese
  • 1/2 Cup Confectioners Sugar
  • 1 tsp. Pure Vanilla Extract
  • 1/2 tsp. Ground CinnamonPinch of Salt
  • 3/4 Cup Chocolate Chips or Pistachios (or really any nut/chocolate/dried fruit you want) plus more to dip


Beat ricotta, mascarpone, confectioners sugar, cinnamon, & salt until just combined (don’t over whip).

Fold in chips or nuts.

Cover & refrigerate for at least one hour before using.

Use a piping bag to fill cannoli shells (if you don’t have a piping bag use a large ziplock you’ve cut the tip off).

Dip both sides in chip or nuts.

I like to top with powdered sugar (as pictured) or drizzled chocolate but it’s up to you!


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