Nana’s Cannoli

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Nana’s Cannoli

A time tested family recipe that bridges traditional Sicilian roots with smart kitchen techniques. Uses a unique cooked pastry cream method to perfectly stabilize whole milk ricotta, paired with a forgiving Crisco based dough rolled thin on a hand-crank pasta machine.
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Prep Time 35 minutes
Cook Time 25 minutes
Rest time / Cool Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: Italian American
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Nana's Blistered Shells
  • 1 1/2 cups All-Purpose Flour
  • 2 tbsp Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1 tsp Unsweetened Cocoa Powder
  • 2 tbsp Crisco Vegetable Shortening
  • 2 Large Eggs well beaten. Reserve egg whites from one egg to seal cannoli shells.
  • 1/2 tsp Olive Oil
  • 1-2 tbsp Ice Water Use 1 to 2 tbsp's only if needed
  • 1 tbsp White Vinegar
  • 1 quart Canola or Vegetable Oil for frying
Nana's Ricotta Filling
  • 1 1/2 cups Whole Milk
  • 1 1/2 cups Granulated Sugar
  • 4 tbsp Cornstarch
  • 15 oz Whole Milk Ricotta
  • Optional: Mini semi-sweet chocolate chips chopped pistachios, or powdered sugar for dusting

Equipment

  • 1 Hand Crank Pasta Machine
  • 1 4 Inch Round Cookie Cutter
  • 1 Metal Cannoli Tubes/Molds (Set of 4 to 6)
  • 1 Rolling Pin
  • 1 Pastry Brush
  • 1 Deep Fryer (or Deep, Heavy-Bottomed Pot)
  • 1 Candy/Deep-Fry Thermometer
  • 1 Long Metal Tongs or Slotted Spoon
  • 1 Baking Sheet lined with Paper Towels
  • 1 Medium Saucepan
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Pastry Piping Bag: Fitted with a large, wide round tip (or a gallon-sized Ziploc bag with the corner cut off)

Method
 

FILLING
  1. In a medium saucepan off the heat, whisk together the whole milk, sugar, and cornstarch until completely smooth with no lumps.
  2. Place the saucepan over medium‑high heat. Cook while stirring constantly with a heatproof silicone spatula, scraping the bottom and corners of the pan.
  3. Continue cooking until the mixture becomes very thick, glossy, and pulls away from the sides of the pan. It should be thicker than pudding and resemble a soft paste. This usually takes 6–10 minutes once bubbling begins.
  4. Transfer the thickened base to a bowl and press plastic wrap directly onto the surface. Refrigerate for at least 2 hours or overnight until fully cold and firm.
  5. Once chilled, stir the base firmly with a silicone spatula until smooth and loosened.
  6. Add the ricotta and gently fold it in with the silicone spatula until the filling is smooth, thick, and uniform. Avoid over‑mixing.
  7. Chill the finished filling for 20–30 minutes before piping to help it firm up and hold its shape inside the shells.
SHELLS
  1. In a large bowl, whisk together the flour, sugar, cinnamon, and cocoa powder until fully combined.
  2. Add the Crisco and work it into the dry ingredients with your fingertips until the mixture resembles fine crumbs.
  3. Add the well‑beaten eggs, the olive oil, and the vinegar. Mix with a fork until a shaggy dough forms.
  4. If the dough looks dry or crumbly, add 1 tablespoon of ice water. If needed, add up to 1 additional tablespoon. The dough should be firm and cohesive, not sticky.
  5. Turn the dough out onto a clean surface and knead for 7–9 minutes, until smooth, tight, and elastic.
  6. Wrap the dough tightly in plastic wrap and refrigerate for 45 minutes to relax the gluten.
  7. Roll the dough through a pasta machine, gradually thinning it to the second‑thinnest setting.
  8. Cut into 4‑inch circles and wrap each circle around a cannoli tube. Brush the overlapping edge with reserved egg white to seal.
  9. Fry at 350°F (175°C) until blistered and golden. (About 1 to 2 minutes) Drain on paper towels and cool completely before filling.

Nutrition

Serving: 1filled cannoliCalories: 295kcalCarbohydrates: 39gProtein: 7gFat: 12gCholesterol: 45mgSodium: 65mgFiber: 1gSugar: 23g

Notes

FILLING

  • No draining needed: The cooked cornstarch base stabilizes the ricotta, just like Nana’s original method.
  • The base must be cooked until paste‑thick, not pudding‑thick. Under‑cooking will cause the filling to loosen after mixing.
  • Avoid over‑mixing. Stir only with a silicone spatula to prevent warming and thinning the filling.
  • The base must be fully chilled before adding ricotta. Warm base = loose filling.
  • Chill the empty shells for 15–20 minutes before filling for the cleanest results.
  • The filling can be made 1–2 days ahead. Store tightly covered in the refrigerator and stir gently before piping.

SHELLS

  • Use canola or vegetable oil for frying. These oils stay neutral and won’t affect the flavor of the shells.
  • The ½ teaspoon olive oil in the dough helps with kneading and rolling but does not change the final texture.
  • The dough should feel firm, not soft. A firm dough blisters better and fries crisp.
  • Chill the empty shells for 15–20 minutes before filling. The cold surface helps the filling set quickly and prevents slow dripping from the ends.
  • Shells can be made 1–2 days ahead. Store uncovered at room temperature to maintain crispness.

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