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Irresistible Crispy Cannoli Cookies Recipe with Easy Ricotta Cream Filling

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These crispy cannoli cookies feature a perfectly crunchy shell filled with a luscious, creamy ricotta filling flavored with vanilla and orange zest. Quick and easy to make, they are a delightful treat for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour (240 g)
  • 1/4 cup granulated sugar (50 g)
  • 6 tablespoons unsalted butter, cold and cubed (85 g)
  • 1/4 cup white wine (60 ml) or apple cider vinegar diluted in water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Vegetable oil or canola oil for frying
  • 1 1/2 cups whole milk ricotta cheese (375 g), fresh and smooth
  • 1/2 cup powdered sugar, sifted (60 g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup mini chocolate chips (optional)
  • Powdered sugar for dusting

Instructions

  1. Prepare the Dough (15 minutes): In a large bowl, combine flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Slowly add white wine and vanilla extract, mixing until dough just comes together. Dough should be slightly sticky but firm.
  2. Chill the Dough (30 minutes): Wrap dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
  3. Roll Out the Dough (10 minutes): On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness. Use a 4-inch (10 cm) round cookie cutter to cut circles. Gather scraps, reroll, and cut until all dough is used.
  4. Shape the Shells (10 minutes): Wrap each dough circle around a cannoli form or small metal tube, sealing edges with a little water. Press gently to avoid cracking but ensure shape holds. If no cannoli tubes, use foil rolled tightly around a pencil-sized object.
  5. Heat Oil for Frying (5 minutes): Heat vegetable oil in a deep pan or pot to 350°F (175°C). Maintain temperature for even frying.
  6. Fry the Shells (3-4 minutes per batch): Fry shaped dough in small batches, turning occasionally, until golden brown and crispy. Remove with slotted spoon and drain on cooling rack lined with paper towels.
  7. Prepare the Ricotta Cream (10 minutes): While shells cool, combine ricotta, powdered sugar, vanilla extract, and orange zest. Beat with electric mixer or whisk until smooth and fluffy. Fold in mini chocolate chips if using.
  8. Fill the Cookies (10 minutes): Once shells are completely cool, gently pipe ricotta cream into each shell using a piping bag or small spoon. Avoid overfilling to prevent sogginess.
  9. Final Touch: Dust filled cookies with powdered sugar just before serving.

Notes

Keep dough cold until frying to prevent stretching and tearing. Do not overcrowd the frying pan to ensure even browning. Drain ricotta overnight or pat dry to avoid watery filling. If baking instead of frying, brush shells lightly with oil and bake at 375°F (190°C) for about 10 minutes. Store shells and filling separately to maintain crispness.

Nutrition

Keywords: cannoli cookies, ricotta cream filling, crispy cookies, Italian dessert, homemade cannoli, easy dessert, fried cookies

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