• 4 1/2 cups ricotta cheese
  • 1 cup granulated sugar
  • 1 tablespoon vanilla
  • 1/4 cup semisweet chocolate pieces, coarsely chopped
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 2 well-beaten eggs
  • 1/4 cup cold water
  • 2 tablespoons vinegar
  • 1 slightly beaten egg white
  • Cooking oil for deep-fat frying
  • Powdered sugar


Combine ricotta, 1 cup granulated sugar, and vanilla. Depending on firmness of cheese, stir or beat till smooth. Fold in chocolate. Cover; chill. Combine flour, 1/4 cup granulated sugar, cinnamon, and salt. Cut in shortening till mixture resembles small peas. Combine eggs, water, and vinegar; add to flour mixture. Stir till dough forms a ball.
Divide dough in half. On lightly floured surface roll each half to slightly less than 1/8-inch thickness. Using a knife and paper pattern, cut dough into ovals 6 inches long and 4 inches wide. DO NOT REROLL TRIMMINGS. Beginning with long side, roll dough loosely on cannoli tubes. Moisten overlapping dough with egg white; press gently to seal. Fry in deep hot oil(375 degrees) for 1 to 2 minutes. Drain. When cool enough to handle, remove cones from tubes and cool. Cool tubes before reusing. Up to 1 hour before serving, fill cones using a pastry tube to force cheese mixture into cones. Sift powdered sugar atop.

Makes about 20 cannoli.

Print this recipe

Submitted 6/13/05.
Source: B. H. and G Cookbook
Submitted By: Linda Wilson