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  • Yield: Makes 12 – 15 cannoli


  • 1 1/2 cups all purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup dry Marsala or other dry red wine
  • 2 beaten egg whites
  • Vegetable oil for frying
  • Cannoli molds (tubes for shaping shells during frying)
  • 1/2 cup heavy cream
  • 1 pound ricotta cheese
  • 1/2 cup powdered sugar
  • 2 teaspoons Nocella, or other nut-flavored liqueur
  • 1/4 cup finely chopped candied fruit
  • 1/2 cup melted semi-sweet chocolate
  • 1/4 cup chopped pistachios


  • 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. With a cutter, cut out a few rounds 5-inches in diameter. Wrap each round onto a cannoli mold, sealing the edges with egg white.
  • In a deep sauté pan, heat the oil to 350°F.
  • 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 cannolis and add to rest PREDONE.
  • (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight contaIner.)
  • Have the cream whipped.
  • Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, Nocella and candied fruit. 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 themiddle is filled. Dip both ends in the melted chocolate, then into the pistachios, and place on a wax paper lined baking sheet with others PREDONE.