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Cannoli Cookies

  • Makes 20.


  • Filling:
  • 4-1/2 cups ricotta cheese
  • 1 cup sugar
  • 1 Tablespoon vanilla
  • 1/4 cup semi-sweet chocolate chips, chopped coarsely
  • Pastry Tubes:
  • 2-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 2 eggs, beaten
  • 1/4 cup cold water
  • 2 Tablespoons cider vinegar
  • 1 egg white, slightly beaten
  • Cooking oil for deep frying Powdered sugar


Combine ricotta, 1 cup sugar, and vanilla. Beat until smooth. Fold in chocolate pieces. Cover and chill. Combine flour, 1/4 cup sugar, cinnamon, and salt. Cut in shortening until mixture is crumbly, the size of peas. Combine eggs, water, and vinegar. Add to flour mixture. Stir until dough forms a ball. Divide in half and roll each on lightly floured surface to 1/8-inch thickness. Cut dough into ovals 6 inches long and 4 inches wide. Don’t try to roll leftover trimmings. Begin with long side and roll dough loosely on metal cannoli tubes. Moisten overlapping dough with egg white and press gently to seal. Fry in 375° oil for 1 to 2 minutes. Drain on paper towels. When cool, remove cannoli from tubes. Continue cooling. One hour before serving, fill cones using a decorator’s bag (or plastic bag with corner snipped off) and squeeze cheese into tubes. Sprinkle with powdered sugar.

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