• Shells
  • 1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
  • 1 1/2 Tbsp (18g) granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp (43g) unsalted butter, diced into small pieces
  • 1/3 cup grape juice and 1Tbsp of vinegar, then more grape juice as needed
  • 1 large egg
  • 1 egg white
  • Vegetable oil or shortening, for frying (about 8 cups)
  • Filling
  • 32 oz. whole milk ricotta, strained
  • 1 1/2 cups (180g) powdered sugar
  • 3/4 cup (126g) mini chocolate chips
  • 1/4 tsp ground cinnamon
  • Chopped unsalted pistachios, optional


For the Cannoli Shells

1 ) To a food processor add flour, sugar, and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren’t clumps of butter.

2 ) Add in grape juice and whole egg. Pulse to mix well while adding additional grape juice to bring the dough together in a soft shaggy mass (you shouldn’t need more than a few Tbsp extra grape juice).

3 ) Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

4 ) Heat a large pot with 1 1/2-inches vegetable oil to 345 – 355 degrees. Working with half the dough at a time (and keeping the other half covered in the bowl) roll the dough out very thinly onto a well-floured surface (nearly 1/16-inch).