Long-Fermented Sourdough Cannoli
These long-fermented sourdough cannoli are everything cannoli should be: impossibly crisp shells with gorgeous bubbles and blisters, creamy sweet ricotta filling, and that satisfying crunch. The overnight fermentation creates complex flavor and makes the dough incredibly easy to roll paper thin. Perfect for anyone with gluten sensitivities too!
Equipment
- Large mixing bowl
- Wooden spoon or stand mixer with paddle attachment
- plastic wrap
- Rolling pin or pasta machine (pasta machine highly recommended)
- 4-inch round cookie cutter or drinking glass
- 8 to 16 stainless steel cannoli tubes/forms I only had four and it worked just fine.
- Small bowl for egg wash
- - Pastry brush
- Heavy-bottomed pot or deep fryer
- Cooking thermometer (essential)
- Tongs
- Wire cooling rack
- Sheet pan
- Paper towels
- Fine-mesh strainer
- Cheesecloth, coffee filters, or clean cotton dish towel
- Large bowl
- Hand mixer or stand mixer-
- Rubber spatula
- Piping bag with large round tip (or zip-top bag)
Ingredients
For the Cannoli Shells:
- 280 g all-purpose flour 2¼ cups
- 20 g granulated sugar 1½ tablespoons
- 5 g fine sea salt ¾ teaspoon
- ½ teaspoon ground cinnamon optional
- 25 g unsalted butter softened to room temperature (2 tablespoons)
- 100 g active sourdough starter 100% hydration, fed and bubbly(scant ½ cup)
- 75 g Sauvignon Blanc or any dry white wine 5 tablespoons
- 1 large egg yolk
- 12 g white vinegar 2½ teaspoons
For Sealing:
- 1 egg white reserved from above + 1 tablespoon water, beaten together
For Frying:
- Avocado canola/vegetable, or peanut oil (about 2 quarts)
- Extra flour for rolling
For the Ricotta Filling:
- 950 g whole milk ricotta cheese 4 cups
- 240 g powdered sugar 2 cups
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 160-200 g mini chocolate chips 1 to 1⅓ cups
- Zest of 1 to 2 oranges or lemons optional
- Extra mini chocolate chips for dipping ends
- Powdered sugar for dusting
Instructions
Day 1: Mix and Ferment the Dough
- Mix dry ingredients: In a large bowl, whisk together 280g flour, 20g sugar, 5g salt, and ½ teaspoon cinnamon (if using).
- Cut in butter: Add 25g softened butter (cut into small pieces). Using your fingertips, rub/work the butter into the flour mixture until it resembles coarse sand or breadcrumbs, 1 to 2 minutes.
- Add wet ingredients: Make a well in the center of the flour mixture. Add 100g sourdough starter, 75g white wine, 1 egg yolk, and 12g vinegar. (Reserve the egg white in a small bowl, cover, and refrigerate for Day 2.) Mix with a wooden spoon or your hand until the dough comes together into a shaggy, rough mass. It will look dry, this is correct.
- Knead: Turn dough out onto a clean counter (no flour needed). Knead firmly for 5 minutes, using the heel of your hand to push the dough away, then folding it back. After 5 minutes, the dough should be smooth, supple, and slightly tacky. If still shaggy, rest 10 minutes and knead 2 to 3 minutes more.
- Cold ferment: Shape dough into a smooth ball or disc. Wrap tightly in plastic wrap. Refrigerate for 12 to 24 hours (16 to 20 hours is ideal).
Day 1: Drain the Ricotta
- Set up strainer: Place a fine-mesh strainer over a large bowl. Line with 2 to 3 layers of cheesecloth, overlapping coffee filters, or a clean cotton dish towel.
- Drain ricotta: Add 950g ricotta to the lined strainer. Spread into an even layer. Cover loosely with plastic wrap. Refrigerate for 12+ hours (overnight is perfect). Discard the liquid that collects in the bowl.
Day 2: Roll, Fry, and Fill
- Temper dough: Remove dough from fridge. Let sit at room temperature for 1 hour. This is crucial for easy rolling and maximum bubbling during frying.
- Heat oil: Pour oil into heavy-bottomed pot to depth of 3 inches. Heat to 350 to 360°F. Use a thermometer and maintain this temperature throughout frying.
- Prepare egg wash: Beat reserved egg white with 1 tablespoon water. Set aside with pastry brush.
- Divide and roll dough: Lightly flour work surface. Divide dough into 3 to 4 portions. Keep unused portions covered with plastic wrap. Take one portion and roll with rolling pin or pasta machine. For pasta machine: flatten dough by hand into rough rectangle. Run through widest setting, then progressively thinner settings until setting 7 or 8. Dough should be 1/16 inch thick, almost see-through. For rolling pin: roll until 1/16 inch thick, rotating frequently and using minimal flour.
- Cut circles: Using a 4-inch round cutter (or 3 to 5 inches for different sizes), cut out circles. You should get 5 to 6 circles per portion. Gather scraps, press together gently, let rest 10 minutes, re-roll once.
- Rest circles: Let cut circles sit on counter for 5 to 10 minutes before wrapping. Work in batches of 6 to 8 circles at a time. Keep unused circles covered with plastic wrap to prevent drying.
- Wrap cannoli tubes: Take one circle and place cannoli tube across the center. Wrap dough around tube, overlapping edges by ½ inch. Brush egg wash generously on one overlapping edge. Press the other edge onto it firmly, pinching and pressing the seam together along entire length. Don’t wrap too tight around tube, leave slight wiggle room. Gently flare both ends outward slightly away from tube.
- Fry shells: Place 2 to 3 wrapped molds in hot oil seam-side down. They may sink, this is okay. Fry 2 to 3 minutes total, turning frequently with tongs for even browning. Shells should be deep golden brown with darker blistered spots.
- Drain and remove from molds: Using tongs, lift shells from oil and place on wire rack over sheet pan. Let cool 45 to 60 seconds, just until cool enough to handle. While still warm, carefully slide shells off tubes. Let shells cool completely on wire rack. Repeat wrapping and frying with remaining dough circles, letting tubes cool briefly between batches.
Make the Filling:
- Check drained ricotta: Remove ricotta from strainer. Discard liquid in bowl below. Ricotta should be thick and paste-like.
- Sift powdered sugar: Sift 240g powdered sugar through fine-mesh sieve into a separate bowl to remove lumps.
- Beat filling base: In large bowl, combine drained ricotta, sifted powdered sugar, 2 teaspoons vanilla, and ¼ teaspoon salt. Beat with hand mixer on medium-low speed (level 2 to 3) for 2 to 3 minutes. Stop and scrape down sides at least once. Mixture should become light, fluffy, and smooth, lightening slightly in color. Sugar should be completely dissolved (taste to check for grittiness).
- Add chocolate chips: Reserve 2 to 3 tablespoons mini chocolate chips in small bowl for dipping ends later. Fold remaining 160 to 200g chocolate chips into ricotta mixture gently with rubber spatula. Don’t use mixer or you’ll break up chips.
- Chill filling: Cover bowl tightly with plastic wrap pressed directly on surface. Refrigerate until ready to fill (or load into piping bag now and refrigerate in bag).
Assemble:
- Fill shells: Fill shells within 2 hours of serving for maximum crispness. If filling is too stiff after chilling, let sit at room temperature 5 to 10 minutes. Load filling into piping bag with large round tip (or zip-top bag with ½-inch corner cut off). Pipe filling into both ends of each cooled shell, working from ends toward middle.
- Finish: Dip ends of filled cannoli in reserved mini chocolate chips. Dust generously with powdered sugar. Serve immediately.
Notes
This recipe is easier than it looks! The pasta machine makes rolling the dough incredibly simple, and the long fermentation does all the flavor work for you while you sleep. If you’ve never made cannoli before, don’t be intimidated. The technique comes together quickly once you get the hang of wrapping and sealing.
Pasta machine is a game changer. While you can use a rolling pin, a pasta machine makes getting that paper-thin 1/16-inch thickness so much easier. Roll to setting 7 or 8. If you don’t have one, they’re inexpensive and worth it for this recipe.
Room temperature dough is crucial. Let the dough sit out for a full hour after removing from the fridge. Cold dough won’t bubble as dramatically and is much harder to roll thin. This step makes a huge difference in the final result.
Work in batches to prevent drying. Cut 6 to 8 circles, let them rest 5 to 10 minutes, then wrap and fry that batch. If circles sit out longer than 15 to 20 minutes, they develop a dry crust that won’t seal or fry properly. Keep unused circles covered.
The resting time creates bubbles. Letting the cut circles rest 5 to 10 minutes before wrapping is the secret to those gorgeous blistered shells. Don’t skip this step!
Seal it tight, wrap it loose. The overlapping seam needs to be pressed very firmly (think sealing a dumpling), but the dough should wrap loosely around the tube with slight wiggle room. Too tight and the shell will stick to the metal.
Flare the edges. After sealing, gently pull the dough edges outward at both ends. This allows oil to circulate and fry evenly.
Oil temperature is non-negotiable. Use a thermometer and maintain 350 to 360°F. Fry just 2 to 3 shells at a time so temperature doesn’t drop. Wrong temperature = greasy or burnt shells.
Remove from tubes while warm. Wait 45 to 60 seconds after frying, then slide shells off tubes immediately. If you wait until completely cool, they contract and stick.
Drain that ricotta! Overnight draining is essential. Watery ricotta makes soggy shells and grainy filling. Don’t skip this step.
Beat the filling properly. Use medium-low speed for 2 to 3 minutes to incorporate air and dissolve sugar. The filling should transform from dense and grainy to light and fluffy.
Circle size is flexible. This recipe uses 4-inch circles, but you can go smaller (3 to 3.5 inches for minis) or larger (up to 5 inches). Just make sure you have at least ½ inch overlap when wrapping for a secure seal.
For gluten sensitivities: The 12 to 24 hour fermentation breaks down gluten proteins, making these easier to digest than standard cannoli. Many people with gluten sensitivity can enjoy long-fermented sourdough products without issues.
Make ahead strategy: Fry shells 1 to 2 days ahead and store at room temperature in airtight container. Make filling the night before and refrigerate in piping bag. Assemble right before serving. Takes 5 minutes and tastes freshly made.
Freezing shells: Unfilled shells freeze beautifully for 2 to 3 weeks in airtight container with parchment between layers. Thaw at room temp 15 to 20 minutes. Refresh in 250°F oven for 5 to 10 minutes if needed. Never freeze filled cannoli.
Wine substitution: Any dry white wine works. Marsala is traditional but not required. The wine adds flavor and creates steam during frying for bubbles. Don’t skip it. Use something you would enjoy drinking.
If shells come apart during frying: The seal wasn’t tight enough or didn’t have enough egg wash. Press very firmly when sealing. You can fry the pieces as “cannoli chips” and they’re delicious!
Filling served within 2 hours: Once filled, serve within 2-4 hours for maximum shell crispness. After that, moisture from filling softens shells (still delicious, just less crispy).
STORAGE
Unfilled shells: Store in airtight container at room temperature for up to 5 days.
Frozen shells: Freeze unfilled shells in airtight container for 2 to 3 weeks. Thaw at room temperature, refresh in 250°F oven if needed.
Filling: Refrigerate in airtight container for up to 3 days.
Filled cannoli: Serve within 2 hours for best texture.
