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Crisp Fried Spelt Cannoli with Vanilla Ricotta Filling

Three crisp spelt cannoli dusted with powdered sugar and pistachios, vanilla ricotta filling visible at both ends, on a marble board.

Spelt Cannoli with Vanilla Ricotta uses a spelt flour dough for the shells, fried until crisp and blistered, then filled with a vanilla ricotta that stays light, not sweet or heavy. The spelt gives the shell a slightly nutty edge you don't get from plain flour.

You fry the shells first and let them cool completely. The ricotta filling comes together separately, drained overnight so it holds its shape instead of turning watery.

Fill the shells close to serving time. Wait too long and the shells lose their crispness within an hour.

This recipe works well for a casual gathering. You can fry the shells a day ahead and store them at room temperature, then fill them fresh when guests arrive.

Why You'll Love This Recipe

  • Spelt dough fries up crisp with a nutty edge
  • Vanilla ricotta filling stays light, not overly sweet
  • Shells fry ahead and hold at room temperature
  • Simple pantry ingredients, no special baking skills needed
A cook wraps spelt dough around a metal cannoli mold on a floured board, sealing the edge with egg white before frying.

Ingredient Notes

  • spelt flour: Spelt flour gives the dough a slightly nutty flavor and a bit more give than all-purpose flour, so the shells crisp without turning brittle.
  • whole milk ricotta: Use whole milk ricotta and drain it overnight in a cheesecloth-lined sieve. Low-fat ricotta holds more water and turns the filling runny.
  • Marsala wine: Dry Marsala adds a light sweetness to the dough. Swap in dry white wine or apple cider if you'd rather skip the alcohol.
  • egg white: The egg white glues the dough seam shut around the mold so the shell doesn't pop open in the hot oil.
  • vegetable oil: Use a neutral oil like vegetable or canola for frying. It holds up at 350 F / 175 C without smoking.
  • mini chocolate chips: Mini chips fold into the ricotta more evenly than regular chips and won't tear the piping bag.
  • pistachios: Chopped pistachios add crunch and color at the ends. Chopped almonds work as a substitute.
A table set with filled spelt cannoli, espresso cups, and a linen napkin, afternoon light across the wood surface.
Prep Time 35 mins
Cook Time 15 mins
Rest Time 30 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 175  C
Servings: 12
Estimated Cost: 0.90
Calories: 303
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

These fried spelt cannoli shells stay crisp and nutty, filled with a vanilla ricotta that stays light and not overly sweet.

Ingredients
    Cannoli Shells
  • 250 g spelt flour (plus extra for dusting)
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 30 g cold butter (cubed)
  • 1 egg (large)
  • 60 ml dry Marsala wine (or dry white wine)
  • 1 tsp white wine vinegar
  • 1 egg white (for sealing)
  • 1 liter vegetable oil (for frying)
    • Vanilla Ricotta Filling
  • 500 g whole milk ricotta (drained overnight)
  • 100 g powdered sugar
  • 1 tbsp vanilla bean paste (or vanilla extract)
  • 50 g mini dark chocolate chips
  • 1 pinch salt
    • Garnish
  • 2 tbsp pistachios (chopped)
  • powdered sugar (for dusting)
Instructions
    Drain and Make the Ricotta Filling
  1. 1
    Line a fine-mesh sieve with cheesecloth and set it over a bowl. Add the ricotta and refrigerate for at least 4 hours, or overnight, to drain off excess whey.
  2. 2
    Whisk the drained ricotta with the powdered sugar, vanilla bean paste, and a pinch of salt until smooth. Fold in the mini chocolate chips. Cover and refrigerate until ready to fill.
    3. Make the Spelt Dough
  3. 3
    Whisk the spelt flour, granulated sugar, and salt together in a mixing bowl. Cut in the cold butter with your fingertips until the mixture looks like coarse crumbs.
  4. 4
    Add the egg, Marsala, and vinegar. Mix until a shaggy dough forms, then turn it onto a floured surface and knead for 5 minutes until smooth.
  5. 5
    Wrap the dough and rest at room temperature for 30 minutes. This relaxes the gluten so the dough rolls thin without shrinking back.
    6. Shape and Fry the Shells
  6. 6
    Roll the dough on a floured surface to 2 to 3 mm thickness. Cut into 10 cm / 4-inch rounds, re-rolling scraps as needed.
  7. 7
    Wrap each round loosely around a cannoli mold, overlapping the edge slightly. Brush the overlap with egg white and press to seal.
  8. 8
    Heat the vegetable oil in a 3-quart / 2.8 L dutch oven to 350 F / 175 C. Fry the shells in batches of 2 to 3 so the oil temperature doesn't drop, turning once, for 2 to 3 minutes until golden brown and blistered.
  9. 9
    Lift the shells out with tongs onto a wire rack. Let them sit for 1 to 2 minutes, then carefully slide the molds out while the shells are still warm. Cool completely before filling.
    10. Fill and Serve
  10. 10
    Spoon the ricotta filling into a piping bag fitted with a wide tip. Pipe filling into each shell from both ends until full.
  11. 11
    Dip the filled ends in chopped pistachios and dust with powdered sugar. Serve within 1 hour so the shells stay crisp.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 303kcal
% Daily Value *
Total Fat 16g25%
Saturated Fat 6g30%
Cholesterol 35mg12%
Sodium 90mg4%
Potassium 90mg3%
Total Carbohydrate 30g10%
Dietary Fiber 2g8%
Sugars 13g
Protein 8g16%
Vitamin A 150 IU
Calcium 90 mg
Iron 1 mg
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.08 mg
Riboflavin 0.1 mg
Niacin 1.2 mg
Vitamin B6 0.05 mg
Folate 15 mcg
Vitamin B12 0.15 mcg
Phosphorus 120 mg
Magnesium 18 mg
Zinc 0.6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Drain ricotta overnight, filling turns watery without it.
  • Fry shells in batches of 2 to 3, oil temp drops fast otherwise.
  • Fill shells within 1 hour of serving for best crunch.
  • Rest dough 30 minutes before rolling, it rolls thinner and doesn't shrink back.
Keywords: spelt cannoli, vanilla ricotta filling, fried cannoli shells, spelt dessert, italian dessert

Equipment

  • cannoli molds (10 cm / 4-inch metal tubes)
  • 3-quart / 2.8 L dutch oven
  • candy/instant-read thermometer
  • rolling pin
  • fine-mesh sieve
  • piping bag

Tips

  • Drain the ricotta overnight in a cheesecloth-lined sieve so the filling stays thick instead of soaking the shells.
  • Keep the oil at 350 F / 175 C with a thermometer so shells cook evenly without turning greasy.
  • Fry shells in batches of 2 to 3 so the oil temperature doesn't drop and the shells stay crisp.
  • Fill the shells no more than 1 hour before serving to keep the shell texture crisp.
  • Seal the dough seam with egg white and press firmly so the shell doesn't unravel in the oil.

Variations

  • Add 1 tbsp cocoa powder to the dough for a chocolate-edged shell, a classic Sicilian variation.
  • Swap Marsala for dry white wine or apple cider mixed with a splash of vinegar for an alcohol-free dough.
  • Fold orange zest into the ricotta filling for a citrus note that pairs well with the vanilla.

Storage and Reheating

Store unfilled shells in an airtight container at room temperature for 3 to 4 days. Keep them away from moisture or they'll soften.

Store the vanilla ricotta filling covered in the fridge for 2 to 3 days, separate from the shells.

Fill cannoli fresh, close to serving. The fried shell texture doesn't hold up once filled and there's no reheating step that brings back the crispness.

Serving Suggestions

Dust filled cannoli with powdered sugar and dip both ends in chopped pistachios right before you bring them to the table.

Serve with espresso or a small glass of Marsala, since the wine already sits in the dough.

Add a bowl of fresh berries alongside for a lighter contrast to the sweet ricotta filling.

Read it online: https://greatbritishspeltrecipes.com/recipe/fried-spelt-cannoli-vanilla-ricotta/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!