1. Make the Churro Dough

In a medium saucepan, combine water and butter. Bring to a boil.

Add flour, salt, and cinnamon all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.

2. Shape and Fry the Shells

Heat vegetable oil in a deep pan to 350°F (175°C).

Transfer the churro dough to a piping bag with a star tip. Pipe long strips into the hot oil or wrap around cannoli molds.

Fry until golden brown and crispy (about 2–3 minutes). Remove and drain on paper towels.

3. Sugar Coating

Mix sugar and cinnamon in a shallow dish.

Roll the fried churro shells in the cinnamon sugar while still warm.

4. Prepare the Filling

In a bowl, mix ricotta, powdered sugar, and vanilla extract until smooth.

Optional: fold in mini chocolate chips or nuts.

5. Assemble the Churro Cannoli

Once the churro shells have cooled slightly, carefully fill them with the ricotta mixture using a piping bag.

Serve immediately for the best crunch, or refrigerate briefly before serving.

Tips & Variations

Flavored Filling: Add cocoa powder or citrus zest to the ricotta for a twist.

Vegan Version: Use coconut cream instead of ricotta and a plant-based butter.

Chocolate-Dipped: Dip the ends of the cannoli in melted chocolate for extra indulgence.