cannoli recipe.

 

Cannoli Recipe (Crispy Shells with Creamy Ricotta Filling)

Cannoli Recipe | Classic Italian Cannoli with Ricotta Filling

Make this classic Cannoli Recipe with crisp golden shells and a creamy sweet ricotta filling. Easy Italian dessert perfect for holidays, parties, and special occasions.

Cannoli Recipe

This Cannoli Recipe makes a classic Italian-American dessert with crisp, golden pastry shells filled with a smooth, creamy ricotta filling. Finished with mini chocolate chips and chopped pistachios, homemade cannoli are crunchy, creamy, sweet, and incredibly satisfying.

Cannoli are especially popular at Italian bakeries and restaurants in New York and across the United States. Although they look impressive, they're surprisingly simple to assemble at home when you prepare the shells and filling separately.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Chilling Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 12 cannoli
• Course: Dessert
• Cuisine: Italian-American
• Calories: Approximately 240 kcal per cannoli

Why You'll Love This Cannoli Recipe

• Crispy and creamy: Crunchy pastry shells contrast beautifully with the smooth ricotta filling.
• Classic Italian flavor: Ricotta, vanilla, citrus, and chocolate create a delicious traditional combination.
• Perfect for celebrations: Cannoli make an impressive dessert for parties and holidays.
• Customizable: Add pistachios, chocolate chips, candied orange, or other favorite toppings.
• Make-ahead friendly: Prepare the shells and filling separately before assembling.
• Bakery-style dessert: Homemade cannoli bring an authentic Italian-American bakery experience to your kitchen.

Ingredients

For the Cannoli Shells

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, softened
• ½ cup dry Marsala wine
• 1 large egg yolk
• 1 teaspoon white vinegar
• Vegetable oil, for frying

For the Ricotta Filling

• 15 ounces whole-milk ricotta cheese
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon finely grated orange zest
• ¼ cup mini semi-sweet chocolate chips

For Decorating

• ¼ cup chopped pistachios
• Powdered sugar, for dusting
• Mini chocolate chips, optional
• Candied orange peel, optional

Instructions

Step 1: Drain the Ricotta

Place the ricotta in a fine-mesh strainer lined with cheesecloth or a clean kitchen towel.

Let it drain in the refrigerator for at least 1 hour, preferably longer.

This step helps create a thicker, creamier filling.

Step 2: Make the Cannoli Dough

In a large bowl, whisk together the flour, sugar, and salt.

Add the softened butter and mix until the mixture resembles coarse crumbs.

Add the Marsala wine, egg yolk, and vinegar.

Mix until a dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth.

Wrap the dough and refrigerate for about 30 minutes.

Step 4: Roll and Cut

Roll the chilled dough very thin, about ⅛ inch thick.

Cut into approximately 4-inch circles using a cookie cutter or bowl.

Wrap each circle around a cannoli tube, overlapping the edges slightly.

Brush the overlapping edge with a little water and press to seal.

Step 5: Fry the Shells

Heat vegetable oil to approximately 350°F (175°C).

Carefully fry the cannoli shells in batches until golden and crisp, about 1–2 minutes.

Transfer them to a paper towel-lined plate.

Allow them to cool completely before carefully removing the metal tubes.

Step 6: Make the Filling

Add the drained ricotta, powdered sugar, vanilla extract, and orange zest to a bowl.

Mix until smooth.

Fold in the mini chocolate chips.

For an especially smooth filling, you can pass the ricotta through a fine-mesh sieve before mixing.

Step 7: Fill the Cannoli

Transfer the ricotta filling to a piping bag.

Pipe the filling into both ends of each cooled cannoli shell.

Step 8: Decorate and Serve

Dip or sprinkle the ends with chopped pistachios or mini chocolate chips.

Dust lightly with powdered sugar.

Serve immediately for the crispiest texture.

Pro Tips

• Drain the ricotta well so the filling isn't watery.
• Roll the cannoli dough very thin to create crisp shells.
• Don't overcrowd the frying pan.
• Allow shells to cool completely before removing the tubes.
• Fill cannoli shortly before serving so the shells remain crisp.
• Use a piping bag for neat and easy filling.
• Add orange zest for a bright citrus flavor.
• For extra texture, garnish the ends with pistachios or chocolate chips.

Serving Suggestions

Serve homemade cannoli with:

• Espresso
• Cappuccino
• Italian coffee
• Hot chocolate
• Fresh berries
• Fresh strawberries
• Vanilla gelato
• Italian cookies
• Biscotti
• Fresh fruit salad

Cannoli are especially delicious as part of an Italian dessert platter for holidays, dinner parties, birthdays, and family celebrations.

Storage

Store the cannoli shells and filling separately in airtight containers.

Keep the filling refrigerated and use it within about 2 days. Store the shells at room temperature in a dry container.

For the best texture, fill the shells immediately before serving.

Nutrition Facts

Approximate values per 1 cannoli and may vary depending on ingredients, shell size, and frying method.

• Calories: 240 kcal
• Carbohydrates: 29 g
• Protein: 7 g
• Total Fat: 11 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 115 mg
• Potassium: 100 mg
• Fiber: 1 g
• Sugar: 13 g
• Calcium: 110 mg
• Iron: 1.5 mg

Frequently Asked Questions

What is cannoli filling made of?

Traditional cannoli filling is usually made with sweetened ricotta cheese. Vanilla, citrus zest, chocolate chips, pistachios, or candied fruit can be added for extra flavor and texture.

How do I keep cannoli shells crispy?

The most important step is to fill the shells shortly before serving. If filled too early, moisture from the ricotta filling can soften the pastry.

Can I make cannoli shells ahead of time?

Yes. The shells can be fried ahead and stored in an airtight container at room temperature. Fill them shortly before serving.

Can I make cannoli without Marsala wine?

Yes. Marsala provides traditional flavor, but you can use another suitable cooking wine or a non-alcoholic substitute designed for pastry recipes.

Can I use mascarpone instead of ricotta?

Yes. Mascarpone can be incorporated into the filling, although it creates a richer and creamier texture than traditional ricotta.

Why is my cannoli filling runny?

The ricotta may not have been drained sufficiently. Drain it thoroughly before mixing with the powdered sugar and other ingredients.

Can cannoli be frozen?

It's best to freeze the unfilled shells rather than filled cannoli. Thaw the shells at room temperature and fill them just before serving.

Similar Recipes

• Rainbow Cookies
• Italian Butter Cookies
• Biscotti
• Tiramisu
• Italian Cream Cake
• New York Cheesecake
• Black and White Cookies
• New York Crumb Cake

Final Thoughts

This Cannoli Recipe combines crisp homemade pastry shells with a creamy ricotta filling, chocolate chips, and crunchy pistachios for a classic Italian-American dessert. The key to perfect cannoli is simple: make the shells crisp, drain the ricotta well, and fill the shells just before serving. Whether you're preparing them for a holiday, dinner party, or weekend dessert, these homemade cannoli are a delicious treat that brings classic Italian bakery flavor to your kitchen.