There’s nothing quite like the crisp, golden shell of a freshly made cannoli, filled with creamy, sweet ricotta that melts in your mouth. This classic Italian dessert combines crunchy textures and luscious flavors in every bite, making it a showstopper for any occasion.
With just two hours of total time, including prep and chilling, you can create 25 perfect cannoli that will impress your guests. The balance of rich, velvety filling and delicate, flaky pastry is a treat for the senses, offering a taste of Italy in your own kitchen.
Each cannoli is a harmonious blend of flavors, from the subtle tang of ricotta to the sweet hint of vanilla and chocolate. The recipe’s simplicity allows the quality ingredients to shine, ensuring every bite is indulgent yet balanced. Whether you’re hosting a gathering or treating yourself, these cannoli are a guaranteed crowd-pleaser. Their irresistible combination of textures and flavors will leave everyone reaching for seconds, making them a dessert worth savoring.
Ingredients for Homemade Cannoli
- Cannoli Shells:
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons granulated sugar
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 1 Tablespoon unsalted butter, cold
- 1 large egg yolk
- ⅓ cup (78 ml) marsala wine (substitute with white grape juice or apple cider for non-alcoholic option)
- 2 teaspoons white vinegar
- Vegetable oil, for frying
- Cannoli Filling:
- 1 lb (453 g) whole milk ricotta cheese, strained (see instructions)
- 2 cups (250 g) powdered sugar, divided
- 1 teaspoon vanilla extract
- 1 cup (236 ml) heavy cream, very cold
- Mini chocolate chips or chopped pistachios, for decorating (optional)
- Powdered sugar, for dusting (optional)
Step-by-Step Instructions
- Strain the Ricotta:
- Place a strainer in a bowl, ensuring space at the bottom. Line with cheesecloth or paper towels, add ricotta, wrap, and press firmly with a heavy object. Refrigerate for several hours or overnight.
- Make the Cannoli Dough:
- In a food processor, combine flour, sugar, salt, and cinnamon. Pulse to mix.
- Add cold butter and pulse until incorporated.
- Add egg yolk, marsala wine, and vinegar. Pulse until dough forms (it will be crumbly but should hold together when pressed). Add a splash more wine if too dry.
- Divide dough into two disks, wrap in plastic, and chill for 30-60 minutes.
- Prepare for Frying:
- Heat 2-3 inches of vegetable oil in a heavy pot to 375°F (190°C). Use a candy thermometer to monitor.
- Roll and Cut the Dough:
- Roll one dough disk as thin as possible (aim for paper-thin). Use a 3.5” cookie cutter to cut circles. Repeat with the second disk.
- Wrap each circle around a cannoli tube, overlapping the ends. Dab water on the seam to seal.
- Fry the Shells:
- Carefully lower 2-3 shells into the hot oil using tongs. Fry for 90-120 seconds until golden brown.
- Transfer to a cooling rack with paper towels underneath. Cool slightly, then remove the tubes using paper towels to avoid burns.
- Repeat with remaining dough, ensuring oil returns to 375°F (190°C) between batches.
- Make the Filling:
- In a bowl, mix strained ricotta, 1 ¾ cups (215 g) powdered sugar, and vanilla extract.
- In another bowl, whip heavy cream and ¼ cup (35 g) powdered sugar until stiff peaks form.
- Fold the whipped cream into the ricotta mixture until combined. Refrigerate until ready to use.
- Assemble the Cannoli:
- Pipe the filling into the cooled shells using a piping tip (e.g., Wilton 4B).
- Optionally, sprinkle ends with mini chocolate chips or chopped pistachios and dust with powdered sugar. Serve immediately and enjoy!
Perfect Pairings: Sauce and Topping Ideas
While traditional cannoli are delicious on their own, you can elevate them with creative toppings and sauces. Try drizzling melted dark chocolate over the shells for a rich, decadent touch. For a fruity twist, add a dollop of raspberry or strawberry compote on the side. If you’re feeling adventurous, sprinkle crushed pistachios or toasted almonds on the ends for added crunch and flavor.
Serve in Style: Presentation Tips
Cannoli are as much about presentation as they are about taste. Arrange them on a decorative platter and dust generously with powdered sugar for a classic look. Add a few fresh mint leaves or edible flowers for a pop of color. For a fun twist, serve mini cannoli as bite-sized treats at parties—they’re sure to be a hit!
Keep It Fresh: Storage and Reheating Tips
To keep your cannoli shells crisp, store them in an airtight container at room temperature for up to 2 days. Fill them just before serving to prevent sogginess. If you have leftover filling, store it in the fridge for up to 3 days. Avoid reheating filled cannoli, but you can briefly warm the shells in a 300°F (150°C) oven for a few minutes to restore their crunch.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought cannoli shells to skip the frying process. You can also strain the ricotta cheese in advance and keep it refrigerated for up to 2 days. If you’re making the dough, roll it out between two sheets of parchment paper to save time on cleanup and ensure even thickness.
Equipment Essentials for Cannoli Success
Having the right tools makes all the difference. A candy thermometer ensures your oil stays at the perfect temperature for frying. Use a piping bag with a large tip (like Wilton 4B) to fill the shells neatly. If you don’t have cannoli tubes, clean, food-safe metal or wooden dowels can work in a pinch.
Cannoli
Ingredients
- 1 lb whole milk ricotta cheese
Cannoli Shells
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 Tablespoon unsalted butter cold
- 1 large egg yolk
- 1/3 cup marsala wine see note
- 2 teaspoons white vinegar
- Vegetable oil for frying
Cannoli Filling
- Strained ricotta cheese from above
- 2 cups powdered sugar divided
- 1 teaspoon vanilla extract
- 1 cup heavy cream very cold
- Mini chocolate chips or chopped pistachios for decorating optional
- Powdered sugar for dusting, optional
Instructions
- Strain Ricotta First:Place a large strainer in a mixing bowl, making sure there’s at least an inch of space between the bottom of the strainer and the bottom of the bowl. Line the strainer with two layers of cheesecloth (or you may use paper towels) then add the ricotta, wrap the cheesecloth around the ricotta and place something heavy over the cheesecloth to help squeeze the liquid out. Press firmly and then allow this to sit in the refrigerator for several hours or overnight.
- Cannoli ShellsCombine flour, sugar, salt, and ground cinnamon in the basin of a food processor and pulse to combine.
- Add the butter and briefly pulse until it’s cut into the mixture.
- Add egg yolk, wine, and vinegar and pulse until the dough is just combined. It will be a very dry, crumbly dough but if you take a spoonful of it and press it between your thumb and fingers it should cling together (see photos or video for visual if needed). If the dough is too dry you can add a splash more wine.
- Form the dough into two smooth disks, wrap each in plastic wrap and chill in the refrigerator for a minimum of 30-60 minutes.
- About 10 minutes before dough is finished chilling, fill a heavy-bottomed pot 2-3” deep with oil and heat over medium heat. Fix a candy thermometer on the side and monitor the temperature (you are aiming for a steady temperature of 375F (190C)).
- Remove one disk of dough from refrigerator and use a rolling pin to roll it as thin as you possibly can, aim for paper-thin thickness (though it’s likely you won’t be able to get it quite this thin).
- Use a 3.5” round cookie cutter to cut out as many circles as you can from the dough, then repeat with the other half of your dough. While you can re-group the scraps and re-roll them out, the shells tend to puff and look craggy and thick when this is done, so try to get as many cuts as possible out of each first roll.
- Wrap the dough around the length of the cannoli tube so the ends overlap. Keep a dish of water nearby and dab a bit of water on the seam to press the edges together firmly so they stick and don’t pop apart when frying (see image or video for visual).
- Once oil reaches a steady 375F (190C), use a pair of tongs to carefully lower 2-3 shells into the oil. Cook for 90-120 seconds or golden brown. Use tongs to carefully remove them from the oil and place on a cooling rack (place paper towels underneath for easy cleanup!).
- Allow to cool for several minutes then carefully remove the tube from the shell (you’ll need to wipe clean and reuse the tubes). I do this by using two paper towels to avoid having to touch the hot shell or tube.
- Repeat with remaining dough until you have fried all of your shells (always make sure oil returns to temperature before frying the next round of shells), then prepare your filling.
- Cannoli FillingPlace your strained ricotta in a large bowl and stir in 1 ¾ cup (215g) powdered sugar and vanilla extract. In a separate bowl, combine heavy cream and ¼ cup (35g) powdered sugar and beat until you achieve stiff peaks.
- Stir together the ricotta mixture and the whipped cream until combined. Refrigerate in an airtight container until ready to fill and serve your shells.
- Pipe filling into cannoli shells (I used a Wilton 4B tip but any tip that fits into the shell will work!). If desired, sprinkle ends with mini chocolate chips or finely chopped nuts and dust shells with powdered sugar. Enjoy!