Cannoli Recipe
If there’s one Italian dessert that captures pure joy in every crunchy, creamy bite, it’s Cannoli. These crisp, golden pastry shells are filled to the brim with a luscious, sweet ricotta mixture, often dotted with chocolate chips and dusted with powdered sugar. Every element of Cannoli brings something special to the table: the satisfying snap of the shell, the dreamy filling, and the playful toppings. Whether you’re channeling your inner nonna or simply craving a taste of Sicily, this homemade Cannoli recipe is your key to dessert bliss.
Ingredients You’ll Need
Making Cannoli from scratch is surprisingly straightforward, and every ingredient plays a starring role. From the Marsala wine that gives the shell its delicate flavor to the creamy ricotta that forms the heart of the filling, this lineup is all about balance and tradition. Here’s what you’ll need (plus a few tips to help you along the way):
- All-purpose flour: The base for your Cannoli shells, providing structure and crispness.
- Granulated sugar: Adds just the right touch of sweetness to the dough.
- Salt: Balances all the flavors and enhances the shell’s taste.
- Unsalted butter: Cold and cubed, this creates tender, flaky layers in the pastry.
- Egg yolk: Binds the dough and lends richness.
- Sweet Marsala wine: Infuses the shells with authentic Italian flavor and helps the dough become pliable.
- Vegetable oil: For deep-frying; choose a neutral oil to let the flavors shine.
- Egg white: Acts as the “glue” to seal the pastry around the tubes.
- Ricotta cheese (well-drained): The creamy star of the filling—drain it thoroughly for the dreamiest texture.
- Powdered sugar: Sweetens the filling and gives a beautiful finishing dusting.
- Vanilla extract: Adds warm, aromatic depth to the ricotta mixture.
- Ground cinnamon: For a subtle spiced note in the filling.
- Mini chocolate chips: Classic touch for texture and chocolatey pops in every bite.
- Chopped pistachios or extra chocolate chips: Optional, but they add color, crunch, and a gourmet flourish to your Cannoli ends.
How to Make Cannoli
Step 1: Prepare the Dough
Start by mixing the flour, sugar, and salt in a large bowl. Add the cold, cubed butter and work it in with your fingers or a pastry cutter until the mixture looks like coarse crumbs. Stir in the egg yolk and Marsala wine, then gently knead until the dough just comes together. On a floured surface, knead until smooth—about 5 to 7 minutes. Wrap in plastic and let the dough rest for at least 30 minutes. This step is key for a tender, workable shell that fries up beautifully.
Step 2: Shape the Cannoli Shells
After resting, roll the dough out very thin—think as thin as you can manage without tearing. Use a 4-inch round cutter to make circles. Wrap each circle around a metal cannoli tube, overlapping the edge slightly. Brush the edge with egg white to seal, pressing gently so it sticks. This helps avoid any shell mishaps in the fryer!
Step 3: Fry the Shells
Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Working in batches, fry the Cannoli shells until they’re golden brown and crisp, about 2 to 3 minutes. Use tongs to gently turn them for even browning. Carefully remove the shells and let them cool completely before sliding them off the tubes. The shells are delicate, so patience is your friend here.
Step 4: Make the Ricotta Filling
In a bowl, combine your well-drained ricotta, powdered sugar, vanilla, and cinnamon. Mix until smooth and creamy—no lumps allowed! Fold in the mini chocolate chips for that signature Cannoli speckle. If you like, chill the filling for a bit; this makes piping easier and helps the flavors meld.
Step 5: Fill and Finish
Spoon your ricotta filling into a piping bag (or a zip-top bag with the corner snipped off) and pipe it into both ends of each cooled shell, filling them generously. Dip the ends into chopped pistachios or extra chocolate chips for a colorful, flavorful finish. Dust with powdered sugar just before serving for the ultimate Cannoli experience.
How to Serve Cannoli
Garnishes
The joy of Cannoli is in the details! Traditionalists reach for a simple dusting of powdered sugar, but you can also dip the exposed ends in chopped pistachios, mini chocolate chips, or even candied orange peel. Each garnish adds a little personality (and crunch) to your presentation.
Side Dishes
Cannoli loves company. Serve them with strong espresso, a creamy cappuccino, or even a glass of dessert wine like Vin Santo. If you’re planning a dessert spread, Cannoli pairs beautifully with fresh berries, biscotti, or a scoop of gelato for an extra touch of Italian flair.
Creative Ways to Present
For a show-stopping finale, arrange Cannoli in a pyramid on a pretty platter or tuck them into individual parchment sleeves. You can drizzle them with melted chocolate, sprinkle with edible gold dust, or even serve “deconstructed” Cannoli by layering broken shells and ricotta filling in parfait glasses. Let your imagination (and sweet tooth) lead the way!
Make Ahead and Storage
Storing Leftovers
If you have leftover Cannoli (lucky you!), store filled shells in the refrigerator in an airtight container. Enjoy them within a day, as the shells will start to soften over time. For the best texture, keep the shells and filling separate until you’re ready to serve.
Freezing
It’s best not to freeze filled Cannoli, as the ricotta filling can become grainy and the shells lose their crispness. However, you can freeze the unfilled shells in a tightly sealed container for up to a month. Let them come to room temperature before filling and serving.
Reheating
If your shells have softened, you can revive them by placing them in a low oven (about 250°F or 120°C) for 5 to 7 minutes. Let them cool completely before filling. Never reheat filled Cannoli, as the filling will spoil and the texture will suffer.
FAQs
Can I make Cannoli shells without metal tubes?
If you don’t have cannoli tubes, you can try using cleaned, empty aluminum foil tubes or even rolled-up parchment as a substitute. Just make sure whatever you use can withstand hot oil and is easy to slide out once the shells are cool!
How do I keep the shells crispy?
Keep the shells crisp by filling them right before serving. Store empty shells in an airtight container, and avoid humid environments. If you’re prepping ahead, always store the filling and shells separately.
What can I use instead of Marsala wine?
No Marsala? You can substitute dry white wine, sherry, or even a splash of apple juice in a pinch. The flavor will be slightly different, but your Cannoli will still be delicious.
How do I drain ricotta properly?
Place ricotta in a fine-mesh strainer over a bowl, cover with plastic wrap, and let it drain in the fridge for several hours or overnight. For extra insurance, gently press the ricotta with paper towels to remove any remaining moisture. The drier the ricotta, the smoother your filling.
Can I add other flavors to the filling?
Absolutely! Try folding in finely chopped candied citrus, orange zest, or even a splash of espresso for a twist. Pistachio paste or almond extract can also add a fun spin to your Cannoli filling.
Final Thoughts
There’s something magical about biting into a homemade Cannoli—the crispy shell, the creamy filling, and the burst of flavor in every mouthful. Whether you’re making them for a celebration or just because, I promise these Cannoli will bring smiles all around. Give them a try and let a little Italian sunshine into your kitchen!
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Cannoli Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
This classic Italian cannoli recipe features crispy fried pastry shells filled with a smooth, sweet ricotta cream blended with vanilla and cinnamon, studded with mini chocolate chips, and garnished with chopped pistachios or additional chocolate chips. Perfectly balanced textures and flavors make these homemade cannoli a delightful dessert for any occasion.
Ingredients
For the Shells
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into cubes
- 1 egg yolk
- 1/2 cup sweet Marsala wine (plus more as needed)
- Vegetable oil, for frying
- 1 egg white, for sealing
For the Filling
- 2 cups ricotta cheese, well-drained
- 3/4 cup powdered sugar (plus more for dusting)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup mini chocolate chips
For Garnish (Optional)
- Chopped pistachios or extra chocolate chips
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter cubes with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the egg yolk and sweet Marsala wine until the dough begins to form. Knead the dough on a floured surface for about 5-7 minutes until smooth. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
- Shape the Shells: On a lightly floured surface, roll out the dough very thinly to about 1/8 inch thickness. Cut dough into 4-inch circles using a cutter or glass. Wrap each circle tightly around a metal cannoli tube, sealing the edge with beaten egg white to hold the shape during frying.
- Fry the Shells: Heat about 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry the cannoli shells in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes. Remove shells carefully and place on paper towels to drain excess oil. Let the shells cool completely before gently sliding them off the metal tubes.
- Prepare the Filling: In a mixing bowl, combine the well-drained ricotta cheese with powdered sugar, vanilla extract, and ground cinnamon. Stir until smooth and creamy. Fold in the mini chocolate chips evenly throughout the filling.
- Fill the Shells: Transfer the ricotta filling into a piping bag fitted with a wide tip. Pipe the filling generously into each cooled cannoli shell from both ends, ensuring the filling reaches the center. Garnish the ends with chopped pistachios or extra chocolate chips if desired.
- Final Touch: Dust the filled cannoli lightly with powdered sugar just before serving for an elegant finish. Serve immediately for the best texture and flavor.
Notes
- Ensure the ricotta cheese is very well drained by letting it strain through a fine sieve or cheesecloth overnight to avoid a watery filling.
- You can prepare and fry the cannoli shells a day in advance and store them in an airtight container; however, fill them just before serving to maintain the crispness of the shells.
- Handle the hot oil with care and fry in small batches to keep the oil temperature steady for even cooking.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
