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This homemade cannoli recipe is so easy to make, and the end results taste just as satisfying as one bought from an Italian bakery! The aromatic, crispy fried shells stuffed with creamy, sweetened ricotta cannoli filling will make even the most ordinary day special.
This post first appeared over at Sugar & Soul where I’m a contributor.
Whether your experienced or a novice baker, your first re-creation of this homemade cannoli recipe may not look like the perfect ones you find in those fancy Italian bakeries. Maybe not even like the ones at the grocery store. Goodness knows mine didn’t (I mean, you’re looking at ’em).
The good news is, if you get it right, I can promise they’ll taste just as good!
Maybe even better, since the satisfaction of checking something off your baking bucket list often tastes almost as good as the recipe itself.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
The first cannoli I ever tried was in New Jersey about 7 years ago. It came from a little bakery called Carlo’s Bake Shop, which you might have heard of. It’s a popular Hoboken bakery – made famous by Buddy Valastro via his reality show Cake Boss.
My husband and I were driving from NYC to Pittsburgh, and it just happened to be on the way. I was a huge fan of the show at the time, so it was a given that we would be making a pit stop.
It was a Sunday, and the weekend morning line to get in was pretty long, but the efficient employees made the wait bearable and entertaining.
Walking into the bakery was like entering a dessert lovers paradise. The long glass cases were impeccably clean and bright, showcasing all kinds of decadent cakes and pastries.
We were given a number as we walked in, and whoa sensory overload. We just kind of gawked at everything while we waited, making our way closer and closer to the sweets. As a former cake decorator, I find myself often critiquing confections I see in bakeries, but there wasn’t a flaw to be found on any of them.
Somehow, we only ended up spending about $50. I was expecting a huge bill since that’s how we seem to roll in bakeries. Yet, for that small price, we left with all kinds of different cookies, tiny tortes, cupcakes, eclairs, and, obviously, a few authentic Italian cannoli.
I couldn’t resist. In spite of never having tried one, they had full trays of perfect-looking cream filled shells – many completely covered in chocolate, which isthe one I just had to have.
After grabbing a couple slices at the New York-style pizza place next door (gazing over the Hudson at the Statue of Liberty while we ate), we got back on the road and left behind the charming town. Out of everything we bought, that amazing Italian pastry was the first thing we devoured.
To this day, that will always be my favorite first bite. I did find out that, even as a chocoholic, I don’t really care for an entirely coated shell – but the obsession began.
How to make homemade cannoli
Making homemade cannoli is much easier than you might think! It does take a bit of patience, but the end results pay off in a delicious way.
These homemade goodies make fabulous holiday gifts for friends and family (to make it extra special, include a notecard with this recipe on it for them to try at home!) They’ll also surely be welcome on any dessert table.
Ingredients
Grab these ingredients while you’re at the store and you’ll be in cannoli business!
- All-purpose flour – you can substitute a 1:1 gluten free flour here.
- Granulated sugar
- Eggs – you’ll need one whole one and an egg white.
- Unsalted butter – cold and cubed.
- Marsala wine– or substitute white wine, white grape juice, or apple cider vinegar.
- Ground cinnamon
- Kosher salt
- Neutral frying oil – peanut or vegetable oils are best.
How to make cannoli shells
- Combine the flour, sugar, cinnamon, and salt together in a food processor. Pulse it a few times until it’s well combined, then add the butter. Pulse again until it resembles small pebbles.
- Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the mixture to a floured surface and knead it for 3 to 4 minutes, until it’s a nice and smooth dough. Wrap the dough in plastic wrap and chill it in the refrigerate for at least 1 hour, up to 24 hours.
- In a wide pot with a heavy bottom, heat the cooking oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels and set it aside. Place an egg white in a small bowl and set aside.
- While the oil is heating, form the cannoli shells. Sprinkle a work surface lightly with flour, then place the dough on the surface. Sprinkle the dough lightly with flour as well, then use a rolling pin to roll it out as thinly as possible, about 1/8-inch thick.
- Use a 4-inch round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
- Working in batches of 4 at a time, wrap one oval of dough loosely lengthwise around a cannoli form (or 1-inch-diameter wooden dowel wrapped in aluminum foil). Brush one end of the dough with egg white, then pull the dry end over the top and press it down gently to seal it shut. Repeat with the remaining three dough ovals.
- Using tongs, carefully lower the dough into the hot oil and fry for 2-3 minutes, or until they’re golden-brown a crispy. Be sure to turn them a few times as they fry so they brown evenly. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
- When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
- Dip ends of cooled shells in melted chocolate if desired, and allow the to dry before continuing with filling.
- Fried shells can be stored in an airtight container for a few weeks.
I don’t have a food processor! Can I still make this recipe?
Of course! Nonna from 100 years ago didn’t have one either – just get to work using your hands.
- Mix the dry ingredients together in a mixing bowl.
- Use a pastry cutter or a large fork to cut the into the dry ingredients, until it resembles small pebbles.
- Add the egg and wine and stir with a wooden spoon or rubber spatula, adding more wine as needed until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.
- Wrap in plastic wrap and refrigerate for at least 1 hour, then proceed with the homemade cannoli recipe.
Ingredients for cannoli filling
- Ricotta cheese – well drained. Want to make these cannoli vegan? Try making your own vegan ricotta.
- Powdered sugar
- Orange zest
- Garnishes! Mini chocolate chips, sliced almonds, chopped pistachios, or candied fruit – anything you like.
- One day before making the cannoli recipe, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl. The more well-drained the cheese is, the less runny your filling will be!
- Place the drained ricotta and powdered sugar in a large clean mixing bowl. Use a rubber spatula to gently fold them together until the mixture it well combined. Fold in the orange zest and chocolate chips until they’re evenly distributed.
- When you’re ready to fill and serve the cannoli, spoon the cannoli cream in a disposable pastry bag or plastic zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells.
- Dip the pastry shell in chocolate chips, crushed pistachios, or sliced almonds if desired, and dust the finished homemade cannoli with powdered sugar before serving.
FAQ
Is mascarpone or ricotta better for cannoli?
This is ultimately a matter of taste. Ricotta cheese is the traditional base for filling in a cannoli recipe. It is also lower in fat and higher in liquid content, which is why it needs to be strained before making the filling. Mascarpone cheese is a richer, thicker, creamier option that does not need to be strained, but it is also a more expensive product that is not as easily found in some grocery stores.
That said,you can substitute mascarpone for the ricotta at a 1:1 ratio if you’d like to, or you can make the filling using both cheeses. Feel free to play around with the filling recipe to find your ideal cheese combo – just make sure you strain that ricotta!
My cannoli shells aren’t crispy!
If you find that your shells aren’t as crispy as they should be, simply place theunfilled shellson a cooling rack set over a baking sheet and bake them for 5-8 minutes at 250 degrees F. Let them cool completely before filling them.
How long will homemade cannoli keep?
Store any unfilled cannoli shells in an airtight container at room temperature for up to 1 week. Any unused filling should be stored in an airtight container in the refrigerator for 3-4 days. Fill the cannolis only when you’re ready to eat them to avoid making them soggy.
Recipe Tips
- DO allow the dough to rest for at least 1 hour before rolling and making cannoli shells. This allows the gluten to develop and relax, which makes rolling even easier.
- DO roll the dough very thinly for the crispiest shells.
- DO be sure your oil reaches and maintains the proper frying temperature – between 350 and 380 degrees F for optimal frying conditions. Improper temps can cause the shells to end up soft, or they might retain the oil and taste greasy.
- DO drain the ricotta cheese before making the cannoli filling, otherwise it will be runny and rather unappealing.
- DO share this authentic Sicilian cannoli recipe with all your friends.
- DON’T fill your cannoli shells until just before you’re ready to serve them, only up to an hour beforehand. This ensures crispness, and that they will taste freshly made instead of a soggy mess.
- DON’T eat all of the homemade cannoli yourself! Share the love.
Even more cannoli recipes!
- Cannoli Dip
- Cannoli Cupcakes with Chocolate Pistachio Crunch
- Chocolate Cannoli Cheesecake Torte
- Chocolate Chip Cannoli Cookie Cups
- Lemon Ricotta Cheesecake (not cannoli, but ricotta!)
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
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Easy Homemade Cannoli
This homemade cannoli recipe is so easy to make, and the end results taste just as satisfying as one bought from an Italian bakery! The aromatic, crispy fried shells stuffed with creamy, sweetened ricotta cannoli filling will make even the most ordinary day special.
4.84 from 159 votes
Print Pin Rate Save
Course: Dessert
Cuisine: Italian
Keyword: cannoli, cannoli recipe
Prep Time: 1 hour hour 30 minutes minutes
Cook Time: 20 minutes minutes
Chill Time: 1 hour hour
Total Time: 1 hour hour 50 minutes minutes
Servings: 12
Calories: 142kcal
Author: Erica
Ingredients
Cannoli Shells
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon ground
- Pinch kosher salt
- 3 tablespoons butter cold and cubed
- 1 large egg
- 3 tablespoons Marsala wine cold (can sub white grape juice)
- 1 egg white
- cooking oil of choice for frying
Cannoli Filling
- ¾ cup ricotta cheese drained
- ¼ cup powdered sugar plus more for dusting
- 1 teaspoon orange zest
- ⅓ cup mini chocolate chips
- Garnishes such as chocolate chips sliced almonds, chopped pistachios
Instructions
Cannoli Shells
Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don’t have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick.
Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
Wrap one oval of dough loosely lengthwise around a cannoli form or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals.
Using tongs, carefully lower the dough into the oil and fry until golden-brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
Dip ends of cooled shells in melted chocolate if desired, and cool until dry. Fried shells can be stored in an airtight container for a few weeks.
Cannoli Filling
The day before making the cannoli, drain the ricotta cheese overnight(24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl.
Place the drained ricotta and powdered sugar in a large clean mixing bowl. Fold together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed.
When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells.
Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.
Video
Notes
The cannoli filling can be refrigerated up to 3 days in an airtight container. The shells should be stored at room temperature in an airtight container for up to 1 week.
Nutrition
Calories: 142kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 54mg | Potassium: 29mg | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.8mg
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