Cannoli: The Irresistible Italian Pastry You Can Make at Home

With this simple, authentic recipe, you can make homemade cannoli from scratch, right in your kitchen. Trust me, once you try these, you’ll wonder why you didn’t make them sooner!

Why You'll Love Homemade Cannoli

Cannoli have everything you could want in a dessert. First, there’s the crunchy, fried shell—perfectly golden and crisp, just waiting to be filled with the star of the show: the creamy ricotta filling. The subtle sweetness and slightly tangy flavour of the ricotta is complemented by the warmth of cinnamon and the richness of vanilla. For added texture, we’re tossing in some mini chocolate chips, but feel free to get creative with your garnishes. Chopped pistachios, chocolate shavings, or candied orange peel make the perfect finishing touch.

So, let’s dive in and bring a little piece of Italy into your kitchen with this classic cannoli recipe!

Ingredients

For the Cannoli Shells:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 2 tablespoons unsalted butter, cubed and cold

• 1 large egg, beaten

• 1/2 cup sweet white wine (Marsala or Moscato works best) or water

• 1 tablespoon vinegar (white or apple cider vinegar)

• Vegetable oil, for frying (enough to fill a deep pot about 2 inches)

For the Ricotta Cream Filling:

• 2 cups whole milk ricotta cheese (drained of excess liquid if necessary)

• 3/4 cup powdered sugar (or more to taste)

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup mini chocolate chips (optional)

• Chopped pistachios, candied orange peel, or chocolate shavings (optional, for garnish)

Instructions

1. Make the Cannoli Shells:

The first step in crafting these beauties is making the dough for the shells. In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Add in the cold cubed butter, and use your fingertips (or a pastry cutter) to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter throughout.

Now, add the beaten egg, vinegar, and sweet white wine (or water) to the mixture. Stir with a fork until the dough begins to come together. If the dough feels too dry, add a small amount of cold water (about 1 tablespoon at a time) until it forms a ball.

Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour.

2. Roll and Cut the Dough:

Once the dough has rested, divide it into two portions. Roll out one portion at a time on a floured surface to about 1/8-inch thickness. Using a 3-inch round cutter (or a wine glass), cut out circles from the dough.

Wrap each dough circle around a cannoli tube (a metal tube used for frying) and seal the edges with a little bit of water. Be sure to press the seam tightly so the shell doesn’t open while frying. Repeat until all of your dough is used up.

3. Fry the Cannoli Shells:

Now, let’s get frying! Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the cannoli tubes. Carefully slide the dough-wrapped tubes into the hot oil, frying 2-3 at a time for about 2-3 minutes or until they’re golden brown and crispy. Use tongs or a slotted spoon to remove the shells and place them on a paper towel-lined plate to drain any excess oil.

Let the shells cool for a few minutes, then carefully slide the cannoli shells off the tubes. Set them aside to cool completely.

4. Prepare the Ricotta Filling:

While the shells cool, let’s make that dreamy ricotta filling. In a large bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Stir until the mixture is smooth and well combined. If you like your filling extra creamy, you can blend it with a hand mixer or food processor.

If you’re using mini chocolate chips, fold them in now for a touch of chocolatey goodness.

5. Fill the Cannoli:

Once the shells have completely cooled, use a pastry bag (or a simple ziplock bag with the tip cut off) to pipe the ricotta filling into the shells. Fill them generously, but don’t overstuff—leave a little room so the filling doesn’t spill out.

Tip: Fill the cannoli just before serving to keep the shells crisp. If you fill them too early, they might get soggy!

6. Garnish and Serve:

For a beautiful touch, dip the ends of the filled cannoli into chopped pistachios, candied orange peel, or chocolate shavings. Not only will it look stunning, but the garnish will add an extra layer of flavour and texture.

Serve the cannoli immediately, or refrigerate them for a short time until you're ready to enjoy. Just remember, the shells are best fresh—the longer they sit, the more likely they are to soften.

Tips for Perfect Cannoli

• Draining the Ricotta: Make sure your ricotta is well-drained. Place it in a fine-mesh strainer or cheesecloth to remove any excess moisture. This ensures a thicker, creamier filling that won’t run out of the shells.

• Flavour Variations: Want to mix things up? Add citrus zest (like orange or lemon) to the ricotta for a fresh twist. A splash of almond extract adds a lovely, subtle aroma as well.

• No Pastry Bag? No problem! Just use a ziplock bag with the tip cut off for a quick and easy way to fill your cannoli.

• Baking the Shells: If you prefer not to fry the cannoli shells, you can bake them! Simply bake the dough-wrapped tubes at 375°F (190°C) for about 10-12 minutes or until golden and crisp.

Final Thoughts

Cannoli are the perfect combination of crispy, creamy, and just the right amount of sweet. With a little patience and love, you can create this iconic Italian dessert right at home. Whether you’re making them for a special celebration or just because you deserve a treat, these homemade cannoli will always hit the spot.

So, what are you waiting for? It’s time to roll up your sleeves, fry those shells, and enjoy a little piece of Italy with this authentic, homemade cannoli recipe. Buon appetito! 

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Classic Cannoli (Bren’s Favourite)

Yield: 10

Author: Jennifer Cartier

Prep time: 15 MinCook time: 5 MinInactive time: 30 MinTotal time: 50 Min

Cook modePrevent screen from turning off

Ingredients

For the Cannoli Shells

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cubed and cold
• 1 large egg, beaten
• 1/2 cup sweet white wine (Marsala or Moscato works best) or water
• 1 tablespoon vinegar (white or apple cider vinegar)
• Vegetable oil, for frying (enough to fill a deep pot about 2 inches)

For the Ricotta Cream Filling

• 2 cups whole milk ricotta cheese (drained of excess liquid if necessary)
• 3/4 cup powdered sugar (or more to taste)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup mini chocolate chips (optional)
• Chopped pistachios, candied orange peel, or chocolate shavings (optional, for garnish)

Instructions

1. In a large bowl, whisk together the flour, sugar, cinnamon, and salt. Add in the cold cubed butter, and use your fingertips (or a pastry cutter) to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter throughout.
2. Now, add the beaten egg, vinegar, and sweet white wine (or water) to the mixture. Stir with a fork until the dough begins to come together. If the dough feels too dry, add a small amount of cold water (about 1 tablespoon at a time) until it forms a ball.
3. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes to 1 hour.
4. Once the dough has rested, divide it into two portions. Roll out one portion at a time on a floured surface to about 1/8-inch thickness. Using a 3-inch round cutter (or a wine glass), cut out circles from the dough.
5. Wrap each dough circle around a cannoli tube (a metal tube used for frying) and seal the edges with a little bit of water. Be sure to press the seam tightly so the shell doesn’t open while frying. Repeat until all of your dough is used up.
6. Now, let’s get frying! Heat vegetable oil in a deep pan or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the cannoli tubes. Carefully slide the dough-wrapped tubes into the hot oil, frying 2-3 at a time for about 2-3 minutes or until they’re golden brown and crispy. Use tongs or a slotted spoon to remove the shells and place them on a paper towel-lined plate to drain any excess oil.
7. Let the shells cool for a few minutes, then carefully slide the cannoli shells off the tubes. Set them aside to cool completely.
8. While the shells cool, let’s make that dreamy ricotta filling. In a large bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Stir until the mixture is smooth and well combined. If you like your filling extra creamy, you can blend it with a hand mixer or food processor.
9. If you’re using mini chocolate chips, fold them in now for a touch of chocolatey goodness.
10. Once the shells have completely cooled, use a pastry bag (or a simple ziplock bag with the tip cut off) to pipe the ricotta filling into the shells. Fill them generously, but don’t overstuff—leave a little room so the filling doesn’t spill out.
11. Tip: Fill the cannoli just before serving to keep the shells crisp. If you fill them too early, they might get soggy!
12. For a beautiful touch, dip the ends of the filled cannoli into chopped pistachios, candied orange peel, or chocolate shavings. Not only will it look stunning, but the garnish will add an extra layer of flavour and texture.
13. Serve the cannoli immediately, or refrigerate them for a short time until you're ready to enjoy. Just remember, the shells are best fresh—the longer they sit, the more likely they are to soften.

Notes

Tips for Perfect Cannoli

• Draining the Ricotta: Make sure your ricotta is well-drained. Place it in a fine-mesh strainer or cheesecloth to remove any excess moisture. This ensures a thicker, creamier filling that won’t run out of the shells.
• Flavor Variations: Want to mix things up? Add citrus zest (like orange or lemon) to the ricotta for a fresh twist. A splash of almond extract adds a lovely, subtle aroma as well.
• No Pastry Bag? No problem! Just use a ziplock bag with the tip cut off for a quick and easy way to fill your cannoli.
• Baking the Shells: If you prefer not to fry the cannoli shells, you can bake them! Simply bake the dough-wrapped tubes at 375°F (190°C) for about 10-12 minutes or until golden and crisp.

Nutrition Facts

Calories

329

Fat

13 g

Sat. Fat

7 g

Carbs

41 g

Fiber

1 g

Net carbs

40 g

Sugar

20 g

Protein

9 g

Sodium

115 mg

Cholesterol

51 mg

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