This Homemade Cannoli recipe is so easy to make, and the end results taste just as satisfying as ones bought from an Italian bakery.
The crispy shell and creamy, sweetened ricotta cheese cannoli filling are to die for and will make any day a little extra special! It will make you feel like you’re right in Rome!
Your first batch of homemade cannoli may not look like the perfect ones you find in those fancy Italian bakeries – but I 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!
How To Make It At Home:
Shells
1. Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
2. 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.
3. Wrap in plastic wrap and refrigerate for at least 1 hour.
4. 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.
5. 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.
6. Place the egg white (the extra egg yolk can be discarded) in a small bowl and set aside. In a wide pot with a heavy bottom, heat shortening or the vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
7. Wrap one oval of dough loosely lengthwise around a cannoli tube 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.
8. Using tongs, carefully lower the dough into the oil and fry shells until golden brown, turning them as they fry, 2 to 3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
9. When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches.
10. Dip ends of cooled shells in melted chocolate if desired, and let cool until dry.
Filling:
1. Wrap the ricotta in cheesecloth and drain overnight in a bowl.
2. In a separate bowl, gently mix together the drained ricotta and powdered sugar with a rubber spatula in a mixing bowl until well combined.
3. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.)
4. Place the cream in a disposable pastry 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 into the other end. Repeat with the remaining shells.
5. Dip the filled shells in mini chocolate chips, chopped pistachios, and sliced almonds if desired. Dust the finished cannoli with powdered sugar before serving.
How Long Do Cannoli Last?
Cannoli are best right after being filled. The cream filling can cause the shell to soften and become soggy if they sit too long. However, you can make them a little in advance.
- Fully Prepared: Store in an airtight container for up to 6 hours or in the fridge for up to 2 days. Refrigerating them will cause them to go stale quicker.
- Cannoli Cream: Store in the refrigerator for 1 day or freeze for up to 30 days.
- Cannoli Shells: Store in a sealed airtight container at room temperature for 3 to 4 days or in the freezer for up to 30 days.
More Italian Inspired Desserts:
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Homemade Cannoli
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Homemade Cannoli
Ingredients
Cannoli Shells
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch salt
- 3 tablespoons butter cold and cubed
- 1 large egg
- 3 tablespoons Marsala wine cold
- 1 egg white
Cannoli Cream
- 3/4 cup ricotta cheese drained
- 1/4 cup powdered sugar
- 1 teaspoon orange or lemon zest
- 1/3 cup mini chocolate chips
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 shortening or the 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 mold 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 golden brown.
- Dip ends of cooled shells in melted chocolate if desired, and allow to cool until dry. Fried shells can be stored in an airtight container for a few weeks.
Cannoli Cream
- Place the ricotta (drained overnight in cheesecloth or a nut milk bag) and powdered sugar in a mixing bowl. Mix together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.)
- 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
- Make sure to wrap your ricotta in cheesecloth and hang over a bowl to drain overnight, or for 24 hours for best results!
- Prepared Cannoli: Store in an airtight container for up to 6 hours or in the fridge for up to 2 days. Refrigerating the cannoli will cause them to go stale quicker.
- Cannoli Cream: Store in the refrigerator for 1 day or freezer for up to 30 days.
- Cannoli Shells: Store in a sealed airtight container at room temperature for 3 to 4 days or in the freezer for up to 30 days.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
lea says
Delicious and easy to make. Thank you for the recipe. I lol when I read how long do they last. The answer is not very long. Fam ate as fast as we could fill the shells.