How To Make Cannolis
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!
You Will Love This Cannoli Recipe
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!
Cannoli ingredients
Cannoli Shells
- all-purpose flour
- granulated sugar
- ground cinnamon
- salt
- salted butter – cold and cubed
- large egg
- Marsala wine – cold
- egg white
Cannoli Cream
- ricotta cheese – drained
- powdered sugar
- orange or lemon zest
- mini chocolate chips
How To Make Cannolis
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 for 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 for 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 To Store Cannolis
Cannoli are best right after being filled. The cream filling can cause the shell to soften and become soggy if it sits 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.
Italian Cannoli Recipe FAQs
Italian Cannoli filling us usually made with sheep’s milk ricotta whereas American cannoli is made with cow’s milk ricotta.
It’s usually just referred to as cannoli cream, cannoli filling, or ricotta cream.
Cannoli should always be enjoyed cold or at room temperature.
More Italian-Inspired Desserts:
Helpful Kitchen Tools For This Recipe:
Homemade Cannoli
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Italian Cannoli Recipe
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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OMG best cannoli shells everrrr!!
I used sweet california wine and made a pistachio custard filling with crushed almonds and it was to die for.
your recipe is just perfect. thank you so much
I’m so glad you enjoyed them!
Definitely need to double the filling recipe to fill 12 full sized cannoli! Otherwise, perfect!
Made these cannoli for the first time yesterday and they were wonderful. I used mini cannoli tubes and there was only enough filling for twelve. I measured the ricotta after draining it and actually used a little more than 3/4 of a cup. I didn’t overfill them so I can’t imagine that there would be enough for twelve regular sizes ones. Next time I will double the recipe for the filling. There will be a next time!!!
Hi Rebbeca, it’s a little bit late for my reaction.
I’ve made these delicious cannoli following your recipe 7 months ago.
They turned out great, crispy and approved at my work and home.
Thanks again for sharing.
Just made them for my daughter’s birthday! Came out perfect! I didn’t have any dowels for the cannoli, so I simply used aluminum foil. It worked perfectly. Delicious, too!
Thank you for sharing the goodies can’t wait to bake
Great recipe but the Cinnamon is way overpowering. We made a separate batch of filling without the cinnamon and it was great.
Hello .. Can you do without marsala wine in cannoli paste please.
Some people use vinegar instead but I have never made it that way.
I use both vinegar and wine in my cannoli. The vinegar makes the shells flakier. You can use port or sherry in place of marsala if you arent able to find any. I used to be a pastry chef for an italian restraunt. Homemade ricotta is super easy and makes them even better. The ricotta in the supermarkets cant hold a candle to homemade.
Rebecca, I am so excited to try these cannoli. I would have to travel 54 miles to buy them. They look so easy. My daughters will be thrilled. Thank you for all thta you bring us. Will write back as soon as I try them.
These look amazing! I love the bit of citrus in the cream.
It makes all the difference!
These are such a treat! I am so glad you shared this awesome recipe!
You are so welcome!
I’m a novice Baker so I happily take some responsibility but this dough was awful.. it got mealy and glutinous the moment I added the marsala. Good flavor, but tough to roll out thin and impossible to fry evenly. Filling is tasty and simple, don’t skip draining the ricotta!
Hi Shelly, I’m sorry the dough didn’t work out for you but glad you enjoyed the filling.
These look so incredible! I love the photos, so pretty!
I’ve always wanted to make cannoli! Can’t wait to try your recipe!
OMG these look soon good! I had no idea what goes into making cannolis. I wonder if I could make an egg free version?
Being a vegan I’ll try using a flax egg instead (1Tbs linseed powdered + 3 Tbs water boiled for approx 1 min. Cool. It thickens like an egg)
These look fabulous!
Thank you so much!
Looks so yummy and so pretty!
These look truly amazing. I’ve always been afraid of making them at home, but you make it look so easy!
Recipes like this can be a little daunting, but they are so worth the extra effort!
These photos have me DROOLING! I love cannolis, but have never made my own. I am trying this recipe.
I hope you love them!
Cannolis are my down fall… ugh I just love them!! Can’t wait to try this recipe.