Cannoli Recipe
If there’s one Italian treat that captures the magic of crunchy pastry and cloud-like creamy filling in every bite, it’s Cannoli. This iconic dessert boasts crisp shells—lightly fried to shattering perfection—enveloping a sweet, luscious ricotta blend flecked with chocolate chips. With the irresistible contrast of texture and flavor, Cannoli instantly bring any gathering or special moment to life. Whether you’re recreating memories or simply indulging your sweet tooth, this homemade version truly does the Italian classic justice.
Ingredients You’ll Need
Simple, time-honored ingredients work together to create showstopping Cannoli. Each element is carefully chosen to build layers of taste, from the tender shell to the creamy center, ensuring your finished dessert is every bit as delightful as those from a Sicilian bakery.
- All-purpose flour: This forms the sturdy basis of the shell, offering just the right bite after frying.
- Granulated sugar: Adds a gentle sweetness that balances the savory hints in the pastry.
- Salt: Just a pinch sharpens flavor, making the shell anything but bland.
- Unsalted butter: Incorporates richness and helps the dough remain tender yet flaky.
- Large egg: Binds the dough, giving it elasticity and color for beautiful golden pastry.
- White wine: Lightens the dough, contributing both flavor and those tiny blistered pockets in your shells.
- Vinegar: This ensures a tender shell with just the right snap once fried.
- Vegetable oil: Perfect for frying, giving Cannoli their signature golden crunch.
- Whole milk ricotta cheese: The creamy heart of your Cannoli—make sure to drain well for a thick, smooth filling.
- Powdered sugar: Dissolves effortlessly into the ricotta, delivering that quintessential sweetness.
- Vanilla extract: Infuses subtle warmth and aroma, rounding out the filling beautifully.
- Cinnamon (optional): A hint of spice adds traditional flavor depth; use as desired.
- Mini chocolate chips: These tiny bursts of chocolate provide texture and a rich counterpoint to the creaminess.
- Powdered sugar (for dusting): A final snow-like flourish that makes Cannoli look as good as they taste.
- Chopped pistachios or additional chocolate chips (optional): Roll your filled Cannoli ends in these for extra color and crunch.
How to Make Cannoli
Step 1: Prepare the Shell Dough
Begin by whisking together your flour, sugar, and salt in a large bowl. Next, work in the cold, cubed butter until the mixture resembles coarse sand. This step ensures your Cannoli shells will fry up delightfully crisp and flaky. Beat in the egg, then gradually add white wine and vinegar, mixing until the dough comes together. Knead until smooth, then wrap the dough and chill it for 30 to 60 minutes. Chilling relaxes the gluten and makes it easier to roll extra thin for those all-important crunchy shells.
Step 2: Shape and Fry the Shells
Roll the rested dough out as thinly as possible on a lightly floured surface—aim for about 1/16-inch thickness! Cut into 4-inch circles or ovals. Wrap each dough piece around a Cannoli tube, gently sealing the edge with a dab of water. Heat vegetable oil to 350°F in a deep, heavy pot. Fry the wrapped shells in batches, 2 or 3 at a time, until beautifully golden (about 1 to 2 minutes). Drain on paper towels and let cool completely before carefully sliding them off the molds. You’ll be amazed at how light and crisp they sound.
Step 3: Make the Ricotta Filling
While shells are cooling, whip up that iconic creamy center. Stir the well-drained ricotta, powdered sugar, vanilla, and cinnamon (if using) together in a medium bowl until smooth, using a rubber spatula. The texture should be almost mousse-like—if your ricotta seems wet, don’t hesitate to drain it longer! Fold in the mini chocolate chips, distributing them evenly for that luxurious burst of chocolate in every bite.
Step 4: Fill the Cannoli
Spoon your filling into a piping bag (or a resealable bag with the corner snipped off works, too). Pipe the ricotta mixture into each end of every shell, filling just before you plan to serve. This little detail is what keeps the shells crisp outside and creamy inside—pure Cannoli perfection.
Step 5: Garnish and Serve
For the finishing touch, dust your Cannoli with a snowfall of powdered sugar. Whew, what a transformation! For extra flair and texture, dip each end into chopped pistachios or a few more mini chocolate chips. Arrange on a gorgeous platter and let everyone marvel at your homemade masterpiece.
How to Serve Cannoli
Garnishes
Elevate your Cannoli with classic and creative toppings! A generous dusting of powdered sugar delivers a true bakery feel, while dipping both ends into chopped pistachios or extra chocolate chips adds color, crunch, and a playful contrast. Candied orange peel or even a sprinkle of edible flowers can take your presentation to the next level for holidays or celebrations.
Side Dishes
Cannoli shine on their own, but they’re also lovely as a sweet finale to an Italian feast. Serve them with a strong espresso or cappuccino to echo their Sicilian roots. For a summery twist, try pairing them with fresh berries or a scoop of gelato—especially pistachio or chocolate for a flavor match made in heaven.
Creative Ways to Present
For an unforgettable dessert table, arrange your Cannoli in a circular pattern on a tiered platter, alternating with slices of candied fruit for a vibrant look. Mini Cannoli make adorable party bites, perfect for weddings or showers. Or, let guests customize their own: set out unfilled shells, various flavored ricotta mixtures, and bowls of toppings for DIY fun that’s both interactive and delicious.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover Cannoli (which, let’s be honest, rarely happens), store filled ones in the fridge in an airtight container for up to one day. The shells will naturally soften over time as they absorb moisture from the filling, so it’s best to enjoy them sooner rather than later for that signature crunch.
Freezing
While filled Cannoli don’t fare well in the freezer, you can absolutely freeze the empty shells. Once completely cooled, layer them between sheets of parchment in an airtight container. They’ll keep well for up to a month—just thaw at room temperature and fill fresh ricotta cream just before serving for a practically instant Italian treat.
Reheating
There’s really no need to reheat Cannoli, as they’re best enjoyed at room temperature. However, if your stored shells have lost a bit of their crispness, you can revive them by placing them in a 300°F oven for 2–3 minutes. Cool before filling to restore that delightful crunch!
FAQs
Can I use store-bought ricotta for the filling?
Absolutely, just be sure to drain it thoroughly! Homemade Cannoli filling depends on a thick, creamy ricotta—if there’s too much moisture, your filling will be runny. Line a fine-mesh sieve with cheesecloth, spoon in the ricotta, and let it drain in the fridge for several hours or overnight for the best texture.
What if I don’t have metal Cannoli tubes?
No tubes? No worries! You can use cleaned aluminum foil rolled into cylinders, or even fashion sturdy parchment tubes in a pinch. The key is to create something that the dough can wrap around for frying, giving you those signature hollow shells ready to fill.
Why do my shells puff up too much or crack during frying?
This can happen if the oil is too hot or your dough is too thick. Always roll the dough as thin as possible and use a thermometer to monitor your oil temperature, aiming for 350°F. Too hot, and the shells over-brown or burst; too cool, and they soak up oil rather than crisping.
Can I bake Cannoli shells instead of frying?
While traditionally fried, you can bake Cannoli shells for a lighter option. Place wrapped dough on a baking sheet, brush with egg wash, and bake at 400°F for about 15 minutes, turning once, until golden. The texture will be a bit different—more like a crisp cookie than true Cannoli, but still delicious!
Can I make mini Cannoli for parties?
Definitely! Simply cut your dough into smaller circles (about 2 inches) before shaping and frying. Mini Cannoli are just as delightful, easy to handle, and perfect for serving a crowd. They look fantastic piled high on a platter or arranged around a bowl of extra filling for dipping.
Final Thoughts
Nothing compares to the joy of sharing homemade Cannoli with friends and family, each one perfectly crisp and filled with creamy, dreamy ricotta. If you’ve been craving the real deal, this recipe brings all the tradition, delight, and crowd-pleasing fun right to your kitchen. Give it a try, get creative with your garnishes, and watch these iconic Italian treats disappear faster than you can say “Cannoli!”
Print
Cannoli Recipe
- Total Time: 1 hour (plus chilling and draining time)
- Yield: 12 cannoli 1x
- Diet: Vegetarian
Description
Indulge in the classic Italian dessert with this homemade cannoli recipe. Crispy, fried shells filled with a sweet ricotta mixture make for a delightful treat that’s perfect for any occasion.
Ingredients
For the shells:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter (cut into pieces)
- 1 large egg
- 1/4 cup white wine (or as needed)
- 1 tablespoon vinegar
- vegetable oil for frying
For the filling:
- 2 cups whole milk ricotta cheese (well drained)
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/3 cup mini chocolate chips
Optional toppings:
- powdered sugar for dusting
- chopped pistachios
- additional chocolate chips
Instructions
- Prepare the shells: Combine flour, sugar, and salt. Cut in butter, add egg, wine, and vinegar. Knead, chill, roll out thin, cut, wrap around cannoli tubes, fry, and drain.
- Make the filling: Mix ricotta, powdered sugar, vanilla, and cinnamon. Fold in chocolate chips. Pipe into shells before serving.
- Garnish and serve: Dust with powdered sugar, pistachios, or chocolate chips.
Notes
- Drain ricotta well for a smooth filling.
- Shells can be made ahead and stored for up to 3 days.
- Fill shells just before serving to keep them crisp.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
