Authentic Italian Cannoli Recipe: Crispy Shells with Creamy Ricotta Filling
Cannoli are a quintessential Italian dessert, hailing from Sicily, known for their delightful contrast between a crispy, golden-brown shell and a luscious, sweet ricotta filling. Crafting these pastries at home allows you to experience their authentic flavors and textures, making for a truly rewarding baking endeavor.
Prep Time:
45 minutes
Cook Time:
10 minutes
Calories:
Approximately 250 kcal cannoli
ingredients
For the Shells:
2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, chilled and cubed
1 large egg yolk
1/2 cup Marsala wine
1 tablespoon distilled white vinegar
1 large egg white, lightly beaten (for sealing)
Vegetable oil, for frying
For the Filling:
2 cups whole-milk ricotta cheese
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/2 cup mini semisweet chocolate chips (optional)
1 teaspoon finely grated orange zest (optional)
For Garnish:
Confectioners’ sugar, for dusting
Chopped pistachios or additional chocolate chips (optional)
Directions
Prepare the Ricotta:
Place the ricotta cheese in a fine-mesh sieve set over a bowl. Cover and refrigerate for at least 4 hours, preferably overnight, to drain excess moisture.
Make the Dough:
In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
Add the chilled butter cubes and work them into the flour mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Stir in the egg yolk, Marsala wine, and vinegar until a dough forms.
Transfer the dough to a lightly floured surface and knead until smooth, about 5 minutes.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Roll and Cut the Dough:
Divide the rested dough into two portions.
On a lightly floured surface, roll out one portion into a thin sheet, about 1/16-inch thick.
Using a 4-inch round cutter, cut out circles from the dough.
Gather the scraps, re-roll, and cut additional circles.
Repeat with the second portion of dough.
Form the Shells:
Lightly oil the cannoli tubes to prevent sticking.
Wrap a dough circle around each tube, overlapping the edges slightly.
Brush the overlapping edge with the beaten egg white to seal.
Fry the Shells:
In a deep, heavy-bottomed pan, heat about 2 inches of vegetable oil to 375°F (190°C).
Carefully add the dough-wrapped tubes to the hot oil, a few at a time, and fry until golden brown and bubbly, about 2-3 minutes.
Using tongs, remove the shells from the oil and drain on paper towels.
Once cool enough to handle, gently slide the shells off the tubes.
Repeat with the remaining dough circles.
Prepare the Filling:
In a mixing bowl, combine the drained ricotta, confectioners’ sugar, and vanilla extract.
Mix until smooth and creamy.
If desired, fold in the mini chocolate chips and orange zest.
Fill the Cannoli:
Transfer the filling to a piping bag fitted with a large round tip.
Pipe the filling into each shell, starting from the center and working outwards on both ends.
Garnish and Serve:
If desired, dip the ends of the filled cannoli into chopped pistachios or additional chocolate chips.
Lightly dust the cannoli with confectioners’ sugar before serving.
Frequently Asked Questions
1. Can I prepare the cannoli shells in advance?
Yes, you can make the shells ahead of time. Store them in an airtight container at room temperature for up to 2 days. Fill them just before serving to maintain their crispness.
2. What can I use instead of Marsala wine in the dough?
If you prefer not to use Marsala wine, you can substitute it with a mixture of grape juice and a splash of vinegar to mimic the acidity and sweetness.
3. How do I prevent the shells from becoming soggy?
To keep the shells crisp, fill them only when you’re ready to serve. Storing filled cannoli can cause the shells to soften due to moisture from the filling.
4. Can I bake the shells instead of frying them?
While traditional cannoli shells are fried for their characteristic
Tools You'll Need
Mixing bowls
Rolling pin
Cannoli tubes (metal molds)
Deep fryer or heavy-bottomed pan
Piping bag (or a spoon)
Pastry cutter or round cookie cutter
Slotted spoon or tongs
Paper towels for draining
Tips
Drain your ricotta overnight to ensure a thick, creamy filling that won’t make the shells soggy.
Roll the dough very thinly—aim for about 1/16 inch—to get that light, bubbly texture in the shell.
Don’t overfill the frying pot—cook a few shells at a time to maintain oil temperature and avoid sogginess.
Let shells cool completely before filling to keep them crisp.
Add filling just before serving for best texture and presentation.
Allergy Information
Dairy: Contains ricotta cheese and butter.
Eggs: Present in the dough and as a sealant.
Gluten: Contains all-purpose wheat flour.
Optional Nuts or Chocolate Chips: Depending on garnish/filling variation, may contain allergens.
Alcohol: Contains Marsala wine (can be substituted).
Conclusion
Homemade cannoli may look like a pastry chef’s specialty, but with a bit of love and the right technique, they’re absolutely achievable in your own kitchen. The joy of biting into a crisp, golden shell filled with cool, creamy ricotta is unmatched—and even better when made from scratch with fresh, quality ingredients. Whether you’re sharing them at a family gathering or treating yourself to a weekend baking adventure, these cannoli are sure to impress.
Give this recipe a try and let the aroma of deep-fried pastry and sweet ricotta transport you straight to a Sicilian bakery. Share your creations with friends and family—and don’t forget to snap a photo before they disappear!
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