My obsession with cannoli started on a family trip to Boston’s North End when I was sixteen. We ducked into a tiny Italian bakery where the cases were packed with pastries, but everyone around us was ordering the same thing—cannoli. The woman behind the counter filled each shell to order, piping creamy ricotta from both ends until it overflowed slightly, then dipping the edges in mini chocolate chips. That first bite was transformative. The shell shattered into a thousand crispy pieces, giving way to cool, sweet ricotta dotted with chocolate. I made my parents go back three times during that weekend. For years afterward, I’d seek out cannoli wherever I traveled, but nothing quite matched that Boston experience. Finally, I decided to learn how to make them myself. This cannoli recipe took some trial and error, but now I can recreate that magic whenever the craving strikes, and so can you.
Why You’ll Love This Cannoli Recipe
This cannoli recipe delivers authentic Italian pastry shop results in your own kitchen. The shells are perfectly crispy with those characteristic bubbles and blisters that create such satisfying crunch. The ricotta filling is sweet but not cloying, with just enough creamamon and vanilla to complement rather than overpower the creamy cheese. Unlike store-bought cannoli where the shells often taste stale or the filling is grainy, homemade versions are fresh, vibrant, and utterly delicious.
What makes this recipe particularly appealing is that while it requires some effort, the components are straightforward. The shell dough comes together like pasta dough, and if you have a stand mixer, the ricotta filling takes minutes. You can even make the shells days ahead and store them in an airtight container, filling them just before serving to maintain that essential crispness.
The versatility is another bonus. Once you master this basic cannoli recipe, you can customize endlessly. Add pistachios to the filling, dip the shells in melted chocolate, or incorporate orange zest for a Sicilian twist. The satisfaction of serving homemade cannoli to impressed guests makes every step worthwhile.
What Is a Cannoli?
Cannoli is a classic Italian pastry consisting of tube-shaped shells of fried dough filled with sweet ricotta cream. The name comes from the Italian word “canna,” meaning tube or reed. These treats originated in Sicily and have become beloved throughout Italy and beyond, with every region claiming its own special touches.
Traditional cannoli shells are made from a wine-based dough that’s rolled thin, cut into circles, wrapped around metal tubes, and deep-fried until golden and crispy. The frying creates those beautiful bubbles across the surface and gives the shells their characteristic crunch. The filling is typically made from sheep’s milk ricotta, though cow’s milk ricotta works well in this cannoli recipe. The ricotta is sweetened, often mixed with tiny chocolate chips, and piped into the shells just before serving.
Authentic Italian bakeries never fill cannoli ahead of time because the moisture from the ricotta softens the shells. When you order cannoli in a proper Italian bakery, you’ll see empty shells waiting and the ricotta filling prepared separately, combined only when a customer places an order. This attention to texture is what separates spectacular cannoli from merely good ones.
Common Mistakes to Avoid
The biggest mistake in any cannoli recipe is filling the shells too far in advance. Even thirty minutes can start softening those crispy shells. If you’re making cannoli for a party, prepare everything ahead but fill them no more than an hour before serving, preferably even closer to serving time.
Another common error is not draining the ricotta properly. Ricotta contains quite a bit of liquid that will make your filling runny and your shells soggy. Many recipes skip this crucial step. Always drain your ricotta in a fine-mesh strainer lined with cheesecloth for at least two hours, preferably overnight in the refrigerator. This concentrates the flavor and creates the proper thick, creamy texture.
When making the shells, rolling the dough too thick is a frequent problem. Cannoli shells should be paper-thin, almost translucent when held to the light. Thick shells become tough and chewy rather than delicate and crispy. It takes practice to roll the dough thin enough, but it’s worth the effort. Also, frying at the wrong temperature causes issues—too hot and the shells brown before cooking through, too cool and they absorb excess oil and become greasy.
How to Know Your Cannoli Is Done
For the shells in this cannoli recipe, you’ll know they’re properly fried when they’ve turned a deep golden brown color, similar to a brown paper bag. The entire surface should have small bubbles and blisters. This typically takes 2-3 minutes in 350°F oil. They should sound hollow when tapped gently and feel lightweight when removed from the oil.
Watch the color carefully during frying. Pale golden shells are undercooked and won’t have the right crunch, while dark brown shells taste bitter. If you notice the shells browning in spots unevenly, your oil temperature is too high or the dough thickness is inconsistent. Adjust your heat and practice rolling to an even thickness.
The filling is done when it’s thick enough to hold its shape when piped but still creamy and spreadable. If it’s too loose, drain the ricotta longer next time or add a bit more powdered sugar, which helps thicken the mixture. When you pipe it into the shells, it should fill the tube completely without oozing out excessively.
What to Serve With Cannoli
This cannoli recipe creates a rich dessert that stands beautifully on its own, but classic pairings enhance the experience. Strong espresso is traditional and perfect—the bitter coffee balances the sweet ricotta filling wonderfully. Cappuccino works too, though purists would argue it’s too milky to serve with a dairy-rich dessert.
For a complete Italian dessert spread, serve cannoli alongside biscotti for dipping in coffee, fresh fruit like sliced oranges or berries, and perhaps a small scoop of gelato. The contrast of temperatures and textures creates an impressive dessert course.
Wine pairings are lovely for adult gatherings. Moscato d’Asti, with its gentle sweetness and slight fizz, complements cannoli beautifully. Vin Santo, that classic Tuscan dessert wine, is another excellent choice. For something unexpected, try a dry sparkling wine like Prosecco—the bubbles and acidity cut through the richness.
Keep your cannoli chilled until serving time, then arrange them on a platter dusted with powdered sugar for an elegant presentation. A small dish of extra mini chocolate chips alongside allows guests to customize their experience.
How to Store Cannoli Components
The key to this cannoli recipe’s success is storing components separately. Never store filled cannoli—they’ll be soggy within hours. Instead, store the unfilled shells in an airtight container at room temperature for up to one week. Make sure they’re completely cool before storing, and place parchment paper between layers to prevent breakage. Properly stored shells maintain their crispness beautifully.
The ricotta filling can be prepared up to two days ahead. Store it covered in the refrigerator, pressed directly with plastic wrap to prevent a skin from forming. Give it a good stir before using, as it may separate slightly during storage. The flavors actually improve after a day in the fridge as everything melds together.
Don’t freeze filled cannoli, but you can freeze the unfilled shells for up to a month. Place them in a rigid container to prevent crushing, with parchment between layers. Thaw at room temperature for thirty minutes before filling. The filling doesn’t freeze well—the ricotta becomes grainy and weeps when thawed.
Estimated Nutrition Information
Per cannoli (based on 12 servings): Approximately 280 calories, 16g fat, 26g carbohydrates, 8g protein, 75mg cholesterol, 85mg sodium. These are estimates that vary based on shell size and filling amount.
Recipe Overview
Prep Time: 45 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 35 minutes
Difficulty: Intermediate
Servings: 12 cannoli
Ingredients
For the Shells:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 2 tablespoons cold butter, cubed
- 1 egg yolk
- ½ cup sweet Marsala wine (or white wine)
- Vegetable oil for frying
For the Filling:
- 2 pounds whole milk ricotta cheese
- 1½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ cup mini chocolate chips
- Powdered sugar for dusting
Step-by-Step Instructions
Step 1: Drain the Ricotta
Line a fine-mesh strainer with cheesecloth and place it over a bowl. Add the ricotta and refrigerate for at least 2 hours or overnight. This removes excess moisture and prevents soggy shells.
Step 2: Make the Shell Dough
In a large bowl, whisk together flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg yolk and wine. Pour into the flour mixture and stir until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Wrap tightly in plastic and rest at room temperature for 30 minutes.
Step 3: Roll the Dough
Divide the dough into quarters for easier handling. Working with one piece at a time and keeping the rest covered, roll the dough as thin as possible—about 1/16 inch thick. Using a 4-inch round cutter or drinking glass, cut out circles. Gather scraps, knead briefly, and re-roll once.
Step 4: Form the Shells
Wrap each circle around a cannoli tube, overlapping the edges slightly. Brush the overlap with a bit of beaten egg white to seal. Don’t wrap too tightly or the shell will be difficult to remove after frying.
Step 5: Fry the Shells
Heat 3 inches of oil in a deep pot to 350°F. Fry shells on their tubes, 2-3 at a time, for 2-3 minutes until deep golden brown and bubbled. Use tongs to turn them for even browning. Drain on paper towels, then carefully slide the shells off the hot tubes. Let tubes cool before reusing.
Step 6: Prepare the Filling
Transfer the drained ricotta to a large bowl. Add powdered sugar, vanilla, and cinnamon. Beat with an electric mixer until smooth and creamy, about 2 minutes. Fold in the chocolate chips. Refrigerate until ready to use.
Step 7: Fill and Serve
Just before serving, transfer the filling to a piping bag fitted with a large round tip. Pipe filling into each shell from both ends, filling completely. Dust generously with powdered sugar and serve immediately.
This cannoli recipe has become my signature dessert, the one friends request for every celebration. There’s genuine magic in biting through that crispy shell into cold, creamy ricotta filling. Yes, it takes effort, but the results are so far superior to anything you can buy that you’ll never look at store-bought cannoli the same way again.
