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

More Italian-Inspired Desserts:

• Buttermilk Panna Cotta
• Tipsy Tiramisu Terrine
• Boozy Tiramisu

Helpful Kitchen Tools For This Recipe:

• Cannoli Molds
• Large Round Cookie Cutter
• Kitchen Thermometer
• Cheesecloth
• Zester
• Pasta Roller

Let’s Connect!

If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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