Name: Cannoli
Prep time: PT-492361H43M9S
Cook time: 6 h 15 min
Cuisine: Italian
Ingredients: 8 to 10 cannoli shells; 1 16 ounce container ricotta cheese; 1/2 cup confectioners' sugar, plus extra for dusting; 1/4 teaspoon salt; 3/4 cup mini chocolate chips, divided; 1 teaspoon pure vanilla extract; 1/4 cup heavy cream; 1/16 teaspoon ground cinnamon (aka tiniest pinch ever!); 1 and 1/2 teaspoons fresh orange zest or lemon zest; 1 and 1/4 cups (150g) all-purpose flour (plus more for dusting ); 2 and 1/2 tablespoons (35g) unsalted butter (cold, cut into tiny pieces); 1 teaspoon granulated sugar; 1/2 teaspoon salt; 1/16 teaspoon ground cinnamon; 3 tablespoons (42ml) marsala wine; 3 tablespoons (42ml) cold tap water; 6 cups solid fat oil (refined coconut oil recommended ); 1 large egg white (well beaten )

Jump to Recipe · Leave a Review

How to Make Cannoli Filling

Pin this for later!

There’s nothing quite like the crunchy exterior and creamy interior of a fresh cannoli. These Italian pastries are a delightful combination of textures that make every bite an experience worth savoring. You get the crispy, golden shells combined with a rich filling typically made from ricotta, sugar, and a touch of citrus. There’s something timeless about cannoli; they’re perfect for celebrating special occasions or just indulging yourself on a cozy night in. Plus, they’re a fantastic way to impress family and friends with your culinary skills, and for good reason!

When I first tried making cannoli at home, I was intimidated, thinking it would require special equipment or expertise. But to my surprise, crafting these delicacies can be straightforward and immensely rewarding. Whether you’re planning a festive gathering, a dinner party, or simply looking to satisfy a sweet tooth, this recipe provides an authentic cannoli experience that will leave you craving more. I can’t wait for you to dive into the flavor and fun of making cannoli!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cannoli
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cannoli

Why You’ll Love This Recipe

Homestyle Happiness: These homemade cannoli are fresher and more flavorful than anything you can find in stores.
Exciting Flavor: The creamy ricotta filling accented with citrus and mini chocolate chips offers a delightful burst of taste.
Truly Impressive: These pastries have a beautiful presentation, making them a showstopper at any gathering.
Versatile Treat: Perfect for parties, special celebrations, or even an indulgent weekday dessert.
Make Ahead: Prep the filling and shells separately for effortless assembly later!

Ingredients You’ll Need

8 to 10 cannoli shells: Store-bought or homemade – either way, they form the crunchy container for the heavenly filling.
1 16-ounce container ricotta cheese: The star of the filling; it provides a creamy base. Make sure to drain it well for the best texture.
1/2 cup confectioners’ sugar: Adds sweetness and gives the filling its smooth consistency. Dust extra for a lovely finish!
1/4 teaspoon salt: Enhances flavors and balances the sweetness.
3/4 cup mini chocolate chips: These tiny morsels add richness and a little bite—feel free to reserve some for dipping the shells later.
1 teaspoon pure vanilla extract: A splash of warmth that enhances the overall flavor; always go for pure.
1/4 cup heavy cream: Helps create a luscious filling. Ensure it’s cold for the best results.
1/16 teaspoon ground cinnamon: Just a pinch adds a nice warmth without overpowering the other flavors.
1 and 1/2 teaspoons fresh orange zest or lemon zest: A hint of citrus adds brightness and complexity to the filling.
1 and 1/4 cups (150g) all-purpose flour: Essential for making the cannoli shells; regular flour works best here.
2 and 1/2 tablespoons (35g) unsalted butter (cold, cut into tiny pieces): This gives the shells a rich flavor; make sure it’s cold for the flakiness you crave.
1 teaspoon granulated sugar: A touch of sweetness in the dough.
1/2 teaspoon salt: Balances the flavors in the shells.
1/16 teaspoon ground cinnamon: Another pinch for the dough to tie in with the flavor profile.
3 tablespoons (42ml) marsala wine: Essential for traditional cannoli dough; it adds depth and flavor.
3 tablespoons (42ml) cold tap water: Helps bring the dough together—make sure it’s cold!
6 cups solid fat oil (refined coconut oil recommended): Required for frying the shells; coconut oil gives a great flavor and texture.
1 large egg white (well beaten): Use this to seal the cannoli shells properly; it acts like glue!

How to Make Cannoli

Drain the Ricotta: Place the ricotta cheese into a fine mesh strainer and refrigerate it to drain for at least 6 hours or up to 24 hours. This step is crucial for achieving the right consistency in your filling.
Prepare the Filling: In a large bowl, combine the drained ricotta cheese, 1/2 cup confectioners’ sugar, 1/4 teaspoon salt, 1/4 cup of mini chocolate chips, vanilla extract, heavy cream, ground cinnamon, and citrus zest (if using). Mix well until just combined.
Pipe the Filling: Use a spatula to carefully transfer the mixture into a pastry bag fitted with a 1/2-inch open tip. This can also be refrigerated and used later, up to 24 hours in advance.
Fill the Cannoli Shells: When you’re ready to serve, pipe the filling into one end of the cannoli shell, filling it halfway, then pipe into the other end. If you’re without a piping bag, you can use a small spoon instead. Repeat until all shells are filled.
Finish the Presentation: Place the remaining mini chocolate chips on a small plate and dip each end of the filled cannoli into the chips. Dust lightly with confectioners’ sugar for a charming presentation before serving.
Make the Cannoli Shells: Lightly grease a large bowl with 1/2 teaspoon olive oil and set it aside.
Mix the Dough: In a food processor, combine 1 and 1/4 cups all-purpose flour, 2 and 1/2 tablespoons cold unsalted butter, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and a pinch of cinnamon. Pulse until the butter is completely processed.
Add Liquids: Add in 3 tablespoons of marsala wine and 3 tablespoons of cold tap water. Continue processing until a cohesive dough forms, about 2 to 3 minutes.
Rest the Dough: Transfer the dough to the greased bowl, cover tightly with plastic wrap, and allow it to relax for at least 2 hours (or up to 8 hours in a cool place at room temperature).
Roll the Dough: On a clean, floured surface, sprinkle 1/4 cup flour. Turn out the dough and roll it into a large circle about 1/16-inch thick, using more flour to prevent sticking.
Prepare the Cannoli Shapes: Lightly brush the rolled dough with the beaten egg white, then fold the dough in half and roll it out again to about 1/16-inch thickness.
Cut Out Rounds: Use cookie cutters to cut the dough into 4-inch rounds, re-rolling scraps as needed.
Heat the Oil: In a 5-quart stainless steel pot or enameled Dutch oven, heat the solid fat oil over medium heat until a thermometer registers 360°F (182°C). Line a baking sheet with 4 layers of paper towels.
Shape the Cannoli: Grease cannoli forms with nonstick spray, placing each form on a piece of prepared dough. Wrap the dough around the cannoli form and seal the end pieces with a little egg white.
Fry the Shells: Carefully add 4 or 5 cannoli forms into the hot oil and fry until the dough is golden brown and bubbling, approximately 2 minutes. Use tongs to remove them and gently tap the tapered ends to release the shells onto the paper towels.
Cool and Store: Allow the shells to cool to room temperature. Use immediately or store in an airtight container for up to 1 week.

Storing & Reheating

To store your delicious cannoli, keep filled cannoli in the refrigerator for no more than 2 hours for the best texture. If you do have leftover shells, store them in an airtight container at room temperature for up to a week. Unfilled shells can be frozen for about 3 months; defrost them before filling. To refresh any filled cannoli, give them a quick chill in the fridge before serving.

Chef’s Helpful Tips

Make sure your ricotta is well-drained; wet ricotta can lead to a soupy filling that won’t hold up in the shells.
When frying, monitor the oil temperature closely. Too hot can burn the shells, while too cold will make them greasy.
To avoid an overly sweet filling, adjust the amount of confectioners’ sugar according to your taste preferences.
If you notice your shells becoming too dark while frying, lower the heat a bit to ensure even cooking.
The filling can be made ahead of time and left in the fridge, making last-minute assembly a breeze.

Homemade cannoli might seem fancy and complex, but they are truly manageable and undeniably rewarding. With a crispy shell and exquisite filling, every bite is a celebration of Italian tradition. Don’t hesitate to play around with flavors—whether adding a hint of almond extract or experimenting with different citrus zest. Enjoy the process, and most importantly, enjoy sharing these with loved ones—they’re sure to impress and satisfy!

Recipe FAQs

Can I make cannoli shells and filling in advance?

Yes! You can prepare the filling up to 24 hours in advance and keep it in the fridge. Cannoli shells can also be made ahead; just store them in an airtight container at room temperature for optimal freshness.

What can I use if I don’t have cannoli forms?

If you can’t find cannoli forms, you can use thick, round metal straws or even homemade tubes from parchment paper. Just make sure to grease them properly before wrapping the dough.

Can I bake the cannoli shells instead of frying them?

While traditional cannoli are fried, you can bake them for a lighter option. Spray them with baking oil and bake in a preheated oven at 375°F (190°C) for about 15-20 minutes or until they are golden brown.

How do I achieve the perfect ricotta filling?

For the best ricotta filling, ensure that your ricotta is well-drained and combine your ingredients gently. Avoid overmixing to preserve the delicate texture—combine until just smooth! Add zest gradually according to your taste preference for a lovely citrus kick.

More Desserts & Appetizers Recipes

👉 If you make my Cannoli recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.