Cannoli Recipe (Crispy Shells and Creamy Ricotta Filling)
Make this cannoli recipe with crispy shells and creamy ricotta filling. A classic Italian dessert perfect for holidays, parties, and homemade bakery-style treats.
Equipment
- Mixing bowls
- Rolling Pin
- Cannoli tubes/forms
- Pastry cutter or round cutter
- Deep fryer or heavy-bottomed pot
- Pastry bag for piping filling
Ingredients
- Flour, sugar, salt (for shells)
- Butter or shortening
- Marsala wine or vinegar (traditional shell flavor)
- Ricotta cheese (drained)
- Powdered sugar
- Vanilla extract
- Optional add-ins: mini chocolate chips, pistachios, citrus zest
- Oil for frying
- Garnishes: powdered sugar, candied fruit, chopped nuts
Instructions
- Prepare Shell Dough: Mix flour, sugar, fat, and wine/vinegar. Knead until smooth. Rest dough for 30 minutes.
- Shape Shells: Roll thin, cut circles, and wrap around cannoli tubes. Seal edges with egg wash.
- Fry Shells: Fry at 350°F/175°C until golden. Drain on paper towels. Cool completely.
- Make Filling: Drain ricotta overnight. Mix with powdered sugar and vanilla. Fold in chocolate chips, pistachios, or zest if desired. Chill until firm.
- Assemble Cannoli: Pipe filling into cooled shells from both ends.
- Garnish: Dip ends in nuts or chips, dust with powdered sugar.
- Serve: Enjoy immediately for crisp shells and creamy filling.
Notes
- Drain ricotta thoroughly to avoid watery filling.
- Fry shells at the correct temperature to prevent burning or excess oil absorption.
- Store shells and filling separately; assemble only when serving.
- Baked shells are a lighter alternative but less traditional.
- Garnishes like pistachios or candied fruit add flavor and visual appeal.
- Cannoli are best enjoyed fresh—filled shells last only about 24 hours.