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Crispy Italian Cannoli Shells with Creamy Ricotta Filling

Crispy Italian Cannoli Shells with Creamy Ricotta Filling are a timeless dessert that combines the delicate crunch of golden pastry shells with a luscious, sweet ricotta filling. These classic Sicilian treats are often flavored with hints of vanilla, citrus zest, or chocolate, and are beautifully finished with a dusting of powdered sugar or a dip in crushed pistachios or mini chocolate chips. Perfect for holidays, celebrations, or whenever you’re craving something indulgent yet elegant, these homemade cannoli bring authentic Italian bakery charm right to your kitchen.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine Italian / European
Servings 16 cannoli
Calories 200 kcal

Equipment

  • Cannoli tubes
  • Mixing bowls
  • Piping bag
  • Deep-fryer or heavy pot
  • Cheesecloth or fine sieve

Instructions
 

For the Cannoli Shells:

  • 2 cups (240g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed
  • 1 egg yolk
  • 1/2 cup dry white wine (or water, as a substitute)
  • 1 tablespoon white vinegar
  • 1 egg white (for sealing)
  • Vegetable oil (for deep frying)

For the Ricotta Filling:

  • 2 cups whole milk ricotta cheese (drained well)
  • 1/2 cup powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest or lemon zest (optional)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/3 cup mini chocolate chips or chopped candied orange peel (optional)

Optional Garnishes:

  • Powdered sugar (for dusting)
  • Chopped pistachios
  • Extra mini chocolate chips
  • Melted chocolate (for dipping shell edges)

Notes

  • Drain Ricotta Thoroughly: Use cheesecloth or a fine mesh sieve to drain the ricotta for several hours or overnight. This prevents the filling from becoming watery.
  • Don’t Fill in Advance: Fill the cannoli just before serving to keep the shells crispy. Filled cannoli left in the fridge for too long will soften.
  • Use a Thermometer When Frying: Maintain oil temperature around 350°F (175°C) for evenly crisp shells.
  • Add Flavor to Dough: You can enhance the shell dough with a splash of Marsala wine, cocoa powder, or a pinch of citrus zest.
  • Shell Storage: Store unfried dough in the fridge for up to 2 days, or freeze shaped, uncooked shells. Fried, unfilled shells stay crisp for up to 1 week in an airtight container.
  • No Cannoli Tubes? Try using cleaned metal dowels or form homemade molds with rolled-up aluminum foil wrapped in parchment paper.
Keyword authentic Italian recipe, Cannoli recipe, cannoli with chocolate chips, creamy ricotta filling, crispy pastry, deep-fried dessert, festive dessert, holiday treats, homemade cannoli shells, Italian cannoli, pastry tube dessert, ricotta dessert, Sicilian dessert, traditional Italian dessert