Easy Homemade Cannoli
These homemade cannoli feature golden, crispy pastry shells filled with a smooth, lightly sweet ricotta cream and finished with chocolate chips. A timeless Italian dessert, they’re surprisingly simple to make at home and perfect for impressing guests or enjoying as a special treat.
Equipment
- 1 large pot
- 1 Rolling Pin
- Cannoli Forms (metal tubes, about 6–8 pieces recommended)
- Tongs
- Wire Rack with Paper Towels
- Food Processor (optional, for dough)
Ingredients
For the Shells:
- 2 cups 240 g all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tbsp unsalted butter cut into small cubes
- ½ cup 120 mL Marsala wine
- 2 large egg yolks reserve egg whites for sealing
- 2 quarts vegetable oil for frying
For the Filling:
- 32 oz 900 g whole milk ricotta, drained well
- 1 cup 120 g powdered sugar
- ⅓ cup 60 g mini chocolate chips
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
Instructions
- Prepare the Dough Base: Start by placing the flour, sugar, and salt into a food processor or a large mixing bowl. Give the dry ingredients a quick mix so they’re evenly distributed. Add in the cold butter pieces, and pulse (or rub between your fingers if mixing by hand) until the mixture resembles coarse crumbs. This ensures the butter is worked into the flour, creating a flaky, crisp pastry once fried.
- Bind with Egg and Wine: Add the egg yolks and Marsala wine into the flour-butter mixture. Pulse or stir gently until the dough just begins to hold together. If the dough feels too dry or crumbly, drizzle in a little extra wine, one tablespoon at a time, until the dough forms clumps. Avoid adding too much liquid, as the dough should be firm but pliable.
- Knead to Develop Texture: Transfer the dough onto a lightly floured surface. Using the heel of your hand, knead for about 3–4 minutes until the dough feels smooth and elastic. This step activates the gluten, giving the shells enough structure to puff up slightly while staying crisp. Shape into a ball, cover tightly with plastic wrap or a damp towel, and let it rest at room temperature for 1 hour. Resting relaxes the gluten, making it easier to roll out thinly later.
- Roll Out the Dough: Once rested, dust your countertop and rolling pin with flour. Roll the dough into a thin sheet, about ⅛-inch thick. For consistent results, you can use a pasta machine: start on the widest setting and gradually decrease the thickness until you reach the thinnest setting. Cut the sheet into 4-inch circles using a cookie cutter, biscuit cutter, or even a glass rim. Gather the scraps, allow them to rest for 10–15 minutes, then re-roll to avoid toughness.
- Shape the Cannoli Shells: Take a dough circle and gently wrap it around a metal cannoli tube (form). Overlap the edges slightly and brush a small dab of reserved egg white along the seam to seal. Press gently with your fingers to secure the overlap — this step is crucial, as poorly sealed edges will pop open in the hot oil. Continue until all circles are wrapped.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil to 360°F (182°C). Maintain this temperature carefully — if the oil is too hot, the shells may burn before fully cooking; too cool, and they’ll absorb excess oil and turn greasy.
- Fry the Shells: Using tongs, gently lower 2–3 wrapped cannoli tubes into the hot oil at a time. Fry for about 2 minutes, turning occasionally, until the shells turn a deep golden brown. The dough will bubble and puff slightly, becoming beautifully crisp. Remove carefully with tongs or a slotted spoon, transferring each to a wire rack lined with paper towels to drain excess oil.
- Remove the Metal Forms: While the shells are still warm but not too hot to handle, carefully slide out the metal tubes. One easy method is to hold the shell upright with a paper towel and gently tap the end of the form against the rack until it slips out. Allow shells to cool completely before filling, as any residual heat may cause the cream to melt.
- Prepare the Ricotta Filling: In a large bowl, combine the strained ricotta cheese, powdered sugar, vanilla, cinnamon, and mini chocolate chips. Mix gently but thoroughly until smooth and creamy. Straining the ricotta is essential — excess moisture would make the filling runny and cause the shells to lose their crispness. Chill the filling in the refrigerator for at least 30 minutes to firm up before piping.
- Fill the Cannoli: Once the shells are cool and the filling has chilled, transfer the ricotta mixture into a piping bag fitted with a wide round tip (or simply snip the end of a plastic bag). Hold a shell in one hand and pipe the filling from the center out to one end, then turn and pipe the other side. This ensures the filling reaches every bite.
- Add Finishing Touches: Dip each end of the filled cannoli into mini chocolate chips, chopped pistachios, or candied fruit if desired. Dust lightly with powdered sugar for a classic finish.
- Serve and Enjoy: Cannoli are best enjoyed fresh, as the shells gradually soften once filled. For maximum crispness, fill only the number you plan to serve immediately, keeping unfilled shells in an airtight container at room temperature for up to 2–3 days. The ricotta filling can be stored separately in the refrigerator for 24 hours.
Notes
- Always drain ricotta thoroughly to avoid a runny filling and soggy shells.
- Rest the dough for 1 hour to relax gluten, making it easier to roll thinly.
- Roll the dough to ⅛-inch thickness for light, crisp shells.
- Seal edges with egg white before frying to prevent shells from opening.
- Fry at 360°F for the best crisp texture without greasiness.
- Cool shells completely before filling to keep cream from melting.
- Fill shells just before serving for maximum crunch.
- Use a pasta machine for even dough thickness if available.
- Experiment with toppings like pistachios, orange zest, or candied fruits.
- Keep shells and filling stored separately until ready to serve.
