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This homemade cannoli recipe is so easy to make, and the end results taste just as satisfying as one bought from an Italian bakery! The aromatic, crispy fried shells stuffed with creamy, sweetened ricotta cannoli filling will make even the most ordinary day special.
This post first appeared over at Sugar & Soul where I’m a contributor.
Whether your experienced or a novice baker, your first batch of homemade cannoli may not look like the perfect ones you find in those fancy Italian bakeries. Maybe not even like the ones at the grocery store. Goodness knows mine didn’t (I mean, you’re looking at ’em.)
The good news is, if you get it right, I can 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.
I’ve always wanted to make a homemade cannoli recipe, but the closest I’ve ever come was with my Cannoli Cupcakes. They hit the spot, but they’re definitely not the same.
The first cannoli I ever tried was in New Jersey about 7 years ago. It came from a little bakery called Carlo’s Bake Shop, which you might have heard of. It’s a popular Hoboken bakery – made famous by Buddy Valastro via his reality show Cake Boss.
My husband and I were driving from NYC to Pittsburgh, and it just happened to be on the way. I was a huge fan of the show at the time, so it was a given that we would be making a pit stop.
It was a Sunday, and the weekend morning line to get in was pretty long, but the efficient employees made the wait bearable and entertaining.
Walking into the bakery was like entering a dessert lovers paradise. The long glass cases were impeccably clean and bright, showcasing all kinds of decadent cakes and pastries.
The best cannoli are homemade cannoli.
We were given a number as we walked in, and whoa sensory overload. We just kind of gawked at everything while we waited, making our way closer and closer to the sweets. As a cake decorator, I find myself often critiquing confections I see in bakeries, but there wasn’t a flaw to be found on any of them.
Shockingly, we only ended up spending about $50. I was expecting a huge bill since that’s how we seem to roll in bakeries. Yet, for that small price, we left with all kinds of different cookies, tiny tortes, cupcakes, eclairs, and, obviously, a few cannolis.
I couldn’t resist. In spite of never having tried one, they had full trays of perfect-looking cream filled shells – many completely covered in chocolate, which is the one I just had to have.
After grabbing a couple slices at the New York-style pizza place next door (gazing over the Hudson at the Statue of Liberty while we ate), we got back on the road and left behind the charming town. Out of everything we bought, that amazing Italian pastry was the first thing we devoured.
To this day, that will always be my favorite first bite. I did find out that, even as a chocoholic, I don’t really care for an entirely coated shell – but the obsession began.
How to make cannolis:
Making cannolis is much easier than you might think! It does take a bit of patience, but the end results pay off in a delicious way. These homemade goodies make fabulous holiday gifts for friends and family. They’ll also surely be welcome on any dessert table!
Cannoli 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 in a small bowl and set aside. In a wide pot with a heavy bottom, heat 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 form 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 until golden-brown, turning them as they fry, 2-3 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 until all shells have been fried.
- 10. Dip ends of cooled shells in melted chocolate if desired, and cool until dry. Fried shells can be stored in an airtight container for a few weeks.
Cannoli Filling
- 1. The day before making the cannoli, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl.
- 2. Place the drained ricotta and powdered sugar in a large clean mixing bowl. Fold together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed.
- 3. When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper 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 in the other end. Repeat with the remaining shells.
- 4. Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.
There are a few items that help making this cannoli recipe much easier!
- Pasta Machine
(or KitchenAid attachment) - Cannoli Mold
- 4-inch Cookie Cutter
- Deep Fryer
- Nutmilk Bag or Cheesecloth
- Pastry Bags
(or 
)
or 
And some other delicious treats that can be replicated from Carlo’s!
Easy Homemade Cannoli
This homemade cannoli recipe is so easy to make, and the end results taste just as satisfying as one bought from an Italian bakery! The aromatic, crispy fried shells stuffed with creamy, sweetened ricotta cannoli filling will make even the most ordinary day special.
Ingredients
Cannoli Shells
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon ground
- Pinch kosher salt
- 3 tablespoons butter cold and cubed
- 1 large egg
- 3 tablespoons Marsala wine cold
- 1 egg white
- vegetable oil for frying
Cannoli Filling
- 3/4 cup ricotta cheese drained
- 1/4 cup powdered sugar plus more for dusting
- 1 teaspoon orange zest
- 1/3 cup mini chocolate chips
- Garnishes such as chocolate chips sliced almonds, chopped pistachios
Instructions
Cannoli Shells
- Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
- 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.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- 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.
- 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.
- Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
- Wrap one oval of dough loosely lengthwise around a cannoli form 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.
- Using tongs, carefully lower the dough into the oil and fry until golden-brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
- When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
- Dip ends of cooled shells in melted chocolate if desired, and cool until dry. Fried shells can be stored in an airtight container for a few weeks.
Cannoli Filling
- The day before making the cannoli, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl.
- Place the drained ricotta and powdered sugar in a large clean mixing bowl. Fold together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed.
- When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper 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 in the other end. Repeat with the remaining shells.
- Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.
Recipe Notes
The cannoli filling can be refrigerated up to one day in an airtight container.
PIN THIS CANNOLI RECIPE FOR LATER!
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