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 re-creation of this homemade cannoli recipe 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.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
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.
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 former 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.
Somehow, 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 authentic Italian cannoli.
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 homemade cannoli
Making homemade cannoli 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 (to make it extra special, include a notecard with this recipe on it for them to try at home!) They’ll also surely be welcome on any dessert table.
Ingredients
Grab these ingredients while you’re at the store and you’ll be in cannoli business!
- All-purpose flour – you can substitute a 1:1 gluten free flour here.
- Granulated sugar
- Eggs – you’ll need one whole one and an egg white.
- Unsalted butter – cold and cubed.
- Marsala wine – or substitute white wine, white grape juice, or apple cider vinegar.
- Ground cinnamon
- Kosher salt
- Neutral frying oil – peanut or vegetable oils are best.
How to make cannoli shells
- Combine the flour, sugar, cinnamon, and salt together in a food processor. Pulse it a few times until it’s well combined, then add the butter. Pulse again until it resembles small pebbles.
- Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the mixture to a floured surface and knead it for 3 to 4 minutes, until it’s a nice and smooth dough. Wrap the dough in plastic wrap and chill it in the refrigerate for at least 1 hour, up to 24 hours.
- In a wide pot with a heavy bottom, heat the cooking oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels and set it aside. Place an egg white in a small bowl and set aside.
- While the oil is heating, form the cannoli shells. Sprinkle a work surface lightly with flour, then place the dough on the surface. Sprinkle the dough lightly with flour as well, then use a rolling pin to roll it out as thinly as possible, about 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.
- Working in batches of 4 at a time, wrap one oval of dough loosely lengthwise around a cannoli form (or 1-inch-diameter wooden dowel wrapped in aluminum foil). Brush one end of the dough with egg white, then pull the dry end over the top and press it down gently to seal it shut. Repeat with the remaining three dough ovals.
- Using tongs, carefully lower the dough into the hot oil and fry for 2-3 minutes, or until they’re golden-brown a crispy. Be sure to turn them a few times as they fry so they brown evenly. 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 allow the to dry before continuing with filling.
- Fried shells can be stored in an airtight container for a few weeks.
I don’t have a food processor! Can I still make this recipe?
Of course! Nonna from 100 years ago didn’t have one either – just get to work using your hands.
- Mix the dry ingredients together in a mixing bowl.
- Use a pastry cutter or a large fork to cut the into the dry ingredients, until it resembles small pebbles.
- Add the egg and wine and stir with a wooden spoon or rubber spatula, adding more wine as needed 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, then proceed with the homemade cannoli recipe.
Ingredients for cannoli filling
- Ricotta cheese – well drained. Want to make these cannoli vegan? Try making your own vegan ricotta.
- Powdered sugar
- Orange zest
- Garnishes! Mini chocolate chips, sliced almonds, chopped pistachios, or candied fruit – anything you like.
- One day before making the cannoli recipe, drain the ricotta cheese overnight (24 hours for best results) in a nut milk bag or cheesecloth suspended over a bowl. The more well-drained the cheese is, the less runny your filling will be!
- Place the drained ricotta and powdered sugar in a large clean mixing bowl. Use a rubber spatula to gently fold them together until the mixture it well combined. Fold in the orange zest and chocolate chips until they’re evenly distributed.
- When you’re ready to fill and serve the cannoli, spoon the cannoli cream in a disposable pastry bag or plastic 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, or sliced almonds if desired, and dust the finished homemade cannoli with powdered sugar before serving.
FAQ
Is mascarpone or ricotta better for cannoli?
This is ultimately a matter of taste. Ricotta cheese is the traditional base for filling in a cannoli recipe. It is also lower in fat and higher in liquid content, which is why it needs to be strained before making the filling. Mascarpone cheese is a richer, thicker, creamier option that does not need to be strained, but it is also a more expensive product that is not as easily found in some grocery stores.
That said, you can substitute mascarpone for the ricotta at a 1:1 ratio if you’d like to, or you can make the filling using both cheeses. Feel free to play around with the filling recipe to find your ideal cheese combo – just make sure you strain that ricotta!
My cannoli shells aren’t crispy!
If you find that your shells aren’t as crispy as they should be, simply place the unfilled shells on a cooling rack set over a baking sheet and bake them for 5-8 minutes at 250 degrees F. Let them cool completely before filling them.
How long will homemade cannoli keep?
Store any unfilled cannoli shells in an airtight container at room temperature for up to 1 week. Any unused filling should be stored in an airtight container in the refrigerator for 3-4 days. Fill the cannolis only when you’re ready to eat them to avoid making them soggy.
Recipe Tips
- DO allow the dough to rest for at least 1 hour before rolling and making cannoli shells. This allows the gluten to develop and relax, which makes rolling even easier.
- DO roll the dough very thinly for the crispiest shells.
- DO be sure your oil reaches and maintains the proper frying temperature – between 350 and 380 degrees F for optimal frying conditions. Improper temps can cause the shells to end up soft, or they might retain the oil and taste greasy.
- DO drain the ricotta cheese before making the cannoli filling, otherwise it will be runny and rather unappealing.
- DO share this authentic Sicilian cannoli recipe with all your friends.
- DON’T fill your cannoli shells until just before you’re ready to serve them, only up to an hour beforehand. This ensures crispness, and that they will taste freshly made instead of a soggy mess.
- DON’T eat all of the homemade cannoli yourself! Share the love.
Even more cannoli recipes!
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Easy Homemade Cannoli
Ingredients
Cannoli Shells
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon ground
- Pinch kosher salt
- 3 tablespoons butter cold and cubed
- 1 large egg
- 3 tablespoons Marsala wine cold (can sub white grape juice)
- 1 egg white
- cooking oil of choice for frying
Cannoli Filling
- ¾ cup ricotta cheese drained
- ¼ cup powdered sugar plus more for dusting
- 1 teaspoon orange zest
- ⅓ 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.
Linda S Manns says
Best cannolis I’ve ever made.. I substitute the wine 4 anisette in one batch and in the other I used almond extract they were delicious. Thanks for the recipe
Erica says
Thank you so much, Linda! I’m so glad they worked out so well for you! Anisette sounds like an incredible substitute, especially for the holidays! Cheers!
milky white says
thanks so much you helped me on my cannoli journey i have been searching all my life for a great cannoli and finally at the age of 92 i have found it my cannoli journey has come to an end.
Kelly says
Thanks Linda for the tip.. I used the almond extract in place of wine what a difference in flavor. I never understood the wine when it gives it no flavor by substituting the wine with some flavor were delicious. I thought at first they might be a little too sweet. Wow was I wrong. This way you are getting flavors from the shells that are just important as the filling.. thanks Linda for sharing
Linda S M says
Very welcome Kelly glad you enjoyed them as much as my family and I did. Happy holidays
Jennifer Brown says
How much oil does it take to fry? Enough to cover? Also, if I substitute an extract for the wine, how much should I use?
Kim says
How much Almond Extract did you use?
Jeff says
You didn’t list the ingredients.an how much.lol. You start off with mix the ingredients in bowl..lol.
Erica says
Well, Jeff, you actually scrolled right past the actual recipe card with all that information to leave this comment.
Donna Vance says
Years ago I enjoyed a cannoli in a cute little cafe in Texas. One end of the filling was the “vanilla” Ricotta cheese, but the other end was chocolate. I wonder if you just add cocoa to half of the filling to get it this way? I just made the filling from your recipe and will fill my shells tomorrow. The filling tastes wonderful!
Erica says
Hi Donna! I think a bit of cocoa powder would definitely do the trick, and it sounds like a totally tasty variation! I’ve never had chocolate cannoli cream before, but I would absolutely try it. I hope you loved your finished cannolis – thanks so much for stopping by!
Nancy says
Trader Jacks in Cincinnati has chocolate cannolis. OMG they are GREAT!!!
Natalie says
Hi, I was just wondering how many servings this recipe has. Thanks!
Erica says
Hi Natalie! This recipe makes about 12 large cannolis.
Alyssa says
Erica,thank you very much! I really liked the recipe, I took it to my recipe book)
Erica says
So glad you enjoyed them, Alyssa! Thank you for the feedback!
Olga says
Erica, it’s really awesome! This will quickly become a favorite in our house!
Erica says
Thank you so much for the comment, Olga! So happy you enjoyed them!
Jude says
Hi! The cannolis in the picture look absolutely delicious and I would love to try and make them. But, I can’t use wine in my cannolis for religious purposes, so is there any other substitutes that you suggest?
Erica says
Hey Jude (teehee)! No worries – you can totally sub the wine out for white grape juice! I hope you enjoy them. 🙂
Christine says
Really want to try these but can you tell me how long filled cannolis last? Do they get soggy if refrigerated? Thanks.
Erica says
Hi Christine! Cannolis are honestly best the day they’re filled, so if you can store the filling (fridge) and shells (dry) separately and fill them “to order”, you’ll be getting the best bang for your efforts. The cream will last up to a week in the fridge, and the shells can be stored in an airtight container at room temperature for weeks. I do hope you make them and love them – let me know how they turn out!
Debbie Trombino says
What pasta machine do you recommend? we are just getting one and there are so many to choose from.
Nancy says
Going to try it soon.
I am in Alaska and saw a cannoli at a restaurant today and was so disappointed.
$4.50 for one that was 3.5″ long and the ricotta was more like cool-whip consistency, so wrong.
I told my neighbor about it and she loves cannoli too so I told her I am going to make us some.
Will let you know when OI make these!
THANKS
Margo Conklin says
I’ve been dying to make cannolis ever since I moved from NY to TX. There are no Italian pastry shops here. So, I plan on making half the recipe as a trial recipe, however, the filling does need a bit of cocoa powder added. That’s how the filling is made in the Italian NY pastry shops
Dave says
First time making this recipe and it worked great.
william pelissier says
I filled mini filo cups with the canoli filling both chocolate and and vanilla and topped them with berries, nuts, various candy bar crushed pieces, jimmies, etc. let your creativity shine with these! They make a beautiful platter!!!!
Karina Michalantos says
Yum!!!!!
Lol I'm a weeb says
Hi! Loved the recipe. I have a question. Can add anything to substitute the wine? Me and my whole family is allergic to any type of alcohol. Anyways, hope you have a great day/night!
Kim says
In no way does this recipe look easy…..
jean leitenberger says
making the filling, does ¾ cup of ricotta be enough for 12 cannolis?
John Shalack says
#4 reads: Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting.
Should that read thinnest setting…?