If you’ve ever yearned to recreate the magic of authentic Italian cannoli in your own kitchen, your search ends here. This comprehensive guide will meticulously walk you through every step, from crafting delicate, crisp cannoli shells from scratch and frying them to golden perfection, to preparing a rich, velvety filling made with real, expertly drained ricotta cheese. My simplified recipe is surprisingly accessible, even for those new to deep-frying, and promises results that are truly worthy of the finest Italian bakeries. Prepare to impress your family and friends with this timeless Sicilian delicacy, a dessert that truly captures the heart of Italian confectionery.
Mastering the Authentic Italian Cannoli Recipe
For years, the thought of making cannoli seemed daunting, a culinary challenge best left to seasoned pastry chefs. However, after perfecting this method, I can confidently say that homemade cannoli are not only achievable but incredibly rewarding. Our easy cannoli recipe begins with a simple, yet robust, food processor dough. The secret to its incredible texture lies in the addition of Marsala wine, which contributes to the light, airy, and unmistakably crisp shells that define a true cannoli. But the true star, the soul of this Italian treat, is the filling. A harmonious blend of sweetened, perfectly strained ricotta cheese, subtly brightened with a hint of orange zest, creates a creamy, luxurious experience. It’s a straightforward combination, yet it perfectly embodies the classic ricotta cannoli I cherish from traditional Italian bakeries.
The Essential Step: Draining the Ricotta for Perfect Cannoli Filling
Achieving a truly exceptional cannoli filling hinges on one crucial, often overlooked, step: properly draining your ricotta cheese. This process is absolutely key to preventing a watery, runny filling that would compromise the integrity and flavor of your cannoli. I always begin by lining a fine-mesh sieve or colander with several layers of cheesecloth or a sturdy coffee filter. Position this setup over a bowl to catch the liquid, then transfer your whole milk ricotta into the prepared strainer. This assembly then goes into the refrigerator for a minimum of 6 to 8 hours, ideally overnight. This extended draining time allows excess moisture to seep out, resulting in a significantly thicker, richer, and more pipeable cream. Even just an hour of draining can make a noticeable difference in texture, so please, do not skip this vital step! It’s the undisputed secret to achieving that luscious, bakery-quality homemade cannoli filling every single time.
Homemade Cannoli Recipe
: 3 hours 8 minutes
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Ingredients
For the Filling
- 2 cups whole milk ricotta cheese
- 1 cup powdered sugar
- 1 teaspoon finely grated orange zest optional
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips plus more for garnish
- Chopped pistachios for garnish (optional)
For the Shells
- 1½ cups all-purpose flour plus more for dusting
- 1½ tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter cut into small pieces (¼ stick)
- ¼ cup marsala wine chilled*
- 1 large large egg lightly beaten
- 1 large egg white
- Vegetable oil for frying
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
- Food Processor
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
- Rolling Pin
- Cannoli Molds
- Piping Tip Set (optional)
Instructions
- Drain the Ricotta: Line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Carefully pour the whole milk ricotta cheese into the strainer. Place it in the refrigerator and allow it to drain for at least 1 hour, or ideally, overnight. This step is essential for a thick, creamy filling.2 cups whole milk ricotta cheese
- Prepare the Dough: In the bowl of a food processor, combine the all-purpose flour, granulated sugar, ground cinnamon, and kosher salt. Pulse briefly to ensure all dry ingredients are well combined. Add the cold unsalted butter, cut into small pieces, and pulse again until the mixture resembles coarse sand or small pebbles. This ensures a flaky crust. Next, add the chilled Marsala wine and the lightly beaten large egg. Pulse until a shaggy, cohesive dough forms. If the dough appears too dry, add more Marsala wine, one tablespoon at a time, until it comes together.½ teaspoon ground cinnamon, 1½ cups all-purpose flour, 1½ tablespoons granulated sugar, ¼ teaspoon kosher salt, 2 tablespoons unsalted butter, ¼ cup marsala wine, 1 large large egg
- Rest the Dough: Transfer the dough from the food processor to a lightly floured work surface. Knead it gently for a few minutes until it becomes smooth and pliable, then form it into a neat ball. Place the dough ball into a lightly oiled bowl, cover it tightly with plastic wrap, and allow it to rest at room temperature for 1-2 hours. This resting period is crucial for the gluten to relax, making the dough easier to roll thinly and preventing it from shrinking during frying.
- Craft the Creamy Filling: While the dough rests, prepare the delectable cannoli filling. In a large mixing bowl, combine the thoroughly drained ricotta cheese, powdered sugar, the finely grated orange zest (if you’re using it for that traditional citrus hint), and the ground cinnamon. Using a rubber spatula, gently fold and mix these ingredients until they are just combined and smooth. Avoid overmixing, which can make the ricotta loose. Finally, fold in the mini chocolate chips, ensuring they are evenly distributed throughout the creamy mixture. Cover the bowl and refrigerate the filling until you are ready to use it, allowing the flavors to meld beautifully.2 cups whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon finely grated orange zest, ½ teaspoon ground cinnamon, ½ cup mini chocolate chips
- Set Up for Frying: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring there’s at least 2-3 inches of oil for deep frying. Place the pot over medium-high heat and heat the oil to a consistent temperature of 350°F (175°C), using a deep-frying thermometer to monitor it accurately. While the oil heats, prepare your workstation: lighty beat the large egg white in a small bowl with a fork (this will be used as an edible “glue”). Line a baking sheet with several layers of paper towels, then place a cooling rack directly over it to drain excess oil from the fried shells. Now, you’re ready to roll out the rested cannoli dough.Vegetable oil, 1 large egg white
- Roll and Cut the Dough: Divide the rested dough into two equal pieces. Work with one piece at a time, keeping the other covered with plastic wrap to prevent it from drying out. Lightly dust your clean work surface with flour. Using a rolling pin, roll the dough out evenly until it is approximately ⅛-inch thick. For best results and a uniform thickness, you can alternatively use a pasta roller, gradually working the dough from setting 1 to setting 5 on the machine’s dial. Once rolled, use a 4 to 5-inch round cutter to cut out as many circles as possible from the dough sheet. With a fork, gently “dock” (poke holes) on both sides of each dough round. This essential step prevents large, undesirable bubbles from forming during frying, which could cause the dough to slip off the cannoli molds.
- Shape the Cannoli Shells: Take one dough round and loosely wrap it around a cannoli mold. Brush one end of the dough with the beaten egg white. Bring the other end of the dough around the mold so it slightly overlaps the egg-washed end. Press down firmly to create a secure seal. This ensures the shell remains closed during frying. Continue rolling, cutting, and wrapping the remaining dough. Gather any dough scraps, gently re-knead them, and re-roll as needed until you have formed approximately 16 cannoli shells.
- Fry to Perfection: Carefully lower 4-5 cannoli shells, still on their molds, into the hot oil using tongs. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy shells. Fry the shells, turning them occasionally to ensure even cooking, until they achieve a beautiful, uniform golden brown color, which usually takes 2-3 minutes per batch. Throughout the frying process, adjust the heat as necessary to maintain the oil temperature at approximately 350°F (175°C). Once fried, remove the shells from the oil with tongs and transfer them to the prepared cooling rack to drain excess oil.
- Cool and Release: Allow the fried cannoli shells to cool completely before attempting to remove them from their molds. This typically takes about 10 minutes, or until they are cool enough to handle comfortably. To remove a mold, gently squeeze the mold together, which will slightly contract the metal and help release the crisp shell. Then, carefully slip the shell off the mold. Cooled, unfilled shells can be stored in an airtight container at room temperature for up to a few weeks, making them perfect for preparing ahead of time.
- Fill and Serve: For the best texture, fill the cannoli shells just before serving. Transfer the chilled ricotta filling into a pastry bag fitted with a wide round tip, or simply use a sturdy Ziploc bag with a ½-inch diameter piece cut off one corner. Insert the tip into one end of a cannoli shell and pipe the filling in, filling it approximately halfway. Then, insert the tip into the other end of the shell and pipe the remaining filling until it is full. For an extra touch of decadence, dip the filled ends into additional mini chocolate chips or finely chopped pistachios. Finally, dust the filled cannolis with a light coating of powdered sugar before presenting them for an authentic finish. Enjoy your freshly made Italian delicacy!Chopped pistachios
Expert Tips & Notes for Perfect Cannoli
Tips for Success:
- Ricotta Draining: Never underestimate the power of thoroughly straining your ricotta. This step is non-negotiable for achieving the smoothest, thickest, and most luxurious filling.
- Dough Elasticity: Don’t worry if the cut dough rounds stretch slightly as you wrap them around the metal tubes; this is natural and perfectly fine. The dough is designed to be pliable.
- Consistent Frying Temperature: Maintaining a stable oil temperature around 350°F (175°C) is paramount. If the oil is too hot, the shells will puff up excessively and burn quickly. If it’s too cool, the shells will absorb too much oil, becoming greasy and heavy rather than light and crisp. A deep-fry thermometer is your best friend here.
- Filling Sweetness: Avoid adding additional sugar to the ricotta filling beyond what the recipe specifies. Extra sugar can cause the filling to become too loose and runny, making it difficult to pipe and potentially leading to soggy shells.
- Garnish Guidance: The nutritional information provided does not include optional garnishes like extra chocolate chips or pistachios, so factor those in if you are tracking dietary intake.
- Serving Fresh: For the ultimate cannoli experience, fill the shells no more than a few hours before serving. This preserves the shells’ delightful crispness against the creamy filling.
Storage Best Practices: Store unfilled, fried cannoli shells in an airtight container at room temperature for up to 2-3 weeks. Once filled, cannolis should be stored in an airtight container in the refrigerator for up to 5 days. For optimal freshness and texture, I highly recommend enjoying them within 2 days of filling. For longer storage, you can freeze filled cannolis for up to 1 month, tightly wrapped in wax paper and then aluminum foil. Allow them to thaw overnight in the refrigerator before serving. Be aware that thawed shells may lose some of their original crispness and become slightly softer.
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Step-by-Step Guide to Making Perfect Homemade Cannolis
Embark on your cannoli-making journey with confidence! Each step is designed to guide you towards creating the most delicious Italian pastry. Precision and patience are your best tools here.
1. Gather Your Ingredients and Equipment
Before you begin, gather all the necessary ingredients and equipment. This ensures a smooth and efficient cooking process. Crucially, ensure your Marsala wine is thoroughly chilled; this is a vital component for achieving truly ultra-crisp cannoli shells. If you haven’t already, place it in the refrigerator while you begin the important step of draining the ricotta cheese. Having everything laid out and measured will make the process much more enjoyable.
2. Properly Drain the Ricotta Cheese
As emphasized earlier, this step is paramount for a luscious filling. Line a fine-mesh strainer with several layers of clean cheesecloth or a sturdy coffee filter. Place this setup over a bowl to collect the liquid. Pour 2 cups of whole milk ricotta cheese into the lined strainer. Cover it gently and refrigerate for a minimum of 6–8 hours, or ideally, overnight. This will remove excess moisture, resulting in a thick, pipeable, and incredibly flavorful filling that won’t make your cannoli shells soggy.
3. Prepare the Cannoli Shell Dough
In the bowl of a food processor, combine 1½ cups of all-purpose flour, 1½ tablespoons of granulated sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt. Pulse the ingredients a few times to ensure they are well mixed. Add 2 tablespoons of cold unsalted butter, cut into small pieces, and pulse until the mixture forms a crumbly texture, resembling small pebbles. Next, add ¼ cup of chilled Marsala wine and 1 large, lightly beaten egg. Continue pulsing until the dough comes together into a shaggy, cohesive mass. If the dough seems too dry, add additional Marsala wine, one tablespoon at a time, until it forms a workable dough. Transfer the dough to a lightly floured surface and knead it gently until it becomes smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap, and let it rest at room temperature for 1-2 hours. This resting period is crucial for developing the dough’s texture and making it easier to roll.
4. Mix the Creamy Ricotta Filling
While your dough is resting, prepare the star of the show: the rich cannoli filling. In a large bowl, combine the thoroughly drained ricotta cheese, 1 cup of powdered sugar, 1 teaspoon of finely grated orange zest (if you desire a bright citrus note), and ½ teaspoon of ground cinnamon. Use a rubber spatula to gently fold and mix these ingredients until they are just combined and smooth. Be careful not to overmix, as this can break down the ricotta and make the filling too thin. Finally, gently fold in ½ cup of mini chocolate chips until they are evenly distributed. Cover the bowl and refrigerate the filling until you are ready to assemble your cannolis.
5. Set Up for Frying and Roll Out Dough
Prepare your frying station: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring there is enough oil to submerge the cannoli shells. Heat the oil over medium-high heat until it reaches a steady temperature of 350°F (175°C), using a deep-frying thermometer for accuracy. Meanwhile, beat 1 large egg white lightly with a fork in a small bowl; this will serve as your edible glue. Line a baking sheet with paper towels and place a wire cooling rack over it – this setup will allow the fried shells to drain excess oil. Now, retrieve your rested cannoli dough and prepare to roll it out.
6. Cut and Dock the Cannoli Shell Rounds
Divide the cannoli dough into two equal pieces. Work with one piece at a time, keeping the other covered to prevent it from drying out. Lightly dust your work surface with flour. Using a rolling pin, roll the dough out evenly and thinly, aiming for a thickness of approximately ⅛-inch. Alternatively, for consistent thinness, you can use a pasta roller, progressively rolling the dough through settings from 1 to 5. Once rolled, use a 4 to 5-inch round cutter to cut out circles from the dough. Take a fork and “dock” each dough round by poking several holes on both sides. This critical step prevents large air bubbles from forming during frying, which could cause the dough to detach from the cannoli molds.
7. Wrap the Dough Around Cannoli Molds
Take one cut dough round and loosely wrap it around a cannoli mold. Brush one end of the dough with the beaten egg white. Pull the other end of the dough around the mold so that it slightly overlaps the egg-washed end. Press firmly to create a secure seal. This ensures the shell maintains its shape and doesn’t unfurl during frying. Repeat this process of rolling, cutting, and wrapping with the remaining dough. Any dough scraps can be gathered, gently re-kneaded, and re-rolled to maximize your yield, aiming for a total of 16 beautifully formed cannoli shells.
8. Fry the Cannoli Shells to Golden Crispness
Carefully lower 4-5 cannoli shells (still on their molds) into the hot oil using tongs. Fry them in batches to avoid overcrowding the pot, which can drop the oil temperature and lead to greasy shells. Adjust the heat as needed to maintain a consistent oil temperature of approximately 350°F (175°C). Fry the shells, turning them occasionally with tongs, until they are evenly golden brown and crisp, typically taking 2-3 minutes per batch. Once perfectly fried, remove the shells from the oil and place them on the prepared cooling rack to drain any excess oil. Allow the shells to cool completely before attempting to remove them from the molds. Once cool enough to handle (about 10 minutes), gently squeeze each mold to release the shell, then carefully slip the crisp shell off. Unfilled shells can be stored at room temperature in an airtight container for a few weeks.
9. Fill and Garnish Before Serving
For the freshest and crispest experience, always fill your cannoli shells just before you plan to serve them. Transfer the chilled ricotta filling into a pastry bag fitted with your desired piping tip, or simply use a sturdy Ziploc bag with one corner cut off to create a ½-inch opening. Insert the tip into one end of a cooled cannoli shell and pipe the filling in, filling it about halfway. Then, insert the tip into the other end of the shell and pipe the remaining filling until it is full and evenly distributed. For a beautiful presentation and an extra layer of flavor, dip the filled ends into more mini chocolate chips, chopped pistachios, or a combination of both, as desired. Finally, lightly dust the filled cannolis with powdered sugar before serving to complete this exquisite Italian dessert.
How to Store Homemade Cannolis
Proper storage is essential to maintain the quality and crispness of your homemade cannolis. Unfilled, fried cannoli shells are quite resilient. You can store them in an airtight container at room temperature for up to two to three weeks, making them an excellent make-ahead component for entertaining. However, once the shells are filled with the creamy ricotta, their storage requirements change.
Filled homemade cannolis should be stored in an airtight container in the refrigerator to prevent spoilage and keep the filling fresh. For the absolute best texture, with optimally crisp shells, I highly recommend consuming them within 2 days of filling. Beyond this, the moisture from the ricotta filling will gradually soften the shells. If you have any leftover filled cannolis, wrap each one tightly in a layer of wax paper, followed by a layer of aluminum foil, and store them in the refrigerator for up to 5 days. For longer storage, you can freeze filled cannolis for up to 1 month using the same double-wrapping method. When ready to enjoy, let them thaw overnight in the refrigerator. Please note that freezing and thawing may cause the shells to become slightly soggy, compromising their crisp texture, but the flavor will still be delightful.
Why Make Cannolis at Home?
While ordering cannolis from a local Italian bakery is always a treat, making them at home offers an unparalleled experience. Firstly, the freshness is simply unmatched. You control every ingredient, ensuring the highest quality ricotta and the perfect balance of sweetness and spice. There’s an incredible satisfaction in presenting a platter of these beautiful, crisp-shelled, creamy-filled pastries, knowing you crafted them from start to finish. It’s also an opportunity to customize – perhaps adding different flavorings to the ricotta or experimenting with various garnishes. The aroma of frying cannoli shells and the anticipation of filling them creates a truly memorable culinary event. Plus, it’s a wonderful way to connect with traditional Italian cuisine and share a piece of culinary heritage with loved ones.
Cannoli Variations to Explore
The classic ricotta and orange zest filling is divine, but cannolis offer a fantastic canvas for creativity. Consider these variations to personalize your homemade cannolis:
- Chocolate Ricotta Filling: Fold in a tablespoon or two of unsweetened cocoa powder to the ricotta mixture for a rich, chocolatey twist.
- Pistachio Power: Incorporate finely ground pistachios into the filling and use them generously as a garnish for an exquisite nutty flavor and vibrant green color.
- Lemon Zest Infusion: Swap orange zest for lemon zest to introduce a brighter, tangier citrus note to the creamy filling.
- Almond Delight: Add a few drops of almond extract to the filling for a subtle, aromatic almond flavor.
- Liqueur Kick: A teaspoon of amaretto or a citrus liqueur like Cointreau can elevate the filling with sophisticated notes.
- Savory Cannoli (for the adventurous!): While less common, some variations exist with savory fillings, using ingredients like goat cheese, herbs, or even mascarpone with sun-dried tomatoes.
More Italian Dessert Recipes to Try!
Butterscotch Budino
Italian Sponge Cake
Chocolate Chip Biscotti
Vanilla Panna Cotta
Creating homemade cannolis is a journey into the heart of Italian dessert making, offering a delightful challenge with immensely satisfying rewards. With crisp shells, a rich and creamy filling, and your personal touch, these authentic treats are sure to become a cherished tradition in your home. Enjoy the process, and savor every bite of your homemade masterpiece!