Cannoli are one of the most iconic Italian desserts, featuring crispy pastry shells filled with a sweet and creamy ricotta filling. While they may look like something you’d only find in a bakery, homemade cannoli are surprisingly achievable with a little patience and a few simple ingredients.
This easy cannoli recipe from scratch walks you through making both the crunchy shells and the classic ricotta filling. The result is a delicious homemade dessert that’s perfect for holidays, special occasions, or anytime you’re craving an authentic Italian treat.
1. Homemade Cannoli Recipe (Yield: 18 Servings)
Ingredients
Cannoli
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- ⅓ cup Marsala wine
- 1 large egg
- 1 egg yolk, set aside egg white for brushing
Filling
- 16 ounces ricotta cheese, strained
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, combine the flour, granulated sugar, and kosher salt. Add the butter and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
Add the Marsala wine, whole egg, and egg yolk. Stir until a dough begins to form. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. If the dough feels too dry, add a teaspoon of Marsala wine at a time. If it feels sticky, sprinkle in a small amount of flour.
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 1 hour. This resting period relaxes the gluten and makes the dough easier to roll.
While the dough rests, prepare the filling. Place the strained ricotta cheese in a mixing bowl. Add the powdered sugar and vanilla extract. Stir until smooth and creamy. Cover and refrigerate until needed.
After the dough has rested, divide it into two portions. Keep one portion covered while working with the other.
Roll the dough as thinly as possible on a lightly floured surface, about 1/16 inch thick. Using a 4-inch round cutter, cut circles from the dough.
Wrap each dough circle around a cannoli tube. Brush one edge with the reserved egg white and press the overlapping edge firmly to seal.
Fill a deep pot with about 2 inches of oil and heat to 350°F (175°C). Carefully fry a few shells at a time for 1 to 2 minutes, turning occasionally, until golden brown and crisp.
Remove the shells with a slotted spoon and place them on a paper towel-lined plate to drain. Allow them to cool slightly before gently sliding the metal tubes out.
Repeat with the remaining dough.
Allow all the shells to cool completely before filling.
Transfer the ricotta filling to a piping bag or a large zip-top bag with the corner snipped off. Pipe the filling into both ends of each shell until completely filled.
Arrange the cannoli on a serving platter and serve immediately for the crispiest texture.
2. Tips for Perfect Homemade Cannoli
Strain the ricotta cheese for several hours or overnight before making the filling. Excess moisture can create a runny filling that won’t hold its shape inside the shells.
Roll the dough as thinly as possible. Thin dough creates the signature light, crispy texture that authentic cannoli are known for.
Keep the oil temperature close to 350°F throughout frying. Oil that is too cool will make the shells greasy, while oil that is too hot can brown them before they become fully crisp.
Seal the dough securely around the cannoli tubes using the egg white. A weak seal can cause the shells to open while frying.
Allow the shells to cool completely before filling them. Warm shells can soften quickly and affect the texture of the finished dessert.
Fill the cannoli shortly before serving. This helps preserve the crispness of the shells and prevents them from becoming soggy.
If possible, use a piping bag to fill the shells. It distributes the filling evenly and makes the process much easier than using a spoon.
3. Frequently Asked Questions
Can I make cannoli shells ahead of time?
Yes. The shells can be made up to two days in advance and stored in an airtight container at room temperature.
Can I make the filling ahead of time?
Yes. The ricotta filling can be prepared up to 24 hours in advance and kept refrigerated until ready to use.
What can I use instead of Marsala wine?
Dry white wine, sherry, or a combination of grape juice and a splash of vinegar can be used as substitutes.
Why are my cannoli shells not crispy?
Shells may lose crispness if the dough was rolled too thick, the oil temperature was too low, or the filled cannoli sat too long before serving.
Can I freeze cannoli?
The shells can be frozen after frying, but filled cannoli do not freeze well because the filling can become watery after thawing.
4. Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 170 |
| Protein | 5g |
| Carbohydrates | 16g |
| Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 35mg |
| Sodium | 55mg |
| Fiber | 0g |
| Sugar | 5g |
| Calcium | 85mg |
| Iron | 1mg |
Nutrition values are estimates and may vary depending on ingredient brands, frying conditions, and serving sizes.
Homemade cannoli are a wonderful way to bring a classic Italian bakery favorite into your own kitchen. With their crispy shells and creamy ricotta filling, they offer a delicious combination of textures that make every bite memorable.
Once you learn how to make cannoli from scratch, you’ll discover that the process is much easier than it seems. Serve them for holidays, celebrations, or a special weekend dessert, and enjoy the satisfaction of making this traditional treat at home.
