Homemade Cannoli Recipe

I can’t resist these crisp Sicilian cannoli shells filled with rich, creamy authentic filling and finished with a snowy dusting of powdered sugar. One bite and you’ll see why this classic dessert always steals the spotlight.

I’m obsessed with homemade cannoli because they hit that rare dessert spot: crisp, creamy, sweet, and just a little dramatic. The shells shatter in the best way, then that rich ricotta filling comes in and basically steals the whole show.

I love the tiny bite of mini chocolate chips tucked inside, especially with a snowy dusting of powdered sugar over the top. And yes, I will absolutely eat the extra filling straight from the bowl.

No shame. But when it’s piped into fresh cannoli shells?

Unreal. This is the kind of dessert I crave hard and think about later.

Ingredients

• Flour builds the crisp shell, sturdy enough to hold all that creamy filling.
• Sugar adds a tiny sweetness, not too much, just enough.
• Salt keeps the dough and filling from tasting flat or boring.
• Cinnamon gives the shell that cozy bakery smell you’ll notice fast.
• Cold butter helps the shells fry up flaky, bubbly, and snacky.
• Egg gives the dough richness and helps it hold together nicely.
• Marsala brings classic cannoli flavor, a little fruity and grown-up.
• Oil is what makes the shells golden, crunchy, and honestly irresistible.
• Ricotta is the creamy star, with some protein hiding in there too.
• Powdered sugar makes the filling smooth, sweet, and not gritty.
• Mascarpone makes it extra plush if you’re feeling a little fancy.
• Vanilla rounds everything out, like a soft background hug.
• Mini chocolate chips add little pops of crunch and chocolate joy.
• Plus, candied orange peel gives a bright, chewy bite if you like it.
• Basically, pistachios or extra chips make cannoli look bakery-case cute.

Ingredient Quantities

• 2 cups (250 g) all purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1/3 to 1/2 cup Marsala wine or dry white wine
• Vegetable oil for frying, about 4 cups (as needed)
• 2 cups whole milk ricotta, well drained
• 3/4 cup to 1 cup powdered sugar, sifted
• 1/4 cup mascarpone cheese, optional for creaminess
• 1 teaspoon vanilla extract
• Pinch of fine salt
• 1/4 cup mini chocolate chips
• 2 tablespoons chopped candied orange peel, optional
• Powdered sugar for dusting
• Chopped pistachios or extra chocolate chips for garnish, optional

How to Make this

1. In a large bowl whisk together 2 cups (250 g) all purpose flour, 1 tablespoon granulated sugar, 1/2 teaspoon fine salt, and 1/2 teaspoon ground cinnamon. Cut in 3 tablespoons cold unsalted butter until mixture resembles coarse crumbs.

2. Whisk 1 large egg with 1/3 to 1/2 cup Marsala wine or dry white wine, add to the flour mixture and mix until a firm dough forms. Add a tablespoon more wine if needed. Knead briefly until smooth, wrap, and refrigerate at least 1 hour.

3. Meanwhile prepare filling: drain 2 cups whole milk ricotta very well by lining a sieve with cheesecloth and chilling for 1 to 2 hours, or press gently to remove excess whey.

4. In a bowl beat the well drained ricotta with 3/4 cup to 1 cup sifted powdered sugar, 1/4 cup mascarpone if using, 1 teaspoon vanilla extract, and a pinch of fine salt until smooth. Fold in 1/4 cup mini chocolate chips and 2 tablespoons chopped candied orange peel if using. Chill the filling until firm enough to pipe.

5. On a lightly floured surface roll chilled dough very thin, about 1/16 inch thick. Cut into 4 to 5 inch circles or ovals. Brush edges lightly with a little beaten egg to help seal.

6. Wrap each circle around a cannoli tube or metal cylinder, overlapping slightly and pressing edges to seal. Make sure ends are closed so filling does not leak.

7. Heat vegetable oil in a deep heavy pot to 350 to 375°F (175 to 190°C) and fry shells in batches, using about 4 cups or enough oil to submerge tubes, until golden and blistered, about 1 to 2 minutes per side. Do not overcrowd.

8. Remove shells on tubes and drain on paper towels until cool enough to handle, then carefully slide tubes out. Let shells cool completely on a wire rack.

9. Just before serving, transfer chilled filling to a piping bag and fill each shell from both ends, or spoon filling in. Fill only when ready to serve to keep shells crisp.

10. Dust with powdered sugar and garnish ends with chopped pistachios or extra mini chocolate chips if desired. Serve immediately.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Pastry cutter or fork for cutting in butter
4. Measuring cups and spoons
5. Fine mesh sieve lined with cheesecloth
6. Rolling pin
7. Cannoli tubes or metal cylinders
8. Deep heavy pot plus a candy or instant read thermometer
9. Slotted spoon or tongs
10. Piping bag (with a plain tip) and a wire rack for cooling

FAQ

Homemade Cannoli Recipe Substitutions and Variations

• All purpose flour: pastry flour for a more tender, flakier shell; 1-to-1 gluten free all purpose blend plus 1/4 teaspoon xanthan gum for a gluten free option; whole wheat pastry flour for a nuttier, slightly heartier shell (may need a touch more liquid).
• Marsala wine: dry white wine or dry sherry for similar flavor; nonalcoholic substitute of white grape juice plus 1 teaspoon lemon juice or vinegar to cut sweetness; use water and increase sugar very slightly if no acidic swap available.
• Whole milk ricotta: well-drained Greek yogurt for tangier texture (strain to remove whey); cream cheese softened and loosened with a little milk or cream for a richer filling; mascarpone alone for an extra creamy, less grainy filling.
• Vegetable oil for frying: canola oil for a neutral flavor and high smoke point; peanut oil for high smoke point and crispness; sunflower oil as another neutral, high smoke point option.

Pro Tips

– Dry the ricotta well and then chill it for at least an hour. Even slightly wet ricotta will make the filling runny and soggy the shells. Press gently with a spoon in a fine sieve or wrap in cheesecloth and weigh it down in the fridge.

– Roll the dough very thin and keep it cold until frying. Warm dough bulks up and loses its crispness, so work quickly, return unused disks to the fridge, and fry straight from cold.

– Seal and overlap the shell edges firmly, then chill the wrapped shells briefly before frying. That helps them hold their shape and prevents the ends from opening when submerged in hot oil.

– Use a thermometer and maintain oil around 350 to 375 F (175 to 190 C); fry in small batches so the temperature does not drop. Golden, blistered shells happen fast, so watch closely and flip once for even coloring.

– Fill the shells only just before serving to keep them crisp. If you must fill early, line the filled cannoli on a tray and refrigerate, then refresh the edges with a light dusting of powdered sugar and garnish right before plating.