Cannoli (Shell and Filling Recipes)


Who doesn’t love an authentic, made with love, cannoli? They may require a little more effort than some other desserts but they are well worth it! That flaky, crisp shell enclosing this decadently creamy, sweet ricotta filling which is dotted with dark chocolate chips is pure bliss! They are dessert done right.

Cannoli | Cooking Classy

Some of you may look at this recipe of cannoli filling, and say, “no that’s not how it’s done. Cannoli filling is made with an all ricotta filling, no mascarpone, some orange zest and plenty of marsala.”

Well, when was the last time I stuck exactly to the way things are done? If that’s how you like them though, by all means do it, I just made them how I prefer! This is also how to make cannoli according to the ingredients I have. :) I don’t keep wine on hand, and I didn’t want to make a special trip to a liquor store for just 1/2 cup for these cannoli, so I improvised and no one would notice the difference. These cannoli taste just like the ones I’ve gotten at Italian bakeries.

Cannoli (filling and shell recipes)| Cooking Classy

How to Make Cannolis

Cannoli Shells

For the cannoli shells, be sure to roll the dough as thin as you can without it tearing. That is what will help give the shells that perfectly crisp texture (also be sure to fully preheat the oil and maintain that temperature, as that is another key for crunch).

If you do happen to end with not so crispy shells you can place them on a wire rack set over a cookie sheet and bake them at 250 until crisp, about 5 – 10 minutes (but you shouldn’t need to if the previous steps are followed).

And side note, even though there is only one egg yolk pictured in the step-by-step photos below I did end up mixing in a second (just don’t want to confuse anyone).

Cannoli Filling

Then for the filling, definitely be sure to strain the ricotta well or you will end up with more of a soupy filling that will never hold any sort of form for piping, and it’s not reversible.

Cannoli forms are needed for this recipe and if you don’t already own some I just used these here and they worked great.


Cannoli | Cooking Classy

Don’t be scared away by the number of steps in this recipe, the first time will likely go slow but once you get the hang of it Cannoli will become a breeze to prepare! Besides, these delicious treats are so worth learning to make!


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4 from 1 vote

A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling. 

Servings: 18 cannoli
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour 45 minutes



  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 Tbsp (1 oz) unsalted butter, diced into tiny pieces
  • 1/2 cup (4 oz) white grape juice*
  • 1 1/2 Tbsp red wine vinegar*
  • 2 large egg yolks
  • 1 egg white
  • Vegetable oil , for frying


  • 15 oz . whole milk ricotta , strained**
  • 8 oz Mascarpone (I recommend BelGioioso)
  • 2/3 cup (3 oz) powdered sugar
  • 1/2 cup mini chocolate chips
  • Melted chocolate , chopped pistachios, mini chocolate chips, powdered sugar, for garnish (optional)


  1. For the filling:
  2. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Fold in chocolate chips. Cover and chill 30 minutes, or until ready to use. Pour into a piping bag fitted with a large round tip to fill shells.
  3. For the shells:
  4. In a mixing bowl whisk together flour, sugar, cinnamon and salt. Add butter and using your fingertips work butter into mixture until it starts to become sandy. Add grape juice, vinegar, and egg yolks and stir with a wooden spoon until it starts to come together. Then mix and knead by hand to make a nearly smooth ball. Divide into two equal portions, flatten into disks then cover with plastic wrap and refrigerate 45 minutes to 1 hour.
  5. Heat a large pot with 1 1/2-inches vegetable oil to 360 degrees. Working with one disk at a time, roll dough out very thinly onto a well floured surface (nearly 1/16-inch). Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap dough circles around cannoli forms, while brushing 3/4-inch of the end lightly with egg white to seal shell shut.
  6. Flare edges out slightly (to allow oil to run up through) and using metal tongs, carefully immerse and hold shell in oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. It should stay between 360 and 370 degrees).
  7. Remove from oil and use metal tongs to hold mold, wrap a paper towel around shell to carefully slide off of form. Repeat process with remaining dough circles. Allow to cool on a wire rack then fill with cannoli cream filling and decorate as desired (with melted chocolate on edges, pistachios, mini chocolate chips or powdered sugar).
  8. *The white grape juice and the red wine vinegar can also be replaced with equal parts Marsala wine, so 1/2 cup + 1 1/2 Tbsp marsala wine. I just never keep it on hand so I used the juice and vinegar instead.
  9. **Here is a link that shows two straining methods here. You'll want to strain out about 3 oz.
Course: Dessert
Cuisine: Italian
Keyword: cannoli, Cannoli Filling, Cannoli Recipe
Author: Jaclyn
Making dough for Cannoli shells in glass mixing bowl Adding eggs to cannoli shell dough Mixed cannoli shell dough in mixing bowl Placing cannoli shell dough on plastic wrap How to make Cannoli - cutting the cannoli doughHow to make Cannoli - wrapping cannoli dough around cannoli shell forms Frying cannoli dough in oil prior to stuffing with cannoli filling


  • Kanto: My cheese filling mixture is grainy… any way to avoid that or is that just how ricotta cheese is? Thx! March 15, 2019 at 1:48pm Reply

    • Jaclyn: That’s usually just the ricotta, it won’t really come out completely smooth. April 26, 2019 at 1:14pm Reply

  • Lulu: Why is this filling different than the cannoli in a cone filling recipe? Is there a reason they need to be different or can I use the same? September 17, 2018 at 11:44pm Reply

    • Jaclyn: You can use either or :). Hope you enjoy! September 18, 2018 at 11:16am Reply

  • Liza Souza: I made riots and followed the directions to the T. I had to adjust the dough because it was way to sticky. It took at least 1 more cup of flour. Then my filling was way to dry. I had to add about 1/4 cup of milk to get it pippable. But after all that it came out good. Everyone was happy with it. I Eben made my own mold for the shells. December 26, 2017 at 3:20pm Reply

  • Lori: How many does 1batch if dough make? December 22, 2017 at 12:22pm Reply

  • Patti Talbert: How long can you store cannoli before it gets soft? I would love to give them to friends at Christmas. December 10, 2017 at 9:30pm Reply

  • Lou: What does vinegar do for connolli shells? December 3, 2017 at 10:20am Reply

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