Cannoli (Shell and Filling Recipes)

February 27, 2020  ·  Published March 4, 2015

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Cannoli!! This recipe makes a crisp and flaky cannoli shell enclosing a lusciously creamy, sweet ricotta filling which is dotted with decadent dark chocolate chips. In other words, pure dessert bliss! These homemade Italian pastries may require a little more effort than some other desserts but they are well worth it!

Looking for more cannoli inspired desserts? Try these flavors in my cannoli cupcakes, dip, cheater cones, ice cream, cream puffs, and bite size treats!

Cannoli on a serving platter, showing one close up.

These cannoli taste just like the best ones I’ve gotten at Italian bakeries! They have the perfect combination of flavors and textures.

The cannoli shells are perfectly tender and flaky, like a flake away in your mouth kind of texture.

The ricotta cannoli filling is rich and deliciously sweetened, and those little flecks of mini dark chocolate chips swirled throughout just amp up that already immensely satisfying flavor.

But if you still want to boost flavor you can add extra cinnamon, orange zest, maraschino cherries, or vanilla to the filling. And optionally finish by dipping ends in crunchy pistachios.

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 these cannoli will become a breeze to prepare. And they may even become a new holiday or party tradition!

These delectable Italian delicacies are truly worth learning to make!Overhead image of two rows of homemade ricotta filled cannoli on a serving platter.

Ingredients Needed to Make Cannoli Shells

  • Unbleached all-purpose flour
  • Granulated sugar
  • Salt
  • Unsalted butter
  • Marsala wine
  • Egg and egg white
  • Vegetable oil

Ingredients Needed to Make Cannoli Filling

  • Whole milk ricotta
  • Powdered sugar
  • Mini chocolate chips
  • Cinnamon
  • Pistachios (optional)

Ingredients shown here that are used to make cannoli shells and cannoli filling.

Special Equipment Needed:

  • food processor
  • rolling pin and metal tongs
  • 4-inch round or oval cookie cutters
  • cannoli forms (I have these)
  • piping bag and large round tip (or a gallon size ziploc bag with a snipped corner will work too)

How to Make Cannoli Shells

  1. Mix dry ingredients in a food processor.
  2. Pulse in butter.
  3. Add marsala wine and egg and pulse to bring together.
  4. Transfer to oiled bowl, cover and rest dough.
  5. Heat oil in pot.
  6. Roll dough out very thin on a floured surface.
  7. Cut into rounds or ovals (about 4-inches each).
  8. Wrap rounds around greased cannoli forms, brush top or bottom edge with egg white to seal shut.
  9. Fry in preheated oil until golden brown and crisp, about 1 – 2 minutes.
  10. Remove cannoli shells and drain on paper towels.
  11. Remove shells from forms, let forms cool and repeat process.
  12. Make cannoli filling.
  13. Let shells cool completely then fill with cannoli filling.

Steps of making cannoli shell dough in a food processor.Steps to rolling cannoli shell dough, cutting into rounds, wrapping around forms, frying and removing from forms.

Can I Make the Dough without a Food Processor?

Yes, mixture can also be made by hand. To do so:

  1. Mix dry ingredients in a mixing bowl.
  2. Cut butter into dough using a pastry cutter or fork.
  3. Mix in egg and marsala wine with a wooden spoon. Add more wine to bring together.
  4. Knead briefly to a shaggy ball. Proceed with resting and frying as directed.

Homemade fried cannoli shells on a baking sheet shown before filling. Homemade fried cannoli shells on a baking sheet shown before filling.

How to Make Cannoli Filling

The filling is the easiest part of the recipe. All you need to do is:

  1. Strain ricotta.
  2. Add ricotta, sugar, chocolate chips and cinnamon to a mixing bowl.
  3. Fold and stir mixture to blend.

How to Strain Ricotta

  • Shortcut tip: I like to use a brand of ricotta that’s not runny (such as Galbani), then I spread across paper towels, cover with more paper towels and press out some of the extra moisture and roll up, then unroll and drop into bowl.
  • For wetter ricotta here is a link that shows two straining methods.

Steps to making cannoli filling in a mixing bowl and piping into cannoli shells.

How to Store Cannoli and How Long do They Keep?

Cannoli shells should be stored in an airtight container at room temperature, they should keep well for 1 week. The filling should be stored in the refrigerator separately from the shells, it should keep well for about 5 days.

How to Fix Cannoli Shells that Aren’t Crisp?

If you follow this recipe precisely you shouldn’t need this step at all, but just in case this will solve the issue. If you do happen to end with not so crispy cannoli shells you can place them on a wire rack set over a cookie sheet and bake them at 250 degrees in the oven until crisp, about 5 – 10 minutes. Don’t attempt to do this with the cream filled cannoli shells though of course.

Cannoli with ricotta and chocolate chip filling on a white serving platter.

Possible Variations and Substitutions

Regionally there are several authentic variations of cannoli so you can switch things up as you like. You can:

  • Use shortening or lard in place of butter in shells. Fry in vegetable oil, shortening, lard, peanut oil or refined coconut oil.
  • Go with granulated sugar in place of powdered sugar (but stir enough to dissolve any grittiness).
  • Add 2 tsp unsweetened cocoa powder or 1/4 tsp cinnamon to the cannoli shell recipe for a light background flavor.
  • Use white wine for marsala wine. For a no wine option use grape juice or water and vinegar as noted in recipe.
  • Add orange zest, chopped chocolate or mini chocolate chips, chopped maraschino cherries, cinnamon, vanilla extract or vanilla bean to filling.
  • Dip each end of of finished cannoli shells in melted chocolate. Let set in fridge before filling.
  • After filling cannoli, dip each end in unsalted chopped pistachios.
  • Add mascarpone to the filling. Use 8 oz in place of 8 oz ricotta, smooth it out first by pressing against a bowl with a spatula before adding remaining filling ingredients.
  • Take a major shortcut if time doesn’t allow and use store-bought shells and just use the filling recipe here.
  • Dust with powdered sugar to your hearts content before serving.

Cannoli bitten into to show flaky layers and crispy texture along with ricotta and chocolate chip filling.

Tips for the Best Cannoli

  • Allow time for dough (gluten in it) to relax, it makes it easier to roll and work with.
  • Roll dough super thin or shells won’t end up crispy.
  • Bring oil to proper temperature using a deep fry or candy thermometer (otherwise shells can end up soft or burnt), maintain the temperature.
  • Strain moisture from ricotta! Otherwise it will be soupy once the sugar is added.
  • Serve cannoli within 1 hour of filling for crispiest results. The moisture of the ricotta will seep into the shells after a while and soften them.

More Delicious Desserts You’ll Love

Cannoli on a serving platter, showing one close up.
5 from 9 votes

Cannoli

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: 28 cannoli
Prep40 minutes
Cook20 minutes
Chill45 minutes
Ready in: 1 hour 45 minutes

Ingredients

Shells

  • 1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
  • 1 1/2 Tbsp (18g) granulated sugar
  • 1/4 tsp salt
  • 3 Tbsp (43g) unsalted butter, diced into small pieces
  • 1/3 cup marsala wine*, then more as needed
  • 1 large egg
  • 1 egg white
  • Vegetable oil or shortening, for frying (about 8 cups)

Filling

  • 32 oz. whole milk ricotta, strained**
  • 1 1/2 cups (180g) powdered sugar***
  • 3/4 cup (126g) mini chocolate chips
  • 1/4 tsp ground cinnamon****
  • Chopped unsalted pistachios, optional

Instructions

For the Cannoli Shells

  • To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
  • Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn't need more than a few Tbsp extra wine).
  • Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
  • Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) 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 individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.
  • Using metal tongs, carefully immerse shell in preheated 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. You can fry up to 6 at a time).
  • Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.
  • Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.
  • Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Filling

  • In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

Notes

  • *Dry or sweet marsala wine can be used. Marsala wine can be replaced with 1/4 cup grape juice or water and 1 Tbsp vinegar, then add more juice as needed.
  • **I like to use a brand of ricotta that's not runny (such as Galbani), then I spread across paper towels, cover with more paper towels and press out some of the extra moisture and roll up, then unroll and drop into bowl. For wetter ricotta here is a link that shows two straining methods.
  • ***1 cup granulated sugar can be substituted for powdered sugar just be sure to stir enough to dissolve granulated sugar.
  • ****Cinnamon can be omitted or doubled. Different regions of Italy make cannoli differently so go with what you like. Orange zest, chopped maraschino cherries, or vanilla extract/vanilla bean can also be added to the filling.
Nutrition Facts
Cannoli
Amount Per Serving
Calories 182 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 28mg9%
Sodium 55mg2%
Potassium 49mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 10g11%
Protein 5g10%
Vitamin A 204IU4%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.
Originally published February 17, 2015. Recipe, text and photos have all been updated February 27, 2020. Recipe has been improved to include whole egg (the white makes for a flakier shell).

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115 Comments

    • Jaclyn

      Jaclyn Bell

      I’ve never tried so I can’t say what the outcome would be like unfortunately. I’m guessing not quite as good.

    • Jaclyn

      Jaclyn Bell

      Unfortunately with cannoli I don’t think there’s a good substitute for ricotta.

  • Michelle

    First time making cannolis but definitely not my last! This is a 5 star recipe, easy to follow with simply delicious results! I used homemade ricotta cheese refrigerated overnight which results in a VERY thick paste like consistency. I did not need to strain the ricotta, but did need to add a TBSP of whole milk because it was so thick. I got 24 shells out of the recipe which is a good thing because my family can’t wait to enjoy another round of this delicious dessert on day 2!

    • Jaclyn

      Jaclyn Bell

      I’m thrilled to hear they were a success for your family Michelle!

  • Yolanda

    Can i make the cannoli without marsala wine? OR any substitute for the wine.. wine is not allowed on moslems

      • jackie

        what vinegar do we use for the marsala wine substitute?
        i’m guessing apple cider vinegar but i’m still not sure.

        • Jaclyn

          Jaclyn Bell

          White wine, red wine or apple cider vinegar – mixed with the juice. Enjoy!

  • Diana Wilson

    Just wanted to let you know that I chose to make your cannoli over Mario Batali’s! They turned out perfectly. I make my own ricotta and had some left over mascarpone so making cannoli’s was a no brainer. Thanks so much for all of your very many good recipes!! Your site and The Spruce Eats are the best!!

  • Jenna Lightner

    This was my first time making cannolis, and I think I had moderate success! The inside was very tasty, and the shell was just sweet enough. For some reason, I only yielded about 15 cannolis versus the projected 28. I just a 4-inch cookie cutter. Did I do something wrong? Maybe not rest the dough enough? This dough was very springy, and I noticed when I didn’t rest the scraps before rerolling, the dough would curl back making the circle so tiny!

    • Jaclyn

      Jaclyn Bell

      They likely had a little too much flour or like you say dough wasn’t rest long enough. Either one can result in a dough that can be springy and not roll as thin. The proper consistency will yield more cannoli shells (with dough being rolled thinner) and also crisper ones too. Hope that helps!

  • Michael LaScala

    Born Italian here./ 1/2 sicilian 1/2 napolitano. Raised on Italian food. I could eat 2 cannoli at a time. How about almond cookies with pinnoli nuts. To die for. Also excuse the spelling Pasta chiotte and sfulglidetto.