Learn how to make cannoli with this easy and delicious cannoli recipe! This classic Italian dessert features crispy cannoli shells + creamy ricotta cheese cannoli filling + crunchy mini chocolate chips. Now including how to make the cannoli dough, cut the dough, fry the shells, and more!

Italian Girl Cannoli

As an Italian girl, there are few desserts I love and respect more than cannoli (ok, and tiramisu). Crunchy and creamy ricotta cheese filling + crunchy deep fried cannoli shells + chocolate chips? They’re the perfect Italian dessert, especially after a heavy meal like lasagna or baked ziti. And compared to most Italian pastry recipes, they’re so easy!

I usually make cannoli the cheater way: I use store-bought cannoli shells! As a busy mom of two… I just don’t have the time to make homemade crispy cannoli shells as often as I’d like. Between hunting down marsala wine, making the dough, finding the cannoli mold, and deep frying, it’s a lot of work. 

But after TONS of requests, I’m finally including my homemade cannoli shell recipe below. A dear friend’s nonna shared this cannoli recipe with me years ago. And she finally agreed to let me share it here on my website! So let’s all say grazie mille to nonna Valentina!

But First, What the Heck is a Cannoli?

• Cannoli is a form of Italian pastry that originated on the Island of Sicily. Crunchy, creamy, and absolutely delicious. Cannoli is now made and loved all over the world!
• Most have a tube-shaped cannoli shell made of deep fried pastry dough filled with a slightly sweet and creamy filling. I’ve never made a recipe where you don’t fry the shells.
• The dough is typically made with flour, sugar, and salt. Plus, an egg white, butter, marsala wine, and oil. You’ll also need plastic wrap, paper towels, and a food processor. I’ll link all the equipment needed to make the shells below.
• The cannoli filling is usually made from ricotta cheese, plus a little sugar and vanilla or orange essence for flavor.
• This Italian dessert widely ranges in size. I’ve seen mini cannoli and I’ve seen jumbo ones! But most typically they’re about 4-inches long and 1 to 2 inches wide. 
• The most classic flavor is ricotta with a touch of orange zest and chocolate chips. And some feature chopped pistachios. A lot of bakers dust with powdered sugar right before serving!
• Nowadays you can find every flavor of cannoli imaginable, from chocolate to strawberry to lemon and cookies and cream. Even candy cane crunchy cannoli!
• The most classic cannoli shell is plain, but I’ve seen chocolate shells. 
• You can enjoy cannoli cold or slightly at room temperature. But you shouldn’t serve it warm.

Homemade Cannoli Filling Recipe

• Cannoli Shells: Homemade or store bought cannoli shells will work. You’ll have enough filling to make about 8 large (standard) or 12 minis. Feel free to double or triple the ricotta filling recipe as needed. 
• Ricotta Cheese: Use the best quality full-fat ricotta cheese you can find. If you live near an Italian market, I highly suggest making a visit. You might even be able to get your shells there! Don’t sub with cream cheese or mascarpone cheese. 
• Confectioners’ Sugar: Aka powdered sugar. Make sure to sift the powdered sugar before use, so you don’t have any large lumps. Set aside a 1/2 cup for dusting the shells. Dusting with powdered sugar adds a subtle sweetness and gives this dessert a stunning presentation. 
• Chocolate Chips: Mini dark chocolate chips or mini semi-sweet chocolate chips add a delicious chocolate-y kick to this recipe. If you don’t like chocolate feel free to use chopped pistachios instead. Or use half chocolate chips and half pistachios. If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online.
• Vanilla Extract: Adds rich vanilla flavor to the ricotta filling. I don’t suggest using artificial vanilla extract. You may use an 1/8 teaspoon of orange blossom extract if desired. I prefer this to using orange zest, which can clump in the filling. 
• Fine-Mesh Strainer: You’ll need this for draining the ricotta cheese. Cheesecloth will also work if you don’t have a strainer on hand. I don’t suggest skipping the draining step! 
• Large Piping Bag: In a pinch, you can spoon the filling into the shells. But for best results, place the filling into a large piping bag. Cut the end of the bag off and pipe the filling into the shells. 

Feel free to make this cannoli recipe your own by adding orange zest, chopped pistachios, or even sprinkles! Just be sure not to make the filling too chunky if you plan on piping it into the shells.

Ricotta Cheese Filling 101

• The most important part of the ricotta cheese recipe is draining your ricotta cheese. It MUST drain at least 6 hours, but preferably overnight. 
• If don’t drain the cheese, your filling will be wet and grainy and make your shells soggy. 
• To drain the ricotta cheese, you’ll want to place the cheese in a fine mesh strainer and cover it with a piece of saran wrap. 
• Place some pie weights (or just dry beans) on top of the saran wrap and place the strainer over a bowl. Pop the bowl in the fridge until needed. You’ll be surprised to see how much liquid comes out!

Skipping the draining phase won’t make your filling creamier! It’ll just make it soggier and grainy. For a creamier filling you can add 1/4 cup of heavy cream into the ricotta mixture. 

Where to Find Cannoli Shells 

If you don’t want to make homemade shells, there are some tips on finding good store-bought shells below!

• As mentioned earlier, I used store bought shells. Bellino shells are quite good and what I use if my local pastry shop is out of fresh ones. 
• Look in the ethnic aisle at your local grocery store or shop them on amazon. I will say ordering cannoli shells online can be tricky… since they’re delicate and often arrive damaged. 
• You can also make and use your favorite homemade cannoli shell recipe. Most recipes are made with simple ingredients like all-purpose flour, egg yolks, and white wine or marsala wine. 
• In a real pinch, you can use the cannoli filling as a dip and serve it with broken up waffle cones or graham crackers.

Equipment For Cannoli Shells

• Oil: You’ll need a LARGE amount of frying oil! I like to used refined coconut oil for deep frying.
• Rolling Pin: You’ll need a large wooden rolling pin to roll out the cannoli dough.
• Pastry Brush: You’ll use this to brush the dough with egg white. The egg white makes the shells extra crispy.
• 5-Quart Dutch Oven: Make sure you have a REALLy deep pan you’re comfortable using for deep frying!
• Digital Thermometer: This will ensure your oil is the right temperature so you don’t burn your deep fried shells.
• Cannoli Forms: These are the cannoli forms I use.
• Food Processor: You can technically make the dough from hand if you’re ready to churn out some elbow grease.
• 4-Inch Round Cookie Cutter: I’ve made these with a 3-inch cookie cutter, too, so you have some wiggle room in terms of size.
• Marsala Wine: In a pinch, you can also use vodka. Some readers even think the vodka works better for making crunchy cannoli shells, although it’s not as traditional as using marsala wine.

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More Italian Ricotta Dessert Recipes:

• Mini Ricotta Cheesecakes
• Ricotta Chocolate Layer Cake
• One-Bowl Lemon Ricotta Cupcakes
• Chocolate Pecan Biscotti 
• Italian Ricotta Cheesecake Recipe

How to Make Cannoli Filling

Ashley Manila

Learn how to make cannoli with this easy and delicious recipe. This classic Italian dessert features crispy cannoli shells + creamy cannoli filling + crunchy mini chocolate chips. Perfect for Christmas or special occasions. I skip frying the shells and fussing with a cannoli mold and use store-bought cannoli shells for ease.

4.94 from 44 votes

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Prep Time 15 minutes mins

Inactive Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dessert

Cuisine Chocolate, Italian

Servings 8 cannolis

Ingredients

 

• 8 to 10 cannoli shells
• 1 16 ounce container ricotta cheese
• 1/2 cup confectioners’ sugar, plus extra for dusting
• 1/4 teaspoon salt
• 3/4 cup mini chocolate chips, divided
• 1 teaspoon pure vanilla extract
• 1/4 cup heavy cream
• 1/16 teaspoon ground cinnamon (aka tiniest pinch ever!)

Optional:

• 1 and 1/2 teaspoons fresh orange zest or lemon zest

Homemade Cannoli Shells

• 1 and 1/4 cups (150g) all-purpose flour plus more for dusting
• 2 and 1/2 Tablespoons (35g) unsalted butter cold, cut into tiny pieces
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1/16 teaspoon ground cinnamon
• 3 Tablespoons (42ml) marsala wine
• 3 Tablespoons (42ml) cold tap water
• 6 cups solid fat oil refined coconut oil recommended
• 1 large egg white well beaten

Instructions

 

• Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 6 hours and up to 24 hours.

When you’re ready to make the filling:

• In a large bowl combine the ricotta cheese, confectioners' sugar, salt, 1/4 cup of the mini chocolate chips, vanilla extract, heavy cream, ground cinnamon, and citrus zest (if using). Mix well until just combined. Using a spatula, carefully scrape the mixture into pastry bag fitted with a 1/2 inch open tip. Use at once, or refrigerate until needed; filling can be made up to 24 hours in advance.
• When ready to serve, pipe the filling into one end of cannoli shell, filling shell halfway, then pipe into other end. If you don’t have a piping bag, you may spoon the filling into the shells. Repeat with remaining shells.
• Place remaining mini chocolate chips on a small plate. Dip each end of the cannoli into the chocolate chips, then lightly dust with confectioner’s sugar. Serve at once.

Homemade Cannoli Shells

• Lightly grease a large bowl with a 1/2 teaspoon of olive oil. Set aside.
• In the bowl of a food processor, combine flour, butter, sugar, salt, and cinnamon. 
• Pulse until the butter is completely processed (you won’t see it), about 30 seconds, then add the marsala wine and water and continue processing until dough sticks to the blade and forms a silky cohesive dough, about 2 to 3 minutes.
• Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and allow the dough to relax at least 2 hours (or up to 8 hours in a cool area) at room temperature.
• When ready to form the dough into shells, sprinkle a 1/4 cup flour onto a clean and large work space. 
• Turn the dough out onto the floured space and roll the dough into a large circle about 1/16-inch in thickness. Use more flour as needed to prevent sticking! 
• Dust any excess flour from the dough, then lightly brush the entire surface with the beaten egg white. 
• Gently fold the dough in half, then dust with more flour and re-roll into a circle about 1/16-inches in thickness. 
• Using cookie cutters, cut the dough into 4-inch rounds. Re-roll the dough scraps and cut as many as possible.
• Heat the oil in 5-quart stainless steel pot or enameled Dutch oven. Place a digital thermometer inside the pan and heat over medium until the thermometer registers 360°F (182°C).
• Line a large baking sheet with 4 layers of paper towels. Set aside until needed.
• Lightly grease cannoli forms with nonstick spray or oil. Then place each form onto a piece of prepared cannoli dough. 
• Wrap the dough around the cannoli form. Brush a little egg white on the dough to firmly seal the end pieces together where they overlap. The dough should feel secure around the form without being super tight. No need to seal the dough super firm around the form, as this will make it difficult to remove once fried.
• Working with 4 or 5 cannoli forms at a time, carefully place the cannoli forms into the hot oil and fry until the dough is bubbling and lightly gold, about 2 minutes. 
• Use long kitchen tongs to lift out the forms, then gently tap the tapered end of the form against the prepared baking tray so the pastry shell slides free. 
• Set the cannoli forms aside and let them cool down. Then re-use to form and fry the remaining dough.
• Cool the shells to room temperature and use immediately, or store up to 1 week in an airtight container.

Notes

The filling may be made and stored in the fridge for up to 24 hours. Once the cannoli shells have been filling, serve them right away. Cannolis are best eaten the day they are made.

Keyword Italian food, cannoli, chocolate recipes

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