Cannoli Recipe

Few desserts capture the elegance and indulgence of Italian baking quite like cannoli. These iconic pastries combine thin, crispy shells with a luxuriously creamy filling made from ricotta and mascarpone cheeses. Whether you enjoy them plain, dip the ends in chocolate, or add mini chocolate chips for extra texture, homemade cannoli are an unforgettable treat.

Making cannoli at home might seem intimidating at first, but with a little patience and attention to detail, you can achieve bakery-quality results. This recipe by Lindsay Conchar walks you through every step, from preparing the dough for the delicate shells to creating a rich, lightly sweet filling, and finally assembling these classic Italian pastries.

Ideal for parties, dessert tables, or special occasions, homemade cannoli are sure to impress anyone who takes a bite. Let’s dive into the process and explore what makes these cannoli so irresistible.

Why You’ll Love This Homemade Cannoli Recipe

• Crispy, delicate shells: Rolled thin and fried to perfection for that signature crunch.
• Silky filling: Ricotta and mascarpone blend together for a smooth, sweet, creamy texture.
• Customizable: Dip in chocolate, add mini chocolate chips, or leave plain.
• Impressive but approachable: Despite looking gourmet, the steps are clearly explained.
• Make-ahead options: Shells and filling can be prepared in advance for easier assembly.
• Authentic Italian flavor: Sweet Marsala wine and classic spices enhance traditional taste.

Ingredients Breakdown

This recipe makes 25–28 cannoli, with ingredients grouped for clarity:

Cannoli Shells

• 1 3/4 cups (228g) all-purpose flour, measured properly
• 2 tbsp (26g) sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 2 tbsp (28g) unsalted butter, cold, cubed
• 1 large egg
• 1/4 cup (60ml) sweet Marsala wine
• 1 tbsp water
• 1/2 tbsp distilled white vinegar
• About 8 cups vegetable oil, for frying
• 1 large egg white, beaten

Cannoli Filling

• 2 cups (504g/16 oz) ricotta cheese, strained
• 2 cups (454g/16 oz) mascarpone cheese, cool*
• 2 cups (230g) powdered sugar

Extras for Decorating

• 4 ounces semi-sweet chocolate, chopped (optional)
• 3/4 cup (129g) mini chocolate chips (optional)

Tools & Equipment Needed

• Cannoli molds
• Candy thermometer
• 4–4 ½ inch round cookie cutter
• Medium mixing bowls
• Large mixing bowl
• Pastry cutter or fork
• Rolling pin
• Spatula or wooden spoon
• Tongs
• Deep skillet or Dutch oven for frying
• Paper towels for cooling
• Piping bag or Ziplock bag with corner snipped

Optional: Parchment paper for chocolate-dipped ends

Step-by-Step Instructions

1. Make the Shell Dough

1. In a medium bowl, combine flour, sugar, cinnamon, and salt.
2. Add cubed butter and use a pastry cutter or fork to cut it into the flour mixture until pea-sized pieces remain.
3. Use your fingers to further incorporate the butter evenly.
4. Form a well in the center of the mixture and set aside.

2. Add Wet Ingredients

1. Beat the egg lightly.
2. Add the egg, sweet Marsala wine, water, and distilled vinegar to the well in the flour mixture.
3. Stir with a fork until the mixture starts to come together.
4. Switch to using your hands to form a cohesive ball of dough.

3. Knead the Dough

1. Pour dough onto a lightly floured surface.
2. Knead using the heel of your hand, folding and pressing the dough repeatedly.
3. Add flour as needed to prevent sticking.
4. Dough should be cohesive, elastic, and soft. Rough texture is normal at this stage.
5. Wrap dough in plastic wrap and refrigerate at least 2 hours, up to 24 hours.

4. Make the Filling

1. Add strained ricotta, mascarpone cheese, and powdered sugar to a medium bowl.
2. Gently fold together until fully combined. Avoid over-mixing to prevent the mascarpone from breaking down.
3. Cover and chill in the fridge for 2–3 hours while shells are prepared.

5. Roll Out and Cut the Shells

1. Grease cannoli molds lightly with vegetable oil or nonstick spray.
2. Remove dough from the fridge, cut in half, and keep one half wrapped.
3. Roll out the dough on a lightly floured surface to 1/8-inch thickness.
4. Use a 4–4 ½ inch round cutter to cut out circles. Keep cut circles under clear wrap to prevent drying.
5. Combine scraps and repeat rolling 1–2 more times until most of the dough is used.

6. Form the Cannoli Shells

1. Let circles rest for 10 minutes to relax the dough.
2. Place a mold in the center, fold one side over, brush with beaten egg white, then fold the opposite side and press to seal.
3. Repeat with remaining circles.

7. Fry the Shells

1. Heat 2–3 inches of vegetable oil to 375°F using a candy thermometer.
2. Fry 2–3 shells at a time until blistered and golden (1–2 minutes).
3. Remove molds with tongs, place shells on paper towels to cool.
4. Once slightly cooled, carefully remove molds completely.

8. Optional Chocolate Coating

1. Melt semi-sweet chocolate.
2. Dip ends of cooled shells into chocolate and shake off excess.
3. Place on parchment to cool completely.

9. Fill the Cannoli

1. Pipe chilled filling into cooled shells, starting from the ends.
2. Decorate with mini chocolate chips if desired.
3. Dust with powdered sugar before serving.

Tips & Variations

• Non-alcoholic substitution: Replace Marsala wine with 2 tablespoons each of water and vinegar.
• Freezing shells: Fry unfilled shells and freeze for up to 1 month. Thaw in fridge before filling.
• Extra chocolate: Double the chocolate if you want fully dipped ends.
• Flavor tweaks: Add citrus zest, cinnamon, or a touch of vanilla to the filling.
• Nutty garnish: Roll ends in finely chopped pistachios for color and texture.

Flavor Profile & Pairings

Cannoli have a crispy, golden shell with a silky, lightly sweet interior. The flavor is rich but balanced, with subtle hints of cinnamon and the unique sweetness of Marsala wine in the dough. The filling is creamy, with ricotta providing a clean dairy flavor and mascarpone adding luxurious richness.

Suggested pairings:

• Fresh berries
• Espresso or cappuccino
• Light dusting of powdered sugar for extra sweetness

Nutritional Overview

Per Cannoli (approx. 1 piece):

• Calories: 178 kcal
• Sugar: 9.4 g
• Sodium: 46.4 mg
• Fat: 11.5 g
• Carbohydrates: 16.1 g
• Protein: 3.2 g
• Cholesterol: 41 mg

Dietary Considerations: Contains dairy, eggs, and gluten. Vegan and gluten-free adaptations require substitutions.

Make-Ahead & Meal Prep Tips

• Shells: Can be made a day in advance; store unfilled in airtight container.
• Filling: Chill for 2–3 hours in fridge; can also be made a day ahead.
• Assembling: Fill just before serving for maximum crispiness.
• Storage: Filled cannoli should be eaten within 1 hour for best texture; unfilled shells freeze well for up to 1 month.

Frequently Asked Questions

Q1: Can I make cannoli without a mold?
Yes, but traditional molds ensure the correct tubular shape and uniformity.

Q2: How do I prevent the filling from making the shells soggy?
Fill cannoli right before serving; the crispy shell softens over time if filled too early.

Q3: Can I use only ricotta cheese for the filling?
Yes, though mascarpone adds creaminess and a richer texture.

Q4: Why did my shells shrink while frying?
Dough may spring back; allow it to rest 10 minutes before frying and ensure oil is at proper temperature.

Q5: Can I bake the shells instead of frying?
Yes, brushed with oil and baked at high temperature, though texture will differ from traditional fried shells.

Cooking Timeline (at a Glance)

Task	Time
Make dough and chill	2 hours
Prepare filling and chill	2–3 hours
Roll, cut, and form shells	1 hour
Fry shells	1 hour
Assemble and decorate	30 minutes
Total Time	5 hours

Serving Suggestions

• Serve immediately after filling for maximum crunch.
• Dust with powdered sugar for a classic look.
• Plate with fresh berries for added color and flavor.
• Add a drizzle of chocolate or sprinkle of mini chips for presentation.

Recipe Variations

1. Chocolate Cannoli: Add cocoa powder to dough for chocolate-flavored shells.
2. Pistachio Cannoli: Roll ends in crushed pistachios for extra crunch.
3. Citrus Twist: Add orange or lemon zest to filling for a bright flavor.
4. Mini Cannoli: Use smaller molds to make bite-sized treats for parties.

Ingredient Spotlight

Ricotta Cheese

Choose well-drained ricotta to avoid watery filling. Smooth, creamy ricotta ensures a thick, stable filling.

Mascarpone Cheese

Adds richness and a silky texture. Keep cool and fold gently to maintain consistency.

Sweet Marsala Wine

Provides authentic flavor to the shells; optional non-alcoholic substitute is water and vinegar.

Pro Cooking Tips

• Roll dough thinly and evenly for crispy shells.
• Use a candy thermometer to maintain oil at 375°F for proper frying.
• Rest dough before forming shells to reduce spring-back.
• Pipe filling carefully from both ends for even distribution.

Storage & Freezing Guide

• Unfilled shells: Freeze in airtight container up to 1 month; thaw before filling.
• Filled cannoli: Store in fridge, eat within 1 hour. Shells soften over time.
• Chocolate ends: Cool completely before storing to prevent sticking.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount Per Cannoli
Calories	178 kcal
Protein	3.2 g
Carbohydrates	16.1 g
Sugars	9.4 g
Fat	11.5 g
Saturated Fat	6 g
Sodium	46.4 mg
Cholesterol	41 mg

Dietary Notes: Contains eggs, dairy, and gluten. Adaptable for gluten-free or vegan diets.

Expanded Conclusion

Making homemade cannoli may take time, but the result is an elegant, show-stopping dessert that captures the essence of Italian baking. Crispy shells, creamy filling, and optional chocolate-dipped ends come together to create a treat perfect for special occasions, parties, or indulgent personal enjoyment.

By following these detailed steps and tips, even first-time cannoli makers can achieve delicious, bakery-quality results at home. Enjoy assembling, sharing, and savoring each bite of this classic Italian delight.

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