• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content
Preppy Kitchen logo
  • About
    • Meet John Kanell
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Desserts » Cannoli

    Cannoli

    Published: October 4, 2020 · Modified: Oct 5, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This traditional homemade cannoli recipe has a crisp flakey shell and a creamy luscious ricotta filling. No need to find an Italian bakery when you can make these at home!

    A pile of cannoli on a porcelain tray.
    859 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    cannoli on a floral plate
    cannoli on a floral tray
    process photo of cannoli being made
    cannoli being filled with cream
    several cannoli spread across white marble counter
    several cannoli sprinkled with powdered sugar spread across white marble counter
    cannoli on a counter with a tray of cannoli in the background
    cannoli on a floral plate
    cannoli on a plate with a tray of cannoli in the background
    close up of cannoli stacked on a floral tray
    cannoli stack on a blue and white plate
    cannoli stacked on a blue and white plate
    3 cannoli on a blue and white plate
    2 cannoli on a porcelain plate
    3 cannoli on a floral plate
    3 cannoli on a floral plate
    several cannoli on a counter
    A group of cannoli next to a glass of milk.

    These delicious Italian cannoli are one of my favorite things to eat. I love that creamy ricotta filling paired with the crispy fried shell. You can add candied fruit, chopped nuts, or chocolate chips to the filling but either way it’s going to be great.

    What You’ll Need for This Recipe

    Ingredients to make cannoli on a marble counter.

    Marsala: If you can’t get ahold of marsala then you can sub in a dry white wine along with a teaspoon of white vinegar.

    Ricotta: Use a whole milk ricotta but make sure to drain the excess water. I love using Galbani but there are many excellent brands.

    Mini Chocolate Chips: You can use also chopped chocolate, candied fruit, or chopped pistachios instead.

    How to Make Cannoli

    Cannoli dough getting made in a food processor.

    1. Add the flour, salt, and granulated sugar to the bowl of your food processor and pulse to combine then sprinkle in the cold cubed butter and pulse until you have small crumbles. You can also make this by hand just as you would pastry dough.

    2. Add the two yolks and marsala then pulse until the dough comes together. Reserve one of the whites in a small bowl.

    Ricotta cheese getting drained with a cheese cloth.

    3. Turn the dough out onto a clean counter and knead for 3-4 minutes to bring the dough together and smooth out. Wrap in plastic and allow to rest on the counter for an hour.

    4. While the dough rests you can make the filling. The ricotta has too much water which will make your cannoli soggy. You can squeeze the excess water out using a cheesecloth or spread it out onto paper towels and pat dry.

    Cannoli doung getting cut into circles.

    5. Transfer ricotta to a large bowl then add the powdered sugar, cinnamon, vanilla and mini chocolate chips. Mix to combine then cover and chill.

    6. Once the dough has rested roll it out on a lightly floured surface to about 1/8th an inch then cut 3.4-4 inch circles.  You can re-roll scraps as needed. Add about a quart of vegetable oil to a large pot with a thermometer attached and then place over medium heat. Your oil needs to be 360F so keep an eye on the temperature while you work.

    Cannoli shells getting deep fried.

    8. Wrap the circles of dough around the cannoli forms and use your finger to apply egg white to the part that will overlap. Press to seal, set aside, and then repeat. 

    9. Once your oil has reached 360F you can fry the shells. Up to six shells can be fried at a time however it’s easiest to do groups of three at a time. Fry for about two minutes or until a deep golden brown. Adjust heat as needed to maintain 360F. 

    Fried cannoli shells getting filled.

    9. Remove the cannoli shells with a spider or tongs then remove the forms by wrapping in paper towels and pressing down. Allow to cool on a wire rack with paper towels.

    10. Once the shells are cool you can transfer the filling to a piping bag, cut the tip off, and then fill each cannoli. Dip the edge of your cannoli in mini chocolate chips, chopped nuts, or sprinkles and then serve immediately.

    Cannoli with mini chocolate chips on a plate.Pro Tips for this Recipe

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • The dough needs rest time or it will be quite stretchy and tough so try to give it a full hour.
    • Once you’ve drained excess water from the ricotta the filling is basically foolproof. Add sugar to taste then go wild using any flavorings you enjoy. You can try combinations like maple syrup and bacon, lavender and honey, candied cherries and almond extract. 
    • You can store the shells in an airtight container for up to two days before filling. Once they’re filled you have about an hour until they soften up.
    • Don’t be overly ambitious when frying, you can do 2-3 at a time instead of big batches which will drop the temperature of your oil.

    Cannoli with pistachios and chocolate chips next to a glass of milk.

    Frequently Asked Questions

    What is the filling made of?

    Cannoli filling is made of creamy ricotta cheese that has been sweetened. Traditional flavorings are cinnamon, vanilla, lemon zest, orange zest, chopped nuts, and candied fruits. 

    Can you buy cannoli shells?

    You can buy Cannoli shells at some specialty stores or online. Click the link provided to pick up a box if you just want to make the filling and enjoy!

    What does a it taste like?

    Cannoli are not overly sweet, they have a creamy crunchy play of textures with a slightly sweet creamy ricotta filling. 

    Do you eat a cannoli warm or cold?

    Your cannoli can have a room temperature or cold filling but they will not generally be served warm. Cannoli that are filled should be served within an hour to prevent the shell from losing its crispness.

    Can you use mascarpone instead of ricotta?

    You can! Mascarpone is very creamy and well suited for a filling. Drain in the same way you would the ricotta, although it will give up less water, then sweeten and add flavorings.

    If you love this recipe try these out!

    • A piece of tiramisu in front of a red serving dish.

      Tiramisu Recipe

    • A photo of a chocolate eclair cut to expose the custard filling

      Eclairs

    • Four profiteroles topped with chocolate on an oval serving dish.

      Profiteroles

    • A Mille Feuille on a porcelaine plate.

      Mille Feuille

    • Alfajores on a porcelain serving tray, with every other one rolled in coconut.

      Alfajores

    If you’ve tried this Cannoli recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

    Print
    5 from 37 votes

    Cannoli

    These traditional Italian cannoli have a light and crisp shell filled with a sweetened ricotta filling that you can add chocolate, chopped nuts or fruit to.
    Course Dessert
    Cuisine Italian
    Prep Time 35 minutes
    Cook Time 5 minutes
    rest time 1 hour
    Total Time 1 hour 40 minutes
    Servings 18 cannoli
    Calories 267kcal
    Author John Kanell

    Equipment

    • Large Pot
    • Rolling Pin
    • Cannoli forms
    • Tongs

    Ingredients

    For the Shells

    • 2 cups all-purpose flour 240g
    • 2 Tbsp granulated sugar
    • 1/4 tsp salt
    • 2 Tbsp unsalted butter cut into small pieces
    • 1/2 cup marsala wine 120mL
    • 2 yolks reserve white for brushing.
    • 2 quarts vegetable oil for frying (about 8 cups)

    For the Filling

    • 32 oz. whole milk ricotta strained
    • 1 cup powdered sugar 120g
    • ⅓ cup mini chocolate chips or chopped pistachios or candied fruit.
    • 1 tsp vanilla
    • 1/4 tsp cinnamon

    Instructions

    For the Shells

    • Add the flour, sugar and salt to your processor and pulse then sprinkle in the cold cubed butter and pulse until broken up into small pieces. Add the yolks and marsala and pulse until the mixture comes together, you can add more wine a tablespoon at a time if needed to bring the dough together. Reserve an egg white for later.
    • Turn the dough out onto a lightly floured counter and knead for 3-4 minutes or until it smoothes out and gains some elasticity then cover and allow to rest at room temperature for an hour. You can make the filling while the dough is resting.
    • Roll the rested tough to about 1/8 an inch thick then cut 3.5-4 inch circles of dough. You can do this by hand or with a pasta maker. If using a pasta maker start on 1 then keep rolling it through as you decrease the thickness until you get to the thinnest setting. You can re-roll scraps if desired but let them rest for 10-15 minutes before rolling out again.
    • Heat the oil in a larger pot with a thermometer over medium heat. You'll need about 2 inches of oil so the amount will depend on your pot size. Oil should be 360F when you fry so keep an eye on the temperature and adjust heat as needed.
    • Wrap the circles around your metal cannoli forms and use your finger to wipe some egg white where the ends will overlap and press together. If you don't seal the cannoli they will open up in the deep fryer.
    • Fry the shells in groups of three to six for about two minutes. Adding more shells to the oil will drop the temperature so it's easier to fry smaller groups. Fry until golden brown then use a spider or tongs to transfer to a wire rack lined with paper towels. You must remove the metal form immediately so put on some oven mitts then wrap the vertically oriented shell in a paper towel and use gentle but firm pressure to the shell press down and free it from the metal tube.

    For the Filling

    • To remove excess water from your ricotta either place it in a cheese cloth and squeeze or lay couple layers of paper towels down and spread the ricotta over that and then pat with more paper towels.
    • Add the drained ricotta, sugar, cinnamon, vanilla, and mini chocolate chips to a large bowl then mix together, chill filling if not using immediately. When ready to use transfer to a piping bag, snip the tip off and fill the shells then press more chocolate chips onto the ends and dust lightly with powdered sugar.

    Video

    Notes

    • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    • The dough needs rest time or it will be quite stretchy and tough so try to give it a full hour.
    • Once you've drained excess water from the ricotta the filling is basically foolproof. Add sugar to taste then go wild using any flavorings you enjoy. You can try combinations like maple syrup and bacon, lavender and honey, candied cherries and almond extract. 
    • You can store the shells in an airtight container for up to two days before filling. Once they're filled you have about an hour until they soften up.
    • Don't be overly ambitious when frying, you can do 2-3 at a time instead of big batches which will drop the temperature of your oil.

    Nutrition

    Serving: 1cannoli | Calories: 267kcal | Carbohydrates: 23g | Protein: 8g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 79mg | Potassium: 76mg | Fiber: 1g | Sugar: 11g | Vitamin A: 299IU | Calcium: 113mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Sweet Potato Fries
    Pecan Pie Bars »

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    Preppy Kitchen Cookbook

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A slice of vanilla cake on a plate in front of the cake on a cake stand.

      Vanilla Cake Recipe

    • A slice of lemon cake on a plate in front of a cake stand holding the rest of the cake.

      Lemon Cake

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015–2023 PREPPY KITCHEN | PRIVACY POLICY

    859 shares