Homemade Cannoli

Homemade cannoli are one of those classic Italian desserts that always impress. With crispy, golden-brown shells filled with a sweet, creamy ricotta filling, they strike the perfect balance between crunch and cream. I love making cannoli from scratch because the flavor and texture are so much better than anything store-bought — and I can customize the filling exactly how I like it.

Why You’ll Love This Recipe

I like this recipe because it lets me bring a bit of Italian bakery magic into my own kitchen. The shells are fried to a delicate crisp, and the filling is lightly sweetened and perfectly creamy. Whether I’m making them for holidays, special occasions, or just to treat myself, these cannoli always feel like something extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shells:

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter
• Egg yolk
• White wine or vinegar (for crispiness)
• Water (as needed)
• Oil for frying (vegetable or canola)

For the filling:

• Whole milk ricotta cheese (well-drained)
• Powdered sugar
• Vanilla extract
• Mini chocolate chips or chopped pistachios (optional)
• Orange zest or cinnamon (optional for extra flavor)

Directions

1. I start by mixing the flour, sugar, and salt in a bowl. I cut in the butter until the mixture resembles coarse crumbs, then stir in the egg yolk and white wine until the dough comes together.
2. I knead the dough until smooth, then wrap it and let it rest for at least 30 minutes.
3. While the dough rests, I make the filling by beating together ricotta, powdered sugar, and vanilla until smooth. I stir in chocolate chips, pistachios, or other mix-ins, then chill the filling until I’m ready to use it.
4. I roll out the dough thinly and cut it into circles or ovals. I wrap them around metal cannoli tubes and seal the edge with egg white.
5. I fry the shells in hot oil until golden and crisp, then drain them on paper towels and let them cool completely before removing the molds.
6. Just before serving, I pipe the chilled filling into each shell and garnish the ends with extra chips, nuts, or a dusting of powdered sugar.

Servings and timing

This recipe makes about 12 cannoli. It takes me around 30 minutes to prep, plus 30 minutes of resting time for the dough, and about 15–20 minutes to fry the shells and fill them. From start to finish, it takes just under 1.5 hours.

Variations

Sometimes I add mascarpone cheese to the filling for a richer texture. I also love flavoring the ricotta with espresso powder or a splash of almond extract for a twist. If I don’t want to fry the shells, I occasionally bake them or use store-bought shells when I’m short on time.

storage/reheating

I store the shells and filling separately if I’m not serving them right away. The shells keep well in an airtight container at room temperature for up to 3 days. The filling can be stored in the fridge for 2–3 days. Once filled, the cannoli are best eaten immediately, since the shells can soften quickly. I never reheat them — they’re best cold and crisp.

FAQs

How do I prevent the cannoli shells from getting soggy?

I always fill them just before serving and make sure the filling is well-chilled. That keeps the shells nice and crisp.

Can I use ricotta straight from the container?

I usually drain the ricotta in a cheesecloth-lined sieve for a few hours to remove excess moisture. This helps the filling stay thick and creamy.

Do I need metal cannoli tubes?

They’re helpful for shaping the shells, but I’ve also used rolled-up foil as a substitute in a pinch. Just make sure they’re tightly rolled and greased.

Can I bake the shells instead of frying?

Yes, I’ve baked them at 400°F until golden, but they won’t be as crisp and bubbly as the fried version. Still tasty, though!

What are some fun toppings for cannoli?

I like to dip the ends in mini chips, crushed pistachios, or even sprinkles. A dusting of powdered sugar always makes them look beautiful.

Conclusion

Homemade cannoli are one of those desserts that really wow — not just because they look impressive, but because they taste incredible. I love the crisp shells, the cool creamy filling, and how easy it is to make them uniquely my own. Once I started making them from scratch, there was no going back.

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