cannoli recipe

Cannoli Recipe

This homemade cannoli recipe features crisp, golden pastry shells filled with a rich and creamy ricotta filling, creating a classic Italian dessert that’s perfect for holidays, celebrations, or any special occasion. Whether you’re searching for an authentic Italian cannoli recipe, a ricotta cannoli recipe, or the best cannoli recipe filling, this traditional version delivers bakery-quality results at home. Discover more flavorful recipes like Cannoli Recipe right here.

Ingredients

For the Cannoli Shells

  • 3 cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons shortening
  • ½ cup sweet Marsala wine
  • 2 tablespoons water
  • 1 tablespoon distilled white vinegar
  • 1 large egg
  • 1 egg yolk
  • 1 egg white (for sealing)
  • 1 quart vegetable oil, for frying

For the Cannoli Filling

  • 32 ounces whole milk ricotta cheese, well drained
  • ½ cup confectioners’ sugar
  • 4 ounces semisweet chocolate, finely chopped (optional)
  • 1 teaspoon grated lemon zest

Directions

  1. In a large mixing bowl, combine the flour, granulated sugar, and ground cinnamon. Cut in the shortening until the mixture resembles coarse crumbs.
  2. Make a well in the center and add the Marsala wine, water, vinegar, whole egg, and egg yolk. Mix until a stiff dough forms.
  3. Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Add a small amount of water if needed to bring the dough together.
  4. Wrap the dough tightly in plastic wrap and refrigerate for 1 to 2 hours.
  5. Divide the chilled dough into three portions. Roll each portion into very thin sheets using a pasta machine or rolling pin.
  6. Cut the dough into 4 to 5-inch circles. Lightly dust each circle with flour.
  7. Wrap each dough circle around a metal cannoli tube and seal the overlapping edge with a small amount of egg white.
  8. Heat the frying oil to 375°F (190°C). Fry a few shells at a time for 2 to 3 minutes until crisp and golden brown.
  9. Carefully remove the fried shells and place them on a wire rack lined with paper towels. Once cool enough to handle, gently slide the metal tubes out and allow the shells to cool completely.
  10. In a large bowl, mix the drained ricotta cheese with the confectioners’ sugar until smooth and creamy. Fold in the chopped chocolate and lemon zest.
  11. Transfer the ricotta filling to a piping bag. Fill each cooled cannoli shell from both ends so the filling reaches the center.
  12. Dust with additional confectioners’ sugar if desired and garnish with chopped pistachios, mini chocolate chips, or candied citrus peel before serving.

Preparation Details

Prep Time: 45 minutes

Cook Time: 1 hour

Additional Time: 2 hours

Total Time: 3 hours 45 minutes

Servings: 30

Yield: 30 cannoli