Homemade Cannoli: Classic Italian Pastry with a Crunchy Shell
Cannoli are one of the most beloved Italian desserts, featuring a crispy, golden-brown shell filled with a creamy, sweet ricotta filling. Originating from Sicily, cannoli have remained a symbol of Italian pastry tradition for generations. The contrast between the delicate crunch of the shell and the smooth texture of the ricotta mixture creates a truly delightful treat. Whether dusted with powdered sugar, dipped in chocolate, or adorned with candied fruits, homemade cannoli are a showstopper on any dessert table.
Making authentic cannoli at home may seem daunting, but with this step-by-step guide, you’ll achieve bakery-quality results. The key to perfect cannoli is in the dough—it should be thin, rolled precisely, and fried to perfection. The filling, traditionally made with ricotta cheese, can be infused with vanilla, chocolate chips, orange zest, or even pistachio for a unique spin. With this easy yet detailed recipe, you’ll master the art of crafting Italian cannoli from scratch.
Quick Recipe Highlights
- Flavor Profile: A rich and creamy balance of sweet ricotta with hints of citrus, vanilla, and chocolate
- Texture: Light, crisp shell with a velvety smooth filling that melts in your mouth
- Aroma: The inviting fragrance of deep-fried pastry, combined with vanilla and sweet ricotta
- Visual Appeal: Golden-brown shells filled with luscious, light ricotta cream, often garnished with nuts or chocolate
- Skill Level Needed: Moderate; requires dough kneading, rolling, and deep-frying
- Special Equipment: Cannoli tubes, rolling pin, deep fryer or heavy-bottomed pan, piping bag
Why You’ll Love This Recipe
Freshly made cannoli have an unbeatable taste and texture compared to store-bought versions. The crisp, airy shell combined with the light yet luxurious ricotta filling creates an unforgettable bite. By making them at home, you can customize flavors and textures to suit your preferences.
This homemade cannoli recipe allows you to prepare everything from scratch, ensuring that each component is free of preservatives and artificial additives. You can control the sweetness, experiment with different fillings, or even dip the shells in chocolate for an extra indulgent touch.
Cannoli are an impressive dessert that brings people together. Whether you’re preparing them for family gatherings, holiday celebrations, or special occasions, they always steal the spotlight. Sharing homemade cannoli is a fantastic way to connect with loved ones while celebrating the art of Italian pastry-making.
The beauty of this recipe is that you can make the shells ahead of time, storing them until you’re ready to fill them. This makes it particularly convenient for entertaining guests without feeling rushed. The filling stays light and creamy while the shells remain perfectly crisp until serving.
Making cannoli at home can also be a cost-effective alternative to purchasing them from a bakery. Using simple, readily available ingredients, you can create a dozen cannoli for a fraction of the price while still enjoying an authentic Italian dessert.
Essential Ingredients Breakdown
- Ricotta Cheese: The heart of the filling, providing a smooth and creamy texture. Opt for whole-milk ricotta and drain excess moisture for best results.
- Flour: Essential for creating the structure of the shell, contributing to its crispy texture.
- Sugar: Lightly sweetens both the dough and the filling, balancing flavors seamlessly.
- Marsala Wine: A traditional ingredient that enhances the dough’s flavor while aiding in creating the flaky, bubbly texture.
- Cinnamon: Complements the deep, warm flavors of the shell, adding a delicate depth.
- Chocolate Chips or Candied Fruit: Optional mix-ins for the ricotta filling, adding texture and bursts of sweetness.
- Powdered Sugar: The final dusting that enhances presentation and sweetness.
The Recipe
Classic Italian Cannoli
Serves: 12 cannoli
Prep Time: 45 mins
Cook Time: 10 mins
Total Time: 55 mins
Kitchen Equipment Needed
- Mixing bowls
- Rolling pin
- Cannoli tubes
- Deep fryer or heavy-bottomed pan
- Piping bag or spoon
- Pastry cutter or knife
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp butter, chilled and cubed
- 1/2 cup Marsala wine
- 1 egg yolk
- Vegetable oil (for frying)
- 1 1/2 cups whole-milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips or candied fruit (optional)
Directions
- In a mixing bowl, whisk together flour, sugar, salt, and cinnamon.
- Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Add the Marsala wine and egg yolk, then mix until a dough forms.
- Knead the dough for about 10 minutes, then wrap it in plastic and let it rest for at least 30 minutes.
- Heat vegetable oil in a deep fryer or pan to 375°F (190°C).
- Roll out the dough to a very thin sheet, about 1/8-inch thick.
- Cut circles using a pastry cutter and wrap each around a lightly greased cannoli tube, sealing the edges with water.
- Carefully place the wrapped tubes into the hot oil and fry until golden brown, about 2-3 minutes.
- Remove shells from the oil, drain on paper towels, and let them cool before removing from the tubes.
- For the filling, mix ricotta, powdered sugar, and vanilla extract until smooth. Stir in chocolate chips or fruit if desired.
- Fill each shell with the ricotta mixture using a piping bag or spoon.
- Dust with powdered sugar before serving.
Recipe Notes
- Store separate shells and filling for up to 2 days before serving to maintain crunch.
- Experiment with flavored ricotta, such as adding lemon zest or almond extract.
- Substitute Marsala wine with white wine or vinegar if needed.
