Cannolis

Why You’ll Love This Recipe

• Crisp, golden shells filled with rich, creamy filling
• A perfect balance of sweet and slightly tangy flavors
• Customizable with various toppings and mix-ins
• Impressive appearance for entertaining or special occasions
• Traditional Italian dessert made easily at home
• Great make-ahead components
• Fun to assemble with friends or family
• Easily adapted for mini or full-size versions
• Can be made with or without specialized equipment
• Deliciously satisfying and unique

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Sugar
• Salt
• Butter or shortening
• Egg yolk
• Marsala wine or white wine
• Vinegar
• Water (as needed)
• Ricotta cheese
• Powdered sugar
• Vanilla extract
• Mini chocolate chips, chopped pistachios, or candied fruit (optional)
• Oil for frying
• Optional toppings: melted chocolate, powdered sugar, or fruit zest

Directions

1. Make the dough: In a mixing bowl, combine flour, sugar, and salt. Cut in the butter until crumbly. Add egg yolk, wine, and vinegar. Mix until dough forms. Knead until smooth, then wrap and chill for at least 30 minutes.
2. Roll and shape: Roll the dough out thinly on a floured surface. Cut into circles or ovals and wrap around cannoli tubes, sealing the edge with egg white or water.
3. Fry the shells: Heat oil to 350°F (175°C). Fry a few cannoli shells at a time until golden brown and crisp. Remove and let drain on paper towels. Once cool, gently slide off the forms.
4. Make the filling: Drain ricotta cheese well, then mix with powdered sugar and vanilla extract until smooth and creamy. Fold in chocolate chips or other add-ins if desired.
5. Assemble the cannolis: Just before serving, pipe or spoon the filling into both ends of the cooled shells. Garnish ends with chopped pistachios, chocolate chips, or fruit. Dust with powdered sugar if desired.

Servings and timing

This recipe yields approximately 12 standard cannolis.
Prep Time: 45 minutes (includes dough resting)
Cook Time: 20 minutes
Assembly Time: 15 minutes
Total Time: About 1 hour 20 minutes

Variations

• Chocolate-Dipped Shells: Dip the edges of the shells in melted chocolate before filling.
• Mini Cannolis: Use smaller tubes for bite-sized treats.
• Citrus Zest: Add orange or lemon zest to the filling for extra brightness.
• Cream Cheese Mix: Mix ricotta with a little cream cheese for a richer filling.
• Nut-Free: Omit nuts and stick with chocolate chips or fruit.
• Baked Shells: For a lighter version, bake the shells instead of frying.
• Liqueur Flavoring: Add a splash of amaretto or rum to the filling for depth.
• Savory Cannolis: Use unsweetened shells and fill with herbed cheese for an appetizer twist.

Storage/Reheating

Store unfilled cannoli shells in an airtight container at room temperature for up to 1 week.
Filling can be refrigerated for up to 3 days.
Once filled, cannolis are best eaten immediately to maintain crispness.
To keep them fresh for a short time, fill just before serving or within a couple of hours.
Do not freeze filled cannolis, as the shells will become soggy.
Unfilled shells can be frozen and crisped briefly in the oven before use.

FAQs

What is the best ricotta to use for cannolis?

Use high-quality whole milk ricotta, and be sure to drain it thoroughly to avoid a watery filling.

Can I make cannoli shells ahead of time?

Yes, the shells can be made and stored in an airtight container for up to a week.

Why do my cannoli shells get soft?

If filled too early, the moisture from the ricotta softens the shells. Fill just before serving to maintain crispness.

Can I use store-bought shells?

Yes, store-bought shells work well for convenience, especially if you don’t want to fry your own.

What can I use if I don’t have cannoli tubes?

You can make DIY molds using rolled-up aluminum foil or metal cylinders.

How do I get a smooth ricotta filling?

Drain the ricotta well and blend it briefly in a food processor for a creamier texture.

Can I bake the shells instead of frying?

Yes, baked cannoli shells are possible, though they won’t be as crisp or bubbly as the fried version.

Is mascarpone a good substitute for ricotta?

Mascarpone can be used, but it will yield a much richer, smoother filling. Some people combine both.

How do I prevent the filling from being too sweet?

Taste and adjust the powdered sugar to your preference. You can balance it with a pinch of salt or citrus zest.

Can I freeze filled cannolis?

It’s not recommended, as the shell texture deteriorates. Freeze shells separately and fill them fresh.

Conclusion

Cannolis are an iconic Italian dessert that deliver on both taste and presentation. With crisp pastry shells and luscious ricotta filling, they offer an irresistible treat that’s perfect for celebrations or when you want to impress. Whether you make the shells from scratch or use ready-made ones, the end result is always a delicious indulgence worth savoring.

Cannolis

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Cannolis are a classic Italian dessert featuring crispy fried pastry shells filled with a sweet, creamy ricotta mixture. Often topped with chocolate chips, pistachios, or candied fruit, they’re elegant, customizable, and irresistibly delicious.

• Author: Laura
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 cannolis
• Category: Dessert
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 tbsp sugar
• 1/4 tsp salt
• 2 tbsp unsalted butter or shortening
• 1 egg yolk
• 1/4 cup Marsala wine or white wine
• 1 tsp vinegar
• Water, as needed
• Oil, for frying
• 1 1/2 cups ricotta cheese (well-drained)
• 1/2 to 3/4 cup powdered sugar (to taste)
• 1 tsp vanilla extract
• Optional: 1/3 cup mini chocolate chips
• Optional: 1/4 cup chopped pistachios or candied fruit
• Optional toppings: powdered sugar, melted chocolate, fruit zest

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Instructions

1. In a bowl, mix flour, sugar, and salt. Cut in butter until mixture resembles crumbs.
2. Add egg yolk, wine, and vinegar. Mix until dough forms. Add water a teaspoon at a time if needed.
3. Knead dough until smooth, then wrap and chill for at least 30 minutes.
4. Roll dough thinly on a floured surface. Cut into circles or ovals and wrap around cannoli tubes. Seal edges with water or egg white.
5. Heat oil to 350°F (175°C). Fry a few cannoli shells at a time until golden and crisp. Drain on paper towels. Cool and gently remove shells from forms.
6. Drain ricotta cheese well. In a bowl, mix ricotta, powdered sugar, and vanilla until smooth. Fold in chocolate chips or other add-ins if using.
7. Just before serving, pipe or spoon filling into both ends of cooled shells. Garnish with toppings like pistachios or chocolate chips.
8. Dust with powdered sugar if desired. Serve immediately for best texture.

Notes

• Drain ricotta overnight for best texture.
• Don’t fill shells until ready to serve to keep them crisp.
• Use metal or DIY molds for shell shaping.
• Unfilled shells can be stored for up to 1 week in an airtight container.
• Add citrus zest or liqueur to enhance the filling flavor.

Nutrition

• Serving Size: 1 cannoli
• Calories: 240
• Sugar: 15g
• Sodium: 80mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 40mg