Four years ago, Emma and I took our first trip to Little Italy, and she became obsessed with cannoli from this tiny bakery that had a line around the block. When we got home, she begged me to make them, but I thought they'd be way too hard. After months of her asking and my own curiosity getting the better of me, I finally tried this cannoli recipe - and found out it's much easier than I expected. Now we make these crispy, creamy treats for special occasions, and Emma has become my toughest critic and shell-frying helper.
Why You'll Love This Cannoli Recipe
I've been making these cannoli recipe for four years now, and they never fail to make everyone happy. Emma's friends always get excited when they find out we're making cannoli for dessert, and even my picky neighbor who "doesn't like ricotta" asks for the recipe every time. The best part? You can make the shells ahead of time and fill them right before serving, so you're not stuck in the kitchen while everyone else is having fun.
These cannoli cost way less than buying them from a bakery, and you know exactly what goes into them - no weird preservatives or fake flavors. Plus, there's something really satisfying about making your own pastry shells from scratch. Emma loves helping roll the dough and watching it puff up in the oil. It's become one of our favorite weekend projects, especially when we want to make something special for family gatherings or holidays.
Jump to:
- Why You'll Love This Cannoli Recipe
- What You Need for Perfect Cannoli Recipe
- How To Make Cannoli Recipe Step By Step
- Equipment For Cannoli Recipe
- Cannoli Recipe Variations
- Smart Swaps for Your Cannoli Recipe
- Storage Tips for Your Cannoli Recipe
- The Flavor My Best Friend Never Told Me About
- Top Tip
- H2: Why This Cannoli Recipe Works
- FAQ
- Ready for Cannoli Success!
- Related
- Pairing
- Cannoli rRcipe
What You Need for Perfect Cannoli Recipe
For the Shells:
- All-purpose flour
- Sugar
- Salt
- Butter
- Egg yolk
- White wine
- Vegetable oil for frying
For the Filling:
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Mini chocolate chips
- Orange zest
- Cinnamon
Optional Extras:
- Heavy cream
- Chopped pistachios
- Candied fruits
- Lemon zest
See recipe card for quantities.
How To Make Cannoli Recipe Step By Step
Make the Dough:
- Mix flour, sugar, and salt in a bowl
- Cut in cold butter until crumbly
- Add egg yolk and wine slowly
- Knead until smooth, about 5 minutes
- Wrap and rest 30 minutes
Roll and Shape:
- Roll dough very thin
- Cut into 4-inch circles
- Wrap each circle around cannoli tube
- Seal edges with beaten egg
Fry the Shells:
- Heat oil to 375°F
- Fry shells until golden brown
- Takes about 2-3 minutes each
- Cool completely before removing tubes
Make the Filling:
- Drain ricotta in fine mesh strainer
- Mix with powdered sugar and vanilla
- Fold in chocolate chips and orange zest
- Chill until ready to use
Fill and Serve:
- Dust with powdered sugar
- Fill shells just before serving
- Use piping bag or spoon
Equipment For Cannoli Recipe
- Cannoli tubes (metal forms)
- Deep heavy pot for frying
- Rolling pin
- Sharp knife or round cutter
- Pastry brush
- Fine mesh strainer
Cannoli Recipe Variations
Chocolate Lovers:
- Chocolate shell dough
- Cocoa powder in filling
- Dark chocolate chips
- Chocolate drizzle on top
Sicilian Style:
- Candied fruit pieces
- Chopped pistachios
- Touch of cinnamon
- Orange blossom water
Holiday Special:
- Eggnog-flavored filling
- Crushed candy canes
- Red and green sprinkles
- Nutmeg in the cream
Lemon Dream:
- Lemon zest in shells
- Lemon ricotta filling
- White chocolate chips
- Powdered sugar dusting
Smart Swaps for Your Cannoli Recipe
Shell Options:
- White wine → Apple juice or water
- Butter → Coconut oil
- All-purpose flour → Gluten-free flour blend
- Regular → Whole wheat pastry flour
Filling Changes:
- Whole milk ricotta → Part-skim ricotta
- Powdered sugar → Coconut sugar (powdered)
- Mini chocolate chips → Chopped dark chocolate
- Orange zest → Lemon zest
Dairy-Free Version:
- Ricotta → Cashew cream
- Butter → Vegan butter
- Regular filling → Coconut whipped cream
Flavor Twists:
- Plain → Coffee-flavored filling
- Vanilla → Almond extract
- Chocolate chips → Crushed pistachios
- Orange → Lime zest
Storage Tips for Your Cannoli Recipe
Shell Storage (3-5 days):
- Cool completely first
- Store in airtight container
- Keep at room temperature
- Don't stack too high
Filling Storage (2 days):
- Keep ricotta mixture chilled
- Cover tightly in fridge
- Stir before using
- Drain any liquid that separates
Never Do This:
- Fill shells ahead of time
- Store filled cannoli overnight
- Freeze filled cannoli
- Leave filling out at room temperature
Day-Of Tips:
- Serve within 2 hours of filling
- Fill shells just before serving
- Set up assembly line style
- Have powdered sugar ready
The Flavor My Best Friend Never Told Me About
My best friend grew up in an Italian family, and she always brought the most incredible cannoli to our potluck dinners. For three years, I begged her for the recipe, but she'd just smile and say "it's a family secret." I tried copying what I thought I tasted - vanilla, ricotta, chocolate chips - but mine never came close to hers. They were good, but not magical like my friend's.
Finally, at Emma's birthday party last year, my friend pulled me aside and told me the secret ingredient: a tiny splash of rum in the filling. "Just a teaspoon," she said, "but it makes all the difference." She was right. That little bit of rum doesn't make the cannoli taste boozy - it just wakes up all the other flavors and makes everything taste more vibrant. Now when I make cannoli with that secret splash, Emma always asks why they taste "extra special" compared to the regular ones.
Top Tip
- Remember, the best cannoli are the ones made with patience and love. Don't rush the dough resting time - that 30 minutes makes a huge difference in how easy it rolls out. And never, ever fill the shells until you're ready to serve them, because soggy cannoli are nobody's friend. Emma learned this lesson when she got excited and filled a whole batch for her school party the night before - we ended up having to make new shells at 6 AM!
- Once you get good at this recipe, you'll never want store-bought cannoli again. The difference is night and day - homemade shells are so much crispier, and you can control exactly how sweet the filling is. Emma always says our homemade ones taste like "little bites of heaven," and honestly, I couldn't agree more. Plus, there's something really special about watching someone bite into a cannoli you made from scratch and seeing their face light up.
H2: Why This Cannoli Recipe Works
I've been making these cannoli for four years now, and they never fail to make everyone happy. Emma's friends always get excited when they find out we're making cannoli for dessert, and even my picky neighbor who "doesn't like ricotta" asks for the recipe every time. The best part? You can make the shells ahead of time and fill them right before serving, so you're not stuck in the kitchen while everyone else is having fun.
These cannoli cost way less than buying them from a bakery, and you know exactly what goes into them - no weird preservatives or fake flavors. Plus, there's something really nice about making your own pastry shells from scratch. Emma loves helping roll the dough and watching it puff up in the oil. It's become one of our favorite weekend projects, especially when we want to make something special for family gatherings or holidays.
FAQ
What is Cannoli Recipe filling made of?
Cannoli filling is made with whole milk ricotta cheese, powdered sugar, and vanilla extract. Many recipes add mini chocolate chips, orange or lemon zest, and sometimes a pinch of cinnamon. The trick is using good ricotta and draining it well so your shells don't get soggy.
What's the difference between a cannoli and a Sicilian Cannoli Recipe?
Sicilian cannoli are the original version, usually bigger and filled with sheep's milk ricotta, candied fruits, and pistachios. American-style cannoli are smaller, made with cow's milk ricotta, and often have chocolate chips. Both use the same basic fried pastry shell method.
Is a Cannoli Recipe made with ricotta or mascarpone?
Cannoli are made with ricotta cheese, not mascarpone. Ricotta gives you the right texture and slightly grainy feel that makes good cannoli filling. Mascarpone is too smooth and rich, though some recipes mix a tiny bit with ricotta for extra creaminess.
What are the ingredients in Italian Cannoli Recipe?
Italian cannoli shells have flour, sugar, butter, egg, and wine or marsala. The filling uses ricotta, powdered sugar, vanilla, and things like candied citrus peel, pistachios, or chocolate. Different regions do it slightly different, but these main ingredients stay the same across Italy.
Ready for Cannoli Success!
Now you have all the secrets to making perfect cannoli - from getting the shells crispy to my friend's secret rum trick. These homemade treats prove that some of the best desserts come from taking your time and doing things right.
Want more sweet treats? Try our refreshing Easy Fruit Salad Recipe that's perfect for balancing out rich desserts like these. Craving more chocolate? Our Best Snickers Brownies Recipe delivers that candy bar flavor in brownie form. Or make our famous The Best Buckeyes Recipe - another crowd-pleaser that's perfect for special occasions!
Share your cannoli success! We love seeing your crispy creations!
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Related
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Pairing
These are my favorite dishes to serve with Cannoli Recipe
Cannoli rRcipe
Equipment
- 1 Cannoli tubes (Metal forms to shape the shells)
- 1 Rolling Pin (For rolling the dough thin)
- 1 Sharp knife/cutter (For cutting dough into circles)
- 1 Pastry brush (For sealing dough edges with egg)
- 1 Fine mesh strainer (To drain ricotta)
- 1 Deep heavy pot (For frying the shells)
- 1 Piping bag/spoon (For filling cannoli shells)
Ingredients
- 2 cups All-purpose flour
- 2 tablespoon Sugar
- ¼ teaspoon Salt
- 2 tablespoon Butter - Cold cut into pieces
- 1 Egg yolk
- ½ cup White wine - Substitute with apple juice/water
- Vegetable oil - For frying
For the Filling:
- 1½ cups Whole milk ricotta - Well-drained
- ½ cup Powdered sugar - More or less to taste
- 1 teaspoon Vanilla extract
- ⅓ cup Mini chocolate chips
- 1 teaspoon Orange zest - Or lemon zest
- ¼ teaspoon Cinnamon - Optional
- 1 teaspoon Rum Optional - enhances flavor
Optional Extras:
- 2 tablespoon Heavy cream - For a fluffier filling
- 2 tablespoon Chopped pistachios - For garnish
- 2 tablespoon Candied fruits - For Sicilian variation
- 1 teaspoon Lemon zest - For lemon variation
Instructions
- Thoroughly mix flour, sugar, and salt in a large bowl.
- Cut cold butter into the dry mixture until crumbly texture forms.
- Slowly pour in wine and egg yolk to create a soft dough.
- Knead the dough on a floured surface for about 5 full minutes.
- Wrap the dough in plastic and let it rest for 30 minutes.
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