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Plated cannoli recipe pastries filled with creamy ricotta filling, dusted with powdered sugar and drizzled with chocolate, served with a lemon wedge and mint garnish.

Cannoli rRcipe

A crispy, creamy homemade cannoli recipe that’s easier than you think—perfect for special occasions or weekend treats with family.
5 from 1 vote
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Course: Dessert
Cuisine: Italian
Keyword: Cake Boss cannoli cream recipe, Cannoli recipe easy, Cannoli recipe filling, Cannoli shell recipe, Chocolate cannoli recipe, Healthy cannoli recipe, Italian cannoli recipe, Ricotta cannoli recipe
Prep Time: 1 hour
Cook Time: 30 minutes
Resting Time: 30 minutes
Total Time: 2 hours
Servings: 12 cannoli
Calories: 260kcal
Cost: $12

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.
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  • Cut cold butter into the dry mixture until crumbly texture forms.
    Golden brown rolls being deep-fried in bubbling oil inside a black frying pan over a stovetop.
  • Slowly pour in wine and egg yolk to create a soft dough.
    Raw dough pieces neatly rolled on a floured wooden board, ready to be fried or baked. A rolling pin and bowl are in the background.
  • Knead the dough on a floured surface for about 5 full minutes.
    A hand whisking melted butter into a well of flour in a beige mixing bowl the beginning of making pastry dough.
  • Wrap the dough in plastic and let it rest for 30 minutes.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1cannoli | Calories: 260kcal (13%) | Carbohydrates: 24g (8%) | Protein: 6g (12%) | Fat: 16g (25%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg (13%) | Sodium: 100mg (4%) | Potassium: 119mg (3%) | Fiber: 1g (4%) | Sugar: 9g (10%) | Vitamin A: 300IU (6%) | Vitamin C: 1mg (1%) | Calcium: 80mg (8%) | Iron: 1.5mg (8%)
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