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Best Cannoli Recipe

Cannoli Recipe

Cannoli is a classic Italian dessert featuring crispy shells filled with a smooth ricotta filling. This Best Cannoli Recipe offers an easy way to make this beloved treat at home, with tips for crispy shells and a flavorful filling. Perfect for any occasion, serve these delightful cannoli freshly filled for the best taste and texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine Italian
Servings 10 cannoli
Calories 250 kcal

Equipment

  • Cannoli molds or metal tubes
  • Deep frying pan
  • Rolling Pin
  • Pastry bag (for filling)
  • Mixing bowl

Ingredients
  

For the Cannoli Shells:

  • 2 cup all-purpose flour
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg
  • 1/4 cup white wine or marsala wine
  • 1 tbsp white vinegar
  • oil for frying
  • powdered sugar for dusting

For the Ricotta Filling:

  • 2 cups whole milk ricotta cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips optional
  • 1/4 cup mini cinnamon optional
  • chopped pistachios or additional chocolate chips for garnish.

Instructions
 

  • 1. Make the Dough for Cannoli Shells
    In a large mixing bowl, combine the flour, sugar, salt, and cinnamon.Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.Add the egg, white wine (or marsala wine), and vinegar. Mix until a dough forms.Knead the dough on a lightly floured surface for about 5 minutes until smooth.Cover the dough with plastic wrap and let it rest for at least 30 minutes.
    2. Roll and Shape the Dough
    After the dough has rested, roll it out on a floured surface until it is very thin (about 1/8 inch thick).Using a round cutter (about 4-5 inches in diameter), cut out circles from the dough.Wrap each circle around a cannoli mold, overlapping the edges slightly, and seal with a little water.
    3. Fry the Cannoli Shells
    Heat oil in a deep frying pan to 350°F (175°C).Fry the wrapped cannoli molds in batches for 2-3 minutes until golden brown and crispy.Remove the shells from the oil and carefully slide them off the molds.Place the fried shells on a paper towel-lined plate to drain any excess oil. Let them cool completely.
    4. Prepare the Ricotta Filling
    In a medium mixing bowl, beat the ricotta cheese, powdered sugar, and vanilla extract until smooth.Stir in the mini chocolate chips and cinnamon if using.Transfer the filling to a pastry bag fitted with a round or star tip.
    5. Assemble the Cannoli
    Once the cannoli shells are cooled, pipe the ricotta filling into each shell, filling from both ends.Garnish the ends with chopped pistachios, extra mini chocolate chips, or dust the cannoli with powdered sugar.
    6. Serve
    Serve the cannoli immediately for the crispiest texture. Enjoy as a delightful Italian dessert with coffee or after a meal!

Notes

  • Drain Ricotta Well: Ensure that the ricotta is well-drained to avoid a runny filling. You can use cheesecloth or a fine mesh strainer to remove excess moisture.
  • Cannoli Shell Storage: Unfilled cannoli shells can be stored in an airtight container for up to 2 days. Only fill them just before serving to maintain their crispiness.
  • Wine Substitution: If you prefer not to use wine, substitute it with water or juice, but the wine adds an authentic flavor and helps make the shells crispier.
  • Flavor Variations: Feel free to experiment with different flavors in the filling, such as adding orange zest, almond extract, or chopped candied fruit.
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