There’s nothing quite like biting into a homemade cannoli – that delicate, crispy shell giving way to creamy, sweet ricotta filling studded with chocolate chips. Making cannoli at home might seem intimidating, but I promise you, it’s easier than you think! This recipe will walk you through everything you need to know to create bakery-quality cannoli in your own kitchen.
I grew up watching my nonna make these Italian pastries from scratch, and her secret was all about patience and the right technique. The shells need to be fried to golden perfection, and the filling should be silky smooth and not too sweet. Whether you’re making these for a special occasion or just because you’re craving something indulgent, this guide will have you creating cannoli that rival any Italian bakery.
The beauty of making cannoli at home is that you control every ingredient. You can use the best quality ricotta, add a splash of rum or orange liqueur, and customize the chocolate chips to your liking. Plus, there’s something incredibly satisfying about frying those shells and watching them puff up in the hot oil.
I’ve included tips for making the dough ahead of time, the best way to fry your shells without burning them, and how to fill your cannoli so they stay fresh and delicious. You’ll also find variations below, including a no-fry option if you prefer baked shells. This recipe makes about 24 cannoli, perfect for serving at a dinner party or giving as gifts to your favorite people.
Once you master this recipe, you’ll be making cannoli all the time. They’re perfect with espresso, as a dessert after an Italian dinner, or simply as an afternoon treat. Let’s get started on making the best homemade cannoli you’ve ever tasted!
For more Italian desserts, check out our classic tiramisu recipe and our guide to traditional Italian cookies. You might also love our silky panna cotta and authentic zabaglione. If you’re interested in other fried pastries, don’t miss our homemade zeppole recipe.
For additional inspiration and techniques, check out Serious Eats’ cannoli guide, Bon Appétit’s cannoli recipe, and New York Times’ classic cannoli.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1/2 cup dry white wine or sweet Marsala wine
- Oil for frying (vegetable or canola oil)
- 1 egg white, beaten (for sealing)
- 2 pounds whole milk ricotta cheese, drained
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest (optional)
- 2 tablespoons orange liqueur or dark rum (optional)
- 1 cup mini chocolate chips
- 1/2 cup candied orange peel, finely chopped (optional)
- Powdered sugar for dusting
- Pistachio powder for garnish (optional)
Instructions
- Make the dough by combining flour, sugar, salt, and cinnamon in a large mixing bowl. Create a well in the center and add softened butter, egg, and wine.
- Mix with a fork, gradually incorporating the flour until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Wrap dough in plastic wrap and let rest at room temperature for at least 30 minutes, or up to 4 hours for better flavor development.
- While dough rests, prepare the filling by draining ricotta in a fine-mesh strainer lined with cheesecloth for at least 15 minutes to remove excess moisture.
- Transfer drained ricotta to a bowl and whisk in powdered sugar until smooth and creamy, about 2 minutes of vigorous whisking.
- Fold in vanilla extract, orange zest if using, and liqueur or rum if desired. Gently stir in chocolate chips and candied orange peel.
- Cover filling and refrigerate until ready to use. This can be made up to 4 hours ahead.
- Heat oil to 350°F in a heavy-bottomed pot or deep skillet. Use a candy or deep-fry thermometer to ensure accurate temperature.
- On a lightly floured surface, roll dough to about 1/16-inch thickness, as thin as possible without tearing.
- Using a 3-inch round cutter or drinking glass, cut out circles from the dough. Gather scraps, re-roll, and cut again until all dough is used.
- Working with one dough circle at a time, place it on a cannoli form (metal tube). Brush edges with beaten egg white and wrap dough around the form, pressing edges together to seal.
- Carefully place the form with dough into hot oil, holding it briefly until dough releases, then remove the form. The dough should float and puff immediately.
- Fry for 1-2 minutes on each side until golden brown and crispy. Use tongs to turn carefully, avoiding splashing hot oil.
- Remove fried cannoli with a slotted spoon and drain on paper towels. Let cool until you can handle them, about 5 minutes.
- Once shells are completely cool, carefully slide them off the cannoli forms. If they stick, gently twist the form to loosen.
- Just before serving, transfer ricotta filling into a pastry bag fitted with a large round or star tip.
- Pipe filling into both ends of each cooled cannoli shell, holding the shell horizontally over the filling bowl to catch any drips.
- For extra indulgence, dip the filled ends in additional chocolate chips or crushed pistachios.
- Dust finished cannoli generously with powdered sugar and serve immediately.
- Any leftover unfilled shells can be stored in an airtight container at room temperature for up to 3 days. Fill them fresh just before serving for best texture.
Pro Tips
- **Make-Ahead Tips**: You can prepare the dough up to 2 days ahead – simply wrap tightly and refrigerate. Bring to room temperature before rolling. The ricotta filling keeps for up to 4 hours refrigerated, so prepare it while the shells cool. Unfilled shells stay crispy for 3 days in an airtight container, making this recipe very flexible for entertaining.
- **Oil Temperature is Critical**: Maintain 350°F throughout frying. If oil is too cool, shells will be greasy; if too hot, they’ll brown before crisping inside. Invest in a reliable deep-fry thermometer – it’s the best insurance for perfect cannoli every time.
- **Avoiding Soggy Shells**: Never fill cannoli more than 2 hours before serving, as the creamy filling will soften the shells. If making ahead for an event, prepare components separately and fill right before guests arrive.
- **Ricotta Drainage is Essential**: Wet ricotta will make filling too loose and cannoli soggy. Drain ricotta thoroughly – I often do this overnight in the refrigerator for the best results.
- **Wine Selection**: Marsala wine adds authentic flavor and slight sweetness, while dry white wine keeps filling lighter. Both work beautifully; choose based on your preference.
- **Cannoli Forms**: These inexpensive metal tubes are essential for shaping. They’re reusable for years. If you don’t have forms, you can order them online or substitute with 1-inch diameter metal tubing from a hardware store.
- **Filling Variations**: Try adding 2 tablespoons of mascarpone for extra creaminess, or substitute half the ricotta with whipped cream for a lighter texture. Some people add a pinch of nutmeg or a splash of almond extract.
- **No-Fry Option**: Brush rolled dough circles with oil, wrap around forms, and bake at 375°F for 12-15 minutes until crispy. They won’t puff quite as dramatically but offer a lighter alternative.
- **Chocolate Chip Choices**: Use high-quality mini chocolate chips, or chop larger chips finely. Some prefer dark chocolate for less sweetness; others love milk chocolate for traditional flavor.
- **Pistachio Topping**: For authentic Sicilian cannoli, pipe filling and immediately dip ends into finely ground raw pistachios. This adds incredible flavor and looks stunning.
- **Storage**: Filled cannoli are best enjoyed within 2 hours but will keep refrigerated for up to 24 hours. The shells will gradually soften, but flavor remains delicious.
- **Batch Frying**: Fry only 2-3 cannoli at a time to avoid overcrowding and to maintain oil temperature. This ensures even cooking and crispier results.
- **Leftover Dough Scraps**: Don’t waste those trimmings! Cut into strips, fry until crispy, and dust with cinnamon sugar for a delicious snack.