This cannoli recipe is easier than it looks! I’ll teach you how to make cannoli shells and filling from scratch, as well as how to fry and fill the shells to perfection. Made with simple ingredients, there’s no need to be nervous! These homemade cannolis look and taste so good!
I’ve always been intimidated by deep frying, but this cannoli recipe is proof that frying can be easy! I made a simple cannoli shell dough in my food processor, and then fried it to crispy perfection. Then, I mixed together a quick and easy filling that rivals my favorite Italian restaurant. This one’s a little time-consuming, but totally worth the effort!
What’s in This Cannoli Recipe?
- Ricotta Cheese: The main ingredient in the rich, creamy filling.
- Sugar: Powdered sugar sweetens the filling without making it gritty, while granulated sugar adds just a touch of sweetness to the shells.
- Orange Zest: Adds a hint of freshness to the filling.
- Cinnamon: Adds a hint of warmth to the filling and the shells.
- Chocolate Chips: Add a burst of chocolatey flavor to the filling.
- Flour: All-purpose flour gives the shells structure.
- Salt: Kosher salt enhances the flavor of the shells.
- Butter: Unsalted butter adds moisture and richness to the shells.
- Marsala Wine: The alcohol in wine ensures low gluten development, leading to ultra-flaky shells. Wine also adds moisture and flavor.
- Egg: A whole egg adds moisture and richness to the dough, while an egg white is brushed on the surface to help the shells hold their shape while they’re fried.
- Vegetable Oil: The perfect high smoke point neutral oil to fry these shells in.
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store
You can store the fried shells in an airtight container at room temperature for a few weeks. However, if they are filled, you will need to keep them in the refrigerator.
Store leftover cannolis tightly wrapped in 1 layer of wax paper and 1 layer of aluminum foil in the refrigerator for up to 5 days (although I recommend consuming within 2 days for maximum freshness) or in the freezer for up to 1 month. Let thaw overnight in the refrigerator, and keep in mind that the shells may turn out soggy from thawing.
Tips for Success
- Straining the ricotta will yield the smoothest texture.
- The cut rounds of dough will stretch slightly as you wrap them around the metal tubes; that is okay.
- Be sure to keep the temperature consistent while frying. Too hot and the shells will puff up too much; too cool and they will be greasy.
- Don’t add additional sugar to the filling. It will make it too loose.
- Tightly wrap leftover cannolis in 1 layer of wax paper and 1 layer of aluminum foil to keep them crisp.
Cannoli Recipe
Ingredients
For the Filling
- 2 cups whole milk ricotta cheese 454 grams
- 1 cup powdered sugar 113 grams
- 1 teaspoon finely grated orange zest 2 grams, optional
- ½ teaspoon ground cinnamon
- ½ cup mini chocolate chips 89 grams, plus more for garnish
- Chopped pistachios for garnish (optional)
For the Shells
- 1½ cups all-purpose flour 180 grams, plus more for dusting
- 1½ tablespoons granulated sugar 19 grams
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter 28 grams, cut into small pieces (¼ stick)
- ¼ cup white or marsala wine 57 grams, chilled
- 1 large egg 50 grams, lightly beaten
- 1 large egg white 35 grams
- Vegetable oil for frying
Equipment
- Kitchen Scale (optional)
- Fine-Mesh Sieve
- Food Processor
- Dutch Oven
- Deep Frying Thermometer
- Baking Sheet
- Rolling Pin
- Cannoli Molds
- Piping Tip Set (optional)
Instructions
- Line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Pour the ricotta into the strainer, refrigerate, and let drain for at least 1 hour or overnight.2 cups whole milk ricotta cheese
- Place the flour, sugar, cinnamon, and salt in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles small pebbles. Add the wine and egg and pulse until you achieve a shaggy dough, adding more wine, 1 tablespoon at a time, if necessary.½ teaspoon ground cinnamon, 1½ cups all-purpose flour, 1½ tablespoons granulated sugar, ¼ teaspoon kosher salt, 2 tablespoons unsalted butter, ¼ cup white or marsala wine, 1 large egg
- Transfer the dough to a floured surface and knead until smooth, then form into a ball. Place the dough in an oiled bowl and cover, allowing it to rest for 1-2 hours.
- Meanwhile, make the cannoli filling. Place the drained ricotta, powdered sugar, orange zest (if using), and cinnamon in a large bowl and gently mix with a rubber spatula until well combined. Add the mini chocolate chips and mix to evenly distribute. Refrigerate until ready to use.2 cups whole milk ricotta cheese, 1 cup powdered sugar, 1 teaspoon finely grated orange zest, ½ teaspoon ground cinnamon, ½ cup mini chocolate chips
- Place the vegetable oil in a large, heavy pot and heat over medium-high heat until 350°F. Meanwhile, place the egg white in a small bowl and lightly beat with a fork. Line a baking sheet with paper towels and fit a cooling rack over it. Roll out the cannoli dough.Vegetable oil, 1 large egg white
- Divide the dough into 2 pieces. Roll and cut 1 piece at a time, keeping the remaining dough covered so that it doesn't dry out. Dust a work surface with flour, then use a rolling pin to roll the dough out until ⅛-inch thick. (Alternatively, you can use a pasta roller to roll the dough into a thin, even sheet, working from 1 to 5 on the machine’s dial.)
- Cut and dock the dough rounds. Use a 4 to 5-inch round cutter to cut rounds from the sheet of dough. Use a fork to “dock” and poke holes in each round on both sides (this prevents large bubbles that will slip the dough off the cannoli molds).
- Wrap the dough around the molds. Wrap one round of dough loosely around a cannoli mold. Brush one end of the dough with egg white, pull the other end around the mold until it overlaps slightly, and press down to seal. Repeat rolling, cutting, and wrapping the remaining dough, gathering the scraps of dough and re-rolling as needed, until you have 16 shells.
- Fry the cannoli shells. Fry in batches of 4-5, adjusting the heat as needed to maintain an oil temperature of about 350°F. Using tongs, carefully lower the cannoli shells on their molds into the oil. Fry, turning as needed, until evenly golden brown, 2-3 minutes. Remove the shells to the cooling rack.
- Cool the shells completely before filling. When the shells are cool enough to handle (about 10 minutes), remove the molds: Gently squeeze a mold together to release the shell, then slip the shell off. Cooled shells can be stored in an airtight container at room temperature for a few weeks.
- Fill the cannoli shells just before serving. When ready to fill and serve the cannolis, transfer the filling into a pastry bag or Ziplcok bag and cut a ½-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the filling in, filling it halfway, then pipe the rest in from the other end. Dip the ends with the filling into more mini chocolate chips, if desired, and dust the filled cannolis with powdered sugar before serving.Chopped pistachios
Notes
- Nutritional information does not include optional garnishes.
How to Make Cannolis Step-by-Step
Strain the Ricotta: Line a fine-mesh strainer with cheesecloth or a coffee filter and set it over a bowl. Pour 2 cups of whole milk ricotta into the strainer, refrigerate, and let drain for at least 1 hour or overnight.
Mix the Dough: Place 1½ cups of all-purpose flour, 1½ tablespoons of granulated sugar, ½ teaspoon of ground cinnamon, and ¼ teaspoon of kosher salt in a food processor. Pulse to combine. Add the butter and pulse until the mixture resembles small pebbles. Add ¼ cup of marsala wine and 1 large egg and pulse until you achieve a shaggy dough, adding more wine, 1 tablespoon at a time, if necessary. Transfer the dough to a floured surface and knead until smooth, then form into a ball. Place the dough in an oiled bowl and cover, allowing it to rest for 1-2 hours.
Make the Filling: Place the drained ricotta, 1 cup of powdered sugar, 1 teaspoon of finely grated orange zest (if using), and ½ teaspoon of ground cinnamon in a large bowl and gently mix with a rubber spatula until well combined. Add ½ cup of mini chocolate chips and mix to evenly distribute. Refrigerate until ready to use.
Roll Out the Dough: Place the vegetable oil in a large, heavy pot and heat over medium-high heat until 350°F. Meanwhile, place 1 large egg white in a small bowl and lightly beat with a fork. Line a baking sheet with paper towels and fit a cooling rack over it. Roll out the cannoli dough.
Cut the Shells: Divide the dough into 2 pieces. Roll and cut 1 piece at a time, keeping the remaining dough covered so that it doesn’t dry out. Dust a work surface with flour, then use a rolling pin to roll the dough out until ⅛-inch thick. (Alternatively, you can use a pasta roller to roll the dough into a thin, even sheet, working from 1 to 5 on the machine’s dial.) Cut and dock the dough rounds. Use a 4 to 5-inch round cutter to cut rounds from the sheet of dough. Use a fork to “dock” and poke holes in each round on both sides (this prevents large bubbles that will slip the dough off the cannoli molds).
Wrap the Dough: Wrap one round of dough loosely around a cannoli mold. Brush one end of the dough with egg white, pull the other end around the mold until it overlaps slightly, and press down to seal. Repeat rolling, cutting, and wrapping the remaining dough, gathering the scraps of dough and re-rolling as needed, until you have 16 shells.
Fry the Shells: Fry in batches of 4-5, adjusting the heat as needed to maintain an oil temperature of about 350°F. Using tongs, carefully lower the cannoli shells on their molds into the oil. Fry, turning as needed, until evenly golden brown, 2-3 minutes. Remove the shells to the cooling rack. Cool the shells completely before filling. When the shells are cool enough to handle (about 10 minutes), remove the molds: Gently squeeze a mold together to release the shell, then slip the shell off.
Fill the Cannolis: When ready to fill and serve the cannolis, transfer the filling into a pastry bag or Ziplcok bag and cut a ½-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the filling in, filling it halfway, then pipe the rest in from the other end. Dip the ends with the filling into more mini chocolate chips, if desired, and dust the filled cannolis with powdered sugar before serving.
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