Classic Cannoli Recipe: Authentic Italian Dessert with Luscious Ricotta Filling
A velvety ricotta filling coats golden fried shells for an indulgent homemade dessert.
Classic Cannoli Recipe: How to Make Authentic Italian Cannoli
Cannoli are a beloved Italian dessert known for their crispy pastry shells and creamy ricotta filling. Making them at home may seem daunting, but with the right ingredients and step-by-step guidance, you can create this decadent treat to dazzle guests or savor yourself.
This article covers every aspect of the cannoli—from ingredient selection to filling techniques, including tips and variations for customizing your own Italian masterpiece.
Cannoli Ingredients
A perfect cannoli hinges on high-quality ingredients. You’ll need distinct components for the shells and the filling, plus optional garnishes for added flair.
For the Shells
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 1/4 cup unsalted butter, cubed
- 1 large egg, separated
- 1 large egg yolk
- 10 Tbsp. marsala wine or dry white wine, divided
- Cooking spray
- Vegetable oil, for frying
For the Filling
- 24 oz. whole milk ricotta cheese
- 8 oz. mascarpone cheese
- 1 cup powdered sugar, plus more for dusting
- 2 tsp. fresh orange zest (optional)
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Optional Garnishes
- 1/2 cup chopped toasted pistachios
- 1/2 cup mini semi-sweet chocolate chips
Step-by-Step Cannoli Recipe
The creation of cannoli is a multi-stage process: preparing the dough, forming and frying the shells, mixing the filling, and assembling the final treat.
Step 1: Making the Cannoli Shell Dough
- In a large bowl, combine flour, cornstarch, sugar, salt. Whisk well.
- Use a pastry cutter or fingers to work cubed butter into the flour mixture until it resembles pea-sized crumbs.
- Add egg yolks and 8 tablespoons of marsala wine. Stir until the mixture can be pinched and holds together like pie dough. Add extra wine (up to 2 tbsp.), 1 tbsp. at a time, if it’s too dry.
Step 2: Kneading and Resting the Dough
- Turn the dough onto a clean surface.
- Knead for 2–3 minutes until smooth and elastic.
- Divide the dough in half. Wrap each piece in plastic and let rest at room temperature for at least 1 hour.
Step 3: Rolling and Cutting Shells
- On a lightly floured surface, roll one dough piece to about ⅛-inch thickness.
- Use a 4-inch circular biscuit cutter to cut out rounds. Rest any scraps at least 10 minutes before re-rolling. Repeat for the second dough half.
Step 4: Forming Cannoli Shells
- Spray cannoli forms (metal tubes or homemade foil tubes) with cooking spray.
- Wrap dough rounds around the forms, slightly overlapping the ends.
- Brush the overlap with egg white and press to seal.
- Cover any unused rounds with plastic to keep from drying.
Step 5: Frying the Shells
- Heat 1.5 inches vegetable oil in a Dutch oven to 360°F.
- Fry 4–5 cannoli at a time until golden brown, about 2–3 minutes.
- Remove shells using tongs and place on a paper towel–lined rack to drain.
- While still hot, remove the metal forms with tongs. Allow shells to cool completely before filling.
Step 6: Preparing the Ricotta Filling
- Line a rimmed baking sheet with two layers of paper towels.
- Spread ricotta cheese evenly on towels, top with another double layer, and let drain for 15 minutes to remove excess moisture.
- In a large bowl, mix mascarpone until smooth.
- Add drained ricotta, powdered sugar, optional orange zest, and vanilla. Whisk together until combined.
- Gradually whisk in heavy cream until a fluffy, smooth filling forms.
- Transfer to a large zip-top bag and refrigerate until ready to fill shells.
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Step 7: Filling and Garnishing Cannoli
- Snip a corner off the zip-top bag. Pipe filling into cooled shells from the center out to both ends.
- Sprinkle ends with pistachios, chocolate chips, or your choice of garnish.
- Optionally, dust with powdered sugar before serving.
- Serve immediately or chilled for extra crunch and contrast.
Tips, Techniques, and Substitutions
- Marsala wine gives the shells classic flavor and crispness, but dry white wine or water can be substituted. Add water gradually.
- Draining ricotta ensures the filling is thick and not runny.
- Prepare shells and filling separately. Fill just before serving to keep the shells crisp.
- Cannoli forms are widely available, but you can make DIY tubes from rolled-up foil.
- If you prefer, make smaller cannoli using smaller cutters for bite-sized pastries.
Flavor Variations and Customizations
- Chocolate chips or crispearls for a decadent edge.
- Chopped candied fruit for classic Sicilian flavor.
- Pistachios or slivered almonds for nutty crunch.
- Orange or lemon zest for a fresh citrus note.
- Add a pinch of cinnamon or cocoa to the filling for subtle warmth.
| Key Ingredient | Purpose | Substitution |
|---|---|---|
| Marsala wine | Flavor, crisp texture in shells | Dry white wine or water |
| Ricotta cheese | Classic, creamy filling | Whole milk ricotta is best |
| Mascarpone | Adds richness | Can omit, but texture will be changed |
| Powdered sugar | Sweetening filling & dusting | Granulated, but powdered gives smoother texture |
Serving and Storage Suggestions
- Serve cannoli immediately after filling for maximum crunch. The shells soften over time from the filling moisture.
- Unfilled shells can be kept in an airtight container for up to 3 days.
- Filling stores in the fridge 1–2 days—fill shells just before serving.
- Filled cannoli can be refrigerated for up to 24 hours, but expect softer shells.
A Brief History of Cannoli
Cannoli originated in Sicily, particularly in Palermo, as a treat during Carnival festivities. The original recipe combined local ingredients like ricotta made from sheep’s milk, wine, and candied fruit. Over centuries, cannoli evolved into a year-round dessert enjoyed worldwide—now available in diverse flavors and sizes from Italian bakeries to home kitchens.
Frequently Asked Questions (FAQs)
Q: What is the secret to crispy cannoli shells?
A: Chilling and resting the dough, using a wine (Marsala or white) in the recipe, and frying at a controlled temperature (360°F) all contribute to perfectly crisp cannoli shells.
Q: Can cannoli dough be made ahead of time?
A: Yes, you can make the dough a day in advance. Wrap tightly in plastic and keep at room temperature for up to 24 hours; refrigerate if keeping longer, but let come to room temp before rolling.
Q: What if I don’t have cannoli forms?
A: You can fashion forms from rolled-up aluminum foil or use clean metal tubes (like thick drinking straws). Ensure any DIY forms are sprayed and sturdy enough to handle frying.
Q: How can I make cannoli shells without wine?
A: Substitute water for wine, adding gradually so the dough doesn’t get too sticky. The wine lends classic flavor and crispness, but water works in a pinch.
Q: How do I avoid a runny filling?
A: Drain the ricotta thoroughly, and don’t skip this step. Excess moisture causes the filling to lose its structure and soften the shells too quickly.
Expert Tips for Cannoli Success
- Use whole milk ricotta for optimal creaminess and flavor in the filling.
- Drain ricotta on paper towels—twice!—for 15 minutes to avoid soggy filling.
- Pipe filling with a star tip for bakery-worthy looks. If unavailable, snip the end of a zip-top bag.
- Do not overcrowd the fryer: shells cook evenly and crisp well when spaced apart.
- Store shells separately and fill just before serving to keep crispness.
Creative Twist: Chocolate-Dipped Mocha Cannoli
For a delicious twist, dip cannoli shells in melted chocolate, fill with a mocha-ricotta cream, and sprinkle with chocolate chips or crispearls. To dip, pour melted chocolate into a tall container and use tongs to coat shells. Chill on wax paper while preparing the filling.
The mocha filling combines ricotta, powdered sugar, zested orange, cocoa, instant espresso, vanilla, and whipped cream for a bold, creamy dessert.
Try this at your next gathering for a modern upgrade to the classic cannoli.
Nutrition Facts (Per Cannoli)
| Nutrient | Per Serving |
|---|---|
| Calories | Approx. 320–400 |
| Fat | 20–26 g |
| Carbohydrates | 24–33 g |
| Protein | 6–8 g |
Conclusion: Taste Sicily in Every Bite
Making cannoli at home is equal parts artistry and tradition. With crisp shells, luscious ricotta filling, and endless ways to customize, classic cannoli are the pinnacle of Italian pastry. Gather your ingredients, follow these steps, and enjoy the satisfaction of crafting a dessert that’s rich in history, culture, and flavor.
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