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Cannoli
Cannoli are traditional Italian pastries from Sicily, well-known for their crispy, golden-brown shells and rich, creamy ricotta filling. Typically, these tube-shaped desserts are filled with sweetened ricotta cheese, which is often enhanced with ingredients such as chocolate chips, candied citrus, or vanilla, adding extra flavor and texture. In addition, the ends are commonly decorated with crushed pistachios, melted chocolate, or candied fruit, which not only boost the flavor but also make the cannoli visually stunning.
Whether you’re serving them at Italian holidays, festive gatherings, or weddings, or simply enjoying them as a special dessert, authentic Sicilian cannoli consistently deliver the perfect balance of crunch and cream in every bite. Altogether, they represent a timeless favorite in Italian pastry traditions and continue to delight dessert lovers around the world.
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Prep Time 40 minutes
Cook Time 20 minutes
Servings: 12 cannoli
Ingredients Equipment Method Notes

Ingredients
  

Cannoli Dough Shell
  • 2 cups all-purpose flour
  • ¼ tsp cocoa powder
  • ½ marsala wine
  • 1 egg (room temperature)
  • 1 egg white (sealing the edges)
  • 2 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 8 cups vegetable oil (frying)
  • ¼ tsp salt
Cannoli Filling
  • 3 cups ricotta cheese (strained)
  • 1 cup powdered sugar
  • ⅛ salt (pinch)
  • ½ cup mini chocolate chips (optional) optional
  • ½ cup crushed pistachios optional
  • ½ cup candied fruit. optional

Equipment

  • Rolling Pin
  • Cannoli cylinders stainless steel cannoli mold
  • Tongs

Method
 

Cannoli Dough Shell
  1. Cannoli shells can be prepared either by hand or by utilizing a stand mixer equipped with a dough hook. Begin by placing the flour in a spacious bowl, creating a well in the center. Gradually add the egg, butter, cocoa, powdered sugar, salt, and marsala wine (if necessary, add it tablespoon by tablespoon) to combine and form the dough.
  2. Remove the dough from the bowl and proceed to knead it on a floured surface for an additional 5 minutes. Shape the thoroughly mixed dough into a ball and transfer it to a separate bowl. Cover the bowl and allow the dough to rest at room temperature for a period of one to two hours.
  3. Begin by heating a large pot with approximately 1 ½ inches of vegetable oil, ensuring it reaches a temperature between 345 and 355 degrees Fahrenheit. Work with half of the dough while keeping the other half covered in the bowl. Roll out the dough thinly onto a well-floured surface, aiming for a thickness of nearly 1/16 inch. You can utilize a pasta machine or a rolling pin for this purpose.
  4. Using a 3 ½ to 4-inch cookie cutter or the round shape of a glass cup, cut the dough into rounds. Take each dough circle and wrap it around a cannoli form. Lightly brush about ¾ inch of one end with beaten egg, either using a pastry brush or your fingertip. Press the brushed edge to the opposite side to seal the dough around the cannoli form.
  5. With the help of metal tongs, carefully immerse the shell in the preheated oil and fry it until it turns golden brown and becomes crisp, which usually takes around 1 to 2 minutes. It's important to keep an eye on the oil temperature to prevent it from becoming too hot and burning the shells.
  6. Once fried, use the metal tongs to remove the cannoli shell from the oil, allowing any excess oil inside the form to drain back into the pot. Transfer the shell to paper towels in order to drain further. To remove the shell from the form, hold the mold with the metal tongs (or folded layers of paper towels) and carefully slide a paper towel around the shell to release it.
  7. Allow the forms to cool and repeat the process with the remaining dough circles. You can shake off any excess flour from the dough scraps, press them back together, cover them in the bowl, and let them relax for at least 10 minutes before reusing. Once the shells have cooled on a wire rack, proceed to fill them with cannoli filling and decorate them according to your preference.
Filling
  1. To remove excess water from the ricotta, take a cheese cloth and place the ricotta cheese in it. Squeeze the cheese cloth gently to press down on the ricotta and allow the excess water to drain out. Place the wrapped ricotta in the refrigerator and let it drain for approximately one to two hours.
  2. Using either a hand mixer or a stand mixer, whip the drained ricotta for about 2 to 3 minutes until it becomes smooth and creamy. Sift the powdered sugar into the whipped ricotta and gently fold it in using a wooden spoon or spatula until the mixture is smooth and well combined. If desired, you can also fold in chocolate chips at this stage.
  3. Once the filling is prepared, transfer it into a piping bag equipped with a large round tip. Take the cooled cannoli shells and begin piping the filling into them from both ends, ensuring that the filling reaches throughout the shell. After filling the shells, dip them into your preferred topping, such as melted chocolate, chopped pistachios, or candied fruit. Finally, complete the presentation by dusting the cannoli with a light coating of powdered sugar.
    For optimal taste and texture, it is recommended to fill the cannoli just before serving. This helps to maintain the crispness of the shells and the freshness of the filling.

Notes

Use whole milk ricotta for a rich, creamy filling. Drain it overnight in a cheesecloth or fine mesh strainer to remove excess moisture and avoid a runny texture.
Don’t fill the shells in advance. Fill cannoli just before serving to keep the shells crisp.
Chill the filling before piping—this makes it easier to handle and improves the flavor.
For extra flavor, add a touch of cinnamon, orange zest, or vanilla extract to the ricotta filling.
Seal the dough properly around the cannoli tubes with egg wash before frying to prevent it from unwrapping.
Let shells cool completely before removing them from the metal molds to prevent breakage.