Homemade Cannoli
Homemade Cannoli
Crispy, golden shells filled with a creamy, sweet ricotta filling make these homemade cannoli a decadent Italian treat. Perfect for dessert tables, special occasions, or a sweet indulgence at home, these cannoli are customizable with chocolate chips, citrus zest, or chopped nuts.
Ingredients
For the Shells:
-
2 cups all-purpose flour
-
1 tbsp granulated sugar
-
1/4 tsp salt
-
3 tbsp unsalted butter, cold and cut into small pieces
-
1 large egg yolk
-
1/2 cup sweet Marsala wine (or dry white wine)
-
Vegetable oil, for frying
For the Filling:
-
2 cups ricotta cheese, drained
-
1 cup powdered sugar, sifted
-
1 tsp vanilla extract
-
1/2 tsp cinnamon (optional)
-
1/4 cup mini chocolate chips
-
Chopped pistachios or almonds for garnish (optional)
-
Powdered sugar, for dusting
Instructions
-
Make the Dough:
In a large bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and Marsala wine. Mix until dough forms. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for 1 hour. -
Prepare Shells:
On a floured surface, roll dough out to 1/8-inch thickness. Cut into 4-inch circles. Wrap each circle around a cannoli tube and seal edges with a little water. -
Fry Shells:
Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry shells in batches for 2–3 minutes, turning until golden brown. Remove and drain on paper towels. Let cool completely, then carefully remove cannoli tubes. -
Prepare Filling:
In a medium bowl, beat ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips. -
Fill Cannoli:
Just before serving, pipe or spoon the ricotta filling into both ends of each shell. Garnish with chopped pistachios or almonds if desired. -
Serve:
Dust with powdered sugar and enjoy immediately.
Equipment
-
Large mixing bowls
-
Rolling pin
-
Cannoli tubes
-
Deep fryer or large pot for frying
-
Slotted spoon
-
Paper towels
-
Whisk or electric mixer
-
Piping bag (optional)
-
Plastic wrap
Timing
-
Prep Time: 25 minutes
-
Chill Dough: 1 hour
-
Cook Time: 15–20 minutes
-
Total Time: 1 hour 40 minutes
Serving Size
Makes 12 cannoli
Homemade Cannoli
Equipment
- Large mixing bowls
- Rolling Pin
- Cannoli tubes
- Deep fryer or large pot for frying
- Slotted spoon
- Paper towels
- Whisk or electric mixer
- Piping bag (optional)
- Plastic wrap
Ingredients
- For the Shells:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3 tbsp unsalted butter cold and cut into small pieces
- 1 large egg yolk
- 1/2 cup sweet Marsala wine or dry white wine
- Vegetable oil for frying
- For the Filling:
- 2 cups ricotta cheese drained
- 1 cup powdered sugar sifted
- 1 tsp vanilla extract
- 1/2 tsp cinnamon optional
- 1/4 cup mini chocolate chips
- Chopped pistachios or almonds for garnish optional
- Powdered sugar for dusting
Instructions
- Make the Dough:
- In a large bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and Marsala wine. Mix until dough forms. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for 1 hour.
- Prepare Shells:
- On a floured surface, roll dough out to 1/8-inch thickness. Cut into 4-inch circles. Wrap each circle around a cannoli tube and seal edges with a little water.
- Fry Shells:
- Heat 2 inches of vegetable oil in a deep pot to 350°F (175°C). Fry shells in batches for 2–3 minutes, turning until golden brown. Remove and drain on paper towels. Let cool completely, then carefully remove cannoli tubes.
- Prepare Filling:
- In a medium bowl, beat ricotta, powdered sugar, vanilla, and cinnamon until smooth. Fold in chocolate chips.
- Fill Cannoli:
- Just before serving, pipe or spoon the ricotta filling into both ends of each shell. Garnish with chopped pistachios or almonds if desired.
- Serve:
- Dust with powdered sugar and enjoy immediately.
Frequently Asked Questions (FAQs)
Can I make the shells ahead of time?
Yes. Fry the shells in advance and store them in an airtight container for up to 2 days. Fill them just before serving to keep them crisp.
Can I bake the shells instead of frying?
Yes. You can brush the shells with a little melted butter and bake at 375°F (190°C) for 10–12 minutes until golden, though frying gives the classic crispiness.
Can I use a different filling?
Yes. Try mascarpone, sweetened cream cheese, or a chocolate-hazelnut mixture for variation.
Can I make cannoli gluten-free?
Yes. Use a gluten-free flour blend suitable for baking. The texture may differ slightly but will still be delicious.
How do I prevent the shells from getting soggy?
Fill the shells right before serving. Avoid storing filled cannoli for more than 1–2 hours at room temperature.
Can I make them dairy-free?
Yes. Use dairy-free ricotta alternatives and non-dairy chocolate chips to make them suitable for a dairy-free diet.
How do I store leftover filling?
Keep leftover filling in an airtight container in the refrigerator for up to 2 days. Stir before using.
Can I freeze cannoli?
Unfilled shells can be frozen for up to 1 month. Thaw at room temperature before filling. Filled cannoli should not be frozen, as the shells will become soggy.
Can I add toppings?
Yes. Dip the ends in chopped pistachios, chocolate chips, or drizzle with chocolate for extra flavor and decoration.
Can I make smaller or mini cannoli?
Yes. Use smaller cannoli tubes and proportionally reduce dough and filling. Mini cannoli are perfect for parties or dessert trays.
How To Store Homemade Cannoli
Unfilled Shells:
Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Filled Cannoli:
Store in the refrigerator for up to 1–2 hours before serving to prevent sogginess. Filled cannoli are best enjoyed immediately.
Serving Tips:
Dust with powdered sugar just before serving. Garnish ends with chopped nuts or mini chocolate chips for added presentation.
