There’s a certain joy that comes from preparing a beloved classic right in your own kitchen, and homemade cannoli are the perfect dessert to embrace that experience. The first time I crafted these crispy delights, I was surprised by how satisfying it felt to create something so sophisticated without any prior experience. As I rolled out the dough, transformed it into delicate shells, and piped in the light, creamy ricotta filling, I felt like a true Italian chef.
What makes this cannoli recipe even more exciting is its versatility—each bite can be tailored to fit your mood or occasion. Whether you prefer traditional flavors or want to experiment with chocolate chips, chopped nuts, or even a hint of citrus, the options are endless! These treats are not just delicious; they’re also a crowd-pleaser that will elevate any dessert table and impress friends and family alike. So, let’s embark on this delightful culinary journey and create an unforgettable dessert experience together!
Why is this canolis recipe a must-try?
Elevated Dessert: There’s nothing like the satisfaction of presenting freshly made cannoli at your gathering.
Endless Creativity: Tailor your fillings and toppings to match any theme or event, from classic to whimsical!
Crisp and Creamy: Experience the perfection of the crispy shell paired with a luxuriously smooth ricotta filling.
Impressive Yet Easy: Surprisingly simple to make, even for beginners! You’ll feel like a pro in your kitchen.
Perfect for Sharing: Great for parties, potlucks, or just a special night in; they disappear quickly!
Indulge in the world of cannoli with this easy-to-follow guide and enjoy every delicious bite!
Homemade Cannoli Ingredients
For the Dough
- All-Purpose Flour – Provides structure and body for a sturdy shell.
- Granulated Sugar – Adds a touch of sweetness to balance flavors.
- Unsalted Butter – Ensures flakiness and richness; always use cold for best results.
- Kosher Salt – Enhances and balances overall flavor.
- Marsala Wine – A traditional Italian flavoring that gives the dough a unique taste. Substitution: Any dry white wine like sherry can work.
- Eggs (1 large, 1 yolk) – Act as a binding agent in the dough. Don’t forget to reserve the egg white for sealing!
For the Filling
- Ricotta Cheese (16 ounces, strained) – The star of the filling, providing a creamy texture. Tip: Strain overnight for best results.
- Powdered Sugar – Sweetens the ricotta filling to perfection.
- Vanilla Extract – Adds depth and flavor to the creamy filling.
Optional Variations
- Chocolate Chips – Mix in for a delightful surprise in every bite.
- Chopped Nuts – Add a bit of crunch to elevate the filling experience.
- Flavored Extracts (like almond) – A simple twist that can completely change the flavor profile.
Now you’re ready to dive into crafting your very own cannoli recipe! With these ingredients, you’ll be on your way to creating a scrumptious dessert that brings the taste of Italy right to your home.
How to Make Cannoli
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Combine Ingredients: Begin by placing all-purpose flour, granulated sugar, and kosher salt in a food processor. Add cold, cubed unsalted butter and pulse until it resembles coarse crumbs—this will create a flaky texture for your dough.
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Mix the Dough: Add the egg, egg yolk, and marsala wine to the crumb mixture. Process until a shaggy dough forms. You want a slightly sticky consistency that will hold together nicely after kneading.
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Knead and Rest: Transfer the dough to a floured surface and knead it gently for about 5 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 1 hour—this allows the gluten to relax for easier rolling later.
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Heat Oil: While the dough is resting, pour vegetable oil into a deep pot to a depth of about 3 inches. Heat the oil to 350°F; a deep-fry thermometer works best here to ensure accurate temperature.
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Roll and Cut Dough: Once the dough is rested, roll it out on a floured surface to a thickness of about 1/8 to 1/16 inch. Cut out 4-inch rounds using a pastry cutter. For mini cannoli, opt for 2-inch rounds.
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Shape the Cannoli: Lightly brush the cannoli forms with oil. Wrap each dough round around the forms, overlapping slightly, and seal the edges with the reserved egg white. Fry the cannoli shells for about 1 minute on each side, until they turn golden brown and crispy.
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Cool and Prepare Filling: Transfer the fried shells to a paper towel-lined plate to drain excess oil. Once cool, whip together strained ricotta, powdered sugar, and vanilla extract until creamy and smooth.
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Fill and Serve: Using a piping bag, carefully fill each cannoli shell with the ricotta mixture. Dust with powdered sugar just before serving for an elegant touch.
Optional: Try decorating with crushed pistachios or chocolate shavings for an extra flair!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These homemade cannoli are perfect for meal prep enthusiasts looking to save time! You can prepare the dough up to 24 hours in advance by wrapping it tightly in plastic wrap and refrigerating it. For the filling, whip together the strained ricotta, powdered sugar, and vanilla, and refrigerate for up to 3 days to enhance the flavors. Just be sure to fill the cannoli shells right before serving to maintain that coveted crispiness—this is key to preventing sogginess. When you’re ready to enjoy, fry the shells and fill them with the prepared cream for delicious, fresh-tasting cannoli that will impress everyone at your table!
Storage Tips for Cannoli
Fridge: Store filled cannoli in the refrigerator for up to 2 hours to maintain their freshness. Avoid keeping them longer to prevent sogginess.
Freezer: Unfilled cannoli shells can be frozen in an airtight container for up to 2 months. Allow them to thaw at room temperature before filling.
Airtight Containers: Keep any leftover ricotta filling in an airtight container in the fridge for up to 3 days. This makes it easy to refill the shells later.
Reheating: If you’ve stored components separately, reheat the shells in a warm oven (around 300°F) for about 5 minutes to restore crispiness before filling.
Cannoli Recipe Variations
Customize your homemade cannoli for any occasion and tantalize your taste buds with these delightful twists!
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Chocolate Chip Filling: Mix mini chocolate chips into the ricotta for a sweet, melty surprise in every bite. A classic twist that never fails to impress!
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Nutty Delight: Add finely chopped pistachios or hazelnuts to the filling for crunch and flavor. It adds a delightful texture that contrasts beautifully with the creamy ricotta.
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Lemon Zest: Incorporate freshly grated lemon zest into the ricotta filling to brighten the flavors. This citrusy touch elevates the sweetness without being overwhelming.
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Spicy Cinnamon: Sprinkle a dash of cinnamon or even a hint of cayenne into the ricotta for a warm, spiced version. The heat adds a nuanced depth to your cannoli experience that will surprise your guests.
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Fruit-Filled: Add pureed fruits like strawberries or raspberries into the filling for a fruity flavor explosion. Ideal for a refreshing summer dessert that’ll wow your friends!
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Coconut Cravings: Stir in shredded coconut to create a tropical version of cannoli. For an even more decadent twist, dip the ends in melted dark chocolate and roll in toasted coconut.
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Caramel Drizzle: Top the filled cannoli with a drizzle of caramel sauce or chocolate ganache. It adds a luxurious finish that’s simply irresistible!
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Savory Spin: Experiment with a savory filling using ricotta mixed with herbs and spices for an unexpected appetizer. This could transform your cannoli into a show-stopping starter at your next gathering!
What to Serve with Homemade Cannoli?
Elevate your dessert experience with delightful pairings that complement the rich, creamy flavors of homemade cannoli.
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Espresso: The boldness of espresso cuts through the sweetness, creating a perfect balance for your cannoli.
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Fresh Berries: Juicy strawberries or tart raspberries offer a refreshing contrast to the creamy filling, adding a burst of color and flavor.
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Chocolate Sauce: Drizzle warm chocolate sauce over the cannoli for a decadent touch that enhances the treat’s richness.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds lightness and makes each bite feel luxurious and indulgent.
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Pistachio Crumbles: Add a sprinkle of crushed pistachios on top for a delightful crunch and a pop of green that looks as good as it tastes.
Immerse your guests in a culinary journey that melds the classic with a touch of creativity. These pairings will not only satisfy the palate but also the heart.
Expert Tips for Homemade Cannoli
- Perfect Dough Consistency: Ensure your dough is slightly sticky after mixing; this helps it hold together during shaping and frying.
- Temperature Matters: Keep your oil at 350°F when frying. If it’s too hot, the shells burn; too low, they’ll become oily and soggy.
- Avoid Sogginess: Strain your ricotta cheese overnight for a creamy filling that’s not watery, maintaining the ideal texture of your cannoli.
- Fry in Batches: Fry only a few cannoli at a time to maintain oil temperature and achieve crispy shells without overcrowding the pot.
- Fill Just Before Serving: For optimum crispiness, fill the shells right before serving. Store components separately if you need to prepare ahead.
With these tips, your homemade cannoli will be a showstopper at any gathering!
Homemade Cannoli Recipe FAQs
What type of ricotta cheese should I use for the filling?
Absolutely! For the best results, use whole milk ricotta that’s well-strained to achieve a creamy texture. Straining overnight helps reduce moisture, which prevents the filling from becoming soggy and allows for a perfect balance with the crispy shell.
How should I store leftover cannoli?
I recommend storing filled cannoli in the refrigerator for up to 2 hours to keep them fresh. Beyond that, they may become soggy. If you have leftover components, you can keep the unfilled shells in an airtight container at room temperature for up to 2 days. The ricotta filling can be refrigerated in an airtight container for up to 3 days.
Can I freeze the cannoli shells or filling?
Yes! Unfilled cannoli shells freeze beautifully. Just place them in an airtight container or a zipper bag, and they can last up to 2 months in the freezer. When you’re ready to indulge, simply let them thaw at room temperature. The filling can also be frozen, but it’s best to fill the shells just before serving for maximum crispiness.
My cannoli shells turned out too oily; what went wrong?
Very! If your shells are oily, it might be due to the frying temperature being too low. Make sure the oil is heated to 350°F before you start frying. Fry in small batches for the best results, and ensure the dough is well sealed around the forms to avoid excess oil absorption.
What if I have a gluten allergy; can I still enjoy this cannoli recipe?
Definitely! While traditional cannoli use all-purpose flour, you can substitute it with a gluten-free flour blend. I often recommend a cup-for-cup gluten-free flour option for the best results, but it may take a little trial and error to get the texture just right.
How do I make different flavored fillings for my cannoli?
Creating flavored fillings is a fun way to customize your cannoli! Start with the basic ricotta filling, then fold in chocolate chips, chopped nuts, or flavored extracts. For a bright twist, add zest from lemons or oranges! Just remember to keep the overall liquid content in check to maintain that luscious texture.
Mouthwatering Canolis Recipe: Craft Your Sweet Italian Delight
Equipment
- Food processor
- deep pot
- - Thermometer
- Rolling Pin
- pastry cutter
- - Piping bag
Ingredients
For the Dough
- 2 cups all-purpose flour Provides structure and body for a sturdy shell.
- 2 tablespoons granulated sugar Adds a touch of sweetness to balance flavors.
- 3 tablespoons unsalted butter Ensures flakiness and richness; always use cold for best results.
- 1/2 teaspoon kosher salt Enhances and balances overall flavor.
- 1/4 cup marsala wine A traditional Italian flavoring that gives the dough a unique taste.
- 1 large egg Act as a binding agent in the dough.
- 1 larger egg yolk Don’t forget to reserve the egg white for sealing!
For the Filling
- 16 ounces ricotta cheese The star of the filling, providing a creamy texture.
- 1/2 cup powdered sugar Sweetens the ricotta filling to perfection.
- 1 teaspoon vanilla extract Adds depth and flavor to the creamy filling.
Optional Variations
- 1 cup chocolate chips Mix in for a delightful surprise in every bite.
- 1/2 cup chopped nuts Add a bit of crunch to elevate the filling experience.
- 1 teaspoon flavored extracts Like almond, a simple twist that can completely change the flavor profile.
Instructions
How to Make Cannoli
- Combine Ingredients: Begin by placing all-purpose flour, granulated sugar, and kosher salt in a food processor. Add cold, cubed unsalted butter and pulse until it resembles coarse crumbs.
- Mix the Dough: Add the egg, egg yolk, and marsala wine to the crumb mixture. Process until a shaggy dough forms.
- Knead and Rest: Transfer the dough to a floured surface and knead it gently for about 5 minutes, until smooth and elastic. Wrap it in plastic wrap and let it rest at room temperature for 1 hour.
- Heat Oil: While the dough is resting, pour vegetable oil into a deep pot to a depth of about 3 inches. Heat the oil to 350°F.
- Roll and Cut Dough: Once the dough is rested, roll it out on a floured surface to a thickness of about 1/8 to 1/16 inch. Cut out 4-inch rounds using a pastry cutter.
- Shape the Cannoli: Lightly brush the cannoli forms with oil. Wrap each dough round around the forms, overlapping slightly, and seal the edges with the reserved egg white.
- Cool and Prepare Filling: Once cool, whip together strained ricotta, powdered sugar, and vanilla extract until creamy and smooth.
- Fill and Serve: Using a piping bag, carefully fill each cannoli shell with the ricotta mixture. Dust with powdered sugar just before serving for an elegant touch.