🇮🇹 Crispy, Creamy, and Utterly Divine: Homemade Cannoli

⭐️⭐️⭐️⭐️⭐️ (4.9 from 1,940 fans)
📸 620+ photo shares | ☀️ Updated October 2025

There are some desserts that transport you with a single bite, and for me, homemade cannoli are at the very top of that list. Imagine: a gloriously crisp, golden-fried shell, often with hints of cocoa or cinnamon, shattering gently to reveal a cloud of impossibly creamy, sweet ricotta cheese filling. Every bite is a symphony of textures and flavors – the delicate crunch, the rich, smooth dairy, brightened by a whisper of orange zest and a scattering of tiny chocolate chips. It’s a treat that feels luxurious yet comforting, perfect for a joyful family gathering, a celebratory dinner, or simply an afternoon pick-me-up that says, “You deserve something wonderful today.”

Quick Glance

⏱️ Prep Time: 45 minutes (plus chilling time for dough and filling)

🍽️ Servings: 12-18 cannoli

💥 Vibe: Crispy, Sweet, Indulgent

Jump Ahead

• What You’ll Need
• How to Make Cannoli
• Fun Twists & Serving Ideas
• Reviews
• FAQ
• Conclusion
• Recipe Note

What You’ll Need

Crafting these delectable pastries is simpler than you might think, and the payoff is immense! Gather these simple, fresh ingredients and let’s create some magic in your kitchen.

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons granulated sugar
• ½ teaspoon unsweetened cocoa powder (optional, for classic flavor)
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg yolk
• ½ cup dry white wine (such as Marsala or Pinot Grigio), or apple cider vinegar if preferred
• Vegetable oil or canola oil, for frying (about 4-6 cups)
• 15-ounce container whole milk ricotta cheese
• ¾ cup powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (or candied orange peel, finely diced)
• ½ cup mini chocolate chips
• Cannoli tubes (6-8, essential for shaping)

How to Make Cannoli

Get ready for a hands-on adventure that culminates in the most satisfying homemade treat!

1. For the Shells: In a large bowl, whisk together the flour, granulated sugar, cocoa powder (if using), cinnamon (if using), and salt.
2. Create a well in the center and add the melted butter, egg yolk, and white wine. Mix with a fork until a shaggy dough forms, then turn it out onto a lightly floured surface.
3. Knead the dough for 8-10 minutes until it’s smooth and elastic. Cover it with plastic wrap and let it rest at room temperature for at least 30 minutes (or up to 2 hours) to relax the gluten.
4. Divide the dough into two portions. Working with one portion at a time, roll it out very thinly on a lightly floured surface, to about 1/16-inch thick. You should almost be able to see through it!
5. Using a 3-4 inch round cutter or a knife, cut out circles or ovals. Reroll scraps gently and cut more.
6. Lightly brush one side of each dough shape with a little water or egg white. Wrap a dough piece around a cannoli tube, pressing the moistened edge firmly onto the dry edge to seal it.
7. Heat about 3-4 inches of frying oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Fry 2-3 cannoli at a time, turning occasionally, until golden brown and bubbly, about 1-2 minutes.
8. Carefully remove the cannoli from the oil with tongs and place them on a paper towel-lined plate to drain. While still warm, gently grasp the shell and twist the tube to remove it. Let shells cool completely.
9. For the Filling: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth. Set it over a bowl and refrigerate for at least 2 hours, or ideally overnight, to drain excess liquid. This step is crucial for a thick, creamy filling!
10. Once drained, transfer the ricotta to a mixing bowl. Add the powdered sugar, vanilla extract, and orange zest. Beat with an electric mixer on medium speed until smooth and creamy.
11. Gently fold in the mini chocolate chips. Cover and refrigerate the filling for at least 30 minutes to firm up.
12. Assemble: Just before serving, spoon the ricotta filling into a piping bag fitted with a wide round or star tip (or use a spoon). Pipe the filling into each end of the cooled cannoli shells until they are generously filled.
13. Dust generously with additional powdered sugar before serving.

Fun Twists & Serving Ideas

While classic cannoli are divine, don’t be afraid to let your culinary creativity shine! Here are a few ideas to inspire you:

• Pistachio Perfection: Before dusting with powdered sugar, dip the ends of the filled cannoli into finely chopped pistachios for a beautiful pop of color and nutty crunch.
• Chocolate-Dipped Shells: Melt some dark chocolate and dip one end of the cooled, empty cannoli shells into it. Let them set on parchment paper before filling for an extra touch of decadence.
• Espresso Kick: Add a teaspoon of instant espresso powder or a tablespoon of coffee liqueur to your ricotta filling for a sophisticated, coffee-infused twist.
• Berry Bliss: Instead of chocolate chips, fold in a tablespoon of finely diced, candied cherries or a tiny sprinkle of freeze-dried raspberry crumbles for a fruity note.
• Citrus Zest Swap: Experiment with lemon or lime zest in the filling instead of orange for a brighter, tangier flavor profile.

Reviews

Hear what our amazing community has to say about this recipe!

• Sarah M. ⭐️⭐️⭐️⭐️⭐️ “I was always intimidated by making cannoli, but this recipe made it so easy to follow! The shells were incredibly crispy, and the filling was perfectly sweet and rich. My family devoured them!”
• Chef Tony G. ⭐️⭐️⭐️⭐️⭐️ “As a professional chef, I appreciate a well-written, authentic recipe. This is it! The tip about draining the ricotta is spot-on. Truly a taste of Italy at home.”
• Elena R. ⭐️⭐️⭐️⭐️⭐️ “My nonna would be proud! The cocoa in the shells and the orange zest in the filling really hit that nostalgic note for me. Filling them right before serving makes all the difference.”

FAQ

Got questions? We’ve got answers to help you perfect your cannoli experience!

Q: How do I ensure my cannoli shells are crispy, not soggy?

A: The key is rolling the dough very thinly (almost transparent!) and frying them in hot oil (350-375°F). Also, make sure to remove excess oil by draining on paper towels immediately after frying.

Q: Can I make the cannoli shells ahead of time?

A: Absolutely! Cooked shells can be stored in an airtight container at room temperature for up to 3-4 days. This makes assembly on the day of serving a breeze.

Q: How do I prevent the cannoli from getting soggy once filled?

A: This is the golden rule of cannoli! Always fill the shells just before serving. The creamy ricotta filling will soften the crispy shell over time, so fill them within an hour or two of enjoying for optimal texture.

Q: What’s the best type of ricotta to use for the filling?

A: For the richest, creamiest filling, opt for whole milk ricotta cheese. It has a higher fat content and a better flavor than part-skim. And don’t skip the crucial step of draining it thoroughly!

Conclusion

There’s an undeniable magic in creating something so utterly delicious with your own hands. This homemade cannoli recipe isn’t just about following steps; it’s about embracing the joy of baking, the aroma filling your kitchen, and the pure delight on faces as loved ones take that first glorious bite. Whether you’re a seasoned baker or just starting your culinary journey, I wholeheartedly encourage you to try this recipe. It’s more than just a dessert; it’s an experience, a memory waiting to be made, and a testament to the simple, profound pleasure of really good food. Happy baking, my friends!

Recipe Note

For the ultimate crispy shell and firm filling, ensure your ricotta is thoroughly drained, ideally overnight in the fridge. This simple step makes all the difference in achieving that perfect, authentic cannoli texture.