Homemade Cannoli Recipe

This Homemade Cannoli Recipe is a crispy and authentic recipe, which features a bubbling fried pastry shell and a sweet ricotta cream filling. It’s an impressive Italian dessert, ready in about 1 hour and 30 minutes.

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Homemade Cannoli Recipe Ingredients

Shells:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon kosher salt
• 1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
• 1 egg yolk
• 1/2 cup dry white wine
• 1 egg, lightly beaten (for egg wash)
• 1 quart canola oil, for frying

Filling:

• 2 cups ricotta cheese, preferably whole milk (drained if wet)
• 3/4 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 cup heavy cream
• 1/4 cup small semisweet chocolate chips
• 1 lemon (zest only)

Garnish:

• Powdered sugar, for dusting

How To Make Homemade Cannoli Recipe

1. Make the shell dough: In a medium bowl, sift together the flour, granulated sugar, and kosher salt. Work the cold butter pieces into the flour using your fingers until the mixture resembles coarse sand. Add the egg yolk and the dry white wine. Mix until it comes together into a smooth dough.
2. Rest the dough: Flatten the dough into a disc and wrap it loosely in plastic wrap. Press the dough out to fill the wrap (flattening it now makes rolling easier later). Let it rest in the refrigerator for a few minutes while you prepare the filling.
3. Make the filling: In a medium bowl, whisk the ricotta cheese until smooth. Sift in the powdered sugar, cinnamon, and allspice. Mix well. In a separate bowl (or stand mixer), whip the heavy cream until it holds stiff peaks. Gently fold the whipped cream into the ricotta mixture using a rubber spatula. Stir in the mini chocolate chips and grate in the fresh lemon zest. Cover and refrigerate for 30 minutes to an hour to firm up.
4. Roll and cut: Heat the canola oil in a heavy-bottomed pot to 360°F. Meanwhile, dust a work surface with flour. Cut the dough into quarters to make it manageable. Roll one piece out until it is very thin (about 1/8-inch thick). Use a 3-to-4-inch round cutter (or a glass) to cut out circles. You should get about 24 circles total.
5. Wrap the molds: Wrap a dough circle around a metal cannoli mold. Brush a little egg wash on the edge of the dough where it overlaps to seal it shut. Press firmly to seal. Tip: Flare the edges of the dough out slightly from the mold; this allows the hot oil to flow inside the tube and cook the shell from both sides.
6. Fry the shells: Use tongs to hold the edge of the mold as you carefully submerge it into the hot oil. Fry for 2 to 3 minutes until the shell is golden brown and crispy. Remove from the oil. Holding the mold with tongs in one hand, use a kitchen towel in the other hand to gently grip the shell and slide it off the mold immediately. Set aside on a rack to cool. Repeat with remaining circles.
7. Fill and serve: Just before serving, transfer the chilled ricotta filling to a pastry bag (no tip needed, or use a large round tip). Pipe the cream into the cooled shells, filling from both ends to ensure the center is full. Dust generously with powdered sugar and serve immediately.

Recipe Tips

• Drain the Ricotta: This is the most important step. If your ricotta is wet, the filling will be runny. Place the ricotta in a fine-mesh sieve or cheesecloth over a bowl for at least 30 minutes (or overnight) to drain excess whey before mixing.
• The Wine Factor: The acidity and alcohol in the dry white wine are what create the signature bubbly, blistered texture on the surface of the fried shells. Do not skip it.
• Thin Dough: Roll the dough as thin as possible—almost translucent. If the dough is too thick, the shells will be chewy and doughy rather than light and crisp.
• Serving Time: Cannoli are best eaten immediately after filling. If they sit for more than an hour, the moisture from the cheese will make the crispy shell soggy.

What To Serve With Homemade Cannoli

This dessert is a standalone star, but pairs well with coffee.

• Espresso: A shot of strong coffee cuts the sweetness.
• Cappuccino: A classic Italian cafe pairing.
• Fresh Berries: Strawberries or raspberries on the side.
• Vin Santo: A sweet Italian dessert wine.

How To Store Homemade Cannoli Recipe

• Store Separately: Do not store filled cannoli. Keep the fried shells in an airtight container at room temperature for up to 2 days. Keep the filling in the fridge for up to 3 days.
• Freeze: You can freeze the fried shells carefully wrapped, but they are fragile. The filling does not freeze well as the dairy may separate.

Homemade Cannoli Recipe Nutrition Facts

• Calories: 210
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 35mg
• Sodium: 60mg
• Total Carbohydrates: 20g
• Dietary Fiber: 0g
• Sugar: 10g
• Protein: 4g

Nutrition information is estimated per filled cannoli.

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