Why You’ll Love Authentic Homemade Cannoli Recipe
Making cannoli from scratch may seem impressive, but it’s surprisingly achievable and incredibly rewarding. The shells fry up light and crisp, while the ricotta filling is smooth, lightly sweetened, and customizable with chocolate chips or citrus zest. You can prepare components in advance, making entertaining easier. Plus, homemade cannoli taste fresher and more flavorful than store-bought versions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the shells
2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons shortening
1 tablespoon vegetable oil
1 large egg plus 1 egg yolk
1/4 cup Marsala wine
2 tablespoons water (as needed)
Vegetable oil for frying
1 egg white, lightly beaten (for sealing)
For the filling
2 cups whole milk ricotta cheese, well drained
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1 tablespoon orange zest (optional)
Powdered sugar for dusting
Directions
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In a large bowl, combine the flour, sugar, salt, and cinnamon. Cut in the shortening until the mixture resembles coarse crumbs.
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Add the egg, egg yolk, vegetable oil, and Marsala wine. Mix until a dough begins to form, adding a little water if needed. Knead until smooth and elastic. Cover and let rest at room temperature for 1 to 2 hours.
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Roll the dough out on a lightly floured surface until about 1/8 inch thick. Cut into 4-inch circles.
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Wrap each circle around a cannoli mold, overlapping the edges slightly. Brush the seam with beaten egg white and press to seal.
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Heat vegetable oil in a deep pot to 350°F (175°C). Fry the shells in batches until golden brown and crisp, about 2 to 3 minutes. Carefully remove and drain on paper towels. Let cool before sliding off the molds.
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For the filling, mix the drained ricotta, powdered sugar, and vanilla extract until smooth and creamy. Fold in the chocolate chips and orange zest if using.
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Transfer the filling to a piping bag. Pipe the filling into both ends of each cooled shell.
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Dust with powdered sugar just before serving.
Servings and timing
Servings: About 12 cannoli
Prep time: 30 minutes
Resting time: 1 to 2 hours
Cooking time: 30 minutes
Total time: Approximately 2 hours
Variations
For a pistachio twist, stir finely chopped pistachios into the filling and sprinkle some on the ends.
For a chocolate lover’s version, dip the ends of the shells in melted chocolate and let set before filling.
For a lighter citrus flavor, add lemon zest instead of orange zest.
For a richer filling, replace part of the ricotta with mascarpone cheese.
For a festive touch, add finely chopped candied fruit to the filling.
Storage/Reheating
Store unfilled shells in an airtight container at room temperature for up to one week. Keep the ricotta filling refrigerated in a sealed container for up to three days. For best texture, fill the shells just before serving to prevent them from becoming soggy. Filled cannoli are best enjoyed the same day and do not require reheating.
FAQs
Can I make cannoli shells ahead of time?
Yes, the shells can be made several days in advance and stored in an airtight container until ready to fill.
Why is my filling runny?
Ricotta may contain excess moisture. Drain it thoroughly in a fine-mesh sieve or cheesecloth before mixing the filling.
Can I bake the shells instead of frying?
You can bake them, but frying produces the most authentic crisp texture and flavor.
What can I use instead of Marsala wine?
Dry white wine or a mixture of grape juice with a splash of vinegar can be used as a substitute.
How do I keep the shells crisp after filling?
Fill the cannoli just before serving to maintain their crunch.
Can I freeze cannoli shells?
Yes, unfilled shells freeze well for up to two months when stored in a freezer-safe container.
Is mascarpone a good substitute for ricotta?
Mascarpone can replace part of the ricotta for a richer filling, but using only mascarpone may make the filling too heavy.
Do I need special cannoli molds?
Metal cannoli tubes are ideal, but you can improvise with clean metal cylinders if necessary.
Can I make the filling in advance?
Yes, the filling can be prepared up to two days ahead and stored in the refrigerator.
What should I serve with cannoli?
Cannoli pair beautifully with espresso, cappuccino, or a light dessert wine.
Conclusion
Homemade cannoli bring the flavors of Italy straight to your kitchen with their crisp shells and creamy, sweet filling. Though they look impressive, they’re surprisingly simple when broken down into steps. With a little preparation and creativity, you can create a bakery-quality dessert that’s sure to delight family and guests alike.
