Learn how to make cannoli with this easy and delicious cannoli recipe! This classic Italian dessert features crispy cannoli shells + creamy ricotta cheese cannoli filling + crunchy mini chocolate chips. Now including how to make the cannoli dough, cut the dough, fry the shells, and more!
Italian Girl Cannoli
As an Italian girl, there are few desserts I love and respect more than cannoli (ok, and tiramisu). Crunchy and creamy ricotta cheese filling + crunchy deep fried cannoli shells + chocolate chips? They’re the perfect Italian dessert, especially after a heavy meal like lasagna or baked ziti. And compared to most Italian pastry recipes, they’re so easy!
I usually make cannoli the cheater way: I use store-bought cannoli shells! As a busy mom of two… I just don’t have the time to make homemade crispy cannoli shells as often as I’d like. Between hunting down marsala wine, making the dough, finding the cannoli mold, and deep frying, it’s a lot of work.
But after TONS of requests, I’m finally including my homemade cannoli shell recipe below. A dear friend’s nonna shared this cannoli recipe with me years ago. And she finally agreed to let me share it here on my website! So let’s all say grazie mille to nonna Valentina!
But First, What the Heck is a Cannoli?
- Cannoli is a form of Italian pastry that originated on the Island of Sicily. Crunchy, creamy, and absolutely delicious. Cannoli is now made and loved all over the world!
- Most have a tube-shaped cannoli shell made of deep fried pastry dough filled with a slightly sweet and creamy filling. I’ve never made a recipe where you don’t fry the shells.
- The dough is typically made with flour, sugar, and salt. Plus, an egg white, butter, marsala wine, and oil. You’ll also need plastic wrap, paper towels, and a food processor. I’ll link all the equipment needed to make the shells below.
- The cannoli filling is usually made from ricotta cheese, plus a little sugar and vanilla or orange essence for flavor.
- This Italian dessert widely ranges in size. I’ve seen mini cannoli and I’ve seen jumbo ones! But most typically they’re about 4-inches long and 1 to 2 inches wide.
- The most classic flavor is ricotta with a touch of orange zest and chocolate chips. And some feature chopped pistachios. A lot of bakers dust with powdered sugar right before serving!
- Nowadays you can find every flavor of cannoli imaginable, from chocolate to strawberry to lemon and cookies and cream. Even candy cane crunchy cannoli!
- The most classic cannoli shell is plain, but I’ve seen chocolate shells.
- You can enjoy cannoli cold or slightly at room temperature. But you shouldn’t serve it warm.
Homemade Cannoli Filling Recipe
- Cannoli Shells: Homemade or store bought cannoli shells will work. You’ll have enough filling to make about 8 large (standard) or 12 minis. Feel free to double or triple the ricotta filling recipe as needed.
- Ricotta Cheese: Use the best quality full-fat ricotta cheese you can find. If you live near an Italian market, I highly suggest making a visit. You might even be able to get your shells there! Don’t sub with cream cheese or mascarpone cheese.
- Confectioners’ Sugar: Aka powdered sugar. Make sure to sift the powdered sugar before use, so you don’t have any large lumps. Set aside a 1/2 cup for dusting the shells. Dusting with powdered sugar adds a subtle sweetness and gives this dessert a stunning presentation.
- Chocolate Chips: Mini dark chocolate chips or mini semi-sweet chocolate chips add a delicious chocolate-y kick to this recipe. If you don’t like chocolate feel free to use chopped pistachios instead. Or use half chocolate chips and half pistachios. If you can’t find mini chocolate chips at your local grocery store, you can click here to buy them online.
- Vanilla Extract: Adds rich vanilla flavor to the ricotta filling. I don’t suggest using artificial vanilla extract. You may use an 1/8 teaspoon of orange blossom extract if desired. I prefer this to using orange zest, which can clump in the filling.
- Fine-Mesh Strainer: You’ll need this for draining the ricotta cheese. Cheesecloth will also work if you don’t have a strainer on hand. I don’t suggest skipping the draining step!
- Large Piping Bag: In a pinch, you can spoon the filling into the shells. But for best results, place the filling into a large piping bag. Cut the end of the bag off and pipe the filling into the shells.
Feel free to make this cannoli recipe your own by adding orange zest, chopped pistachios, or even sprinkles! Just be sure not to make the filling too chunky if you plan on piping it into the shells.
Ricotta Cheese Filling 101
- The most important part of the ricotta cheese recipe is draining your ricotta cheese. It MUST drain at least 6 hours, but preferably overnight.
- If don’t drain the cheese, your filling will be wet and grainy and make your shells soggy.
- To drain the ricotta cheese, you’ll want to place the cheese in a fine mesh strainer and cover it with a piece of saran wrap.
- Place some pie weights (or just dry beans) on top of the saran wrap and place the strainer over a bowl. Pop the bowl in the fridge until needed. You’ll be surprised to see how much liquid comes out!
Skipping the draining phase won’t make your filling creamier! It’ll just make it soggier and grainy. For a creamier filling you can add 1/4 cup of heavy cream into the ricotta mixture.
Where to Find Cannoli Shells
If you don’t want to make homemade shells, there are some tips on finding good store-bought shells below!
- As mentioned earlier, I used store bought shells. Bellino shells are quite good and what I use if my local pastry shop is out of fresh ones.
- Look in the ethnic aisle at your local grocery store or shop them on amazon. I will say ordering cannoli shells online can be tricky… since they’re delicate and often arrive damaged.
- You can also make and use your favorite homemade cannoli shell recipe. Most recipes are made with simple ingredients like all-purpose flour, egg yolks, and white wine or marsala wine.
- In a real pinch, you can use the cannoli filling as a dip and serve it with broken up waffle cones or graham crackers.
Equipment For Cannoli Shells
- Oil: You’ll need a LARGE amount of frying oil! I like to used refined coconut oil for deep frying.
- Rolling Pin: You’ll need a large wooden rolling pin to roll out the cannoli dough.
- Pastry Brush: You’ll use this to brush the dough with egg white. The egg white makes the shells extra crispy.
- 5-Quart Dutch Oven: Make sure you have a REALLy deep pan you’re comfortable using for deep frying!
- Digital Thermometer: This will ensure your oil is the right temperature so you don’t burn your deep fried shells.
- Cannoli Forms: These are the cannoli forms I use.
- Food Processor: You can technically make the dough from hand if you’re ready to churn out some elbow grease.
- 4-Inch Round Cookie Cutter: I’ve made these with a 3-inch cookie cutter, too, so you have some wiggle room in terms of size.
- Marsala Wine: In a pinch, you can also use vodka. Some readers even think the vodka works better for making crunchy cannoli shells, although it’s not as traditional as using marsala wine.
This post may contain affiliate links!
More Italian Ricotta Dessert Recipes:
