There’s nothing quite like a freshly made cannoli.
Crisp golden shells filled with sweet ricotta cream make this Italian classic a true delight.
With this recipe, you can recreate bakery-style cannoli right in your kitchen.
Why You’ll Love This Recipe
The shells are light, crisp, and perfectly golden when fried.
The ricotta filling is smooth, creamy, and customizable.
You only need a few simple ingredients to achieve authentic results.
They’re a guaranteed hit at holidays, parties, or family dinners.
What You’ll Need (Ingredient Highlights)
All-purpose flour forms the base for the dough.
Butter adds richness and helps create a crisp texture.
White wine or water brings the dough together and adds flavor.
Ricotta cheese makes the filling creamy and traditional.
Mini chocolate chips or pistachios add crunch and a touch of indulgence.
Pro Tips Before You Start
Drain ricotta thoroughly so the filling isn’t watery.
Roll the dough thin—about 1/8 inch—for crisp shells.
Seal edges firmly with egg white to avoid shells opening while frying.
Fill shells only before serving to keep them crunchy.
How to Make Cannoli Shells
Step 1 – Make the dough
Mix flour, sugar, and salt. Cut in butter until crumbly.
Stir in egg and wine until dough comes together.
Step 2 – Knead and rest
Knead dough 5 minutes until smooth. Wrap and rest for 30 minutes.
Step 3 – Roll and shape
Roll dough thin. Cut circles and wrap around cannoli tubes, sealing edges with egg white.
Step 4 – Fry the shells
Heat oil to 350°F (175°C). Fry shells 1–2 minutes until golden.
Drain on paper towels and remove from tubes.
Step 5 – Make the filling
Beat ricotta, powdered sugar, and vanilla until smooth.
Fold in chocolate chips if using.
Step 6 – Fill and finish
Pipe filling into both ends of shells.
Dip in chocolate chips or pistachios, then dust with powdered sugar.
What to Serve Them With
Pair with espresso or cappuccino for a true Italian experience.
Serve alongside fresh fruit for balance.
Add a drizzle of chocolate sauce for extra indulgence.
Variations / Substitutions
Swap vanilla with orange zest or cinnamon for a twist.
Use mascarpone in place of some ricotta for richness.
Fill shells with pastry cream instead of ricotta for variety.
Storage & Leftovers
Unfilled shells keep in an airtight container up to 5 days.
Filled cannoli should be eaten within 1 day for best crunch.
Do not freeze filled cannoli—shells will soften.
FAQs
Can I bake cannoli shells instead of frying?
Yes, but they won’t be as crisp and traditional as fried shells.
Why are my shells not holding shape?
Be sure to seal seams tightly with egg white and press firmly.
Can I make shells ahead of time?
Yes, fry them in advance and store in a sealed container.
How do I keep shells from getting soggy?
Only fill them right before serving.
Can I use store-bought ricotta?
Yes, but drain it overnight for a thicker filling.
Do I need cannoli tubes?
Yes, they’re essential to shaping shells. Metal tubes work best.
Why is my filling grainy?
Ricotta may not be smooth enough—strain and whip well.
Can I flavor the filling differently?
Absolutely, add cocoa, citrus zest, or almond extract for variety.
What oil is best for frying shells?
Canola or peanut oil works well due to high smoke points.
Can I freeze the filling separately?
Yes, but whip again after thawing to restore texture.
Final Thoughts
Homemade cannoli shells are crisp, delicate, and filled with irresistible cream.
This recipe lets you bring authentic Italian flavor to your table.
Once you try them, you’ll never go back to store-bought.
