If you LOVE authentic cannolis but don’t have anywhere near you to get them, then this recipe will become your new best friend! The shells achieve a golden brown perfection, providing a satisfying crunch that perfectly complements the smooth, sweet filling. I used to eat cannoli all the time when I lived in New Jersey. They’re one of my favorite treats and the good ones were easy to find at bakeries nearby. I’ve found it’s harder to come by really good cannoli in California, so I have resorted to making them at home from scratch, and it’s easier than you’d think! Homemade cannolis have a special charm that store-bought versions often lack. The ritual of crafting the shell and folding in the creamy ricotta filling is a labor of love that pays off with each bite. This simple recipe guides you through creating both the crunchy shell and the creamy ricotta filling, ensuring that even special occasions can be graced with this Italian dessert without much fuss. By adding orange zest or lemon zest, you invite a subtle, refreshing citrus note that brightens the creamy ricotta cheese filling. Whether you’re a seasoned baker or trying your hand at Italian pastries for the first time, this easy cannoli recipe promises the best results, tempting you to say “delizioso” with every bite! For more homemade Italian chocolate treats, try my Cannoli Dip, Chocolate-Dipped Almond Biscotti, and my Homemade Nutella!
Why We Love This Recipe
Get creative and change the flavor of your cannoli filling to suit your preferences. You can save some time if you need to and you can use store-bought pastry shells if you prefer! This recipe is surprisingly easy; you’ll just need to plan your time well in order to chill the dough and cannoli filling long enough for the best results.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Flour – All-Purpose Flour is the best flour to use for the base of the shells in this cannoli recipe. Granulated Sugar – Sweetens the dough for a balanced, dessert-worthy shell. Cinnamon – Adds a subtle warm spice to the shell pastry and filling. Salt – A pinch to enhance all the flavors of the cannoli shell. Butter – The key to a flaky pastry shell is to use cold butter! Eggs – Eggs bind the dough together, and the egg white is used to seal the dough around the cannoli forms. Sweet Marsala Wine – Traditional to Sicilian cannoli, Marsala adds a unique flavor and the right moisture to the dough. Oil – For frying, use vegetable or peanut oil, providing a high smoke point to achieve that golden brown without burning. Ricotta Cheese – This is the heart of the filling, so choose good-quality ricotta cheese for the best results. We’ll be straining it to ensure the filling is creamy and not watery. Powdered Sugar – This sweetens the filling and adds a smooth texture. Vanilla Extract – Offers a classic, sweet background note to the filling. Use my Homemade Vanilla Extract or the store-bought stuff. Zest – Use fresh lemon or orange zest to add a fresh, citrusy brightness to the creamy filling. Chocolate Chips – Use semi-sweet chocolate chips to balance the flavors and add a bit of chocolatey indulgence to every bite. Pistachios – Adds a nutty crunch and a touch of color.
Strain the Ricotta Cheese
Start this cannoli recipe by straining your ricotta cheese. If the ricotta is quite thick, you can usually get away with just spreading out a couple of layers of paper towels, spreading the ricotta cheese on top, covering it with more paper towels, and then pressing out excess moisture. For runnier ricotta cheese, place a fine mesh sieve over a large bowl. Line it with cheesecloth. Add ricotta cheese and spread it into an even layer. Cover with plastic wrap and let it strain for at least 30 minutes but more like 6 to 8 hours or overnight if you have the time. Discard the liquid in the bowl and use the strained ricotta cheese. That’s it!
Make Homemade Cannoli Dough
Make Cannoli Filling
How To Make Homemade Cannoli
Tips for Success
The temperature of the oil is critical: too hot, and the shells will burn; too cold, and they’ll absorb too much oil and become greasy. Using a deep fryer or a large pot with a candy thermometer (affiliate link) can help you maintain the ideal temperature of 350°F to 375°F. It’s best to store the shells and filling separately and only fill the cannoli when you’re ready to eat them. However, if you have already assembled the cannolis, they can be kept in the refrigerator for a short period, though the shells may soften.
Substitutions and Variations
Get creative with our cannoli and try other flavors or colors for a different experience or for a special event. Add orange or lemon zest and chopped pistachios for a citrus twist and extra crunch. You can also use other flavored extracts to bring other flavors to these treats. Try almond or peppermint! Dip the ends of the cannoli shells into melted chocolate or even brush the insides of each shell with melted chocolate for an extra special finish. When it hardens, it will help prevent the cannoli from getting soggy if you need to fill them ahead of time and take them to an event.
More Dessert Recipes
Pistachio Macarons Boston Cream Pie Cookies French Fruit Tart Pavlova French Silk Pie
The Best Churros Recipe
Classic Homemade Eclairs
Easy Classic French Cream Puffs
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