Italian Cannoli

There’s just something undeniably magical about biting into a freshly made cannoli. That crispy, golden shell that gives way to a creamy, sweet ricotta filling—perfection. Whether you’ve enjoyed them at an Italian bakery or during a special holiday gathering, authentic Italian Cannoli have a way of making any moment feel like a celebration.

Today, I’m sharing a classic recipe that brings the flavors of Sicily straight to your kitchen. Don’t let the idea of making cannoli from scratch intimidate you! With a little patience (and a good rolling pin), you’ll be amazed at how achievable—and rewarding—these pastries are to make at home.

Cannoli are a staple in Italian households during holidays and special occasions, but there’s no reason they can’t be a weekend baking project too. And trust me, once you’ve tasted the homemade version, you’ll understand why they’ve been loved for generations. I still remember the first time I made these with my nonna—it was messy, fun, and absolutely delicious. We laughed through flour-dusted hands and took turns taste-testing the ricotta filling more times than necessary. Those memories are baked into every batch I make now.

Ready to get started? Let’s dive into the shell-crisping, filling-whipping magic of Italian Cannoli.

Making the Cannoli Shells from Scratch

We’re starting from the very beginning—yes, that means we’re making the cannoli shells by hand. Store-bought shells are okay in a pinch, but nothing compares to that just-fried freshness. The key to a crisp, delicate shell is rolling the dough paper-thin and frying it at the right temperature. Here’s how it all comes together.

Ingredients for the Shells:

• 2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon cocoa powder

• ½ teaspoon ground cinnamon

• ¼ teaspoon salt

• 3 tablespoons unsalted butter, cold and cut into small pieces

• 1 egg

• ½ cup dry white wine or marsala

• Vegetable oil, for frying

STEP 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, cinnamon, and salt. The cocoa and cinnamon might seem subtle, but they add that warm, traditional depth that makes cannoli shells so flavorful.

STEP 2: Cut in the Butter

Using your fingers or a pastry cutter, work the cold butter into the flour mixture until it resembles coarse crumbs. This step is just like making pie dough—the bits of butter help the shell get that signature flakiness when fried.

STEP 3: Add the Wet Ingredients and Knead

Add the egg and dry white wine (or marsala, if you’re going the traditional route) to the flour mixture. Stir until a dough starts to form, then turn it out onto a lightly floured surface and knead it until it’s smooth and elastic, about 5–7 minutes. It should feel firm but pliable.

Once the dough is ready, wrap it tightly in plastic wrap and let it rest at room temperature for 30 to 45 minutes. Resting allows the gluten to relax, making it much easier to roll out later on.

Prepping the Filling While the Dough Rests

Now that the dough is taking a well-earned break, it’s the perfect time to whip up the creamy ricotta filling. This filling is where all the magic happens—sweet, rich, and lightly scented with vanilla and citrus.

Ingredients for the Filling:

• 2 cups whole milk ricotta cheese, well-drained

• ¾ cup powdered sugar

• ½ teaspoon vanilla extract

• ½ teaspoon orange zest

• ¼ teaspoon ground cinnamon

• ½ cup mini chocolate chips or chopped pistachios

STEP 4: Mix the Filling

In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, vanilla extract, orange zest, and cinnamon. Mix until the texture is smooth and creamy—no lumps.

Tip: Drain your ricotta really well before mixing. If it’s too watery, your filling will be loose and may make the shells soggy. I usually wrap mine in cheesecloth and place it in a colander over a bowl in the fridge for a few hours (or overnight, if I’m planning ahead).

Once smooth, gently fold in your mini chocolate chips or pistachios—whichever you prefer. You can also do a mix of both if you’re feeling fancy. Pop the filling into the fridge to chill while you roll out and fry the shells.

Welcome to Part 2 of our cannoli adventure! If you’ve made it this far, you’ve already prepped that gorgeous dough and whipped up a dreamy ricotta filling. Now it’s time to tackle the most iconic part of this dessert—the crisp, golden shell.

This is where your cannoli really take shape (literally). Don’t worry if you don’t have cannoli forms—I’ll share a little workaround later. The key is rolling the dough thin enough and frying at the right temperature. Done right, you’ll get those delightfully blistered, crunchy shells that snap with every bite.

Let’s get rolling (and frying)!

Rolling, Shaping, and Frying the Shells

Once your dough has rested and your filling is chilling in the fridge, it’s time to bring those cannoli to life.

STEP 5: Roll the Dough Thin

Lightly flour your work surface and divide the dough into smaller portions to make it easier to handle. Roll each portion out very thin—about 1/16 of an inch thick. You want these shells to be delicate and crisp, and thickness can make a big difference.

Tip: If you can almost see through the dough when you hold it up, you’re on the right track.

Cut the rolled dough into ovals or circles about 4 to 5 inches across. A cookie cutter or even a small bowl works great for shaping.

STEP 6: Wrap Around Cannoli Forms

Wrap each dough piece around a metal cannoli form, gently overlapping the edges. Seal the edge with a little bit of beaten egg or water to keep it from opening while frying.

Don’t have cannoli forms? You can DIY them by wrapping heavy-duty aluminum foil around wooden dowels or metal tubes. Just be sure they’re tight and sturdy enough to handle the heat of frying.

STEP 7: Heat Oil and Fry

In a deep fryer or heavy pot, heat about 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer if possible—it’s important the oil stays at the right temperature to cook the shells evenly.

Carefully lower one or two shells at a time into the hot oil. Fry for 1 to 2 minutes, turning occasionally, until golden brown and blistered. Don’t overcrowd the pot—this helps maintain the oil temperature.

Once done, transfer the shells to a paper towel-lined tray to cool. While still warm, gently slide the shells off the forms using tongs or a towel to avoid burning your fingers. Let them cool completely before filling.

Tips for Perfect Cannoli Shells

Getting those crisp, golden shells takes practice, but here are a few tips that really help:

• Keep the dough thin. Thicker dough makes chewy, dense shells. Roll it out as thinly as possible.

• Seal the edges well. Use egg or water to make sure the dough stays wrapped during frying.

• Fry at the right temp. Too hot and they’ll burn; too cool and they’ll get oily. 350°F is your sweet spot.

• Drain and cool properly. Letting the shells cool and dry on a paper towel helps them stay crispy.

Assembling the Cannoli

With your shells cooled and your filling perfectly chilled, you’re finally ready for the most satisfying step—filling those cannoli!

STEP 8: Fill the Shells

Using a piping bag (or a plastic bag with the tip cut off), pipe the ricotta filling into each side of the shell. Fill from both ends to ensure the center is packed.

Optional Garnish Ideas:

• Dip the ends in mini chocolate chips or chopped pistachios

• Dust with powdered sugar before serving

• Add a candied cherry on each end for a classic touch

Important: Only fill your cannoli right before serving. Once filled, the shells start to soften from the moisture in the filling. For that iconic crunch, keep the shells unfilled until the last minute.

Make-Ahead Tips and Variations

Here’s the good news: You don’t have to do everything all at once. Cannoli are great for prepping ahead in parts.

• Shells: Make them up to 5 days in advance. Store in an airtight container at room temperature.

• Filling: Mix and refrigerate for up to 2 days. Just stir before piping.

• Variations: Try adding a few drops of almond extract to the filling for extra depth. Or fold in chopped candied orange peel for an old-school Sicilian flavor.