Italian cannoli are one of the most iconic desserts in Italian baking, known for their crisp shells and creamy ricotta filling. Traditionally made for special occasions and holidays, these pastries bring together texture and flavor in every bite.
Learning how to make Italian Cannoli at home may seem intimidating, but with the right steps, you can recreate this classis treat just like an Italian bakery. Keep reading to learn how to make the best crispy cannoli in the whole wide world.
Like chocolate? Try my Chocolate Ricotta Filling for Italian Cannoli.
If you love traditional holiday desserts, try our recipe for Cuculi Calabrese or Turdilli with Honey a classic Italian dessert, or Cannoli Cake with Creamy Ricotta Filling.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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What's the difference between Cannoli Custard Filling and Cannoli Ricotta Filling?
Custard filling is made using egg yolk, sugar, milk and all purpose flour which is cooked in a double boiler until thickened. Sometimes, cocoa or chocolate is added to make a chocolate custard.
Ricotta filling on the other hand is made with just ricotta cheese and powdered sugar. Sometimes people add chocolate chips or candied fruit.
People may also use a combination of both custard and ricotta filling to get the best of both worlds. And, some use a combination of mascarpone cheese, ricotta and sugar for a creamy filling to make cannoli with ricotta.
The outer edges of the crispy shell are sometimes dipped in chocolate and pistachios for a unique look.
You can save time by buying store-bought shells at your local grocery store. Generally the shells come in two sizes a small 3 inch shell or larger 6 inch shell. I personally like the smaller shells because they make the perfect bite sized pastry for a special treat.
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How Many Calories in Cannoli with Ricotta?
Small ricotta filled cannoli will contain 91 calories, primarily comprised of 3 grams of protein, and 4 grams of fat per each 3 inch cannoli.
This recipe for cannoli pastries was inspired by my love for dessert quite frankly. If you are like me, you'll like this Apple Crumble Cheesecake, an easy Homemade Strawberry Sfoglia cake or a Pumpkin Spice Cheesecake.
If you are looking for other individual desserts to make for a party, you can also try these Individual personal Assorted Flavor Desserts with different flavor profiles.
Ingredients
Ingredients you'll need for this Italian Cannoli recipe:
Cannoli Shells: all purpose flour, cinnamon, cocoa powder, salt, ground coffee, whole egg, icing sugar, white wine vinegar, marsala wine, lard, egg for egg wash, oil for frying.
Ricotta Filling: whole milk ricotta cheese, powdered sugar, heavy cream, chocolate chips, chopped pistachios.
See recipe card for quantities and instructions...
How to Make Sicilian Cannoli with Ricotta Cream Filling
To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible.
If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap. Twist and squeeze the cheesecloth a few times.
Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.
Once done, use a spatula to add and mix in the chocolate chips (optional).
Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
Fill the cannoli with the ricotta mixture when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
You can also use store bought cannoli shells.
Sift the flour and remaining dry ingredients in to a medium sized bowl. Use a whisk to mix the ingredients together.
Incorporate the lard in to the dry ingredients using your hands.
Add a well in the ingredients and then add 1 egg. Use a fork to slowly incorporate the flour around the egg until combined.
Mix the white wine vinegar and the marsala together in a glass. Begin to incorporate them into the dry ingredients a little at a time until you get a workable dough. You may need more or less of the wine/vinegar mixture.
Turn the cannoli dough out on to a lightly floured surface and form in to a ball. Wrap in plastic and let rest in refrigerator for 1 hour.
Place cool dough on a floured surface and cut in to two or four sections. Roll out to .5 cm thick dough circle, then cut with a 5" circle.
Roll out the circle in an oval like shape until it's about .25 cm thin. Place a cannoli mold in the middle of the circle to check the size and shape.
Make an egg wash with the remaining egg and use a brush to brush the egg wash over the upper part of the dough. Fold over the bottom, then roll it over the dough with the egg wash pressing firmly. Flare out the side edges on the ends of the cannoli mold for that classic cannoli shape. You can also pinch the seem to make sure it doesn't separate during the frying process.
Make an egg wash with the remaining egg and use a brush to brush the egg wash over the upper part of the dough. Fold over the bottom, then roll it over the dough with the egg wash pressing firmly. Flare out the side edges on the ends of the cannoli mold for that classic cannoli shape. You can also pinch the seem to make sure it doesn't separate during the frying process.
Place your preferred oil in to a pot making sure that it's at least 3" deep. Use a thermometer to bring the oil to 350℉. You can also use a deep fryer.
While the oil is warming up, prepare your cannoli shells so that you can fry in batches. Then take your oil off the stove while you prepare the remaining cannoli shells.
Fry the cannoli shells in the hot oil, not more than 2 at a time for 2 to 3 minutes, until golden brown. Use tongs to remove the cannoli and place them on paper towel or a kitchen towel to absorb any oil. Repeat.
To remove the cannoli mold, wrap a hand towel gently around the bottom of the cannoli and with your free hand, twist and pull the tube out so you can re-use it. Wipe any excess oil from the cannoli tube before re-using it.
Let the cannoli shells cool at room temperature on a paper towel for 8 hours, then place in an airtight container until you are ready to use them. Do not fill them until you are ready to serve them.
Storage
Unfortunately Cannoli pastries don't refrigerate well after they have been assembled. For a crispy cannoli, it is best to fill the shells just before serving. The ricotta filling can be stored in an airtight container for up to 3 days. Once the cannoli shells are filled, serve immediately or with in the hour.
It should come as no surprise that Italian Cannoli don't stand up well to freezing. For the best cannoli, serve and eat immediately!
Top Tips
Drain ricotta thoroughly to avoid a runny filling
Roll dough thin for crisp, light cannoli shells.
Flare the ends of the cannolo for an authentic look.
Fry shells until golden brown and fully crisp.
Wipe excess oil off with a paper towel before re-using cannoli molds to prevent cannoli from opening up during frying.
Fill cannoli just before serving to maintain crunch
Chill filling before piping for best consistency.
Substitutions and Variations
Here are a few ways to make your Italian cannoli recipe a little different and unique:
- Candied Fruit - replace chocolate chips with candied fruit or place cherries on the ends
- Lemon Flavor - add lemon zest to the ricotta filling
- Orange Zest - add orange zest for a citrus flavor
- Chocolate - add hazelnut spread, cocoa or chocolate chips to the ricotta filling for a chocolate cannoli option
- Custard - add custard to the ricotta filling for a half and half filling
Got other ideas? Go for it and let me know how you made these cannoli with ricotta filling unique. Drop your comments below.
Other Desserts
Recipe Details
Italian Cannoli with Ricotta Filling
https://easyhomemaderecipes.caAffiliate Disclosure
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Ingredients
Ricotta Filling
- 17½ oz ricotta cheese
- 1 tbsp vanilla extract
- 1 cup icing sugar
- 4 tbsp heavy cream
- ¼ cup mini chocolate chips optional
Homemade Shells
- 8½ oz all-purpose flour
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1 tsp salt
- 1 tsp ground coffee
- 1 tsp icing sugar
- 2 eggs
- ¼ cup lard at room temperature
- 2 oz white wine vinegar
- 4 oz marsala wine or any sweet red wine
- oil for frying 3 inches of oil based on your pot
Instructions
Ricotta Filling
- To prep the cheese, you will need some cheesecloth. Wrap the ricotta in the cheese cloth, twist it to squeeze as much of the water out as possible. If you have time sit it onto of a strainer and bowl overnight, lightly covered with plastic wrap.17½ oz ricotta cheese, 4 tbsp heavy cream
- Mix the ricotta, sugar, vanilla extract in a medium bowl using a rubber spatula until the mixture is smooth. You can also use a food processor or a vita-mix to cream the ricotta until it is smooth. Add 1 tbsp of heavy cream at a time to get a creamier consistency you want.1 tbsp vanilla extract, 1 cup icing sugar
- Once done, use a spatula to add and mix in the chocolate chips (optional).¼ cup mini chocolate chips
- Carefully place the filling into a pastry bag and refrigerate for up to 2 hours or overnight.
- Fill the cannoli with the ricotta cream when you are ready to serve. Fill the cannoli on one side, then turn the cannoli around and fill the other side. Use one hand to hold the shell and the other to push the filling out of the pastry bag. (if you don't have a pastry bag, just use a snack bag with a zipper, you don't need a tip just cut a small whole about the size of the cannoli opening)
- Place on a serving plate. Repeat. Dust with confectioner's sugar and serve immediately.
Homemade Shells
- Sift the flour and remaining dry ingredients in to a medium sized bowl. Use a whisk to mix the ingredients together.1 tsp cinnamon, 1 tsp cocoa powder, 1 tsp salt, 1 tsp ground coffee, 1 tsp icing sugar, 8½ oz all-purpose flour
- Incorporate the lard in to the dry ingredients using your hands.¼ cup lard
- Add a well in the ingredients and then add 1 egg. Use a fork to slowly incorporate the flour around the egg until combined.1 eggs
- Mix the white wine vinegar and the marsala together in a glass. Begin to incorporate them into the dry ingredients a little at a time until you get a workable dough. You may need more or less of the wine/vinegar mixture.2 oz white wine vinegar, 4 oz marsala wine
- Turn the cannoli dough out on to a lightly floured surface and form in to a ball. Wrap in plastic and let rest in refrigerator for 1 hour.
- Place cool dough on a floured surface and cut in to two or four sections. Roll out to .5 cm thick dough circle, then cut with a 5" circle. Roll out the circle in an oval like shape until it's about .25 cm thin. Place a cannoli mold in the middle of the circle to check the size and shape.1 eggs
- Make an egg wash with the remaining egg and use a brush to brush the egg wash over the upper part of the dough. Fold over the bottom, then roll it over the dough with the egg wash pressing firmly. Flare out the side edges on the ends of the cannoli mold for that classic cannoli shape. You can also pinch the seem to make sure it doesn't separate during the frying process.
- Place your preferred oil in to a pot making sure that it's at least 3" deep. Use a thermometer to bring the oil to 350℉. You can also use a deep fryer.oil for frying
- While the oil is warming up, prepare your cannoli shells so that you can fry in batches. Then take your oil off the stove while you prepare the remaining cannoli shells.
- Fry the cannoli shells in the hot oil, not more than 2 at a time for 2 to 3 minutes, until golden brown. Use tongs to remove the cannoli and place them on paper towel or a kitchen towel to absorb any oil. Repeat.
- To remove the cannoli mold, wrap a hand towel gently around the bottom of the cannoli and with your free hand, twist and pull the tube out so you can re-use it. Wipe any excess oil from the cannoli tube before re-using it.
- Let the cannoli shells cool at room temperature on a paper towel for 8 hours, then place in an airtight container until you are ready to use them. Do not fill them until you are ready to serve them.
Notes
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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