Classic Homemade Cannoli

Here’s a classic homemade cannoli recipe—crispy, bubbly shells filled with a sweet and creamy ricotta filling. Making them from scratch is a labor of love, but the result is absolutely worth it.

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Classic Homemade Cannoli

🕒 Time:

• Prep: 45 minutes

• Resting: 30 minutes (dough)

• Cook: 30 minutes

• Total: ~1 hour 45 minutes

🍴 Yields:

• About 12-16 cannoli

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🥄 Ingredients

For the Shells:

• 2 cups (250g) all-purpose flour

• 2 tbsp sugar

• 1/2 tsp cinnamon (optional)

• 1/4 tsp salt

• 3 tbsp unsalted butter (cold, cut into pieces)

• 1 large egg

• 1/4 cup dry white wine (e.g. Marsala), plus more if needed

• 1 tsp white vinegar

• Oil for frying (vegetable or canola)

For the Filling:

• 2 cups whole milk ricotta (well-drained)

• 1/2 cup powdered sugar (more to taste)

• 1 tsp vanilla extract

• 1/4 tsp cinnamon (optional)

• 1/3 cup mini chocolate chips or chopped dark chocolate

• Candied orange peel or chopped pistachios (optional)

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🧑‍🍳 Instructions

1. Make the Dough:

1. In a large bowl, mix flour, sugar, cinnamon, and salt.

2. Cut in the butter until the mixture resembles coarse crumbs.

3. Add egg, wine, and vinegar. Mix until a dough forms—add a touch more wine if it’s too dry.

4. Knead on a lightly floured surface for about 5–8 minutes until smooth.

5. Wrap in plastic wrap and let rest for 30 minutes.

2. Prepare the Filling:

1. If ricotta is wet, drain it in a cheesecloth or fine mesh sieve overnight or for at least 1 hour.

2. Mix ricotta with powdered sugar, vanilla, and cinnamon until smooth.

3. Fold in chocolate chips or other additions.

4. Chill until ready to use.

3. Roll and Fry the Shells:

1. Heat oil in a deep pot to 350–375°F (175–190°C).

2. Roll out the dough very thin (about 1/8 inch). Cut into 4-inch circles or ovals.

3. Wrap each around a cannoli form, sealing the edge with egg white.

4. Fry in batches for 2–3 minutes until golden brown. Drain on paper towels.

5. Carefully remove shells from forms while still warm. Cool completely.

4. Fill and Serve:

1. Just before serving, pipe the filling into each shell using a pastry bag.

2. Dip ends in pistachios or chocolate chips, if desired.

3. Dust with powdered sugar and serve immediately.