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Homemade Cannoli Recipe

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4.4 from 90 reviews

This homemade cannoli recipe offers a delightful Italian dessert experience, featuring crispy, golden-fried shells filled with a sweet, creamy ricotta filling studded with mini chocolate chips. The dough is enriched with Marsala wine for an authentic flavor, and the cannoli ends are elegantly dipped in chocolate chips or chopped pistachios, then dusted with powdered sugar for a beautiful finish. Perfect for special occasions or an indulgent treat, this recipe yields eight servings of classic cannoli.

Ingredients

Dough

  • 2 ⅓ Cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • ½ Teaspoon salt
  • 3 Tablespoons unsalted butter (cold, diced)
  • 2 eggs (separated)
  • ¼ Cup Marsala wine
  • 2 Tablespoons water
  • Vegetable oil or canola oil (for frying, enough for 2 to 3 inches depth)

Filling

  • 2 Pounds whole milk ricotta cheese (32 ounces, dried by cheesecloth or ricotta bag)
  • 2 Tablespoons heavy whipping cream
  • 1 Cup powdered sugar
  • ½ Teaspoon vanilla extract
  • ¼ Teaspoon orange zest (optional)
  • ¾ Cup mini chocolate chips
  • ¼ Cup pistachios (chopped, for dipping ends)
  • Powdered sugar (for dusting)

Instructions

  1. Make the Dough: In a food processor, combine flour, sugar, and salt, pulsing to blend. Add cold diced butter and pulse until the mixture resembles coarse sand. Add one egg, Marsala wine, and 1 tablespoon water; pulse until a dough begins to form, about 1-2 minutes. Transfer dough to a floured surface, press together, and knead until smooth. Divide into two large disks, about 1-inch thick, wrap in plastic wrap, and refrigerate for 30 minutes to 1 hour.
  2. Make the Filling: Drain ricotta cheese well by squeezing it in a cheesecloth or strainer bag to remove excess moisture. In a bowl, combine drained ricotta, heavy cream, powdered sugar, vanilla extract, and orange zest; mix until smooth. Fold in ½ cup mini chocolate chips. Transfer filling into two disposable piping bags and refrigerate until ready to use.
  3. Prepare the Shells: Beat the second egg with 1 tablespoon water to make an egg wash; set aside. Heat 2-3 inches of oil in a deep pan or Dutch oven to 325°F. Working one dough disk at a time, roll out to ⅛-inch thickness on a floured surface. Cut dough into 3½-inch circles (5-6 pieces per half disk). Wrap each circle around a cannoli form, seal edges with egg wash, and set aside.
  4. Cook the Cannoli Shells: Carefully fry 2-3 shells at a time in the preheated oil until golden brown, about 2-3 minutes. Use tongs to remove shells and drain them on paper towels. Once cool enough to handle (15-20 minutes), carefully slide the shells off the molds. Allow shells to cool completely before filling.
  5. Fill the Cannoli: Trim the tip of the piping bags and fill each shell completely, sealing ends with a press of filling. Dip the ends of each filled shell into remaining mini chocolate chips or chopped pistachios. Dust cannoli with powdered sugar and serve immediately for best texture and freshness.

Notes

  • Do not fill the cannoli shells too far in advance; they may become soggy.
  • If dough scraps remain, re-roll only once to prevent tough shells.
  • The recommended cannoli forms are cut down the center to help twist and remove shells easily after frying.
  • Use a thermometer to maintain oil at a steady 325°F for even frying.
  • Orange zest is optional but adds a bright citrus note to the filling.

Find it online: https://recipethrive.com/homemade-cannoli-recipe/