Name: Homemade Cannoli Recipe: Crispy and Creamy
Prep time: 45 min
Cook time: 20 min
Total time: 125 min
Ingredients: 2 cups flour; 1 tbsp sugar; ¼ tsp salt; 2 tbsp butter; 1 egg + 1 yolk; ½ cup white wine; Oil for frying; 2 cups drained ricotta; ¾ cup powdered sugar; 1 tsp vanilla; ½ tsp orange zest; ¼ tsp cinnamon; ½ cup mini chocolate chips; Garnish: Powdered sugar (chips); Suggested Pairings: Espresso

Introduction

Table of Contents

Homemade Cannoli are a crispy, creamy dessert, perfect for special occasions, holidays, or indulgent treats. This authentic Italian recipe, featuring delicate fried shells filled with a rich ricotta cream sweetened with hints of citrus and vanilla, delivers irresistible, crowd-pleasing flavor with a satisfying crunch. Presented on a white ceramic platter, optionally garnished with mini chocolate chips and powdered sugar, this Homemade Cannoli recipe offers an elegant, festive aesthetic that elevates any dessert table. This recipe provides a traditional frying method with make-ahead tips, adaptable for dietary preferences, ideal for home bakers seeking a go-to showstopper that brings sweet, delightful charm to any celebration.

Ingredients

For the Cannoli Shells:

2 cups all-purpose flour
1 tbsp granulated sugar
¼ tsp kosher salt
2 tbsp unsalted butter, cold and cubed
1 large egg (plus 1 yolk for egg wash)
½ cup dry white wine (or Marsala)
1–2 tbsp water (as needed)
Neutral oil for frying (canola or vegetable)

For the Ricotta Filling:

2 cups whole milk ricotta, drained overnight
¾ cup powdered sugar, sifted
1 tsp vanilla extract
½ tsp orange zest
¼ tsp ground cinnamon
½ cup mini chocolate chips (optional)

Assembly & Garnish:

Powdered sugar for dusting
Mini chocolate chips, chopped pistachios, and candied orange peel

Serving:

Optional: Espresso, coffee
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Rolling pin, 4-inch round cutter, cannoli tubes (metal), deep pot, thermometer, piping bag

Step-by-Step Process

Make Dough: In a bowl, combine flour, sugar, and salt. Cut in butter until crumbly. Add egg and wine; mix until dough forms. Knead 5–7 minutes until smooth. Wrap and rest 1 hour at room temperature.
Roll & Cut: Divide the dough into 4 pieces. Roll one piece of paper-thin (1/16 inch) paper on a floured surface. Cut 4-inch circles. Repeat with the remaining dough.
Shape Shells: Wrap each circle around a cannoli tube, sealing the edge with egg wash. Press firmly.
Fry Shells: Heat 2 inches of oil to 350°F. Fry 2–3 shells at a time, 1–2 minutes until golden. Use tongs to rotate. Drain on paper towels; cool slightly, then slide off tubes. Cool completely.
Make Filling: Beat drained ricotta, powdered sugar, vanilla, orange zest, and cinnamon until smooth. Fold in chocolate chips if using. Chill 30 minutes.
Fill Cannoli: Transfer filling to a piping bag. Pipe into cooled shells from both ends. Avoid filling too early to prevent sogginess.
Garnish & Serve: Dust with powdered sugar. Dip ends in chocolate chips or pistachios. Presented on a white ceramic platter. Serve immediately with espresso.

Tips for Better Homemade Cannoli

Drain ricotta overnight in cheesecloth for a thick, creamy filling.
Roll the dough very thin for crispy, bubble-free shells.
Keep oil at 350°F—too low makes greasy shells, too high burns them.
Fry only a few at a time to maintain temperature.
Fill just before serving to keep shells crisp.
Present on a white ceramic platter to showcase the golden shells and creamy filling.
Make ahead: Store unfilled shells in an airtight container up to 1 week; fill when ready.
Enhance aesthetic: Dust generously with powdered sugar for a snowy, elegant look.

Variations and Customization

Gluten-Free Homemade Cannoli: Use gluten-free 1:1 flour blend.
Vegan Homemade Cannoli: Use vegan dough (oil instead of butter, aquafaba for egg) and cashew cream filling.
Chocolate-Dipped Cannoli: Dip shell ends in melted dark chocolate before filling.
Flavored Filling Cannoli: Add espresso powder, lemon zest, or almond extract.
Mini Cannoli: Cut 3-inch circles for bite-sized treats.
Baked Cannoli Shells: Brush with oil and bake at 400°F for 10–12 minutes.
Pistachio Cannoli: Fold in finely chopped pistachios and garnish with more.
No-Tube Cannoli: Shape dough into cones and fry free-form.

Storage and Serving Tips

Store unfilled shells in an airtight container at room temperature for up to 1 week.
Store filling in fridge up to 3 days; whip before using.
Filled cannoli are best eaten within 2 hours; shells soften over time.
Not recommended for freezing filled cannoli.
Serve at room temperature for the best crisp-cream contrast.
Pair with espresso or coffee to complement the sweet, rich flavors.
Presented on a white ceramic platter with garnishes for a festive, elegant charm.

Nutritional Information

Based on 12 cannoli (1 per serving):

Calories: 240 kcal
Total Fat: 14g
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 45mg
Sodium: 90mg
Total Carbohydrates: 23g
Dietary Fiber: 1g
Sugars: 10g
Protein: 7g
Vitamin A: 6% Daily Value
Vitamin C: 0% Daily Value
Calcium: 10% Daily Value
Iron: 6% Daily Value

Note: Values vary by filling and garnishes. Moderate in calories; rich in calcium from ricotta.

Conclusion

This Homemade Cannoli recipe delivers a crispy, creamy dessert perfect for celebrations or indulgence. It transforms simple ingredients into an authentic favorite. Its traditional preparation and elegant presentation make it a go-to showstopper. The delicate shell and luscious filling delight with every bite. It’s sure to be a cherished recipe, loved for its festive, crowd-pleasing charm.