Name: Homemade Cannoli Recipe
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 2 cups all purpose flour; 2 tablespoons granulated sugar; 3 tablespoons unsalted butter, cold; 1/4 teaspoon kosher salt; 1/3 cup marsala wine; 1 large egg; 1 egg yolk (reserve the egg white for brushing); Vegetable oil, for frying and brushing; 16 ounces ricotta cheese, well strained; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; Optional: chopped nuts or chocolate chips for folding in or topping

Jump to Recipe· 4.1 from 12 reviews

If you have ever craved a classic Italian dessert that’s both crunchy and creamy with a touch of sweet indulgence, then this Homemade Cannoli Recipe is your new best friend. It combines delicate, crisp shells with a heavenly ricotta filling that’s smooth, subtly sweet, and perfectly flavored with vanilla. Making cannoli from scratch might sound intimidating, but the joy of biting into these authentic treats, fresh and made by your own hands, is beyond rewarding. Whether for special occasions or just because life calls for a little deliciousness, this recipe will have you feeling like a true Italian baker in your own kitchen.

Ingredients You'll Need

A single round ball of smooth, pale yellow dough sits in the center of a clear glass bowl. The dough has a soft, slightly shiny surface with a few faint wrinkles, showing it is well kneaded. The bowl is placed on a white marbled surface that adds a clean, bright background to the scene. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it lovingly relies on simple but essential ingredients, each bringing their own magic to texture, flavor, and aroma. With pantry staples complemented by a splash of Marsala wine, the components come together to create an unforgettable dessert experience.

2 cups all-purpose flour: The foundation for those crisp, golden shells that hold the creamy filling.
2 tablespoons granulated sugar: Just a hint of sweetness to balance the dough perfectly.
3 tablespoons unsalted butter: Adds richness and helps create a tender, flaky texture.
¼ teaspoon kosher salt: Enhances the flavor and balances out the sweetness.
⅓ cup Marsala wine: The secret ingredient that imparts an authentic Italian flavor and tenderizes the dough.
1 large egg: For binding the dough and adding richness.
1 egg yolk (plus reserved white): Egg yolk enriches the dough, and the white is perfect for sealing the shells.
16 ounces ricotta cheese (strained): The star of the filling, creamy and mild, ready to be whipped into sweet perfection.
½ cup powdered sugar: Sweeter than granulated sugar, it dissolves smoothly into the filling.
1 teaspoon vanilla extract: Adds warmth and a lovely aromatic note to the creamy filling.

How to Make Homemade Cannoli Recipe

Step 1: Prepare the Dough

Begin by combining the flour, sugar, and salt in a food processor, pulsing until everything is just blended. Adding the cold unsalted butter creates delightful flaky crumbs when pulsed. This step is important because it gives your cannoli shells that light, crisp texture that makes them irresistible. You can also do this by hand, similar to pie dough.

Step 2: Bring the Dough Together

Next, incorporate the whole egg, egg yolk (remember to save the egg white for later), and Marsala wine. Pulse until the dough forms a rough, shaggy ball. This moisture and the wine’s delicate aroma are what make the dough pliable yet flavorful. Turn it out and knead gently for a minute or two to smooth it out.

Step 3: Rest the Dough

Place your dough ball in a lightly oiled bowl and cover it. Letting it rest for about an hour gives the gluten time to relax, making it easier to roll out super thin, which is key to those perfectly crispy shells.

Step 4: Heat the Oil for Frying

While the dough is resting, pour about two inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 350°F, where it’s perfect for crisping the shells without absorbing too much oil.

Step 5: Roll and Cut the Dough

Roll your dough out as thin as you can—between ⅛ and 1/16 inches is ideal. Use a 4-inch cookie cutter to create rounds; for mini cannoli, a 2-inch cutter works beautifully. Paper-thin dough is essential for that satisfying crunch.

Step 6: Form and Seal the Shells

Lightly brush your cannoli forms with oil to prevent sticking. Wrap each dough round around the form, then brush the edge with the reserved egg white to seal neatly. This step ensures your shells hold together while frying.

Step 7: Fry Until Golden

Carefully fry about 4-5 shells at a time in the hot oil for roughly one minute per side. You'll see them puff up slightly and turn that inviting golden color, signaling they're ready to come out.

Step 8: Drain and Remove the Forms

Transfer the shells to paper towels to drain excess oil. While still warm but manageable, wiggle the forms off gently with tongs and a towel. Patience here preserves that delicate shell.

Step 9: Cool the Shells

Let the shells cool completely before filling; warm shells will soften and lose their signature crunch if filled too soon.

Step 10: Make the Filling

Mix the strained ricotta, powdered sugar, and vanilla extract in a bowl. Whip everything together until the texture is luxuriously smooth. Feel free to fold in mini chocolate chips or chopped nuts for extra delight.

Step 11: Fill the Cannoli Shells

Transfer your ricotta mixture to a piping bag, cut the tip, and gently fill each shell. The creamy filling pairs beautifully with the crisp shell — a match made in dessert heaven. Finally, press on your favorite toppings.

How to Serve Homemade Cannoli Recipe

The image shows seven golden-brown cannoli shells arranged on a white marbled surface. Each cannoli is filled with white creamy filling that is piped in visible swirls sticking out on both ends. Four of the cannoli ends are garnished with chopped nuts in light yellow and brown tones, two cannoli ends are decorated with small dark brown chocolate chips, and one cannoli’s ends are left plain with just the white cream visible. All cannoli have a light dusting of white powdered sugar on top of the shells, adding a delicate texture to the golden color. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Classic cannoli come alive with garnishes like crushed pistachios, mini chocolate chips, or even candied citrus peels. These not only add texture and flavor but make your homemade cannoli look as stunning as they taste. Dusting with powdered sugar also adds an elegant touch.

Side Dishes

Although cannoli are wonderful on their own, pairing them with a bold espresso or a light dessert wine complements the flavors beautifully. A fresh fruit salad or a scoop of gelato can round out the experience if you're serving a full course dessert spread.

Creative Ways to Present

Consider arranging the cannoli standing up in a decorative jar or basket lined with parchment paper for a charming, rustic display. Alternatively, nestle them on a platter with fresh berries and mint sprigs for a vibrant and inviting presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftover filling, keep it in an airtight container in the fridge for 2-3 days. Cannoli shells are best stored separately in an airtight container at room temperature to maintain their crispness.

Freezing

While it's best to enjoy cannoli fresh, you can freeze the unfilled shells wrapped tightly in foil and placed in a freezer bag for up to one month. Defrost at room temperature before filling for best texture.

Reheating

To refresh the crispness of shells that have softened slightly, pop them in a 300°F oven for about 5 minutes. Avoid reheating filled cannoli as the moisture will soften the shells.

FAQs

Can I make the dough without a food processor?

Absolutely! Making the dough by hand follows the same principles as pie crust: cutting cold butter into flour and sugar until crumbly, then adding liquids and kneading. It may take a bit more elbow grease but it’s very doable.

Do I have to use Marsala wine?

Marsala wine adds authentic flavor and helps tenderize the dough, but if you prefer, you can substitute it with dry white wine or even a splash of apple cider vinegar mixed with water. Just avoid skipping this step entirely for the best texture.

Why do I need to strain the ricotta?

Straining prevents excess moisture from making your filling runny, ensuring the perfect creamy but thick texture that won’t drip out of your shells.

Can I make this recipe gluten-free?

With some experimentation, you can substitute the all-purpose flour with a gluten-free blend designed for baking, but the texture of the shells may vary. For best results, stick to the traditional recipe or choose a blend that includes xanthan gum.

How long can I keep filled cannoli before they get soggy?

Filled cannoli are best enjoyed immediately, but if you must prepare ahead, consume them within 2 hours. The filling’s moisture will eventually soften the shells.

Final Thoughts

There’s something truly special about mastering a Homemade Cannoli Recipe. It brings an Italian tradition into your kitchen and fills your home with irresistible aromas and joy. This recipe not only delivers on taste and texture but also turns the process into a fun, rewarding adventure. So gather your ingredients, roll up your sleeves, and get ready to create crunchy, creamy delights that will impress family and friends alike!

Homemade Cannoli Recipe

Ingredients You'll Need