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Homemade Cannoli Recipe: Easy Crispy Shells & Creamy Ricotta Filling

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This homemade cannoli recipe features crisp, golden shells and a creamy ricotta filling flecked with chocolate and citrus. Perfect for celebrations, these bakery-worthy treats are easier to make than you think and deliver authentic Italian flavor in every bite.

Ingredients

Scale
  • 2 cups all-purpose flour (plus more for dusting)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter, cold and cut into cubes
  • 1 large egg, beaten
  • 1/2 cup dry marsala wine (or white wine)
  • 1 tablespoon white vinegar
  • Vegetable oil, for frying (canola or sunflower)
  • 2 cups whole milk ricotta cheese, drained overnight
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • Zest of 1 orange (about 1 tablespoon)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup mini chocolate chips
  • Chopped pistachios (about 1/2 cup; optional, for rims)
  • Extra powdered sugar for dusting
  • Candied orange peel (optional, for garnish)

Instructions

  1. Spoon ricotta into a cheesecloth-lined sieve set over a bowl. Cover and chill at least 8 hours or overnight to drain.
  2. In a large mixing bowl, whisk together flour, sugar, and salt. Add cold butter and rub in with fingertips until mixture resembles coarse crumbs.
  3. Make a well in the center. Add beaten egg, marsala wine, and vinegar. Mix with a fork, then knead by hand until a smooth dough forms (about 5 minutes). If sticky, dust with more flour.
  4. Wrap dough in plastic wrap and rest at room temperature for at least 30 minutes.
  5. On a lightly floured surface, roll dough as thin as possible (about 1/16-inch thick). Use a 4-inch round cutter to stamp out circles. Reroll scraps as needed.
  6. Wrap each dough circle loosely around a cannoli tube. Brush one edge with beaten egg and press to seal the seam.
  7. Pour oil into a deep pot to 2 inches and heat to 350°F. Fry shells, 2-3 at a time, for 1-2 minutes until golden brown and bubbly. Remove with tongs to a paper towel-lined tray. Carefully slide out metal tubes while still warm. Cool shells completely.
  8. In a bowl, blend drained ricotta, powdered sugar, cinnamon, orange zest, and vanilla until smooth. Fold in mini chocolate chips. Chill until ready to use.
  9. Just before serving, spoon filling into a piping bag and pipe into both ends of each shell. Dip ends in chopped pistachios, garnish with candied orange peel, and dust with powdered sugar.

Notes

Drain ricotta overnight for a thick, non-runny filling. Roll dough very thin for crisp shells. Fill shells just before serving to keep them crunchy. Shells can be made ahead and stored unfilled for up to a week. For gluten-free cannoli, use a 1:1 gluten-free flour blend. Dairy-free ricotta and chocolate chips can be substituted for a vegan version.

Nutrition

Keywords: cannoli, Italian dessert, ricotta filling, crispy shells, homemade cannoli, easy cannoli recipe, holiday dessert, bakery-style cannoli

Find it online: https://elvafood.com/homemade-cannoli-recipe-easy-crispy-shells-and-creamy-ricotta-filling/