The Only Homemade Cannoli Recipe You’ll Ever Need

A Taste of Sicily in Your Kitchen

I’ll never forget the first time a real cannoli shattered into a thousand delicious pieces in my mouth. I was in a tiny bakery in Boston’s North End, and it was nothing like the soggy, overly sweet versions I’d tried before. The shell was audibly crisp, a golden vessel that gave way to a cool, creamy, and subtly sweet filling. It was a revelation. I spent years trying to recreate that magic at home, and this recipe is the happy result. Making cannoli from scratch is a labor of love, I won’t lie, but the moment you present a platter of these gorgeous, crackly pastry tubes to your friends and family, you’ll understand why it’s worth every minute.

Why You’ll Love This Homemade Cannoli

• The Unbeatable Crunch: Forget store-bought shells that taste like cardboard. These homemade shells fry up to a delicate, shatteringly crisp texture that holds its own against the creamy filling.

• The Perfectly Balanced Filling: By straining the ricotta and whipping it yourself, you achieve a luxuriously smooth and rich filling that isn’t cloyingly sweet. It’s the perfect, elegant centerpiece.

• The Ultimate Showstopper: There’s something undeniably impressive about serving homemade cannoli. They signal care, tradition, and a true passion for good food.

• A Fun Culinary Project: Rolling, wrapping, and frying the shells is a therapeutic and rewarding process. It’s a wonderful way to spend an afternoon in the kitchen.

The Ultimate Compliment

I once made a batch for a dinner party, and a friend’s husband—a famously picky eater who usually declines dessert—eyed them warily. Finally, he took one. The audible crack when he bit into it made everyone look. His eyes went wide. “Wow,” he said, already reaching for another. “This is nothing like the ones from the grocery store.” He ended up eating three. It’s that transformative experience, from skeptical to utterly won over, that makes this recipe so special.

What Makes It Special

• Marsala Wine Dough: The secret weapon. Marsala wine isn’t just for chicken. In the dough, it adds a subtle, complex sweetness and helps create that signature blistered, bubbly, and ultra-crispy texture during frying.

• Properly Strained Ricotta: This is the non-negotiable step for a superior filling. Straining removes excess whey, transforming grainy, wet ricotta into a thick, creamy, and luxurious base.

• The Double-Egg Magic: The whole egg and yolk in the dough create a tender yet sturdy structure, while the reserved egg white acts as the perfect edible “glue” to seal the shells securely during frying.

Making It Happen: A Step-by-Step Narrative

First, we’ll create our dough. In the bowl of a food processor, pulse together the flour, sugar, and salt. Add in the cold, cubed butter and pulse until the mixture looks like coarse sand. This buttery base is the start of our flaky shell. Now, with the processor running, stream in the marsala wine, whole egg, and egg yolk. Watch as the dough magically pulls away from the sides and forms a shaggy ball.

Turn this dough out onto a lightly floured surface and knead it for a few minutes until it becomes smooth and supple. Let it rest, covered, for about an hour. This rest allows the gluten to relax, making the dough much easier to roll paper-thin.

While the dough rests, pour vegetable oil into a heavy-bottomed pot or Dutch oven until it’s about two inches deep. Heat it gently to 350°F (175°C). Now, roll your rested dough out as thin as you humanly can—you should almost be able to see through it. Use a 4-inch round cutter (a glass works in a pinch) to stamp out your circles.

Lightly grease your metal cannoli tubes. Wrap a dough circle around each tube, sealing the edge with a dab of the reserved egg white and a gentle press. Carefully lower a few at a time into the hot oil. They’ll sizzle and bubble, turning a beautiful golden brown in about a minute per side. Use tongs to lift them out, letting the excess oil drip back into the pot, and place them on a paper towel-lined tray. Here’s the crucial part: while the shell is still hot, gently twist and slide the metal tube out. It takes a little courage, but they’re sturdier than they look. Let all the shells cool completely.

For the filling, simply beat the strained ricotta, powdered sugar, and vanilla extract together with a hand mixer until it’s smooth and dreamy. Fold in any extras like mini chocolate chips or chopped pistachios if you like. Transfer this creamy cloud to a piping bag. Just before serving, pipe the filling generously into both ends of each cool, crisp shell. Dip the exposed ends in more chocolate chips or pistachios for that classic, beautiful finish.

You Must Know

• Strain, Don’t Drain: Straining the ricotta overnight is not a suggestion; it’s the rule. This is the single most important step for a non-watery, thick, and creamy filling.

• Roll it Paper-Thin: Don’t be shy when rolling the dough. The thinner it is, the lighter and crisper your final cannoli shell will be.

• Seal it Tight: A good seal with the egg white is essential to prevent the shells from unfurling in the hot oil.

• Fill to Order: Only fill the cannoli shells right before you serve them. A filled cannoli left to sit will become soggy and lose its signature crunch.

Serving Ideas

Serve your homemade cannoli on a large wooden board dusted with a snowfall of powdered sugar. They are the star of the show and need little accompaniment, but a strong cup of Italian espresso or a glass of sweet Marsala wine makes for a perfect pairing. For a decadent dessert spread, offer them alongside almond biscotti and fresh berries.

Make It Different

• Chocolate Dough: Substitute ¼ cup of the all-purpose flour with high-quality cocoa powder for a chocolate cannoli shell.

• Citrus Zest: Add the finely grated zest of an orange or a lemon to the ricotta filling for a bright, sunny flavor.

• Dairy-Free/Vegan: Use a plant-based butter and a vegan egg substitute in the dough. For the filling, blended firm silken tofu or a store-bought vegan ricotta can work, though the texture will be different.

• Flavor Infusions: Stir a tablespoon of orange blossom water or a pinch of cinnamon into the filling for a unique twist.

Storage and Reheating Recipe Tips

Shells: Store completely cooled, unfilled cannoli shells in an airtight container at room temperature for up to a week. If they lose their crispness, you can refresh them in a 350°F oven for 3-5 minutes.
Filling: Store the ricotta filling in a separate airtight container in the refrigerator for up to 3 days.
Important: Always assemble the cannoli just moments before serving to preserve the shell’s texture.

Success Tips

• Use a candy or deep-fry thermometer to monitor your oil temperature closely. 350°F is the sweet spot for a golden, crisp shell without a greasy finish.

• Don’t overcrowd the pot when frying. Frying 4-5 shells at a time maintains the oil temperature and allows them to cook evenly.

• If you don’t have cannoli forms, you can try shaping the dough around well-greased wooden dowels or the handles of wooden spoons, though metal forms are ideal.

Frequently Asked Questions (FAQ)

1. Can I bake the cannoli shells instead of frying them?
While frying is traditional and creates the authentic blistered, crisp texture, you can bake them. Brush the wrapped forms with oil and bake at 375°F (190°C) for 12-15 minutes until golden. The texture will be more like a cookie and less shatteringly crisp.

2. My ricotta filling is still a bit grainy. What did I do wrong?
Ricotta has a natural graininess. Straining it helps immensely, and whipping it with a hand mixer for a full 2-3 minutes will help break down the curds and make it as smooth as possible.

3. I don’t have Marsala wine. What can I use as a substitute?
A dry white wine or even a good-quality apple cider vinegar mixed with a teaspoon of sugar can work in a pinch, but the flavor profile will be different. Marsala is highly recommended for its unique taste.

4. How far in advance can I make the shells?
You can make the shells several days in advance. Just ensure they are completely cool before storing them in an airtight container at room temperature.

5. Can I freeze the unfilled shells?
Absolutely! Once cooled, pack them carefully in an airtight container with parchment paper between layers. They will freeze beautifully for up to 2 months. Thaw at room temperature.

Homemade Cannoli Recipe

Prep time: 1 hour 30 minutes (plus resting and straining time)
Cook time: 20 minutes
Total time: 1 hour 50 minutes (plus inactive time)
Servings: 12-14 cannoli
Category: Dessert
Difficulty: Intermediate
Cuisine: Italian
Yield: About 12-14 cannoli

Ingredients

Cannoli Shells

• 2 cups all-purpose flour

• 2 tablespoons granulated sugar

• 3 tablespoons unsalted butter, cold and cubed

• ¼ teaspoon kosher salt

• ⅓ cup Marsala wine

• 1 large egg

• 1 egg yolk (set aside egg white for brushing)

• Vegetable oil, for frying and brushing forms

Cannoli Filling

• 16 ounces (approx. 2 cups) whole milk ricotta cheese, strained

• ½ cup powdered sugar, plus more for dusting

• 1 teaspoon vanilla extract

• Optional for folding in: ¼ cup mini chocolate chips and/or chopped pistachios

Instructions

1. Make the Dough: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs.

2. Add the wet ingredients to the dough: In a small bowl, whisk together the Marsala wine, whole egg, and egg yolk. With the food processor running, slowly pour the liquid in until a shaggy dough forms.

3. Knead and Rest: Turn the dough onto a floured surface and knead for 2-4 minutes until smooth. Form into a ball, place in a lightly oiled bowl, cover, and let rest for 1 hour.

4. Heat the Oil: Pour 2-3 inches of vegetable oil into a heavy pot. Heat over medium heat to 350°F (175°C).

5. Shape the Shells: Roll the rested dough out very thin (⅛-inch or less). Cut into 4-inch circles. Lightly grease cannoli forms. Wrap a dough circle around each form, sealing the edge with the reserved egg white.

6. Fry the Shells: Carefully fry 4-5 shells at a time for about 1-2 minutes total, turning once, until golden brown. Remove with tongs and drain on a paper towel-lined tray. Carefully remove the metal form while the shell is still hot. Repeat with remaining dough.

7. Make the Filling: Using a hand mixer, whip the strained ricotta, powdered sugar, and vanilla extract until smooth and creamy. Fold in chocolate chips or pistachios if using.

8. Fill and Serve: Once shells are completely cool, transfer the filling to a piping bag. Pipe filling into both ends of each shell just before serving. Dust with powdered sugar.

Notes

• To strain ricotta, place it in a cheesecloth-lined strainer over a bowl. Cover and refrigerate for at least 8-12 hours, or overnight.

• Allergy Info: Contains gluten, dairy, and eggs.

• Nutrition (estimate per cannolo): Calories: 185 | Fat: 8g | Carbs: 21g | Protein: 6g