How to make Italian Cannoli at Home

Cannoli is considered one of the most beloved Italian desserts, particularly in Sicily. Here’s a tried-and-true recipe for classic Italian cannoli that you can make at home.

Cannoli are delicious Italian desserts made up of a crispy, tubular pastry shell filled with a creamy ricotta mixture. The shell is deep-fried until golden brown, giving it a satisfying crunch. The filling is typically sweetened ricotta cheese, often mixed with vanilla and sometimes chocolate chips or candied fruit for added flavor. Cannoli are usually dusted with powdered sugar and may be garnished with pistachios or chocolate on the ends.

Origin:

Cannoli originated in Sicily, Italy, and are one of the island’s most iconic desserts.

Travel Tip: Eat like a local

1. Eat Freshly Filled Cannoli
The Key Rule: The cannoli should be filled with the ricotta cream just before eating, not in advance. This is because the crispy shell can get soggy if it sits too long with the filling. Many traditional Sicilian bakeries will fill the shells on the spot.
2. Eat Them by Hand
Cannoli are typically eaten by hand, making them a casual, grab-and-go dessert. It’s part of the experience to bite into the crunchy shell and enjoy the creamy filling without utensils.
3. Enjoy with Espresso
In Italy, cannoli are often enjoyed with a small cup of espresso or coffee, not with larger or overly sweet drinks. The espresso balances out the sweetness of the dessert.

Tried and Tested recipe for making Cannoli at home:

Anyone can make cannoli at home with a bit of time and patience! While they require a few steps, including frying the shells and preparing the filling, it’s not overly complicated, especially if you follow a clear recipe.

Meaning:

The name “cannolo” (singular for cannoli) comes from the Italian word for “little tube” or “reed,” referencing the tubular shape of the crispy pastry shell.

What started as a humble dessert has become a symbol of Sicilian culinary tradition, celebrated all over Italy and embraced globally.

Ingredients

For the Shells:

2 cups (250g) all-purpose flour
1 tbsp sugar
1/4 tsp salt
1/2 tsp ground cinnamon
2 tbsp unsalted butter, cold and cut into small cubes
1 egg yolk
1/2 cup (120ml) Marsala wine (or dry white wine)
Vegetable oil, for frying
1 egg white, lightly beaten (for sealing)

For the Filling:

2 cups (450g) ricotta cheese, drained
1/2 cup (100g) powdered sugar (plus more for dusting)
1/2 tsp vanilla extract
1/2 tsp cinnamon (optional)
1/2 cup mini chocolate chips (optional)
Candied orange peel, for garnish (optional)
Pistachios, chopped (optional)

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Traditional Filling:

While variations exist, the traditional filling is made with sweetened ricotta. Locals might be skeptical of non-traditional fillings (like custard or chocolate cream) that some bakeries offer, so sticking to ricotta will give you the most authentic experience.

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Instructions

For the Shells:

Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, and cinnamon.
Add Butter and Egg Yolk: Add the cold butter and use your fingers or a pastry cutter to rub it into the flour mixture until it resembles coarse crumbs. Add the egg yolk and Marsala wine, mixing until the dough comes together.
Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Wrap it in plastic wrap and let it rest for at least 1 hour.
Roll and Cut the Dough: Roll the dough thinly (about 1/8 inch thick) on a floured surface. Use a round cookie cutter (about 4-5 inches in diameter) to cut circles.
Shape the Cannoli: Wrap each dough circle around a metal cannoli form, overlapping the edges slightly. Brush the overlapping edges with beaten egg white to seal.
Fry the Shells: Heat vegetable oil in a deep pan to about 350°F (175°C). Fry the cannoli shells in batches until golden brown, about 1-2 minutes per side. Drain on paper towels and let cool. Carefully remove the metal forms.

For the Filling:

Prepare the Ricotta: Place the drained ricotta in a large bowl. Add the powdered sugar, vanilla extract, and cinnamon (if using). Mix until smooth and creamy. If using, fold in mini chocolate chips.
Chill the Filling: Cover the ricotta mixture and refrigerate for at least 30 minutes to firm up.

To Assemble:

Fill the Cannoli: Just before serving, fill a piping bag with the ricotta mixture and pipe the filling into both ends of each cannoli shell.
Garnish: Optionally, dip the ends of the filled cannoli in chopped pistachios or candied orange peel. Dust with powdered sugar.

Tips:

Ricotta: Make sure to drain the ricotta overnight to avoid a watery filling.
Marsala wine: This adds a traditional flavor, but you can substitute it with dry white wine if needed.

Crisp shells: Fill the cannoli just before serving to keep the shells crisp.

Enjoy your homemade cannoli with a cup of coffee or espresso!