Cannolis

Crispy and creamy, this ricotta-filled dessert is as decadent as it gets! Cannolis are the traditional Italian treats you’ll want to make again and again. There’s a reason cannolis have been loved for hundreds of years! You’ll have to try these other classic recipes. Baklava, crème brulée, and apple galette are more old-world desserts that will wow with their sweet, delicious flavor!

Flaky and Delicious Cannoli Recipe

Cannolis are one of those things where if I see them behind the glass of a bakery, I just can’t resist getting one. That first bite through layers of a golden, flaky shell and sweetened ricotta cream is pure heaven. The textures of cannoli are, honestly, out of this world! These tasty desserts have Sicilian roots and some even date them back to 827 AD! You know it’s got to be good if it was passed down for a thousand years. Sometimes you’ll find them dipped in nuts or filled with chocolate chips which really enhances their flavor. (I’ve got both varieties in this recipe!) To be honest, it’s no surprise that cannolis are found in ice creams and sweet spreads. You can even use empty shells as “chips” to go with it! The creaminess of the ricotta and the buttery shell is an amazing flavor combination you won’t want to miss.

Ingredients for Cannoli

Cannolis use a lot of standard baking ingredients. So as long as you’ve got some ricotta and a little red wine, you can whip up these incredible desserts! As always, measurements for each ingredient is located in the recipe card at the end of the post.

Shells

All-Purpose Flour: Gives your cannolis a light, flaky structure.Granulated Sugar: This is what’s going to give your shells their amazing sweetness! When you fry them, the sugar melts down to give the cannolis their gorgeous golden brown color.Salt: Added to enhance flavors.Unsalted Butter: Since we add salt separately, I like using unsalted butter in this recipe. Butter is going to give your cannoli shells a tasty, rich flavor!Marsala or Red Wine: If you’re wanting to make the most traditional version of this recipe, use marsala wine! It’s also Sicilian and is what has been used in cannolis, historically. This can be substituted for both red wine and grape juice, but will slightly alter the overall flavor.Egg: Used as a binding agent and to provide structure.Egg white: An egg white is needed for an egg wash.Vegetable Oil: This is what I use for frying! Canola oil will work, too.

Filling

Whole Milk Ricotta: This is the base of your filling. With a little powdered sugar, it becomes a sweet, creamy delight! Make sure you strain your ricotta. This way, your filling won’t be runny.Powdered Sugar: Added for sweetness! Because of its texture, it helps make your filling smooth, too.Mini Chocolate Chips and Chopped Pistachios: These are optional. For extra flavor, add some in!

How to Make Cannolis

If you want to make cannolis, you’re going to need a little patience. This recipe has a longer prep time than most desserts, but it is well worth it! Honestly, I think the whole process is fun. You can even get the kids involved to help shape and fill the cannolis!

For Shells

Frying

For Ricotta Filling

Rest Your Dough: Letting the dough rest between rolling it out will give the gluten in the dough time to relax so your cannoli shells aren’t tough. Roll Dough Thin: The thinner the better for cannoli shells! If you don’t roll the dough thin enough, you run the risk of having the shells not fully cook through. Cannoli Shells Coming Apart: If the shells are not staying around the form while in the oil, make sure your dough is A) rolled very thin, B) sealed with the egg white egg wash right on the edge, and C) The edges are pressed together very, very well!Straining Ricotta: Don’t skip this step! Ricotta cheese has a high water content and that can result in a very runny filling. It takes a bit more time to make sure the cheese has the excess liquid removed, but it’s very worth it to make sure it’s done and gain a thicker, smoother consistency for your cannoli filling.Fill Before Serving: The filling in cannolis can make the shell soft if you fill it too early. It is best to fill the cannolis just before serving them.

At Room Temperature: Store cannoli shells at room temperature in an airtight conainer. They will stay fresh for up to one week.In the Refrigerator: Since the filling is cheese based, it needs to stay in the fridge until the cannolis are ready to be eaten. Store your filling in an airtight container- it will keep for 5 days.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.